Some Like It Hot Fresh Pepper Condiment Recipes

Steps:

• Start with the topping, in a frying pan, dry fry the coconut and peanuts until golden brown, tossing it so it won’t burn, remove from the pan and let cool.
• Mix together the soy sauce, cayenne, sambal, ginger, sugar, garlic and water, set aside, you will use this after you fried the tempeh.
• In a wok or frying pan, heat the tablespoon of oil, fry the onion and garlic for one minute, add the coriander, cumin and if you use them the chili peppers, fry this for two minutes.
• Add the carrots, beans and tomatoes, fry until you see the tomatoes going soft, add the stock, bring to the boil and simmer for about 10 minutes.
• Heat the oil in a frying pan large enough to hold the tempeh strips in one layer.
• Fry the tempeh until golden, it will soak up the oil, this is normal.
• Lower the heat when you see them starting to color but fry for a few minutes more, add the soy mix, stir to coat and add to the vegetables, mix.
• By now the tomatoes should have made a sauce and have dissolved.
• Taste to see if you want to add more sambal and/or sugar.
• Now add the bean sprouts, cook further until you see them go limp.
• Transfer to serving dish, sprinkle with 2 tablespoons of the coconut and peanut mixture, serve with rice and the remaining topping on the side.

Steps:

• Peel the tomatoes by dropping them in boiling water for a minute and then removing them to cold water: Take off the tomato skins and chop the tomatoes.
• Puree the tomatoes, then press through a sieve or food mill, extracting all the liquid. Discard the remaining pulp.
• Heat olive oil in a large heavy saucepan over meadium-low heat.
• Add onions and cook until they are browning, about 8-10 minutes.
• Add the red peppers and stir, then cover and reduce heat to low for 10 minutes.
• Add vinegar and bring to a simmer. Simmer, uncovered, until the vinegar is reduced by half. About 20 - 30 minutes.
• Add tomato to the pepper mixture, add 1 cup of sugar, and then add the raisins, garlic, ginger, salt, pepper, allspice, and chili peppers.
• Cover and cook for an hour.
• Uncover, and continue cooking, until the pickle thickens to a spreadable consistency. Up to two hours.
• Taste and add the additional 1/2 cup of sugar if needed.
• Ladle into hot sterilized jars.
• Let cool and cover with clean lids.
• Refrigerate for up to 6 months.