Twisted Pepper Sauce: Amongst Other Things

This post contains 5 photos.

Well, maybe it’s time to put some of that gardening products to good use, right?

My basil is grown, with a lot still in its adolescence, my chillies are doing very well, so I decided to make something “inventive”. I have three types of chillies here, but only two with fruits and not yet ripe: But I like green chillies! Anyway… I harvested a few of each and decided to make a sauce, which I will probably be used for my “Twisted Pepper Pasta”, but it will take a few weeks.

Here are the ingredients for this particular concoction:

Freshly picked basil leaves, around 30g of it;


This kind of pepper (help me identify it, please?);


And that pepper (that one too!);


Onion, garlic, honey and olive oil. I deseeded most of the peppers, blended half with the rest of the ingredients and the other half I sliced to mix with the blended paste;


Topped it up with extra virgin olive oil for conservation and flavour extraction and added the twisted pepper on top. As well as some aesthetics, the spices of the pepper will diffuse over the top layer. I will wait a couple of weeks before I use it, in order of the olive oil to extract the flavour of all ingredients.


The initial impression is that the sauce is quite mild and sweet, just the way I like it, but in time, I am expecting it to become spicier. Well, when you can taste the spicy air from chopping the chillies, you can expect something pungent!

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Pesto, anyone?

I like to take pleasures from simple things in life, at least I like to think that! And seeing how my basil seedlings are coming along just gave me a smile! Future pesto! I can’t wait for them to fully grow so that I can use it for several things… including mixing it with ravioli, one of my favourite dishes!