| |
Spices/Sauces/Rubs | |
| 1 lb red chile 5 1/2 ounces garlic, peeled and chopped 5 1/2 ounces tender young ginger, peeled and chopped 2 stalks lemongrass, thinly sliced (white part only) 6 fluid ounces vinegar 8 ounces sugar salt, to taste 1 tablespoon lime zest, chopped | |
| 1 Blend the chillies, garlic, ginger and lemon grass in a food processor or mortar and pestle. 2 While processing gradually add the vinegar. 3 Place the pureed mixture into a saucepan and bring to a boil. 4 Reduce the heat and simmer for 3 minutes. 5 Add the sugar and stir until dissolved. 6 Add the salt and lime zest. 7 Remove from the heat, cool and bottle in sterilised jars. | |
Unrated | |
Sort