spicy chili sauce

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in innnewyorkcity.com

Talk about a perfect side of Cheese Chutney. Our savory figs combine with the delicious taste of chewy fruit. Together with jalapenos, apples, onions, garlic and black pepper, it’s a rich, pleasant flavor combination that will keep you coming back for more.

If the jalapeno peppers (2,500 to 8,000 Scoville heat units) are too spicy. You can choose milder peppers like poblano (1,000 to 1,500 SHU mild) or Anaheim pepper (500 to 2,500 SHU). If you want more spice, try the Serrano chili (extremely spicy – ​​10,000 to 23,000 SHU). Baneros (100,000 to 350,000 SHU) or even ghost peppers (very spicy, around 800,000 to 1,000,000 SHU) work here. And the spiciness of the habanero and devil peppers matches the overall flavor here. (If you can handle extreme heat)

This recipe also works well without the chili. So if you’re looking for a chutney with just a little bit of warmth, go for it. You can find it only from black pepper.

The sweet flavor and chewy texture of the fig chutney make it a great condiment for appetizers. Whether it’s cheese (Cheddar and brie both go well together) or cold cuts. You can also use it as a sandwich spread. It’s just as good as the ham and brie bread.

For storage, it stores well as jam. If you canned (Use sterilized jars with tight-fitting lids.) The cans will stay in a dark and unopened cabinet for several months. Once opened, store in the refrigerator to maintain freshness for as long as possible.

Spicy Fig Chutney 2

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spicy chili sauce

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Serve 16 servings

Calories 78 kcal

  • 1 red apple, cored and diced (small)
  • 8 fresh figs, stem removed and quartered, skin intact.
  • 1 clove of garlic, peeled and finely chopped
  • 1 onion, peeled and finely chopped
  • 1 cup sugar
  • ½ cup of water
  • ½ cup red wine vinegar
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 teaspoon ground black pepper
  • Place the figs, apples, onions, garlic, and jalapenos in a deep saucepan. Add water, red wine vinegar, sugar, and ground pepper. Stirred.

  • Cook the mixture over medium-low heat for 50 minutes, adding a little water if needed to keep the chili sauce from sticking.

  • Transfer the Spicy Fig Chutney to a sterilized sealed jar. unopened Keep chili sauce in the refrigerator for up to 6 months once opened. (Or if just using the chutney right away), transfer it to the refrigerator. Chili sauce should be kept in the refrigerator for 4 to 6 weeks.

Calories: 78kcal Carbohydrates: 20g Protein: 0.3g Fat: 0.1g Saturated Fat: 0.02g Polyunsaturated Fat: 0.05g Monounsaturated Fat: 0.02g Sodium: 2mg Potassium: 88mg Fiber: 1g Sugar: 18g Vitamin A: 52IUV Vitamin C: 3mg Calcium: 13mg Iron

Categories: Food & Drinks

Source: INN NEW YORK CITY

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