Slim
Über Member
- Location
- Plough Lane
The first time I read it I was at work. People were wondering why I was choking and had tears running down my face. It went viral around the office.
In praise of hot sauce
- Thread starter Andrew_Culture
- Start date
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The first time I read it I was at work. People were wondering why I was choking and had tears running down my face. It went viral around the office.
OP
OP
Andrew_Culture
Internet Marketing bod
- Location
- The People's Republic Of Suffolk.
But my bum looked like a parachute had gotten part way through deploying then had failed.
vernon
Harder than Ronnie Pickering
- Location
- Meanwood, Leeds
[QUOTE 2666274, member: 45"]So I've got a freezer full of chillis and about 5 plants in the greenhouse still ripening.
Recipes to make them last?....[/quote]
Chilli vodka.
Recipes to make them last?....[/quote]
Chilli vodka.
U
User169
Guest
Better start stock-piling sriracha....
http://www.theguardian.com/lifeands...v/05/sriracha-shortage-chilli-sauce-hot-spice
http://www.theguardian.com/lifeands...v/05/sriracha-shortage-chilli-sauce-hot-spice
OP
OP
Andrew_Culture
Internet Marketing bod
- Location
- The People's Republic Of Suffolk.
I'm yet to find the proper stuff in the shops anyways! I can only find the stuff with a goose on the front.
OoOh, just made it up as I went along to be honest but here goes for a general gist.
Baked in oven, everything chopped with a drizzle of olive oil - 3 Peppers, 2 red onion, lots of garlic, Ginger, 6 tomatoes and 2 limes, all with a covering of Salt, pepper, cumin seeds and oregano.
Then in pan I slowly simmered a sh*t load of chopped chillies (maybe 30 - 40 but this is a complete guess), mixture of scotch bonnet, Capsicum, Paper Lantern & Apache (all home grown)
When everything had softened down in the oven I added to a blender (you can remove the skins off the peppers if you want), add the chillies but leave the water in the pan, then blend but as youre blending add a cup of white wine vinegar till it thickens to a deep rich sauce, I wanted mine to be quite a runny sauce just like nandos, so then I added the chilli water until it got to the consistency I wanted. I then added more lime juice and some corriander powder to taste, but herbs and spices are a personal thing so you could use anything really. Then you have to put it in to clean jars, the best way to do it make it keep longer is to put the jars or bottles in an oven for about 15 minutes and while theyre in heat up the sauce, carefully pour in and make sure theyre as full as possible - more air equals more chance of it going off. Then leave to cool before putting in fridge - be warned the taste develops over the next couple of weeks.
Enjoy
Disclaimer - I will accept no responsibility for any damage caused to you or youre family
Lime and mango will be my next batch I think - I like the fruityness but I love things super hot so making my own is normally the only way to go, but I think if you stick to the tried and tested recipes but just tweak them to your taste you cant go wrong.
threebikesmcginty
Corn Fed Hick...
- Location
- ...on the slake
Hence the name?!
Hahaha no sorry never even saw the connection - its because in my other passion I paddle a Pyranha Burn Kayak which just happens to be bright green. I do love limes and hot stuff though so is quite apt.
How long does it last for in the fridge?
Depends on how well you sterilize the bottles but mine's been in the fridge for at least 4 weeks now, it does seperate ever so slightly if not used daily but a quick shake and you're good to go. It should last a few months at least if you listen to websites but mine never lasts that long.
OP
OP
Andrew_Culture
Internet Marketing bod
- Location
- The People's Republic Of Suffolk.
We just popped to Jimmy's Farm for a Chrimbo fayre and found a local hot sauce conjuror whom I was previously unaware of the existence of
