My first attempt at making chilli sauce
Last post 09-10-2009 8:56 AM by miranda. 9 replies.
-
26/09/2009 03:01 PM
|
|
- miranda
- Oxfordshire
- 17 Nov 2004
-
2,976
|
I'd read a bit about it and fancied trying to make a Tabasco style sauce. Today, the urge was there so I had a go. Used: 2oz hot red chillies, 1 fresh, 1 dried 1 cup cider vinegar 2 cups water 1 head garlic 1 tbsp sugar 1 tsp salt Chopped up the chillies and cooked everything together slowly for about 1.5 hours. Put it through a pasatta mill three times, then sieved it and reduced it by about a third.
The consistency is very similar to Tabasco and the flavour is amazing, very hot and slightly sour/sweet. Reckon this is a good start 
|
-
|
26/09/2009 03:06 PM
|
|
- BB
- Hereford
- 12 May 2009
-
572
|
Sounds good Miranda, my son would love that!!
|
-
|
26/09/2009 03:13 PM
|
|
- miranda
- Oxfordshire
- 17 Nov 2004
-
2,976
|
You must have a go, BB. I just tried a bit on the end of a teaspoon - phwoar!!!
|
-
|
26/09/2009 04:29 PM
|
|
|
|
Sounds hot Miranda-just the thing to warm you up in the winter- how long do you think it will keep?
|
-
|
26/09/2009 10:55 PM
|
|
- Phot's-Moll
- The sunny South coast.
- 06 Jan 2007
-
3,347
|
Sounds tasty.
Whether you think you can do a thing, or think you cannot, you are right.
|
-
|
27/09/2009 11:01 AM
|
|
- miranda
- Oxfordshire
- 17 Nov 2004
-
2,976
|
how long do you think it will keep? Well, I heated the sauce and poured it into a hot jar and the lid popped down after a while so it should keep, but then I opened it again a short time later and we had quite a good sampling with some BBQ'd sausages, so that jar won't last long. I'll just have to make some more. This time, I'll do a smooth sauce and a thicker one that isn't sieved and try different amounts of sugar and vinegar. If I can make enough then it would be interesting to keep some for a while and see how the flavour changes.
|
-
|
02/10/2009 01:51 PM
|
|
- miranda
- Oxfordshire
- 17 Nov 2004
-
2,976
|
Got another pot of chilli sauce on the bubble. Using 8oz of dried chilli flakes this time and am not sieving it - it's looking a lot like an Indonesian/Malaysian sambal.
|
-
|
07/10/2009 10:09 AM
|
|
|
I love using up all my chillies at the end of the season by making them into a sauce. Fresh chillies have a much rounder flavour than dried ones. Though the heat of chillies increases with drying they become much more bitter where as fresh chillies have a very fruity and fuller flavour.
We usualy grow several varieties and mix them all into the same sauce to ensure a good balance of heat and fruitiness.
Just collect all the chillies and discard the stems and caps, keep the seeds though. Chop a couple of onions and caramelise them in a large pan with a little oil. Then chop up some tomatoes, again use whats left in the garden including any green ones you can adjust the sweetness with sugar later. Throw the tomatoes into the pan and then the chopped chillies and add some lemon juice or white wine vinegar acording to the volume you are making anything form a teaspoon to a couple of tablespoons and a couple of tablespoons of sugar and a pinch or two of salt.
The exact quantities don't matter too much just work with what you have. For a strong hot chillie sauce use a ratio of 8:2 chuillies to tomatoes or reverse to the ratio to make a tomatoe salsa.
Just simmer the whole lot for an hour or so and then blitz it in a belender or with a handheld one.
Put it into sterile jars whilst hot and seal them. The sauce will keep for months in unopened jars and can be added to cooking orused as a dressing or dip.
|
-
|
09/10/2009 07:36 AM
|
|
|
Next time you make apple sauce, can I heartily recommend you try a little with some added chopped chili? (flesh only)
|
-
|
09/10/2009 08:56 AM
|
|
- miranda
- Oxfordshire
- 17 Nov 2004
-
2,976
|
That sounds good. An Indian friend recommended sprinkling chilli flakes over slices of apple and that's good too.
|