leenorris78

Chilli Sauce recipe

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Hi All,

Has anyone got a link to a great Chilli Sauce recipe?

The reason I ask is I have these two on the stove at the moment.

https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/caribbean-style-mango-habanero-hot-sauce-video/

https://www.currytrail.in/mango-habanero-hot-sauce-recipe/

I couldn't decide which to try so I thought I would make them both and decide. I have made the Jamie Oliver recipe in the past (apple juice) and I still have this one in the fridge

https://saretaskitchen.wordpress.com/2015/08/04/chilli-pickle-recipe/ and its quite fiery but I like it. Made 3 or 4 times.

I have also made this one, which I like too - https://www.allrecipes.com/recipe/261293/mango-habanero-chicken-wings/

So, can anyone else recommend theirs?

Many thanks, Lee

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Posted (edited)

After experiment, I really like this one as my current favourite and ease of making. You can get mango puree from Sainsbury's and I use Scotch Bonnets instead of the Habenaro's. As I am using puree, I reduce the sauce a bit. And towards the end of cooking, give it a blast with a blender.

A vegetarian friend came round for a BBQ on Sunday and brought round some vegetables on a stick. I used the hot wing sauce on the veg 10 mins before finish of cooking.  Tasted amazing.

Edited by leenorris78
Clarity
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Today I am trying to ferment a mixture to produce sriracha sauce. I never thought it was fermented. The ingredients go into the food processor and then left on the side in a gar for 5-6 days. Again, the ingredients have been changed. Instead of 500g of red jalapeño peppers I used 8 scotch bonnets and two red peppers. Two days on I can see little bubbles beginning to emerge.

QzjuK_f7-YOOyhF_YDErhdOqk4YPOqp7DMgoZ9uF

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Posted (edited)

I made a random chilli sauce the other day. Last year I grew a few chilli plants on the window ledge; the crop went in the freezer and as this year's plants are now starting to produce, I decided to turn the remaining chillies into sauce. There were a good number of very small but vicious chillies (think Thai Birdseye) and several Scotch Bonnets, plus a good number of Jalapenos that never developed much heat. They all went into a pan with a good glug of olive oil, a good glug of white wine vinegar, a few crushed garlic cloves, and a squeeze of tomato puree. Cooked for 10-15 mins so the fruits were all tender, then blitzed and bottled - end result was a Kilner jar full of really tasty chilli sauce. Sprinkled it on a pizza this evening - perfect.

PSX_20200708_224641.jpg

Edited by Tony_J
Interesting autocorrect - Kilner -> Killer :)

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Does room correction sofware take into account substantial increases in atmospheric density?

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It depends how many hot chillies are in your chilli sauce.

Room correct for the hotness, the atmospheric density makes your nose run.

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3 minutes ago, leenorris78 said:

the atmospheric density makes your nose run.

Causes people to leave the room, too...:whistle:

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I've made tomato chilli jam in the past. Fabulous with cold meats and cheeses. 

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Posted (edited)

Sriracha Sauce

On 08/07/2020 at 22:26, leenorris78 said:

Today I am trying to ferment a mixture to produce sriracha sauce. I never thought it was fermented. The ingredients go into the food processor and then left on the side in a gar for 5-6 days. Again, the ingredients have been changed. Instead of 500g of red jalapeño peppers I used 8 scotch bonnets and two red peppers. Two days on I can see little bubbles beginning to emerge.

https://www.allrecipes.com/recipe/235276/how-to-make-homemade-sriracha-sauce/

It tastes really good. Almost tomato sauce in texture and flavour, but with a lovely kick.

Another change I made to the recipe was to give it a blast with the blender when in the pan boiling. I did not sieve as the blender made all the bits small. It did reduce enough to form a thick enough sauce, and it looked saucy, not bitty.

I will make this again. Whilst it takes longer, due to fermentation, it is the easiest and cheapest to make. I'm thinking Christmas gifts!

Hmmmm, I wonder if you can ferment tomatoes? Fermented tomato chilli sauce.

Edited by leenorris78

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On 08/07/2020 at 22:48, Tony_J said:

I made a random chilli sauce the other day. Last year I grew a few chilli plants on the window ledge; the crop went in the freezer and as this year's plants are now starting to produce, I decided to turn the remaining chillies into sauce. There were a good number of very small but vicious chillies (think Thai Birdseye) and several Scotch Bonnets, plus a good number of Jalapenos that never developed much heat. They all went into a pan with a good glug of olive oil, a good glug of white wine vinegar, a few crushed garlic cloves, and a squeeze of tomato puree. Cooked for 10-15 mins so the fruits were all tender, then blitzed and bottled - end result was a Kilner jar full of really tasty chilli sauce. Sprinkled it on a pizza this evening - perfect.

PSX_20200708_224641.jpg

Chilli Sauce is a really good thing to have in the house. The rest of my family do not like spicy food. Adding these cooked chilli sauces means the food tastes like it has been cooked with chilli.

Last year I went camping and didn't realise I had made pasta with a whole jar of chilli paste rather than the red pesto. The two young boys kept saying it was really spicy. I told them they were mistaken and to just eat it as it was the only food we had that evening. Finally, after tasting, it was SO hot.

I have never had a sense of smell so like my food to have "character". Hot, sweet, sour, bitter (within limits). Smell? What is that??? Not for me. I like my food, I like my beer.

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Posted (edited)

As I share my chilli sauces with colleagues at work, a South African lady brought me this in return. Fully recommended tasty stuff.

Pakco_Curried_Chillies_Pickle_1024x1024.

Edited by leenorris78
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