This is a recipe from my mother's recipe book. It was originally in pints and ounces, I converted the measurements to metric when I started making it. It really is as easy as mix and let it steep. I like it because it doesn't have the traditional anchovies in it, but still has a good bite. The longer the sauce matures the hotter it becomes.
Ingredients: 2 L vinegar 30g chopped garlic 30g cayenne pepper 30g whole cloves 30g salt 1 tin treacle 2 large lemons Method: Mix all ingredients together in a plastic bucket and stir to dissolve salt. Chop the 2 lemons and add to the mixture (skin and all). Cover with a tea towel or a cheesecloth. Stir daily for 6 days. Strain and bottle. Leave at least two weeks in a cool, dark cupboard to mature. I use the glass 3 litre Ocean Spray cranberry juice bottles to store the sauce and decant into a smaller bottle for kitchen use. This sauce just improves with age - the longer you leave it, the better it gets.
2 Comments
Joy Sleeman
21/2/2020 06:36:35 am
Couple of questions, as this is on my gunner list (gunner do it one day).
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Cath (Cheapskates Staff)
21/2/2020 01:24:34 pm
Joy I use brown malt vinegar, but Mum's recipe just says "vinegar". I'm assuming she used the brown malt vinegar given the age of the recipe (it's older than me).
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