Chili Beer Sauce for International Beer Day
Which is what happens when you forget cans of Heineken in the deep freezer on your birthday. And you wake up to burst green cans. Because you hate to waste, you keep the half cans of flat beer in your fridge and everyday you stare at them.
You use some in a goat meat curry.
And then it comes to you in a flash – sub beer for water in your chili pepper sauce. The one you want to pair with chicken for that Sunday lunch. The one you want to dip puff-puff in.
And so you do it.
The first time, it’s nice. The second time, awesome.
The third? Today. International Beer Day. If you didn’t know, well now you do…there is an Internation Beer day, up there with Donut and Macarons.
International Beer Day (IBD) is a celebration on the first Friday of every August founded in 2007 in Santa Cruz, California. Since its inception, International Beer Day has grown from a small localized event in the western United States into a worldwide celebration spanning 207 cities, 50 countries and 6 continents. Specifically, International Beer Day has three declared purposes:
- To gather with friends and enjoy the taste of beer.
- To celebrate those responsible for brewing and serving beer.
- To unite the world under the banner of beer, by celebrating the beers of all nations together on a single day
Source – Wikipedia
My daughter thinks I should prep Bole and Fish. Maybe tomorrow, right now, I want to dip some fried yam into this flavourful sauce that combines the light hop and barley flavour of the beer with a good pinch of salt and umami from tomato puree.
#Currentfaves. That’s all xxx
- 2 cups of chopped onions
- 1/2 cup a mix of hot, fresh peppers (or to taste)
- 2 1/2 cups light beer
- 1 cup vegetable oil
- 4 tablespoons tomato puree
- 1/2 teaspoon turmeric powder
- Salt, to taste
- Combine onions, chili peppers and beer in a blender. Pulse till chopped up but not smooth
- In a shallow pan, gently heat 1/2 a cup of oil and when warm, add tomato puree
- Add the blended pepper mix, turmeric powder and a healthy pinch of salt
- Stir well and simmer - it will spurt and splatter so be careful
- It should have reduced and thickened after 15 minutes. Add the other 1/2 cup of oil
- Stir well, check for seasoning and continue to cook, stirring frequently till oil comes to the top and sauce is 'fried'
- Remove from heat and allow cool
- Serve as you like
- The pepper blend shouldn't be too smooth or the sauce will take longer to cook and will be thick without the perfect fried texture
- You could season with curry powder and dried thyme for a flavour boost/ twist
Happy International Beer Day! Drink or eat a can.
[wpurp-searchable-recipe]Chili Beer Sauce for International Beer Day – – – [/wpurp-searchable-recipe]