Ingredients :
- sauce
- 1/2 cup water
- 1/2 cup mild vinegar, I used coconut vinegar
- 1 tbsp red pepper flakes
- 3 large Thai birdseye chili Pepper
- 1 tsp fresh cracked black pepper
- 1/4 cup honey
- 1 tbsp arrowroot powder
- 1 pinch salt
- 1 tsp turmeric
- 1 1/2 tsp granulated garlic powder
- thickener
- 1/4 cup water
- 1 tbsp arrowroot powder
Method :
- In a pot heat water, arrowroot powder, vinegar, Thai peppers, garlic, black pepper, and honey. Bring to a boil.
- After boiling 7 minutes take Thai peppers and cut them open. I left them on the spoon and cut with a knife. Put back in sauce add red pepper flakes.
- Add turmeric, and salt. Stir well mix 1/4 cup water and arrowroot powder. With sauce boiling add arrowroot mixture.
- Keep stirring constantly this will thicken up good. Taste adjust the seasonings if necessary. It should be very warm but not too hot. If too hot add more honey.
- Refrigerate about an hour before using this will allow the flavors to develop.
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