Sweet Chile Sauce
- 6 red chile peppers, without the seeds, chopped.
- 4 cloves of garlic, chopped.
- 1 tea spoon of fresh ginger, grated.
- 1 tea spoon salt.
- 1 dl (3,38 fluid ounce) rice vinegar.
- 1 dl (3,38 fluid ounce) sugar.
Put the chile peppers, garlic, ginger, and salt in a food processor and mix it into a coarse blend. Put the mix in a saucepan and add vinegar and sugar. Let it boil and then simmer for five minutes. (The lid should cover about 75% of the saucepan.) Take off the pot from the oven and let it cool down. Pour into a airtight can and put in the refrigerator for up to two weeks.
My brother gave me a bottle of Melinda's Original Habanero XXXtra Hot Pepper Sauce and and a bag of Blair's Habanero chips as birthday presents. If you like chile and sweet peppers, go to my other blog and check out how my plants have grown.
Check out this week's edition of the Carnival of the Recipes.