Application:
- Sprinkle on over a meal
- Place a dollop on the side of your plate to add some tasty heat to stew, curry, etc.
Solids:
1 part habanero chili peppers
1 part Thai bird chili peppers
3 cloves of garlic (fresh)
Salt to taste
Liquids:
1 part Extra Virgin olive oil
3/4 part canola oil
1/10 part red wine vinegar
Comments:
This mixture does not need to be refrigerated (germs cannot handle the onslaught of capsaicin). But putting it in the fridge will not hurt the condiment, although, depending on the temp of your fridge, it might solidify and get cloudy.
Thanks for posting this, Jagan. I've never had a recipe online.
ReplyDeleteHandling (Very Important!)
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Here are some safety guidelines to follow when making this stuff:
1) Use gloves and then dispose of them.
2) Use a cutting surface reserved for cutting chilies.
3) Consider making this outdoors, in the garage, on the stovetop with the overhead fan on, or in a well ventilated area - the vapours release can cause coughing and watery eyes.
4) Keep far away from children and pets.
Adjusting for Flavour
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Consider throwing in some fresh herbs, such as cilantro or basil. Experiment and have fun.
Adjusting for Texture
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Consider throwing in some finely diced cabbage or carrots for a slight crunch.
Adjusting for Heat
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The heat of this recipe can be adjusted by using various types of chilies. For example, using jalapenos instead of habaneros or bird chilies will make a milder mix. Using the 5-pot or ghost chilie instead will make your toes curl up. A milder mix can also be had by removing the seeds and white membrane - these elements contain most of the heat, the exterior contains most of the flavour.
Thanks.