Take You Down

June 21, 2010

Hot Orange

I should be blogging something on local strawberries, ’tis the season. However, yesterday after work Michael and I went down to Chinatown and I became distracted with dried seafood and fresh chilies. When I saw the bird’s eye chilies I was taken with the idea of homemade chili sauce. This is a HOT sauce. It will take you down, so proceed cautiously.

Makes about 1/2 a cup

70 grams fresh red bird’s eye chilies, stemmed

2 tablespoons of water

1 teaspoon sea salt

1 tablespoon agave

2 tablespoons rice vinegar

Rinse chilies and place them in a small pot with water and sea salt. Turn heat to low and simmer until chilies have softened and almost all of the water has evaporated. Take care not to hover directly over the chili laden steam, it will make you cough and sting your eyes. Turn softened and salted chilies into a blender and add agave and vinegar. Process until you achieve a thick, hot orange chili paste. Again, proceed with caution. I think a little of this would taste exceptional on fried eggs or mixed into vegetable soup. Store in a jar in the fridge.

Down to Chinatown

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