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Method
Wash and peel the radishes/turnips then cut into small batons. Sprinkle with 1 tbsp of salt per 300g of vegetable and mix well. Loosely cover and leave to steep overnight. The next day rinse to remove excess salt and make up the hot paste to taste stir into the turnips and leave to mature for a few more hours before serving. Keeps well for a week or two in the fridge.
Note: Make own chilli powder using a blend of some very hot, medium hot and some mildly spicy peppers to get preferred heat level.
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