| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sauce, Canned |
1 |
Servings |
INGREDIENTS
| 2 1/4 |
lb |
Dark purple-skinned plums (e.g. Stanley), skinned & seeded |
| 4 |
|
Habaneros* |
| 350 |
ml |
Red wine vinegar |
| 1 |
ts |
Salt |
| 6 |
|
Cloves |
| 3 |
tb |
Sugar (3-6, to taste*) |
| 1 |
tb |
Gingerroot, minced* |
|
|
Clean glass bottles with vinegar proof caps |
INSTRUCTIONS
1. Quarter the plums and remove the stones
2. Remove the stalks, veins and seeds from the chiles and roughly chop the
flesh (*leave seeds in!) .
3. Add all the ingredients except the sugar to a non-aluminium pan. Bring
slowly to the boil and simmer gently for 45 minutes.
4. *Puree in blender.
5. Wash out the pan and return the sieved mixture and the sugar.
6. Bring back to the boil and simmer until thick - about another 30-45
minutes.
7. To test if the sauce is ready spoon a little on to a cold saucer and
leave for half a minute. If the sauce is runny or if a lot of vinegar
separates out then the sauce is not yet ready and needs further cooking. If
the sauce stays in a little mound then it is ready.
8. Take the sauce off the heat, cover and let cool a little.
9. Put the clean bottles into a cold oven. Heat the oven to it's lowest
setting and warm through the bottles.
10. Pour the sauce through a funnel into the bottles.
11. Loosly cover the bottles and place them in a pan of warm water. Bring
the water gently to the boil and simmer for 30 minutes. Do not skip this
process or the contents of the bottles may not be sterile and could start
fermenting.
12. Remove the bottles from the water bath and tighten the caps.
13. When the bottles are cool, label them and store in a cool dark place.
14. The sauce will be ready in a month and will keep for up to a @@@@@
Per serving: 178 Calories; 8g Fat (27% calories from fat); 2g Protein; 45g
Carbohydrate; 0mg Cholesterol; 2231mg Sodium
NOTES : *My changes.
Posted to CHILE-HEADS DIGEST V3 #361 by shade <liveoak@polaris.net> on Jun
20, 1997
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