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
>>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!
>>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.
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.
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.
