Fiji Flame Mix

- ingredients
Ingredients | Amount | Unit |
---|---|---|
Canola Oil | 1 | oz (fl) |
Sambal Olek | 8 | oz (fl) |
Jalapeño Garlic Mix PREP | 12 | oz (wt) |
- Recipe Instructions:
- TOOLS: large mixing bowl, whisk, measuring cup, sauce pot, rubber spatula, large metal serving spoon
- STORAGE: Insert with insert lid
- HOLD TIME: 3 days
- YIELD: 21 fluid ounces
- QUALITY INDICATOR: evenly blended jalapeño, garlic & sambal. Reddish in color. (Refer to picture)
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. Heat oil in sauce pot over medium-high heat. Do not let the oil smoke.
- 2. Add jalapeno-garlic mix prep & sauté for approx. 20 minutes to evaporate the jalapeno-garlic juices, while simmering. (CCP3)
- 3. Once the liquid in the mixture has evaporated remove from heat and place the entire pot into an ice bath. (CCP4)
- 4. Once mixture has reached 70F/21C pour into an insert with lid and mix in the sambal olek. Mix thoroughly with a large metal spoon. Return insert back into the ice bath to cool down to 35F40F/3.5C-4C. (CCP4)
- 5. Label, date & store in the cooler at 35F-40F/3.5C-4C until use. (CCP1)
-
IMPORTANT NOTE
- Add in the sambal olek when the mix is off the heat & almost fully cooled. DO NOT COOK WITH THE SAMBAL OVER HEAT.
- This mixture should be cooled down within 4 hours of preparation. (CCP4)