A dear friend sent me a bottle of Toscana Roasted Capsicum Finishing Vinegar. It was delicious when mixed with EVOO and used as a dressing. I looked at the ingredients on the label and thought, I can make that in the Thermi!!
I made it using the ingredients as a guide. The result was nothing like the original, but equally delicious. This is more like Plum sauce or sweet Chilli Sauce.
It would make an excellent Xmas gift.
This recipe makes about 600 MLs.
500g of roasted and peeled red Capsicums. (Roast under grilled in oven or over gas flame, pop into plastic or paper bag to steam and then remove all chared skin. )
220 g raw sugar.
150 g of BOTH Balsamic and Apple vinegar
1 teaspoon of whole cloves
1 teaspoon of whole black pepper corns
3 bay leaves. I used fresh ones but dried would be ok
1 teaspoon of salt
Place all ingredients into TMX bowl , cook 30 mins/ 100o/speed 2
When cooked, remove bay leaves
Mix by slowly turning the speed to 10 for 20 seconds.
Using a spatula, scoop some of the sauce out and test for salt and the mixture should be smooth and thick.
If not , mix for another 10 seconds on 100.
Although I thought I would use this to mix as a dressing , I think it could be poured hot over Philly cheese as a dip.
Brushed on chicken or fish and steamed in Varoma.
Used as a flavor boost
Served with sour cream and corn fritters.