quick search and I found a feijoa hot sauce recipe.
I have some dried Bhut Jolokia pods but as this is more for SWMBO I will refrain...........this time.
The Kiwi fruit may get a bit of the heat treatment.......we will see.
Ingredients:
4 Bhut Jolokia peppers, with seeds, chopped finely (redder ones are hotter!)
4 cayenne peppers, chopped finely
8 cloves of garlic, crushed
0.5 cup onion, minced
1tbsp vegetable oil
0.75 tsp salt
1.5 cup water
0.25 cup cider vinegar
3tbsp white sugar
1cm minced ginger
6 peppercorns
Juice of 1 lime and zest
700g Feijoas, peeled and diced
Method:
Fry off oil, peppers, garlic, ginger, lime zest, peppercorns, onion and salt for 10mins. Add water and Fejoas, then simmer for 20mins, stirring regularly. Remove from heat and cool. Blend and then add vinegar, sugar and lime juice. Bottle in sterilised bottles.
I have some dried Bhut Jolokia pods but as this is more for SWMBO I will refrain...........this time.
The Kiwi fruit may get a bit of the heat treatment.......we will see.
Ingredients:
4 Bhut Jolokia peppers, with seeds, chopped finely (redder ones are hotter!)
4 cayenne peppers, chopped finely
8 cloves of garlic, crushed
0.5 cup onion, minced
1tbsp vegetable oil
0.75 tsp salt
1.5 cup water
0.25 cup cider vinegar
3tbsp white sugar
1cm minced ginger
6 peppercorns
Juice of 1 lime and zest
700g Feijoas, peeled and diced
Method:
Fry off oil, peppers, garlic, ginger, lime zest, peppercorns, onion and salt for 10mins. Add water and Fejoas, then simmer for 20mins, stirring regularly. Remove from heat and cool. Blend and then add vinegar, sugar and lime juice. Bottle in sterilised bottles.
