Fiery Coconut Curry Chilli Sauce
I picked the last of this seasons Jalapeño& Chiltepin peppers a few days back & decided to make a coconut curry sauce.
It’s to be used as a curry flavoured condiment & not as a sauce for adding to curries.
The SHU’s of the peppers are:
Jalapeño – 5,000
Chiltepin – 60,000
- 350 g Jalapeño Chilli Peppers
- 250 g Chiltepin Chilli Peppers
- 1 1/2 Cups Apple Cider Vinegar
- 1 Cup Filtered Water
- 400 ml Coconut Cream
- 1/3 Cup Curry Powder
- 1 Tsp Salt
Put the peppers & vinegar in a food processor.
Blend to a pulp.
Add coconut cream, water, salt & curry powder & blend.
Add to a large pan & cook on full heat whilst stirring until it boils.
Cover and allow it to rapidly simmer for 20 minutes.
Add hot sauce to a hot container, allow to stand until cooled.
Once cooled, refrigerate for 2 weeks before eating.
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