{"id":5340,"date":"2017-12-08T21:00:19","date_gmt":"2017-12-08T20:00:19","guid":{"rendered":"https:\/\/bodhicharya.org\/manyroads\/?p=5340"},"modified":"2017-12-08T21:00:19","modified_gmt":"2017-12-08T20:00:19","slug":"chilli-haw-ketchup","status":"publish","type":"post","link":"https:\/\/bodhicharya.org\/manyroads\/chilli-haw-ketchup\/","title":{"rendered":"Chilli Haw Ketchup"},"content":{"rendered":"
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October 19, 2017<\/a><\/h2>\n

\u00a0by\u00a0Monica Wilde<\/a><\/h2>\n

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This is one helluva ketchup meets brown sauce baby. There is nothing like Chilli Haw Ketchup to put some fire in the belly this winter. It\u2019s got an amazing taste, sweet and sour, peppery, tangy, umami. I remember Chinese haw flakes from when I was a child. This is that taste but with a grown up kick. Use as a condiment, marinade or just with cheese.<\/h2>\n

Ingredients<\/strong>
\n750 grams haws (no stalks)
\n500 ml vinegar (homemade or apple cider)
\n500ml water
\n250 grams dark brown sugar
\n2 red chilli peppers
\nBlack pepper to taste<\/h2>\n

Directions<\/strong>
\nSimmer the haws and the chilli peppers in the water and vinegar until the flesh is really soft. Strain the mixture through a wire sieve. Push the berries around the sieve with the back of a spoon, trying to get as much of the pulp as possible through the sieve. (An ideal job to delegate!)<\/h2>\n

Return to the pan and add the sugar and black pepper. Bring to the boil and simmer until the sauce is thick. Pour into sterilised glass jars or bottles with a reasonably wide neck. Keep in a dark cupboard \u2013 the flavour just keeps on improving with age.<\/h2>\n<\/article>\n

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