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Michael Zucchi

 B.E. (Comp. Sys. Eng.)

  also known as zed
  & handle of notzed

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Sunday, 01 May 2011, 17:08

Hot Sauce #1 - Toxic Lime

Back with another sauce - this time I thought i'd try something of a Thai theme: lime, kaffier lime, lemongrass, and fresh coriander. I just grabbed a few things from the garden and the pantry that seemed to match and came up with my second sauce, Sauce #1 - Toxic Lime.

Ingredients

350g Apples, cored.
60g Fresh coriander, including root and stem.
70g Fresh lemongrass.
40g Fresh ginger.
12g Fresh lemon basil leaves.
2 Kaffir lime leaf.
1 Kaffir lime zest.
2 Limes, juice and zest.
200g Cayesan chillies (large fleshy chillies)
100g Habaneros (about 15)
1/2 cup Malt vinegar.
30g Palm sugar.
1/2 cup Cane Sugar.
1 cup Water.
1 tsp Citric Acid.
2 tbl Mushroom soy sauce (Happy Boy Brand)
100ml Olive oil.

Method

Cut the ginger, lemongrass and lime leaf into fine slices and then put into a food processor and process until finely chopped. Add all of the other fresh ingredients (everything until and including the chillies) and blend thoroughly into a fine paste.

Place into a medium sized saucepan on a low heat and add the liquids and bring to a slow simmer.

Stir in the sugar and simmer everything slowly 'until done' - 30+ minutes.

Use a stick blender to liquefy everything together as much as possible.

Bottle.

Results

This has a slightly strange flavour - despite lime and chilli seeming a good match I've never really found something where it truly 'worked'. Perhaps the kaffier lime zest is a little overpowering, as is the coriander. I will have to leave it for a bit and try it with some suitable food (might go well with pork?).

It definitely has a lime flavour to it though, which is what I was trying to achieve so at this point i'd call it a success. And it smells wonderful. It's probably about a 7 out of 10 for heat as with the previous recipe.

Tagged cooking.
Hot Sauce #2 - Sweet Arson | Simple padding trick
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