| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 4 |
l |
Good quality brown malt vinegar |
| 2 |
kg |
Treacle.; (3 tins 850 mls) |
| 2 |
oz |
Salt |
| 1 |
oz |
Whole cloves |
| 4 |
oz |
Cayenne pepper or other hot chillie powder |
| 20 |
|
Hot fresh chillies; (more if you like it real hot), up to 30 |
| 4 |
oz |
Fresh garlic cloves |
| 4 |
oz |
Fresh ginger |
| 4 |
tb |
Tamarind concentrate |
| 1 |
c |
Thick black soya sauce |
| 4 |
|
Brown onions |
INSTRUCTIONS
Use food proccessor to finely chop garlic, onion, ginger and fresh
chillies. Add all ingredients to a large enamel or stainless steel pot (8
litres plus) and bring to the boil. Simmer for 2 hours with the lid on.
When cool allow to stand over night. Next day stir the pot well and strain
through a good strainer into another pot before transferring back into the
vinegar containers. Make sure as much of the fine sediment as possible
remains in the sauce. Shake well and transfer into smaller bottles as
required. Hope you enjoy it. John Dickson. Perth Western Australia.
Posted to CHILE-HEADS DIGEST by "John Dickson" <jdickson@global.net.au> on
Mar 17, 1998
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