Recipe Card Test Recipe 485

Steps:

• This Chimichurri Hot Sauce recipe consists of two stages. The first stage consists of making a pickled version of a Chimichurri Sauce. After the ingredients have had a chance to soften over a period of 4 - 7 days then we can start cooking the Hot Sauce. Finely chop all of the Parsley, Coriander, 8 cloves of Garlic and then place into a clean glass bottle. Juice the two limes and add the liquid onto the chopped ingredients. Add the 3/4 Cup of Red Wine vinegar into a small pot and gently heat. Remove the liquid from the heat before it boils and then pour over the ingredients in the glass jar. Then press down the ingredients with a clean spoon. When the ingredients have cooled place a lid ontop of the jar and refrigerate. Leave the ingredients for 4 - 7 days. When you are ready to start cooking the Hot Sauce remove the parsley mixture from the refrigerator. Cut the 2 Large Sized Egg Plants (aubergine) in half and place in a heat proof dish along with the whole tomatoes. Bake the EggPlant and Tomatoes until the skin goes wrinkly, around 1 hour at 392F or 200C. Scoop out the cooked EggPlant into a blender and add the baked tomatoes. Add the parsley mixture into the blender and the 1/4 Cup of Chilli Paste or 6 fresh chili peppers. Blend the Hot Sauce ingredients until smooth. Pour the Hot Sauce into a pot and slowly raise the sauce to a slow rolling boil. Keep the lid on the pot for the duration of the cooking time. Cook for 20 minutes. While the Chimichurri Hot Sauce is cooking sterilize your glass bottles. I use a food steamer which is a cheap option for sterilizing glass Hot Sauce bottles. After 20 minutes carefull pour the ingredients into the Hot Sauce bottles, apply the cap and invert to sterilize the lid.