Bellerophon symbol, variation 7 jonath.co.uk
Thursday 24th Jun 2010 22:04:41
 I think this is how you make a chilli sauce . . .
img_5080.jpgSo Lucy and Gen were over recently . . . Lucy mentioned she had a bag of Scotch Bonnets that were 'on the turn'. Lucy was like, "But you could probably make a sauce out of them, or use the seeds . . . or something," so that sounded good. So . . . tonight I took this recipe but changed it ever so slightly. 1 small onion (chopped) - check! Two cloves of garlic - check! 1 tablespoon of vegetable oil . . . well, erm . . . olive will do, yeah? 1 cup of chopped carrots . . . hmmmm. Now, at this point, it started to go a bit wrong. I mean, how many carrots is 1 cup of chopped carrots? To cut a long story short, the answer is about one and a half but I went with three small carrots instead. 2 cups of water? Well, again, what is a cup? Is that like a tea-cup or something? I have mugs, coffee mugs, but I think they're much bigger than cups. What is a cup? What is a cup? So . . . I put 'some' water in. That water all boiled dry, leaving the carrots decidedly uncooked, so I added some more . . . and then some more carrots, what the hell? 4 Scotch Bonnet Habanero peppers. What?! Which is it? Scotch Bonnet or Habanero?! Two of each? Three of one? One of the other? Hello?! Craziness. Confused, I used 6 Scotch Bonnets. Not least because I didn't have any habaneros. The habaneros haven't even flowered yet, poor things. 3 tablespoons of lime juice. Who the hell has three tablespoons of lime juice just like hanging around? Occasionally I have some whole limes when I've got the urge for gin and tonics, but they never stay for long . . . always ending up thoroughly squeezed in the bottom of a glass, and thence to the composter. So, instead I squeezed the life out of a Jif lemon thing. Can't have been more than 2 tablespoons, but what the hell? Who's checking? 3 tablespoons of white vinegar. Is that like distilled vinegar? If so, I got that. Not a problem. 1 teaspoon of salt - check! And then I followed the recipe (what about the garlic?! Okay, so just add it to the onions, a couple minutes after), went to hang the washing out, came back in and the stuff had boiled dry. I think I already mentioned this. Anyway . . . long story short . . . liquidiser . . . blah, blah, blah . . . sterilised glass jar (done in boiling water) . . . and I end up with a fantastic chilli sauce. Very spicy, quite sweet (presumably from the carrots and, to a lesser extend, the lemon juice?!), but very nice. That should keep me going for a few months. THANKS, LUCY!!!

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