Some Like It Hot Fresh Pepper Condiment Recipes

HOMEMADE HOT PEPPER SAUCE

Steps:

• Cut the green tops off all the peppers. Discard tops and set peppers aside.
• Slightly smash each clove of garlic just enough that the paper loosens; remove the paper and discard it.
• In a medium, non-reactive (i.e. stainless steel, ceramic, or glass) pot, add the prepared peppers and garlic cloves. Pour in the vinegar and lime juice then add the salt, paprika, and bay leaf. Stir together to mix in the salt and paprika.
• Bring the mixture to a boil. Reduce heat to medium-low, cover, and allow to simmer for 20 to 30 minutes or until the peppers are soft.
• Remove from the heat and add to a food processor or heat safe blender (no need to remove bay leaf). Pulse until smooth and liquidy (be CAREFUL--it is HOT), adding more vinegar if necessary to make it more liquid.
• Smoosh through a fine mesh sieve into a bowl and discard any seeds and large chunks left in the sieve.
• Refrigerate in an airtight container for at least one week prior to using.

"SOME LIKE IT HOT"

Steps:

• Start with the topping, in a frying pan, dry fry the coconut and peanuts until golden brown, tossing it so it won’t burn, remove from the pan and let cool.
• Mix together the soy sauce, cayenne, sambal, ginger, sugar, garlic and water, set aside, you will use this after you fried the tempeh.
• In a wok or frying pan, heat the tablespoon of oil, fry the onion and garlic for one minute, add the coriander, cumin and if you use them the chili peppers, fry this for two minutes.
• Add the carrots, beans and tomatoes, fry until you see the tomatoes going soft, add the stock, bring to the boil and simmer for about 10 minutes.
• Heat the oil in a frying pan large enough to hold the tempeh strips in one layer.
• Fry the tempeh until golden, it will soak up the oil, this is normal.
• Lower the heat when you see them starting to color but fry for a few minutes more, add the soy mix, stir to coat and add to the vegetables, mix.
• By now the tomatoes should have made a sauce and have dissolved.
• Taste to see if you want to add more sambal and/or sugar.
• Now add the bean sprouts, cook further until you see them go limp.
• Transfer to serving dish, sprinkle with 2 tablespoons of the coconut and peanut mixture, serve with rice and the remaining topping on the side.