Carolina Reaper chilli.

schuits said:
That mixed bag looks like Serrano, Jalapeno and Habanero.

I was at Evergreens a while ago and they were selling bulk Habanero...should really have bought.
Last time they only has Serano and Jalapenos.

-edit- Oh I see you can get a 1kg bag of Hananeros on their website if anyone is looking
Click to expand...
Not bad prices, I was at fruit and veg last year sometime and they were obviously getting rid of chilis, picked up a 5kg bag of something for like R10 - I need to go back and see what they have this year.
 
Good afternoon MyBB......

So a mate of mine gave me a bag full of chilli. I want to make a nice chilli sauce, but i have not done it in a very long time. any recipes for a nice sauce will be appreciated.

This is what i was given. a mixture of these two types...
 

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Desig said:
Sauce / paint stripper / interrogation syrup. Seriously though. I do enjoy a hot sauce BuT how are you able to enjoy anything hotter than habanero? Even that has me sweating and in tiny doses
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Like peaty whiskies, experiencing chilli flavours allows one to start noticing different flavours. I swore I'd never go beyond a habanero and a year ago was excited to get hold of a few reapers
 
anyone ?

tcofran said:
Good afternoon MyBB......

So a mate of mine gave me a bag full of chilli. I want to make a nice chilli sauce, but i have not done it in a very long time. any recipes for a nice sauce will be appreciated.

This is what i was given. a mixture of these two types...
Click to expand...
 
tcofran said:
anyone ?
Click to expand...
Recipe: Sean's Chilli Pickle Relish

Chillies can be de-fuzed by removing a % of the seeds, we generally do not add any loose seed and just keep what is in the rounds.
1 Cup Yellow Mustard seed (Our sprouting seed works well)
5 Cup Brown Sugar
3Lt Brown Grape or Malt vinegar
800 ml Chopped garlic
5 onions sliced thinly cooked to transparent stage
5 onions raw sliced thinly into strips
1 1/2 cups salt
100gr Tamarind
250 ml Lemon juice
approx 4 kgs of mild chillis (both red and green) sliced into rounds
Method:
Heat 2 cups vinegar and dissolve tamarind and strain. Discard bits.
Add the whole lot into a plastic sealable container. wait 2 weeks and bottle.
Put bottles in the sun turning everyday for a week.
Keep bottle in a dark place until ready for use.
To use roughly drain the vinegar leaving about 1/5th vinegar in the bottle and add olive oil, shake and use as a relish basically on anything.
 
tcofran said:
anyone ?
Click to expand...
Chilli sauce
3 large, fat, very ripe tomatoes
2 ripe red bell peppers
3 to 5 red chillies, or more if you like
1 large onion
2 cloves garlic
3 Tbs extra virgin olive oil, the classier the better
1 cup water
1 cup white wine vinegar
1 tsp smoked Spanish paprika
1 tsp ground cumin
1 Tbs lemon juice
1 Tbs sugar
Set the oven heat nice and high. Oil an oven tray and coat the tomatoes, peppers and chillies in it, and the (peeled) onion and garlic. Place them all on the tray and roast in the oven until everything is thoroughly soft.
Put everything, skin, seeds and all (you’re looking for flavour and texture in this sauce) in a pot big enough to hold them, add the vinegar, water, spices, lemon juice and sugar, stir and bring to a boil.
Reduce to a low simmer and, with a lid on so that you don’t lose any of the liquid, let it simmer gently for 20 minutes.
Stir every now and then so that it doesn’t catch.
Cool to room temperature, then blend in a food processor until it’s as smooth as you like it.
Slosh on anything you like. It’ll add some sunshine to almost anything.
 
tcofran said:
anyone ?
Click to expand...
Jalapeno Hot Sauce

Ingredients:
1 teaspoon vegetable oil
20-25 fresh jalapeno peppers (some of ours were small), sliced
3 cloves garlic, minced
1/2 cup minced onion
1 1/2 teaspoons salt
2 cups water
1 cup distilled white vinegar
Directions:
1. In a non-reactive sauce pan over high heat, combine the oil, peppers, garlic, onion and salt. Saute for 4-5 minutes. Add the water and cook for another 20 minutes, stirring frequently. Remove from heat and allow the mixture to cool to room temperature. It helps if you move the mixture into a different bowl or pot – something that’s not hot.

2. Transfer the cooled mixture to a food processor and puree until smooth. Scrape down the sides of the bowl and, with the processor running, slowly add the vinegar. Scrape down again.

3. If you like, you can strain the mixture to remove any bits of seeds that escaped the processor’s blades. Pour the sauce into a sterilized jar with a tight lid and store in the fridge. It should keep about 6 months, if you don’t consume it all before then. I froze about 2/3 of it in smaller containers. I believe there are recipes with directions for canning the sauce, using a hot water bath, but we didn’t make enough sauce to make it worth doing that.


Jalapeño Hot Sauce Recipe

Make this hot sauce at home! Store bought jalapeno hot sauces can be pretty awesome, but there's nothing like shaking out some hot sauce you made yourself.

