Sunday 17 October 2021

Razorback Sauce

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.

This is the recipe...


...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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