Sambal Oelek
1 lb. whole habaneros
2 c. white vinegar
1/2 c. rice vinegar
Salt to taste
Juice from one lime
Wash and de-stem the habaneros. Place in food processor and grind. Place all ingredients in a wide-bottomed pan, bring to a boil. Lower to a simmer and cook for 30-40 minutes, or until the consistency is uniform. The mixture won't be watery and the peppers won't be chunky. This made 3 half pints; I had on-hand 1 pint jar and 1 half pint so I used that. Boil in water bath for 10 minutes to seal the lids. Scroll to bottom for a word about working with peppers.
*Warning* I recommend wearing gloves, and if you are particularly sensitive, I'm not kidding when I say it would also be smart to wear a surgical mask when you grind the peppers down. I was sneezing, coughing, and dry heaving all at the same time. Be careful and at the very least, wear gloves. xo, AB
No comments:
Post a Comment