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Chilli pepper "Anaheim Chili" (1000-1500 SHU)
Hot pepper "Anaheim Chili".
Mildly hot: 1000-1500 SHU (Scoville scale).
Mid-early variety. Productive plant producing long tapering fruits about 15-17 cm in length.
The flesh is medium consistency with an intense green skin that matures red.
1,0 g = 120-160 seeds.
The value of the variety: cold resistance, abundant fruiting and friendly ripening.
Recommended for fresh consumption, for the preparation of various seasonings, canning, drying.
Mildly hot: 1000-1500 SHU (Scoville scale).
Mid-early variety. Productive plant producing long tapering fruits about 15-17 cm in length.
The flesh is medium consistency with an intense green skin that matures red.
1,0 g = 120-160 seeds.
The value of the variety: cold resistance, abundant fruiting and friendly ripening.
Recommended for fresh consumption, for the preparation of various seasonings, canning, drying.
Classic chili sauce.
Ingredients:
50 g chili pepper;
3 cloves of garlic;
1 tablespoon of vegetable oil;
1 teaspoon starch;
1 tablespoon of wine or apple cider vinegar;
1 teaspoon of sugar;
a pinch of salt.
Cooking.
Grind garlic and chili peppers in a blender. Transfer the resulting mixture to a saucepan, add vinegar, oil, salt and sugar and put on a slow fire.
As soon as the sauce starts to boil, add starch. Immediately after boiling, remove the pan from the stove and set to cool.
(Because of the starch, the sauce is quite thick. If you want to make it more liquid, just skip this ingredient).
In a clean, airtight container, the sauce will keep in the refrigerator for up to a week.
