[CH] worcestershire sauce.
John Dickson (jdickson@global.net.au)
Tue, 17 Mar 1998 13:37:10 +0800
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.