Ingredients
The following ingredients have 1 Servings
- 150 g red chillies ((approx. 8 chillies))
- 1 lemon (flesh segments only)
- 2 large cloves garlic (peeled and crushed)
- 1 TB white wine vinegar
- salt and ground white pepper
- 1 tsp white wine vinegar (additional)
- 1 TB olive oil
Instruction
- Trim the red chillies and discard the trimmings. I didn't discard the seeds because they contain the most HEAT, and that is what we are after! Roughly chop the red chillies and place into a mini food processor / food chopper.*My weight yield after trimming 150g chillies was 120g (4.2oz) - and this was how the macros were calculated.
- For the lemon, cut off the top and bottom of the lemon so that it stands firmly on the chopped board. Use a sharp paring knife to cut off the peel (and white pith) by slicing down around the lemon. Simply cut out the segments between the membranes and discard all pith and pips. If you have any trouble, a quick YouTube search "how to cut citrus segments" will help. Add the lemon segments to the food processor.
- Use a garlic crusher to mince the garlic finely into the food processor. Do not discard the bits left in the press after crushing the cloves, simply empty out the contents into the processor as well.
- Blitz the mixture well, stopping to scrape down the sides of the bowl.
- Tip only three-quarters of the mixture into a small pan. Add the (first reference to) white wine vinegar along with one tablespoon water. Cook over high heat, stirring continuously until you have no wateriness left in the pan. This will take approximately 3-4 minutes.
- Transfer the mixture to a clean bowl and leave to cool for a few minutes. Add in the remaining one-quarter uncooked mixture you set aside earlier and season with salt and white pepper. Stir in the (second reference to) white wine vinegar and olive oil.
- Allow to cool completely before storing in a sealed container in the fridge.
