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Kumquat and Birdseye chili infused sauce
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Chef :
skunkmonkey101Kumquat and Birdseye chili infused sauce
Serving sized based on a teaspoon serving
Ingredient
Food ration :
72 servings
1/2 cup
honey
1 tsp
kumquat zest
14 large
kumquats
1/4 cup
malt vinegar
3/4 cup
distilled white vinegar
1/2 cup
Thai Birdseye chilis chopped
12 oz
sterilized bottle
Cooking instructions
* Step 1
Wash the peppers and kumquats dry well you dont want any water in this recipe or it will ruin.
* Step 2
Chop the chilis up. Wash everything well use gloves here if possible!
* Step 3
Zest the kumquat till you get a teaspoonful
* Step 4
Cut the kumquats in half remove the seeds. layer half kumquat half chilis, and alternate till none is left. Add zest to bottle
* Step 5
When everything is in add honey and vinegars.
* Step 6
Cap it set on the self for 4 weeks let it infuse. self life as long as honey and vinegars are kept above the peppers and citrus in the bottle, should last you years. Just keep adding to it. Also the peelings and everything is edible on a kumquat.
* Step 7
Honey will last forever, vinegars last a very long time.
* Step 8
You can substitute kumquats for any citrus
Note: if there is a photo you can click to enlarge it
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