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>> No. 13073 Anonymous
28th September 2019
Saturday 11:59 am
13073 Hot sauces and chili jams
Any of you lads had any experience with making your own hot sauce or chili jams? If not, do you have any favourites?

I'm about to harvest my chili plant and retire it for the winter. I'll probably cook up a few batches and bottle them for the next couple of months.

My proposed mix is as follows:

- 3 x Scotch bonnet
- 3 x jalapeno (grilled)
- 1 x bell pepper (roasted)
- Handful of roasted plum tomatoes
- Half an onion (grilled)
- Some garlic
- Some ginger
- A few carrots (roasted)
- Salt
Expand all images.
>> No. 13074 Anonymous
28th September 2019
Saturday 4:14 pm
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>>13073
I'd add something acidic in there to bring out the flavour and help with preservation. Either lime/lemon juice or some white vinegar. Otherwise looks good!
>> No. 13075 Anonymous
28th September 2019
Saturday 4:41 pm
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>>13074
Added lime. Not sure why I left it off the list. Always a good shout.
>> No. 13076 Anonymous
29th September 2019
Sunday 12:11 pm
13076 spacer
>>13073
Sounds delicious - I like the roasted plum tomatoes.
>> No. 13077 Anonymous
29th September 2019
Sunday 2:56 pm
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>>13076
It turned out alright, I suppose. Less yield than I'd expected mostly due to not being able to liquefy it as much as I anticipated. Not sure if I just didn't add enough liquid or what.
>> No. 13081 Anonymous
29th September 2019
Sunday 7:01 pm
13081 spacer
Are you a hård man, OP?


https://www.youtube.com/watch?v=npP2U_V5rv4
>> No. 13084 Anonymous
30th September 2019
Monday 6:27 pm
13084 spacer
Bit late, but this guy has a lot of good guides to making chilli sauces. You might want to look at making a fermented sauce too. They're "easy" in one sense of the word, although you might face certain problems with that route.


https://www.youtube.com/watch?v=ofCJtEHc2P0
>> No. 13124 Anonymous
26th October 2019
Saturday 12:46 pm
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12x random chilli pepper I was sent. Look like Trinidad Scorpions but it's hard to be sure.
Half a mug of dried sichuan peppers
2x Garlic cloves
Roasted on a low temperature for a bit then took the sichuan peppers out when they started to smoke. Turned up the temperature and continued roasting until the chillies started to blacken a little.
.5 cup light soy sauce
1x cup of rice vinegar
1.5 shots of lime juice
1x teaspoon of cayenne pepper
.5 test tube of dried chipotle
1x teaspoon salt
1x tablespoon MSG
Peeled the now soft garlic & removed the chilli pepper stalks, blended all the ingredients together as homogeneously as possible. Brought to a boil then simmered for the remainder of 30 minutes while fairly constantly stirring.

It's cooling now. I can see subsidence is a problem as it keeps separating so will need shaking/stirring before serving but it's really delicious.

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