This is very similar to my recipe, I use fresh onion or shallot and fresh garlic, tablespoon of salt and sugar and no xanthium gum. The biggest difference is I will not strain it and keep it covered in the fridge for about two weeks stirring every couple of days. I call it an aging step before I can it, it develops flavor over time, I have had it after a year with no mold and an amazing flavor. It does end up being a bit runny because there's not enough sugar, but I don't mind at all.
That sounds great. I sometimes add onion, but I thought I'd keep it simple this time. This one is less salty than store-bought, but that's easy to adjust. The ageing step is a nice idea, I might try that.
@@AdventuresInSnacking If you want to strain it, I would wait until after the aging process, pretty sure it's the skins and seeds that help that along.
Lol, good pick up. My stove is all electronic controlled, and sometimes, if it gets dirty, it arcs out and tries to reignite itself. I think it's fixed now.
It should be safe in the fridge for about 4 weeks. I have in the past kept it for a couple of months, with no spoilage, but I'd advise checking for signs of spoilage before use if keeping it longer than 4 weeks. In the freezer, it will keep for just about forever, but it might need a quick blend when it thaws to get it back to the original consistency.
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This is very similar to my recipe, I use fresh onion or shallot and fresh garlic, tablespoon of salt and sugar and no xanthium gum. The biggest difference is I will not strain it and keep it covered in the fridge for about two weeks stirring every couple of days. I call it an aging step before I can it, it develops flavor over time, I have had it after a year with no mold and an amazing flavor. It does end up being a bit runny because there's not enough sugar, but I don't mind at all.
That sounds great. I sometimes add onion, but I thought I'd keep it simple this time. This one is less salty than store-bought, but that's easy to adjust. The ageing step is a nice idea, I might try that.
@@AdventuresInSnacking If you want to strain it, I would wait until after the aging process, pretty sure it's the skins and seeds that help that along.
I love spicy food,
Happy cooking, thanks for sharing your delicious recipe my friend.enjoy your day
Thanks so much.
2:16 WHY IS THE STOVE ARCING?
Lol, good pick up. My stove is all electronic controlled, and sometimes, if it gets dirty, it arcs out and tries to reignite itself. I think it's fixed now.
How long does it keep? Thank you
It should be safe in the fridge for about 4 weeks. I have in the past kept it for a couple of months, with no spoilage, but I'd advise checking for signs of spoilage before use if keeping it longer than 4 weeks. In the freezer, it will keep for just about forever, but it might need a quick blend when it thaws to get it back to the original consistency.
Funny vlog style. Like it. Btw nice dog. See you 💕💕💕
Thanks! I try to add as much humour as I can. The dog makes an occasional cameo appearance. 😊