Condiments ·
Techinques ·
Ich habe diese scharfe Soße für ein spezielles Kollaborationsvideo mit 6black gemacht. Ich habe dem Rezept etwas Neuseeland hinzugefügt und Feijoas hinzugefügt, um der Soße etwas Süße zu verleihen. Sie ist nicht wahnsinnig scharf – genau die richtige Menge.
Category
Techniques
Servings
20
Prep time
15 minutes
Cook time
30 minutes
I made this hot sauce for a special collab video with 6black. I brought a little New Zealand to the recipe and added feijoas to bring some sweetness to the sauce. It's not crazy spicy - just the right amount.
Ingredients
- 2 bull horn peppers, roughly chopped
- 1 white onion, peeled and quartered
- 3 cloves garlic, crushed
- 3 habanero peppers, roughly chopped
- 2 feijoas, peeled and roughly chopped
- 1 tsp wattleseed
- 1 tsp mountain pepperberry
- 3.5 fl oz (100 ml) coconut vinegar
- 2 tbsp honey
- 0.5 tbsp salt
Directions
Place the peppers, onion, garlic, and feijoas into a roasting pan. Roast in an oven preheated to 482°F (250°C), or use a pizza oven set at 662°F (350°C) if available. Roast for 10-15 minutes until the vegetables start to develop a good colour.
- Transfer the roasted vegetables into a saucepan. Add the vinegar, honey, mountain pepperberry, wattleseed, and salt. Bring the mixture to a simmer and cook covered for 20-25 minutes until everything is soft and tender.
- Transfer the contents to a blender and blend until smooth. Finally, check the seasoning. Remember, this is a condiment designed to be spicy, sweet, and slightly salty. The flavours will mellow slightly once added to food.
