Hot Sauce Committee

[Thunderbird]

My brother is going to this:

 

[njc110381]

Anyone got any homemade sauce recipes. I am waiting for my homegrown chillis to ripen then I am gonna to start making a few sauces.

 

I make one that's quite good for adding to food when cooking or for spreading on cheese on toast. It's pretty simple - take about 1/2lb of chilles and cut off the stems, peel and slice up a good thumb sized chunk of root ginger and paste them both in a blender with about 50ml of olive or sesame oil until smooth.

 

Stick that in a jar in the fridge. It will start to kind of ferment, or at least the jar will pressurise so take the lid off every couple of days for a week or two until it stops doing it.

 

I've got some that's about four months old and it's still fine.

[Thunderbird]

I make one that's quite good for adding to food when cooking or for spreading on cheese on toast. It's pretty simple - take about 1/2lb of chilles and cut off the stems, peel and slice up a good thumb sized chunk of root ginger and paste them both in a blender with about 50ml of olive or sesame oil until smooth.

 

Stick that in a jar in the fridge. It will start to kind of ferment, or at least the jar will pressurise so take the lid off every couple of days for a week or two until it stops doing it.

 

I've got some that's about four months old and it's still fine.

 

Have you ever tried it roasting the chilli's first? I've seen a similar recipe and it looked delicious but the guy roasted them for a bit first.

[njc110381]

Nope. I will do next time though with a small batch.

[Thunderbird]

Nope. I will do next time though with a small batch.

 

...and bring it when next we meet? I can see it as a welcome addition to Dave's Field Kitchen ®.

[ollie]

I make one that's quite good for adding to food when cooking or for spreading on cheese on toast. It's pretty simple - take about 1/2lb of chilles and cut off the stems, peel and slice up a good thumb sized chunk of root ginger and paste them both in a blender with about 50ml of olive or sesame oil until smooth.

 

Stick that in a jar in the fridge. It will start to kind of ferment, or at least the jar will pressurise so take the lid off every couple of days for a week or two until it stops doing it.

 

I've got some that's about four months old and it's still fine.

 

Thanks for the post, will have to try that. All we need is some sun so they can ripen

[njc110381]

They're more likely to float away at the moment unfortunately!

[sky gipsy]

I've just tried my latest batch of chilli jelly & pretty damn good it is too. You get a good bit of heat & plenty of taste, all in a sweet jelly.

I used 3 sweet red peppers, cored & de-seeded.

6 Jamaican hot red chillies (or Habanero if you want)with some of the seeds taken out as i wanted taste as well as heat.

12 fl oz of white pickling vinegar.

3 Lbs of caster sugar.

3 oz (85 mls) of liquid pectin.

 

Blend the peppers & chillies together, and put in a large pan with the vinegar and sugar. Simmer for about 20 to 30 mins.

Next add the pectin & bring to a good boil for 2 - 3 mins.

Ladle into sterilised jars.

 

It made about six 1/2Lb honey jars full & I think this will liven up sandwiches and cold meats a treat with it's hot & smokey flavour.

[Thunderbird]

That sounds lovely. PW discount?