Show us your hot sauce
Discussion
MonkeyBusiness said:
I know this thread is about sauces but has anyone had any success with hot chilli plants this year? (and ultimately putting them into sauces).
JFReturns said:
Yup. I'll post a pic when I'm not on my phone, but I've had a chilli plant for a year now that keeps producing fruit. I've not made a chilli sauce but use them to flavour meat marinades.
Pretty sure this subject cropped up (no pun) earlier in the thread.
As promised, here is a pic of my chilli plant. Just water it once a week and it keeps producing small but tasty (not hugely hot) chillis all year!Pretty sure this subject cropped up (no pun) earlier in the thread.
Gandahar said:
What's the point of a hot sauce actually?
Shouldn't the sauce add an extra dimension rather than reduce it?
I can understand it in 19th India where the meat might have been slightly tainted by the sun so you needed to disguise this but in 21st century Britain spices should be sophisticated to give the food a slant rather than just burn your mouth off whilst presumably making the ladies say, "ooh, what a beefcake" .
Mind you I am getting old and a bit of a fuddy duddy.
Not sure this thread is for you Shouldn't the sauce add an extra dimension rather than reduce it?
I can understand it in 19th India where the meat might have been slightly tainted by the sun so you needed to disguise this but in 21st century Britain spices should be sophisticated to give the food a slant rather than just burn your mouth off whilst presumably making the ladies say, "ooh, what a beefcake" .
Mind you I am getting old and a bit of a fuddy duddy.
Look back to the first post - I was looking for more hot sauces that have a blend of heat and flavour. Personally the million scoville+ sauces don't do it for me, but those that combine rounded flavour with a kick of heat are utterly addictive!
MonkeyBusiness said:
JFReturns said:
That chalula is really flavoursome. We go through a bottle a week at work but pep them up with a few teaspoons of blairs.
Me too. Its my sauce of choice at work. What 'version' of Blairs do you use to pepp it up.?
Dave's is indeed silly hot. There is some flavour in there, but it quickly gets replaced by pain from what I remember. Too much for me neat, I used to put a few drops in curries / stews / soups for an instant lift.
Got a few bottles of these as freebies - lovely flavour, not very spicy but gorgeous dolloped on pasta or in sandwiches like mayo.
Got a few bottles of these as freebies - lovely flavour, not very spicy but gorgeous dolloped on pasta or in sandwiches like mayo.
Not for a while as chilli sauce has started causing me havoc a few hours after eating! So I only eat it at a weekend when I know the throne is nearby and I don't need to go anywhere
The Nandos hot sauces are my current favourites. The medium one in particular as it has great flavour and is handy for frying off chicken / Turkey / pork for a quick meal.
The Nandos hot sauces are my current favourites. The medium one in particular as it has great flavour and is handy for frying off chicken / Turkey / pork for a quick meal.
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