Wet part:
Dry Part:
- ½ stem stalk celery
- 1 head garlic, peeled (10-12 cloves)
- 10-ea habañero peppers, clean from stem and seeds (HOT! Use gloves!)
- 1 tsp fresh thyme
- 1 tsp fresh basil
- 1 tsp fresh rosemary
- 1 tsp fresh parsley
- 1 dl / ¼ cup spring onion, chopped
- 1 small white / Spanish onion, chopped
- 4 tbsp soy sauce
- 2,5 dl / 1 cup neutral vegetable oil
- 2,5 dl / 1 cup water
Dry Part:
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground clove
- 2 tsp ground ginger (Can be replaced with 1 tsp fresh ginger blended in the wet part)
- 1 tsp ground allspice
- 1 tsp ground black pepper
- 2 tsp salt
- 1 tsp paprika powder
Preparation
As you already know our restaurant recipe is rather "on a feeling" and done in big bulk of 20 liters or so, but I have tried to scale down to a more appropriate amount for household use.
The recipe is basically a wet part and a dry part. The wet part we blend in a regular bar-blender and then we add the dry ingredients and adjust the flavor to match how the wet mix turns out. The wet ingredient varies according to size and season, that's why we do it like that.
If this turns out to be too hot, just reduce the amount of habañero peppers and try out your heat. Store in jars.
