Gluten Free

It’s Choko Season – Part 2

ChilliChoko Sauce, with ingredients Choko and Chillies under the chilli bush in our garden

Once again, the chokos kept piling up on our harvest table. A big bowl of chillies was harvested as well. What to do? ChilliChoko sauce of course…

Starting at 8.30 in the morning, I peeled around a dozen chokos, cut the heart out and chopped them into medium size pieces and put them into a large pot. Then I cut the stems off the chillies (a salad bowl full of them), cut them in half and added them to the chokos in the pot. I added about 1/2 a cup of apple cider vinegar, 2 Tbs sea salt and 300 grams of rapadura sugar and added some water to ensure there was enough liquid. I put it onto the hot section of our woodstove and brought it to the boil. After boiling I let it simmer for the remainder of the day. I took it off the heat late afternoon and used a hand blender to blend the sauce with. Then I put it back on low heat.

Before we went to bed that night, we boiled a pot of water and added some glass jars (old tomato paste or jam jars are perfect). We boiled the glass jars and their lids and pulled them out of the boiling water. Then we filled the jars to the top and Tom screwed the lids on tight. We let them sit on the kitchen bench overnight, the lids get sucked in by the vacuum as they cool down and go pop. The first lids started popping before we fell asleep.

The next day we tried some on our eggs. The taste is nice and sweet with a fair bit of bite (but not too much!). The chokos have proved to be a beautiful bulking agent for our chillies!

©2012 Permaculture Research Institute Sunshine Coast – Permaculture recipe: ChilliChoko Sauce

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