Show us your hot sauce

[Zaxxon]

Meh

[sidekickdmr]

Zaxxon said:

Meh

[JFReturns]

Blown2CV said:

Spicy sauces, chutneys, relishes etc can be fantastic and i have a ton of em... in my mind these are a marked separate thing to 'hot' sauces which taste of nothing and just add heat. The latter can often ruin a dish, I'm not really sure why they exist. I can eat as hot as can be cooked, its not the heat that is the issue it is the lack of taste. All this stupid naming ("mad dog", "TNT", "insanity" etc etc etc etc) seems to be tapping into some stupid macho aspect of the lazy male cook psyche. Must try harder.

I tend to agree - as stated, I like a balance of heat and flavour, but my tolerance has moved on so I need spicier sauces.

Saying that, my mate is bringing some Megadeath in tomorrow... no harm in trying

[JFReturns]

Had a tiny taste, first impressions are.... quite flavoursome actually. Impressed, despite the silly name.

[Inter]

Jf where can i buy that from ?

[JFReturns]

Inter said:

Jf where can i buy that from ?

I didn't buy it, but you could try here

[Inter]

You stole it

cheers chap.

[madbadger]

L - R

Trinidad Big Chief Hot Sauce. Made with Scotch bonnets. Excellent favour and rather hot.
Linghams Chilli Sauce. Good marinade.
Thai Sweet Chilli from Tescos.
4 Infused Chilli oils.
Mustard oil. First from Tobago and almost fun out. Second is Indian from Tescos and I have just found out it says it is for external use only.
Zulu sauce as mentioned earlier in the thread + Zulu sprinkles.
Suzies Hot sauce from Antigua. Pretty hot again.
Tabasco.

Never bothered with any of the silly schoville rated stuff. The Carribean ones give a nice heat but also a lot of chilli flavour. Just a shame it is a fair way to go and get any more!

[15peter20]

A fairly comprehensive selection, my personal highlight being the dried chipotles kicking around at the back. Not strictly hot sauce, I realise, but possibly still worthy of inclusion.

[bigmac146]

I notice a few of the pictures contan Franks Red Hot Sauce,

Where did you buy this stuff, been looking for it since i returned from abroad(not very well by the look of it)

Cheers

[sidekickdmr]

bigmac146 said:

I notice a few of the pictures contan Franks Red Hot Sauce,

Where did you buy this stuff, been looking for it since i returned from abroad(not very well by the look of it)

Cheers

Waitrose and Saindsburys seem to sell it!

Costco sells it by the litre too

[JFReturns]

bigmac146 said:

I notice a few of the pictures contan Franks Red Hot Sauce,

Where did you buy this stuff, been looking for it since i returned from abroad(not very well by the look of it)

Cheers

I got mine from Tescos, and did not think much of it! Okay flavour but lacking in any heat whatsoever! I will concede that I may have burnt my taste buds off though

[mp3manager]

Anybody tried Billy Mitchell's hot sauce?

[Bob the Planner]

Home made Sambal Trasi

200 g/7 oz red and green chilies
2 tsp sea salt
3 cloves garlic
1 tablespoon trasi (shrimp paste or 2 tbsp dried shrimp)

juice of 1 lemon or lime

Peel garlic and chop coarsely. Top and tail chillies and rinse. Add all the ingrdients to a blender and blend to a puree. Transer to a clean jar and store in the refigerator. Keeps for up to 3 months.

fantastic stuff with taste and heat. You should have no problem in eating it within 3 months. Use in all Indonesian dishes and especially good with dried fish. I also eat it with cheesy nachos !

Going to try this with some thai chillies donated my a friend - will be HOT !!! They are about scotch bonnet strength - Yow !

Edited by Bob the Planner on Tuesday 18th January 10:10

[JFReturns]

Bob the Planner said:

Home made Sambal Trasi

200 g/7 oz red and green chilies
2 tsp sea salt
3 cloves garlic
1 tablespoon trasi (shrimp paste or 2 tbsp dried shrimp)

juice of 1 lemon or lime

Peel garlic and chop coarsely. Top and tail chillies and rinse. Add all the ingrdients to a blender and blend to a puree. Transer to a clean jar and store in the refigerator. Keeps for up to 3 months.

Does sound nice though...

[sidekickdmr]

Here is my first attempt at homemade Chilli sauce

Take a lot of chillies (scotch bonnett in this case)

Blend, seeds an all

Then soften tomatos in frying pan and blend with 3 cloves of garlic

Add chilli and simmer, at this point add salt, sugar and vinegar (i used rasberry balsamic)

let cool and put in clean jar



Nom Nom

[militantmandy]

Shaolin said:

Zaxxon said:

And I always manage to blind myself later by rubbing my eyes, doesn't matter how much you wash your hands.

Yes good point - and as for a swift adjustment down below, the price is too just too high!

My old flatmate blagged a load of nitrile gloves from his old work so I no longer have this problem. I have touched many "sensitive" areas with insufficiently de-chillied hands on severeal occasions. Not fun!

[JFReturns]

mp3manager said:

Anybody tried Billy Mitchell's hot sauce?

Nope. Had a quick google, sounds nice - how spicy is it?

sidekickdmr said:

Here is my first attempt at homemade Chilli sauce

- Pics of chilli making -

Nom Nom

Inspiring! I'm very tempted to make something similar. How much vinegar / salt / sugar did you put in?

[sidekickdmr]

sidekickdmr said:

Here is my first attempt at homemade Chilli sauce

- Pics of chilli making -

Nom Nom

Inspiring! I'm very tempted to make something similar. How much vinegar / salt / sugar did you put in?

Um........some

just kept adding them untill it tastes nice

Although it was hard as its so bloody spicy lol

[Tim74]

sidekickdmr said:

let cool and put in clean jar

Next time you make some sauce, bottle whilst still hot. When you've finished simmering the sauce, bring it to a rolling boil for a couple of minutes (no more or you risk burning it), then funnel straight into a sterilised bottle (I sterilise in an oven, about 50 at a time). As the sauce cools, a vacuum will form in the bottle, sucking the lid down, ensuring that you have a good seal, which in turn means that you can store that bottle unopened for up to a year - as long as your ph levels are right (no higher than 4.0), but that's another subject :-)