10 Best Dipping Sauce For Duck Recipes

      4
*

The sort of thick cut or chunky version of this pepper-sauce is one which takes me back khổng lồ being a small fella on the islands and ‘Soup Saturdays’. That thick, ground provision laden soup mommy would make for us for lunch every Saturday. And lượt thích that version, this one will rock on your Caribbean soups và stews just as well. Along with anything you normally use hot sauces on. Can you say grilled meats & seafood?

*

You’ll Need…

30-40 peppers (a variety)2 cups vinegar (plain white)3 limes11 lemons (divided)3/4 tablespoon sea salt1/2 medium bitter melon15-20 cloves garlic15 -20 leaves of shado beni (culantro)

Notes.

Bạn đang xem: 10 Best Dipping Sauce For Duck Recipes

I used a variety of scorching hot peppers (explained in the đoạn phim below), but this will work with any one of your fav peppers. If you cannot source Shado Beni (chadon beni or culantro) cilantro makes for a great replacement.


*

*

Remove the stems off the limes and lemons và wash them thouroughly. Then cut 3 of the lemons và all limes into small pieces. Do remove any seeds you come across and discard.

Add the cut limes & lemons into a saucepan with the vinegar. Place on a medium heat until you start seeing small bubbles on the edges. As soon as that happens, turn the heat to lớn a very gentle simmer. Cook for 20-25 minutes.

*
*

Juice the remaining lemons và give the shado beni and garlic a rough chop. Wash the peppers và remove the seeds, then give them a rough chop too.

IMPORTANT! Wear gloves when handling these peppers – actually throughout making this pepper sauce. Và do wash your hands immediately after with soap và water.

Xem thêm: Phần Mềm Trộn Đề Mcmix 32Bit Và 64Bit, Download Mcmix


*

*
*
*

With the bitter melon you’ll need lớn cut it down (lengthwise) the center lớn remove the bộ vi xử lý core (discard), then slice thin.

*

Place everything (including the cooked limes/lemons – allow it lớn cool a bit first) into your blender or food processor & puree.

*
*
*

Stop, scrape down the sides and continue until you have a consistency you like. For me it was smooth, but with a slight chunkiness as I lượt thích getting tiny bits of the Shadon Beni, Garlic và Bitter melon (aka caraile) when I use this spicy condiment.

*
*

Store in sterilized glass containers. It’s very important that you allow this to lớn cure for a few days before using. As to lớn allow those flavors to lớn truly combine và create tasty greatness. Be mindful that this is SPICY!

You can keep this in a cool spot in your kitchen, but for maximum shelf life, store in the fridge. Do not dip wet nor dirty spoons when getting some. It will last at least 3 months in the fridge.

*

Drop me your comments below, tag me onInstagramand don’t forget you can now get my cookbook –The Vibrant Caribbean Pot, 100 Traditional and Fusion Recipes
nhatroso.com/CookBook/