Chili Sauce with Honey, Garlic and Olive Oil
Chili sauce with honey, garlic and olive oil – aromatic with a slightly sweetish note at the beginning, which smoothly turns into pungency. Do not underestimate this sauce, for some reason everyone who sniffs it does not believe in its sharpness. Honey gives the sauce a slightly sweet flavor. The same deception occurs when the sauce first hits the tongue, but then an explosion occurs. What attracts this sauce, probably, is that, in addition to the pungency, it has aroma and taste. The sauce is stored for a very long time in the refrigerator, right up to the next harvest of pepper.
Chili sauce with honey, garlic and olive oil Ingredients
Chili sauce with honey, garlic and olive oil recipe
To cook a recipe chili sauce with honey, garlic and olive oil, divide the garlic into cloves, but do not remove the skin. For a more interesting taste, it is best to use different varieties of pepper, wash and dry the pepper.
Preheat the oven to 200°C (390°F). Cut the pepper lengthwise and place the peel side up on a baking sheet greased with vegetable oil. Put the garlic there, with the pepper and put in the oven, for about 20 minutes.
When the peppers and garlic are baked, peel them off. The garlic should be very soft, it is practically squeezed out of the scales.
Place the prepared pepper and garlic in a food processor, add the rest of the ingredients and grind until smooth. As for the salt in sauce, it can be reduced or increased, it's at your discretion.