Not losing recipes since 2009
1 shallot chopped (plus a spot of oil to fry)
200g fresh corn kernals – (about 2 cobs)
1 red mild chilli, chopped, seeds out
75ml cider vinegar
30g sugar
½ tsp dry mustard powder
soft fry the shallot, then add all of the other ingredients and simmer till the corn is cooked, and the sauce coats the corn nucely. bottle in a kilner jar and store in the fridge
A quick and easy burger relish
1kg ripe red tomatoes
2 cloves garlic (crushed/minced)
10g grated ginger
2 long red mild chillis, chpped, seeds out.
130ml cider vinegar
175g white sugar
30g salt
skin, core and rough chop the tomatoes. add to a saucepan and boil/reduce over about 1 hr to the right consistancy.(remember it will be thickr when cold).
Bottle in a clean kilner jar, keep in fridge.
This is a really nice smokey hot sauce, that’s good in stir-fries, in wraps or splashed round nachos for a little fiery hit! The smell is fantastic- it can catch your throat if you stir-fry with it though.
6 dried, smoked cipottle chillis,
6 dried habinaros chillis (the reaaallly hot one), use a lesser chilli for a milder
1/2 tsp salt
3 tsp sugar
cider or white wine vinegar to mix to the consistency you want.
You can make this into either a runny sauce, like tabasco, or something more ketchup like. the amount of vinegar you add will determine this.
To make it, allow the chillis to soak in some vinegar for a couple of days. Once ready, blitz all the ingredients together, and store in a clean glass jar.
Simples! Except watch out for contamination. Habinaros are very hot, and it’s difficult to wash off the heat from your hands- be warned contact lens wearers.