Home made chilli sauce
Discussion
Morning!
I’ve made a home made chilli sauce before, I didn’t follow a recipe or anything, just softened a onion and garlic in a pan, blitzed a handful of scotch bonnets and mixed with vinegar and sugar in the pan.
It was good, but only really added "heat" and not taste.
I like Cholula and Franks, taste wise, but hotter would be good.
Anyone got any decent recipes?
Thanks
I’ve made a home made chilli sauce before, I didn’t follow a recipe or anything, just softened a onion and garlic in a pan, blitzed a handful of scotch bonnets and mixed with vinegar and sugar in the pan.
It was good, but only really added "heat" and not taste.
I like Cholula and Franks, taste wise, but hotter would be good.
Anyone got any decent recipes?
Thanks
I never write my recipes down 
So mine are different every time. I use a range of fresh and dried chillis though. I think they're all from the Cool Chile Co. I have dried Arbol, Chipotle, New Mexico Red and Ancho.
1ea of the Arbol, Chipotle and Ancho, and a couple of New Mexico Red. Split them, toast in a dry pan flesh side down until they start to smell nutty. Remove and soak in a small bowl of water.
Then dry fry a few fresh finger chillis and scotch bonnets until blackened (I tend to use say 4 scotch bonnets and 7-8 finger chillis. Remove most of the blackened skin and some of the seeds (you can leave these in if you want).
Wang in a processor with the soaked dry chillis, a bit of the soaking liquor, some vinegar (I tend to use Cider as I think it adds more to the flavour) some tomato puree and sometimes some garlic. Tend to then adjust the seasoning (salt, pepper, sugar).
This is what it generally looks like (looks like an ulcer a mate said )
The flavour develops nicely after a month or two in the fridge.
it's fairly hot to begin with but calms down as the flavours develop. If you wanted it less fierce then I guess you could just reduce the number of fresh chillis.
So mine are different every time. I use a range of fresh and dried chillis though. I think they're all from the Cool Chile Co. I have dried Arbol, Chipotle, New Mexico Red and Ancho.
1ea of the Arbol, Chipotle and Ancho, and a couple of New Mexico Red. Split them, toast in a dry pan flesh side down until they start to smell nutty. Remove and soak in a small bowl of water.
Then dry fry a few fresh finger chillis and scotch bonnets until blackened (I tend to use say 4 scotch bonnets and 7-8 finger chillis. Remove most of the blackened skin and some of the seeds (you can leave these in if you want).
Wang in a processor with the soaked dry chillis, a bit of the soaking liquor, some vinegar (I tend to use Cider as I think it adds more to the flavour) some tomato puree and sometimes some garlic. Tend to then adjust the seasoning (salt, pepper, sugar).
This is what it generally looks like (looks like an ulcer a mate said
)The flavour develops nicely after a month or two in the fridge.
it's fairly hot to begin with but calms down as the flavours develop. If you wanted it less fierce then I guess you could just reduce the number of fresh chillis.
Edited by Swervin_Mervin on Thursday 21st July 14:15
Cotty said:
That's chilli con carne
I'm talking about hot sauce/chilli sauce
Very different things
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