Monday, 28 April 2014

Sauce with a kick !

About a week ago, I noticed that the Habanero bush was producing much more than I could realistically use up in "Habanero Gold"(sweet pepper jelly), so I decided I would make up a batch of  spicy Tomato/Habanero sauce.
So I picked  a decent amount of them, sorted the ripe ones to do the sauce and retained the others to cook with and to give to a friend that wanted some green ones..
For the recipe I  used 14 cups of peeled,cored and chopped Tomatoes..
5 Cups white vinegar
3 teaspoons salt
1 teaspoon pepper
2 tablespoons ginger(minced)
2 tablespoons Garlic(minced)
1 teaspoon all spice
2 teaspoons mustard powder
3 bay leaves
2-3 cups, seeded chopped  red/orange Habaneros
4 largewhite or brown onions(chopped)
1x 500 ml bottle of tomato pasta sauce.
I added all of this together into a stock pot and boiled for about 30 minutes.
After this I removed from the heat, fished out the bay leaves and blended the entire contents of the pot. I then placed it back on the heat and boiled for another 20-30 minutes to reduce and reach the desired thickness., keeping an eye not to stick to the bottom.
I then made my self a funnel out of an old drink bottle and filled my bottles that had been keeping hot in a sink full of hot water.
After this I wiped the rims clean with paper towel soaked in white vinegar, placed the caps on(which I buy new each season) and placed all the bottles into my electric  boiling water bath preserver.
After bringing up to boiling point, I then processed the jars for 15 minutes, after which I turned off the processor ,removed the lid and allowed the bottles to sit for a further 5 minutes before removing them onto a towel covered bench to cool.When they were cooled I labeled them and stored away 9some to stay on the coast and some to go up to the farm.
I ended up with 12  x 500 ml bottles, which I was really happy with.
I had a small amount over(about a half pint) which we used some of on our dinner that night.
 It was so tasty, I am very pleased with the result, just a lovely tomato sauce with a good kick of chilli.I was extremely happy with dinner that night because apart from some of the sauce  every bit of that food on the plate we had produced ourselves. The lamb was from the farm, the chokos fresh from the garden, corn frozen when we harvested our crop, and canned carrots and beans from our garden as well.Even the tomatoes had been our own(I used previously canned tomatoes)
I certainly will be making this again, I think it will prove to be a popular condiment in this household in the future.Most of us like a bit of chilli.
So until we meet again,
take care all of you  and stay safe,

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