Yield: 24 Deciliters
|1 kilograms||Dutch Red chile peppers|
|100 grams||Ginger (fresh)|
|50 grams||Thyme (fresh)|
|5 decilitres||Redwine Vinegar|
Put all ingredients in a food processor and mix it with the steel blade until it is rather smooth (5 minutes). Strain of seeds and pieces bigger than ½ mm. Boil 10 minutes and put in sterilised bottles.
This chile sauce is rather hot with a bitter citrus taste. Serve with grilled poultry or grilled salmon.
From the kitchen of Baloo.