Posted by: Jonjon | June 11, 2009

Sauce – Red Chilli and vinegar Paste 8.5/10

Sauce – Red Chilli and vinegar Paste 8.5/10

June 11 2009

Red Chili and Vinegar Paste (Balchao Masala)

1/2 cup of red wine vinegar
1 teaspoon of tamarind
1 cup of dried hot red chilies (remove stems) Maybe just ½ cup
1 tablespoon of cumin seeds
1 teaspoon of black peppercorns
1/2 teaspoon of whole cloves
1/2 teaspoon of ground turmeric
10 cloves of garlic, cut in half
1 2-inch piece of fresh ginger, cut into chunks
1 6 inch long piece of cinnamon stick, broken into bits 15cm

Begin by pouring the vinegar into a blender. Add the remaining ingredients and puree until you have a thick paste. Scrap down the sides of the blender jar as necessary. Store in a sterilized jar in the fridge for up to 2 weeks or you can freeze the paste.

I only added 50% of the hot red chillies, and that made the sauce…very spicy. Perhaps 20% above my acceptance level. I processed them in a food processor for about 10 minutes, but still could not grind the cinnamon down into powder form. The sauce was quite fragrant. There was a slight hint of red wine vinegar, with its bitterness balanced out by the cinnamon and tamarind. The garlics and ginger added the usual punch of spiciness. But overall, the flavor was from the red wine vinegar.


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