how to make fina'denne
Ingredients:
- 1 cup soy sauce
- 1/2 cup fresh lemon juice or calamansi juice (if available)
- 1/2 cup chopped green onions
- 1/4 cup finely chopped white onion
- 3-4 cloves garlic, minced
- 1-2 hot chili peppers (bird's eye chili or Thai chili peppers), finely chopped (adjust to your preferred spice level)
- 1/4 teaspoon black pepper (optional)
Instructions:
1. Follow the same steps as the traditional Fina'denne' recipe until you have combined the soy sauce and lemon (or calamansi) juice in a mixing bowl.
2. Add the chopped green onions, white onions, and minced garlic to the soy sauce mixture.
3. Now, for the spicy kick, finely chop the hot chili peppers and add them to the mixture. Start with a smaller amount if you're unsure about the heat level, and you can always adjust later.
4. Optionally, you can add black pepper for an extra layer of flavor. Mix everything thoroughly.
5. Taste the Spicy Fina'denne' sauce and adjust the seasoning to your preference. You can add more lemon juice for extra tanginess or more chili peppers for additional heat.
6. Allow the Spicy Fina'denne' sauce to sit for about 15-30 minutes to let the flavors meld together. Some people prefer to refrigerate it for a few hours to let the flavors intensify.
7. Serve your homemade Spicy Fina'denne' sauce with grilled meat, seafood, or any dish that could benefit from its spicy and tangy kick. It's a perfect accompaniment for barbecues and grilled dishes.
This Spicy Fina'denne' sauce is sure to add an extra zing to your dishes if you love the heat of hot peppers. Just remember to adjust the amount of chili peppers to suit your spice tolerance.
How to make Simple Habanero hot sauce
Ingredients:
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1.Garlic cloves (3-4 cloves, minced)
Onion (1 medium-sized, chopped)
Carrots (1-2, chopped; they add sweetness and color)
White vinegar (1 cup)
Water (1/2 cup)
Salt (1 teaspoon, or to taste)
Olive oil (1 tablespoon)
Optional: Lime juice (1-2 tablespoons for added acidity)
Instructions:
Prepare the Ingredients:
Wear gloves while handling habanero peppers to protect your skin from the heat. Avoid touching your face, especially your eyes.
Remove the stems from the habanero peppers and roughly chop them.
Peel and chop the garlic cloves.
Chop the onion and carrots.
Sauté Vegetables:
In a saucepan, heat the olive oil over medium heat.
Add the chopped onions and garlic, and sauté until they become translucent.
Add Peppers and Carrots:
Add the chopped habanero peppers and carrots to the saucepan.
Continue to sauté for a few minutes, allowing the vegetables to soften.
Cooking and Blending:
Pour in the white vinegar and water.
Bring the mixture to a simmer and let it cook until the vegetables are tender.
Remove the saucepan from heat and let the mixture cool slightly.
Blend the Mixture:
Using a blender, puree the mixture until smooth. Be cautious when blending hot ingredients, as steam can build up.
Strain (Optional):
For a smoother hot sauce, you can strain the mixture using a fine mesh strainer or cheesecloth to remove any pulp.
Seasoning:
Add salt to taste. You can also add lime juice for acidity.
Store:
Once the hot sauce has cooled completely, transfer it to sterilized bottles or jars for storage.
Refrigerate:
Store the habanero hot sauce in the refrigerator. It should last for several weeks.
