Lokhu kuyisiphuzo se-sauce esishisayo, esihle sokusebenzisa ekuphekeni okubiza isithako esinjalo. Uma unesibindi ngokwanele, ungasebenzisa lokhu njenge-sauce noma uhlangothi. Noma kunjalo, sebenzisa ukwahlulela okuhle njengoba le sauce ingaba namandla kakhulu.
Okuzokwenza
- 1/2 pound / 225 g upelepele (oqoshiwe)
- 1 1/4 izindebe / i-300 mL uviniga (distilled)
- 1/3 indebe / 80 mL cider uviniga
- 1 pepper i-habañero
- 2 i-serrano pepper
- 1 isipuni / 30 mL amafutha omnqumo
- I-clove i-garlic (i-minced)
- 2 1/2 amathisipuni / usawoti 12.5 ml (usawoti olwandle)
- 1/2 isipuni / 2.5 mL umusi wensimbi
- 1/2 isipuni / 2.5 mL anyanisi powder
- 1/2 isipuni / 2.5 mL clove (okuyimpuphu)
- 1/2 isipuni / 2.5 mL pepper omnyama
Indlela Yokwenza
Ukusebenzisa amagilavu ekhishi, ukugeza, owomile, nokusika ngokucophelela isilili kanye ne-serranno pepper. Shiya i-habanero ngokuhlakanipha. Ukushisa amafutha embizeni enkulu. Engeza i-garlic bese upheka imizuzu engu-1-2. Engeza izithako ezisele futhi uvumele ingxube ukuba ifike emathunjini amancane, unciphise ukushisa kuya phansi bese uvumele ukumisa imizuzu engu-7. Susa ingxube ekushiseni bese uvumele ukupholisa imizuzu engu-15-20. Uma usupholile, faka ingxube ibe yi-blender ne-puree. Qala ukuvula isivalo, ngoba imfucumfucu ingaba namandla kakhulu.
Gcina ushukela oshisayo ebhodini noma emgodini we-plastic tight. Vumela ingxube ihlale efrijini isikhathi seviki elilodwa ngaphambi kokusebenzisa. Ngemuva kwalesi sikhathi sidlulile, ugijime okuqukethwe nge-sieve, bese ufaka uviniga obuningi obisikiwe kanye nosawoti uma kudingeka ngaphambi kokusebenzisa. Le sauce izohlala izinyanga ezingu-6 efrijini, mhlawumbe isikhathi eside.