1
8
6
1
1/3
1/3
1
2
1/2
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#
oz
c
c
T
t
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Red Pepper (1)
Onion Red
Red Chili (2)
Habanero (3)
Red Palm Oil (4)
Oil (5)
Smoke Dried Fish (6)
Maggi® Cube (7)
Salt
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Prep - (20 min)
- Chop Red Peppers fairly small. Chop ONION small. Mix.
- Chop Red Chilis fine if fresh, or run in the spice grinder if
dried. Add to Red Peppers.
- Cap HABANERO and slice. Add to Red Peppers
- Run Red Pepper mix in a Processor or Mixie until chopped to your
desired texture. I run it to a bit short of being smooth.
- In a heavy bottomed sauté pan or similar, heat Red Palm Oil
and Plain Oil, but only to about 300°F/150°C to avoid
bleaching the Palm Oil. Carefully Stir in Red Pepper mix and bring
up to a boil. Stir in Smoke Dried Fish, Maggi Cubes, and
Salt.
- Turn down to a very moderate simmer and simmer, stirring often,
until the oil begins to separate. This should be about 50 minutes to
an hour and 10 minutes. The Oil is starting to separate when, if you
scrape a path with the flat of your spatula, you see oil at the leading
edge of the sauce as it closes the path. Don't fry it too dry or the
fresh flavor will be lost.
- Take off the heat. Move it all into a tightly coverable jar. Let it
sit until cool. If not enough oil rises to cover the top of the sauce,
add a bit more. With the oil covering it, it should keep in the fridge
for several weeks.
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