Sweet And Spicy Chilli Sauce Recipe by Ticsen Vorel
Cooking Instructions about 30 mins 1 Prep: chop carrot, tomatoes, garlic, onion, celery, habaneros, and slice the other peppers. 2 Render down the pork fat with 6 tbsp of butter. If not using pork combine the butter and olive oil instead. 3 Once melted or rendered add the carrots, peppers, garlic, onion, and celery. Saute for only 3-5 mins until glossy. 4 Blend tomatoes in a blender on high till as smooth as possible then add to the pan. 5 Then add thyme, chicken stock, oregano, bay leaves, paprika, chilli powder, Creole seasoning, salt, pepper, brown sugar, basil, lemon juice, and Worcestershire sauce. Bring to a boil and let boil until all sauce has turned a deep red color. 6 Sieve the liquid into another pan. 7 Add the tomato paste and the remaining 2 tbsp of butter. 8 Add Ghost pepper cheese and cilantro. Then remove from heat and stir until butter and cheese are melted. 9 Then you can add it to your chilli or anything else you want. 1 Prep: chop carrot, tomatoes, garlic, onion, celery, habaneros, and slice the other peppers. 1 Prep: chop carrot, tomatoes, garlic, onion, celery, habaneros, and slice the other peppers. 2 Render down the pork fat with 6 tbsp of butter. If not using pork combine the butter and olive oil instead. 2 Render down the pork fat with 6 tbsp of butter. If not using pork combine the butter and olive oil instead. 3 Once melted or rendered add the carrots, peppers, garlic, onion, and celery. Saute for only 3-5 mins until glossy. 3 Once melted or rendered add the carrots, peppers, garlic, onion, and celery. Saute for only 3-5 mins until glossy. 4 Blend tomatoes in a blender on high till as smooth as possible then add to the pan. 4 Blend tomatoes in a blender on high till as smooth as possible then add to the pan. 5 Then add thyme, chicken stock, oregano, bay leaves, paprika, chilli powder, Creole seasoning, salt, pepper, brown sugar, basil, lemon juice, and Worcestershire sauce. Bring to a boil and let boil until all sauce has turned a deep red color. 5 Then add thyme, chicken stock, oregano, bay leaves, paprika, chilli powder, Creole seasoning, salt, pepper, brown sugar, basil, lemon juice, and Worcestershire sauce. Bring to a boil and let boil until all sauce has turned a deep red color. 6 Sieve the liquid into another pan. 6 Sieve the liquid into another pan. 7 Add the tomato paste and the remaining 2 tbsp of butter. 7 Add the tomato paste and the remaining 2 tbsp of butter. 8 Add Ghost pepper cheese and cilantro. Then remove from heat and stir until butter and cheese are melted. 8 Add Ghost pepper cheese and cilantro. Then remove from heat and stir until butter and cheese are melted. 9 Then you can add it to your chilli or anything else you want. 9 Then you can add it to your chilli or anything else you want. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Dates and dry fruits ladoo Air Fryer Tandoori Chicken 🍗 Homemade Salad Dressings - #2 Italian Holiday Hush Puppies Crock pot Beef stew Dates and dry fruits ladoo Air Fryer Tandoori Chicken 🍗 Homemade Salad Dressings - #2 Italian Holiday Hush Puppies Crock pot Beef stew HK's Chicken Stir Fry Crock pot Beef stew Watermelon smoothie Aloo palak methi ki bhujia Garlic Aioli With Cilantro And Lime Quick urad daal Crispy Mushroom in Air Fryer 【Garlic Chive Soy Sauce】with Gizzard Karaage Air Fryer Tandoori Chicken 🍗 Curry Rice HK's Chicken Stir Fry Crock pot Beef stew Watermelon smoothie Aloo palak methi ki bhujia Garlic Aioli With Cilantro And Lime Quick urad daal Crispy Mushroom in Air Fryer 【Garlic Chive Soy Sauce】with Gizzard Karaage Air Fryer Tandoori Chicken 🍗 Curry Rice