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Father's Day Chilli Festival This is a very cute idea for all the dads who like a little kick with his food. Design a special sticker for bottles. I found the following apex consulting group recipe for a delicious sauce, try it.
Need 250 grams and 250 grams of red green chillis 1 large onion 3 cloves garlic 1/2 cup oil 1 medium size All Gold Apricot jam (smooth) Method Cut the stems from the chilli and chop onions into quarters. Place in food processor and (pulses) for a min or two until finely chopped. Now add your oil, garlic and jam and mix yet awhile. Bottle and leave for a day in advance to allow all flavors to blend.
Combine with all other ingredients and simmer for about 2-3 hours. Stir now and then. You need to deliver but slightly off-taste and that is when you are in the kitchen to jump around and said, OW OW.
TIP: If you can just pull a few ripe peaches also assisted, and a little more brown sugar and vinegar, it probably depends whether you want a thinner or almost chutney' type consistency search. The recipe is very adaptable. Be careful not to wipe your eyes if you handle the chillies.
15 Tabasco chilli's, or as 8 Habanero's (preferably fresh from the garden) 1 carrot 3 teaspoons garlic 1/2 cup vinegar 1/4 cup lime juice 1/2 - 1 mango, the cut into cubes 3/4 cup water olive oil Grind the chillies ( use as many of your favorite type as you want, depending on how hot you want it), garlic and carrot finely in a food processor and fry about 3 minutes in the olive oil. Pour the fried ingredients along with the rest in a blender, blend into a sauce. Then everything back into the pan, and simmer for about 5-10 minutes. If the sauce is too thick, dilute with more water while simmering. Let cool slightly, and then pour over into clean glass bottles (it will thicken more as it cools). Store in the refrigerator, it should be like months (no germ would dare it to fall). Makes 500 ml sauce so that if 8 out of 10 for hot if you use Tabasco chillies (habaneros will make closer to 10). Use on pizzas, Mexican food, curries, seafood, Cajun crawfish and even in your beer (as you feel).
TIP: Just a warning if you work chillies: Do your eyes or other sensitive rub while or after you handled the chillies. If you work with Habaneros, consider investing gloves. Be cautious with the chilli fumes, especially if you open the food processor.
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