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.

@AdventuresInSnacking

3 ай бұрын

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.

@TalentlessCooking

3 ай бұрын

@@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

@AdventuresInSnacking

3 ай бұрын

Thanks so much.

Funny vlog style. Like it. Btw nice dog. See you 💕💕💕

@AdventuresInSnacking

3 ай бұрын

Thanks! I try to add as much humour as I can. The dog makes an occasional cameo appearance. 😊

How long does it keep? Thank you

@AdventuresInSnacking

Ай бұрын

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.