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Jag frågade samma fråga för ett tag sedan och fick inget svar... letade lite på internet och hittade dessa recept på engelska. Chilipasta på chili och lime, extremt gott speciellt i olika tomatsåser men också på egen hand. Jag har provat att göra själv men använde gröna chilis och det blev lite för starkt. Jag har tillexempel blandat ner lite av pastan i pannbiffar. Väldigt gott....
Sambal Oelek #47589
Makes a hot and fiery chile sauce that can be used both as a condiment and in cooking.
113.40 g fresh red chilies, chopped
29.58 ml rice wine vinegar
4.93 ml vegan sugar (or granulated sugar; to taste)
4.93 ml salt (to taste)
Place ingredients into a blender and pulse until chiles are finely chopped but not pureed.
Adjust seasonings to taste.
Store in a sealed container under refrigeration until needed.
Homemade Hot Chile Paste (Sambal Oelek)
Ripe red chiles, stems removed but do not deseed (ripe, red jalapenos work well; for a super hot paste, use a hotter variety pepper, like sanatakas, tabascos, or thai peppers) Fresly squeezed lime juice Salt (non-iodized) Water 1/2-pt jelly/canning jars and canning lids & rings Puree chiles in a food processor. Pour "pepper mash" into a saucepan along with enough water to form a medium-thin consistency. Simmer the chile mixture for about 5 minutes, or until the chile paste thickens somewhat and chiles are slightly cooked. Spoon chile mixture into the small jelly/canning jars, leaving 3/4 inch headspace. Add 1/4 tsp salt and 1 Tbsp lime juice to each jar. Cap and process in a pressure canner for 10 minutes at 15 lbs pressure. Note: You can also make a "green chile paste" by using green chiles, though the color will not be as strikingly green as the fresh peppers. Process in the same manner as for the hot chile peppers. WARNING: Do not can this stuff in anything but those very small jelly-jar-size canning jars. The paste is too thick for proper processing in larger containers. Refrigerate any unused portion after opening. (And, of course, store unopened canned jars in a dry, cool, dark place.)
Sambal Oelek (hot chili and lime sauce)
Ingredients (use vegan versions):
1/2 cup finely chopped fresh hot chilies
2 tablespoon fresh lime juice
1/2 teaspoon salt
1/4 teaspoon finely grated fresh lime peel
Directions:
Combine everything but the lime peel in a blender and blend at high speed for 10-15 seconds. Scrape down sides of blender and continue blending until the chilies are completely "smushed up". Transfer into a bowl and add lime peel. Refrigerate until ready to use in nasi or urah.
Serves: about 1/2 cup
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Chilipasta
22-09-2005, 09:31
