Burnt chilli hot sauce

side dish · ⏱ 35 min · 4 portions · 10.0 g carbs / portion · allergens: fish, gluten

v4 · rb0e705f985 20260727Z1751 🔥 preheat a griddle pan over medium-high heat and ventilate the kitchen 🍳 ⏱ 5-7 min grill the chillies, garlic, onion, and romano pepper until charred and softened (garlic, chillies 10-12 min, onion 12-15 min, pepper 15-17 min) scrape away the charred skin and discard seeds, and discard stems of the chillies 🌀 blend the grilled vegetables with the salt, apple juice, cider vinegar, and fish sauce until completely smooth and speckled (30 seconds) decant into a sterilised bottle or jar and store in the fridge ⏳ 1 d allow the hot sauce to settle for 1 day before using Burnt Chilli Hot Sauce 🌶️ 100 g red chilli 3 pieces garlic 140 g red onion 100 g romano pepper 10 g ginger 130 ml apple juice 60 ml cider vinegar ½ tsp fish sauce fine sea salt to taste apple juice, cider vinegar, fish sauce, fine sea salt
http://flowcooking.food/en-us/recipe/379/burnt-chilli-hot-sauce/