SWEET CHILLI SOUS
Nicoleen Richards
200 g vars rooi soetrissies
2 tamaties opgekap
1 ui opgekap
8 knoffeltone opgekap
10 ml sout
Voeg in pot saam met;
2 koppies druiwe asyn
2 koppies suiker
Jy kan warm rissies na smaak byvoeg indien verkies.
Kook stadig vir 30 - 45 minute
Plaas in voedselverwerker of gebruik staafmenger en bottel.
Foto: Nicoleen Richards
SWEET CHILLI SAUCE
Ingredients:
4½ cups apricot jam
3 cups apple cider vinegar
3 cups water
3 cups peppers (green, yellow and red) chopped.
Hot chillies can be added to preference
4 cloves of garlic
1½ cup white sugar
½ cup lemon juice
1 teaspoon salt
½ teaspoon ginger powder
½ teaspoon cinnamon powder
1 teaspoon mustard powder
3 table spoons corn starch
Instructions:
1. Mix the apricot jam, sugar, vinegar, lemon juice and most of the water. Bring to a boil and stir until dissolved
2. Add the hot pepper flakes, ginger, mustard and and cinnamon. Mix and simmer for 5 minutes.
3. Mix the starch with the rest of the water, then add to the pot.
4. Heat, stirring until thickened.
5. Pour into sterilized bottles.
Resep: Helena van Zyl
Nicoleen Richards
200 g vars rooi soetrissies
2 tamaties opgekap
1 ui opgekap
8 knoffeltone opgekap
10 ml sout
Voeg in pot saam met;
2 koppies druiwe asyn
2 koppies suiker
Jy kan warm rissies na smaak byvoeg indien verkies.
Kook stadig vir 30 - 45 minute
Plaas in voedselverwerker of gebruik staafmenger en bottel.
Foto: Nicoleen Richards
SWEET CHILLI SAUCE
Ingredients:
4½ cups apricot jam
3 cups apple cider vinegar
3 cups water
3 cups peppers (green, yellow and red) chopped.
Hot chillies can be added to preference
4 cloves of garlic
1½ cup white sugar
½ cup lemon juice
1 teaspoon salt
½ teaspoon ginger powder
½ teaspoon cinnamon powder
1 teaspoon mustard powder
3 table spoons corn starch
Instructions:
1. Mix the apricot jam, sugar, vinegar, lemon juice and most of the water. Bring to a boil and stir until dissolved
2. Add the hot pepper flakes, ginger, mustard and and cinnamon. Mix and simmer for 5 minutes.
3. Mix the starch with the rest of the water, then add to the pot.
4. Heat, stirring until thickened.
5. Pour into sterilized bottles.
Resep: Helena van Zyl