Yesterday it was time to make some chilli sauce from the first of our chilli crop. The padron peppers are for salads or cooking with and the jalapeños need a bit of ripening, but we have plenty of red cayenne peppers, which will be great for an old favourite - Razorback Sweet Chilli Sauce.
...but I was only making about 1/2 quantity today. Firstly some chopping...
...to get my cupful of diced peppers.
Then the first cooking in passata and vinegar.
...and after blending, the second with the pickling spices in a muslin bag and the rest of the vinegar.
The sauce was processed in a boiling water bath so it will keep.
And here are the jars labelled.
Bring on the roast pork!
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