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“Have some raspberry wine vinegar and thought it would be interesting to make a chilli sauce from it. Cool results.”
READY IN:
10mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

  • 20 chili (we used 50% cayenne and 50% birdseye)
  • raspberry vinegar, to taste (raspberry wine vinegar)
  • salt, to taste

Directions

  1. Slice the chillies up and place in a pot (about the size of a side dish plate).
  2. Pour just enough vinegar to cover the chillies then bring to a boil for 5 minutes.
  3. The vinegar should evaporate about 50%.
  4. Pour a little more vinegar in so that it's just covering the chillies again, then pour the entire mixture into a processor and blend until smooth.
  5. Store in a clean jar in the fridge, or vaccum seal.

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