I found this in the 'Tried & True' recipes a while back, and had been meaning to try it.
Here is the basic recipe:
2-4 small dried hot red chili peppers
1 t rice vinegar
1 quarter-sized slice of fresh ginger, bruised
1/2 clove garlic, peeled, cut into thin strips
1/2 t salt
1 C hot water
Combine first 5 ingredients in a clean, sterilized bottle/jar. Pour in hot water, cover and let mixture steep at room temperature overnight.
In the morning it is ready to use.
Keep refrigerated.
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1752.jpg)
Wow - is it ever good!
Ka Honu, how long will this keep?
One more shot - to go with the salami we made this weekend too.
(http://i438.photobucket.com/albums/qq101/seemorephoto/a4319a5d.jpg)
seemore
Dang that looks good!
Finish with some turtle zest, and hooooo-ooowww!!!!
Interesting. So you just give
It a splash. What else would you put it on?
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Hi, Mike! Mrs here - I am thinking I will use it on Chinese dumplings, on grilled meats, a drop or two in soups, , , , I
am going to try it on quite a few things!
Nice. Thanks.
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Quote from: seemore on February 06, 2012, 05:46:48 PM...Ka Honu, how long will this keep?
Hell if I know. I make it several times a year and it's always gone before it goes bad. I'm guessing six months or so in the fridge.
Send salami.
I've made it a few times. I liked it so much I had added it to the recipe site. It reminded me of a clear hot sauce that Crystal use to make, but Ka Honu's is more robust.