Stuff You Need
o Large mortar and pestle
o 25 dried chili peppers (I used new mex twilight, machu piccu and thai chilis)
o 4-6 garlic cloves, peeled and diced
o salt
o sugar
o 1 tsp Ethiopian curry
o 1/2 tsp powdered ginger
o 3/4 tsp mustard seed
o 1/2-1 cup rice vinegar
o 1/4 tsp orange zest
Putting it Together
Grind the chili peppers with the mortar and pestle until they take on a uniform texture and there are no large flakes or chunky bits. Add the garlic and grind until thoroughly blended into a paste. Add in the ginger, mustard, curry, a small pinch of salt and 1/2 tsp of sugar to start. Grind well.
Add a few tablespoons of rice vinegar at a time, mixing and grinding well before adding more. The desired texture is thick and wet (see below pic). Once you've got the texture right, taste a tiny bit and see if you need to add more salt (maybe) or sugar (probably). Add orange zest and grind.
Add sauce to a skillet and simmer over medium high heat until any excess liquid has cooked off, being careful not to let anything burn.
Remove from heat, let cool, and pour into a sterile jar. Wash your hands thoroughly with soap and water.
Enjoy responsibly!
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