Devilled sauce

Ingredients for 4 people
  • 5 chillies
  • 80 g anchovy fillets
  • 1 tablespoon black peppercorns
  • 1/2 teaspoon mustard
  • 50 g sugar
  • 200 ml red wine vinegar
  • 1/2 glass dry white wine
  • 2 small onions
  • sage, thyme, salt
  • Brown the sugar, remove it and bathe it in the white wine.
  • Chop the small onions, grind or press the black pepper, chop the sage, thyme, cover with vinegar, and heat to reduce. Pour in the sugar and the chopped anchovies.
  • Meanwhile clean and wash the chilli peppers, remove the seeds and fry them in a pan for about 8 minutes, so that they become soft then set aside to cool before adding to the rest of the mixture.
  • Chop and remove any foam as necessary. Recommended serving: with boiled meats.
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