Simple Way to Prepare Speedy Kumquat and Birdseye chili infused sauce

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We hope you got benefit from reading it, now let's go back to kumquat and birdseye chili infused sauce recipe. To make kumquat and birdseye chili infused sauce you need 7 ingredients and 8 steps. Here is how you do it.

The ingredients needed to prepare Kumquat and Birdseye chili infused sauce:

1. Prepare 1/2 cup of honey.
2. Get 1 tsp of kumquat zest.
3. Take 14 large of kumquats.
4. Get 1/4 cup of malt vinegar.
5. You need 3/4 cup of distilled white vinegar.
6. Use 1/2 cup of Thai Birdseye chilis chopped.
7. Prepare 12 oz of sterilized bottle.

Steps to make Kumquat and Birdseye chili infused sauce:

1. Wash the peppers and kumquats dry well you dont want any water in this recipe or it will ruin..
2. Chop the chilis up. Wash everything well use gloves here if possible!.
3. Zest the kumquat till you get a teaspoonful.
4. Cut the kumquats in half remove the seeds. layer half kumquat half chilis, and alternate till none is left. Add zest to bottle.
5. When everything is in add honey and vinegars..
6. Cap it set on the self for 4 weeks let it infuse. self life as long as honey and vinegars are kept above the peppers and citrus in the bottle, should last you years. Just keep adding to it. Also the peelings and everything is edible on a kumquat..
7. Honey will last forever, vinegars last a very long time..
8. You can substitute kumquats for any citrus.

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