Raja's Fire Sauce / dip
Raja's fire sauce / dip is a versatile sauce / dip that can be added to dishes such as Penna Arrabita tomatoes sauce or as a dip to spice things up such as potato wedges, steak or shrimps.
As the sauce / dip is using three different types of chilies, moderation is recommended in its consumption. The sauce / dip is adaptable via picking your favourite chilies.
Ingredients
Three different chilies - 100 grammes / 3.32 ounces in total (I prefer Thai dragon, Anaheim & Jalapeno's)
The skin of one whole small size lemon
One teaspoon of salt
30 ml / 1 floz of water from the boiled chilies
30 ml / 1 floz of olive oil
One ginger root, small size
Method
Wash and dry chilies, ginger & lemon's in cold water
Cut chilies heads off (leave the seeds in) and add 30 ml / 1 floz into pot with enough water to just cover the chilies, you may add more / less water depending on pot size
Boil for 10 mins
Remove chilies and add to blender with boiled chilies water
Skin a lemon, add skin into blender
Remove the skin of the ginger root and add whole ginger to blender
Add one teaspoon of salt to blender and mix all ingredients until a smooth paste is formed
Take a container and empty the blended sauce into it
Add the olive oil and mix with fork until oil is mixed with sauce
Then use as required
It is recommended to store in fridge and before each use mix the sauce for maximum taste bud effect.
Moderation is recommenced in its consumption.
Originally posted by RSMA1234I LOVE hot pepper sauces, good eats!
Raja's Fire Sauce / dip
Raja's fire sauce / dip is a versatile sauce / dip that can be added to dishes such as Penna Arrabita tomatoes sauce or as a dip to spice things up such as potato wedges, steak or shrimps.
As the sauce / dip is using three different types of chilies, moderation is recommended in its consumption. The sauce / dip is adaptable via ...[text shortened]... mix the sauce for maximum taste bud effect.
Moderation is recommenced in its consumption.
Originally posted by leisurelyslothHi Superman !!!
Just the zest (yellow part)? Or do you mean the whole skin including the inner white part?
If you skin the lemon and use the yellow part that fine
You could use the whole lemon, but then this conteracts with the spices, personally I would not, but give it a go and see
R