Chili Sauce Recipe

Chili Sauce Recipe

1/2 Bushel of very ripe red Tomatoes
1/2 dozen of hot peppers / more if you like it really hot
1 Bag of Pickling Spice
1 cup of Brown Sugar, Fist full of table Salt
Cheese Cloth
1/4 of a gallon of vinegar
5 big Spanish Onions
Soak Tomatoes in boiling water for 5 mins or so and skin them. Put them in a very large preseve pot and squish them with your hands. Mince your peppers and onions add them to the tomatoes. Add 1 cup of brown sugar, your fist full of salt, your 1/4 of a gallon of vinegar. Take one box of pickling spice and put it into cheese cloth, tie it off and put it in the pot. Mix all ingredients thoroughly. Put on stove bring to a boil, then simmer with lid on for 2 to 2 1/2 hours. Tasting and stirring occasionally, if you feel it need more or less then add it.

Good luck this is my Mum’s recipe,

Gran

My Quick Chicken Korma

My Quick Chicken Korma

Preparation time less than 30 mins
Cooking time 30 mins to 1 hour

Ingredients
4 cm piece fresh ginger, peeled and coarsely chopped
5-6 garlic cloves, peeled and coarsely chopped
6 tbsp vegetable oil
3 bay leaves
5 cm cinnamon stick
8 cardamom pods, crushed in a pestle and mortar (I will sometimes
cheat and just use ground cardamon)
4 cloves
¼ tsp black cumin seeds (or regular cumin seeds)
130g/4½oz onions, peeled and finely chopped
1 tbsp ground coriander
1 tbsp ground cumin
3 tinned chopped tomatoes.
1.5 kg/3lb 5oz chicken pieces, skinned and cut into small chunks
¼ – 1 tsp chilli powder
¼ tsp salt
3 tbsp Thick Plain Yogurt
250ml/8 ¾fl oz water
1 handfull dessicated coconut
2 handfulls sultanas

Method
1. Put the ginger, garlic and 3 tbsp water in the container of an
electric blender. Blend until you have a smooth paste.

2. Put the oil in a wide frying pan or saute pan and set over high heat.

3. When very hot, put in the bay leaves, cinnamon, cardamom pods, cloves
and cumin seeds. Stir once or twice and put in the onions.

4. Stir and fry for about three minutes or until the onions turn brownish.

5. Put in the paste from the blender, and the ground coriander and ground cumin
and fry for a minute.

5. Put in the chopped tomatoes and fry for another minute.

6. Add in the chicken, chilli powder, salt and 250ml/8 ¾fl oz water.

7. Bring to a boil. Cover, turn the heat to medium add the sultanas
and cook for 15 minutes, sirring now and then.

8. Remove the cover, add the cream and the dessicated coconut cook
on high heat for another 7-8 minutesor until the sauce has thickened.
Stir gently as you do this.

My Fragrant Rice
This is simple just Boil some basmati rice
with a cinnamon stick and saffron (or a pinch of Turmeric),
drain and serve.

By Hex

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Green tomato ketchup

Green tomato ketchup is an excellent way to use up those green tomato.

It is very easy to make, but plan ahead. The tomatoes need to stand at least 8 hours or overnight.
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients:
24 medium (6 pounds or 2.5 kg) green tomatoes, chopped
15 medium (3 pounds or 1.5 kg) onions , chopped
1/2 cup (125 ml) coarse salt
3 cups (750 ml) white vinegar
2 cups (500 ml) granulated sugar
6 Tablespoons (90 ml) mixed pickling spices, tied in cheesecloth
Preparation:
In a large bowl, alternative layers of tomatoes and onions, sprinkling each layer with salt. Let stand for at least 8 hours or overnight. Rinse; drain well. Combine vegetables with vinegar, sugar, and spice b

In a large saucepan or stock pot, bring mixture to a boil, then simmer, uncovered, for about 30 to 45 minutes, stirring frequently until slightly thickened. Pour into hot, sterilized jars and seal.

Yield: Approximately 12 cups ( 3 Liters)

Gran

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