Today is prep day for my juice fast so I was only allowed steamed veggies and curd cheese for dinner.
Over the next 7 days I will cook and make stuff that will keep for at least a week. This way I will have great food (I hope) when the fasting period is over.
For today I chose a chili sauce recipe from a German cookbook called Gifts from the Summer Kitchen (Geschenke aus der Sommerküche by Regine Stroner).
For the chili sauce you cut up 6 chilis, using as much of the seeds as you want (the more seeds the hotter the sauce).
In a mortar or blender grind 6 cloves of garlic, 1 teaspoon of coarse sea salt, half a teaspoon of cumin seeds, half a teaspoon of black pepper corns and a handful of oregano leaves.
Add 2 tablespoons of wine vinegar (I used red wine vinegar) and 1.25dl of olive oil.
I blitzed the sauce with the cut up chili peppers and filled it in a container. The author of the recipe says it keeps in the fridge for 6-8 days.
So while I am drinking various juices for breakfast, lunch and dinner this week I can think of a dish to serve my chili sauce with. Pasta? Fish? A juicy grilled steak? Uhoh, I’m hungry already…