{"id":2259,"date":"2025-11-08T15:34:19","date_gmt":"2025-11-08T15:34:19","guid":{"rendered":"https:\/\/jensand.dk\/wordpress\/?p=2259"},"modified":"2025-11-09T14:12:14","modified_gmt":"2025-11-09T14:12:14","slug":"chilipaste-chatgpt","status":"publish","type":"post","link":"https:\/\/jensand.dk\/wordpress\/chilipaste-chatgpt\/","title":{"rendered":"Chilipaste ChatGPT"},"content":{"rendered":"

\ud83c\udf36\ufe0f Grundopskrift p\u00e5 chilipaste med tomat (langtidsholdbar)<\/strong><\/h3>\n

Giver ca. 6 sm\u00e5 glas<\/strong><\/p>\n

\ud83e\uddfa Ingredienser:<\/h4>\n
    \n
  • \n

    500 g friske chilier<\/strong> (bland gerne st\u00e6rke og milde \u2013 fx habanero, jalape\u00f1o, cayenne, snackchili)<\/p>\n<\/li>\n

  • \n

    500 g modne tomater<\/strong><\/p>\n<\/li>\n

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    1 stort l\u00f8g<\/strong>, grofthakket<\/p>\n<\/li>\n

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    6 fed hvidl\u00f8g<\/strong><\/p>\n<\/li>\n

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    100 ml olivenolie<\/strong><\/p>\n<\/li>\n

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    75 ml \u00e6blecidereddike<\/strong> (eller hvidvinseddike)<\/p>\n<\/li>\n

  • \n

    1 spsk salt<\/strong><\/p>\n<\/li>\n

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    2 spsk sukker<\/strong> (balancerer syren og styrken)<\/p>\n<\/li>\n

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    1 tsk r\u00f8get paprika<\/strong> (valgfrit, giver dybde)<\/p>\n<\/li>\n

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    Evt. lidt tomatpur\u00e9<\/strong> (for tykkere konsistens)<\/p>\n<\/li>\n<\/ul>\n

    \n

    \ud83d\udd25 Fremgangsm\u00e5de:<\/h4>\n
      \n
    1. \n

      Forbered gr\u00f8ntsagerne:<\/strong>
      Fjern stilk fra chilier (og evt. kerner, hvis du vil d\u00e6mpe styrken). Sk\u00e6r chilier og tomater i grove stykker.<\/p>\n<\/li>\n

    2. \n

      Saut\u00e9r:<\/strong>
      Opvarm olien i en stor gryde. Steg l\u00f8g og hvidl\u00f8g ved middel varme i ca. 5 min, til de er bl\u00f8de.<\/p>\n<\/li>\n

    3. \n

      Tils\u00e6t chili og tomater:<\/strong>
      Kom chili, tomater, salt, sukker, paprika og eddike i gryden. Kog op, og lad det simre uden l\u00e5g i 30\u201340 minutter, til v\u00e6sken er kogt ind, og massen er tyk.<\/p>\n<\/li>\n

    4. \n

      Blend:<\/strong>
      Brug stavblender eller blender, til du f\u00e5r en helt glat paste.<\/p>\n<\/li>\n

    5. \n

      Kog ind igen (valgfrit):<\/strong>
      Hvis du vil have den ekstra koncentreret, lad den simre yderligere 15\u201320 minutter.<\/p>\n<\/li>\n

    6. \n

      Smag til:<\/strong>
      Just\u00e9r med ekstra salt, sukker eller eddike efter smag.<\/p>\n<\/li>\n

    7. \n

      H\u00e6ld p\u00e5 skoldede glas:<\/strong>
      H\u00e6ld chilipasten varm p\u00e5 ny-skoldede, varme glas<\/strong> (gerne skyllet med lidt atamon eller vodka). Luk straks til.<\/p>\n<\/li>\n<\/ol>\n

      \n

      \ud83d\udd70\ufe0f Holdbarhed:<\/strong><\/h4>\n
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        U\u00e5bnede glas: op til 6\u201312 m\u00e5neder<\/strong> et k\u00f8ligt, m\u00f8rkt sted.<\/p>\n<\/li>\n

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        Efter \u00e5bning: opbevares i k\u00f8leskab<\/strong>, holder 2\u20133 m\u00e5neder.
        (Et tyndt lag olie ovenp\u00e5 hj\u00e6lper med at bevare den l\u00e6ngere.)<\/p>\n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

        \ud83c\udf36\ufe0f Grundopskrift p\u00e5 chilipaste med tomat (langtidsholdbar) Giver ca. 6 sm\u00e5 glas \ud83e\uddfa Ingredienser: 500 g friske chilier (bland gerne st\u00e6rke og milde \u2013 fx habanero, jalape\u00f1o, cayenne, snackchili) 500 g modne tomater 1 stort l\u00f8g, grofthakket 6 fed hvidl\u00f8g 100 ml olivenolie 75 ml \u00e6blecidereddike (eller hvidvinseddike) 1 spsk salt 2 spsk sukker (balancerer […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"link","meta":{"_links_to":"","_links_to_target":""},"categories":[188,108,3],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/posts\/2259"}],"collection":[{"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/comments?post=2259"}],"version-history":[{"count":3,"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/posts\/2259\/revisions"}],"predecessor-version":[{"id":2262,"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/posts\/2259\/revisions\/2262"}],"wp:attachment":[{"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/media?parent=2259"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/categories?post=2259"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jensand.dk\/wordpress\/wp-json\/wp\/v2\/tags?post=2259"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}