[CH] Fw: worcestershire sauce.
John Dickson (jdickson@global.net.au)
Thu, 19 Mar 1998 07:26:38 +0800
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> From: John Dickson <jdickson@global.net.au>
> To: chile-heads@globalgarden.com
> Subject: worcestershire sauce.
> Date: Tuesday, 17 March 1998 13:37
>
> Hi everyone. I have been a subscriber to the group for some three months
> now and have certainly increased my knowledge of all things chile ----for
> which I have had a passion for many years.
> I have a very good recipe for worcester sauce, which I have developed
over
> a long period of time and thought I would share it with the readers.
> The recipe I am listing will make about 5 or 6 litres but you can reduce
> the quantities to make a lesser amount if you wish.
> JD's Hot Sauce.
> 4 litres of good quality brown malt vinegar
> 2kilos of treacle.(3 tins 850 mls)
> 2 oz salt
> 1 oz whole cloves
> 4 oz cayenne pepper or other hot chillie powder
> 20-30 hot fresh chillies (more if you like it real hot)
> 4 oz fresh garlic cloves
> 4 oz fresh ginger
> 4Tbs Tamarind concentrate
> 1 cup of thick black soya sauce
> 4 brown onions
> Method
> Use food proccessor to finely chop garlic, onion, ginger and fresh
> chillies.
> Add all ingredients to a large enamel or stainless steel pot (8 litres
> plus) and bring to the boil. Simmer for 2 hours with the lid on. When
cool
> allow to stand over night.
> Next day stir the pot well and strain through a good strainer into
another
> pot before transferring back into the vinegar containers. Make sure as
much
> of the fine sediment as possible remains in the sauce.
> Shake well and transfer into smaller bottles as required. Hope you enjoy
> it.
> John Dickson. Perth Western Australia.