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Thrown-together chilli sauce

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Mar 22nd, 2012
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  1. Rough as guts:
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  3. approx 150-200g of chillies (depends on heat or chilli variety) - roast slowly @100C for 2+ hours till dried out, or roast in fry pan
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  7. garlic to taste - brown in fry pan (or roast in oven)
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  11. 1/2 onion, finally sliced
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  13. 1/2 tbsp olive oil
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  15. salt to taste (approx 1/2 tsp)
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  17. - brown off onion, add 2tsp mustard powder, 1tsp turmeric and cook off
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  21. Add then either 300gm tin of tomatoes, or 300g of diced tomatoes, add 1/2 tbsp balsamic vinegar, approx 1/4 cup malt vinegar or white vinegar +brown sugar (1/3 cup if home grown toms, 1/2 cup if canned) and simmer down.
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  25. Chuck sauce and roast stuff into food processor and whiz till satisfied.
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  29. Return to pan and add 1/3-1/5 cup vinegar + water and bring to boil, then drop to simmer and cook till reduced to desired thickness and bottle in sterilised glass containers.
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  33. NOTE - fumes may irritate, don't rub eyes with fingers/wear gloves and have beer on hand to sooth the burning from taste testing. Recommend non-stick pan to reduce risk of burning and ruining sauce, otherwise constant stirring required. Also use a cut down coke bottle top for filling.
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  37. Note on taste: chilli varieties used and source of tomatoes impact heavily on this. Different cultivares and species have different tastes. Treatment of chillies also impacts (roasted, dried, smoked) as does tom's (hydroponic vs growth medium, canned vs fresh vs roasted).
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  41. 5/3/2012 batch report:
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  43. Heat - Hot, but not supper hot
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  45. Taste - finger licking good, unless you get any on your lips that is...
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  47. Sweetness - a little high, but brown sugar>>>white sugar. A lot of fruit sugar from tomatoes this time.
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  49. Improve? - thickness, reduce it + add extra water to make easier to bring to boil without issue. Could be smoother, but it's good enough.
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  51. Chillies used - wildfire, low heat jalapenos, ancho, corno del toro x cayenne hybrid, rocoto, mutant habanero's
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  53. Amount - 1x350ml bottle + near two tablespoons extra. from 130gm chillies, 6 garlic cloves, 250g tomatoes
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