Ingredients
•20 jalapeno peppers, sliced
•3 cloves garlic, minced
•1 small white onion, minced
•1 teaspoon olive oil
•1 teaspoon salt
•2 cups water
•1 cup distilled white vinegar

Cooking Directions
1.In a medium sauce, combine oil, jalapeno peppers, garlic, onion and salt.
2.Cook 4 minutes over high heat.
3. Add water and cook 20 minutes, stirring often.
4.Remove from heat and allow to cool to room temperature.
5.Transfer to a food processor and puree until smooth.
6.Slowly add in vinegar while processing.
7.Pour into a sterilized jar with a tight lid.
8.Stays up to 3 months in the refrige
 
tcofran said:
anyone ?
Click to expand...
Mango Habanero Hot Sauce Recipe

A simple habanero hot sauce recipe that truly packs a punch. Simpler is often better when it comes to making habanero hot sauces. Get your bottles ready!

Ingredients
•10 habanero chili peppers
•1 mango, peeled and diced
•1 cup brown mustard
•1/4 cup brown sugar
•1/4 cup white vinegar
• 1 tablespoon chili powder
•1 tablespoon curry powder
• salt and pepper to taste
•Water as needed

Cooking Directions:
1.Add all ingredients to a blender and process until smooth.
2.Spoon the resulting paste to a saucepan and simmer on medium heat, about 5-6 minutes.
3.Add water as needed to achieve your desired consistency.
4.Allow to cool and serve!

Basic Habanero Hot Sauce Recipe

Habanero sauces are essential for splashing over your favorite dishes, spicing up potential boring foods, or adding zip to your soups and stews. Bottle it yourself and bring it with you to restaurants you frequent. There is a local Italian place we absolutely love, but their Arrabiata sauce simply isn’t hot enough. A few dashes of homemade habanero sauce, and were good to go.

Ingredients
•6 habanero peppers, minced
•1 small carrot, minced
•1 small sweet onion, chopped
•¼ cup white vinegar
•1 garlic clove, chopped
•2 tablespoons lime juice
•1 teaspoon extra virgin olive oil
•1 teaspoon water

Directions
1.Heat a sauté pan to medium heat and add olive oil.
2.Add carrots and sauté about 5 minutes.
3.Add onion and garlic and sauté an additional 4-5 minutes, or until vegetables soften.
4.Transfer mixture to a food processor along with habanero peppers and water. Process until smooth. Add or remove water as desired to achieve your desired consistency.
5.Add vinegar and lime juice and pulse to combine.
6.Transfer sauce mixture back to sauté pan and simmer on low heat about 5 minutes.
7.Refrigerate to cool and serve.

NOTE: You can preserve your sauce in sterilized bottles and keep them in the refrigerator, or simply cool and serve immediately.
Preserving Habanero Peppers - Pickling Habanero Peppers
Always be sure to wash and dry your chili peppers before pickling them. Also, sterilize any jars and jar lids before using. Boil them on the stove for a half hour, or throw them in the dishwasher for a cycle or two. Here are a couple of pickling recipes to help get you started:
This shouldn't take you more than an hour to set up. The honey will make them a bit sweet. We used jalapeno peppers, Serrano peppers (both red and green), and cayenne peppers this time around, but you can add in other types of chili peppers. We also added in carrots for additional color and flavor, but they are not required.
Simple Pickled Habanero Peppers Recipe
•1 pound habanero peppers, sliced
•2 cups apple cider vinegar
•1/2 cup water
•3 teaspoons pickling salt
•3 tablespoons honey
•Pickling spices (we used caraway, garlic and fresh ginger)
•6 tablespoons olive oil
•6 8-ounce jars with lids
Cooking Directions
1.Thoroughly wash your jars.
2.Place about 1 tablespoon of the pickling spices in each hot, clean jar.
3.Pack peppers into the jars, leaving ½” headspace.
4.In a pot, combine vinegar, water, honey and pickling salt. Bring to a boil, then reduce heat and simmer about 5 minutes.
5.Pour pickling solution into jars over peppers leaving ½” headspace.
6.Add 1 tablespoon of olive oil over the top. Remove air bubbles.
7.Wipe top rims clean then close the jars tight with two-piece caps.
8.Process for 10 minutes in boiling water bath.
9.Let set for 12-24 hours. Check seals (you can usually hear them pop!)
10.Ready to eat in 3 to 4 weeks.
 
tcofran said:
@HunterNW

Thanks a lot, have you tried these, and if so which one do you prefer ?
Click to expand...
I've tried all of them and some others. Never the full recipe, i adjust it like i want. Must say the mango aditon was nice. Also chillies with granny smith apples, very nice.
 
I tried my hand at making a fermented chili sauce. Man am I happy with the result...

2 X Carolina Reapers (de seeded)
2 X Chocolate Habaneros (de seeded)
2 X Paprika's (de seeded)
20 X Jalapenos with seeds
30 X very small birds eyes
5 x Garlic Cloves

Finely chop all the ingredients, put into a fermentation jar with a gas bubble airlock. Add about a cup of 3% to 4% salt water. Leave to ferment for a week (I stirred mine once in the morning and once in the evening). After a week, add about 80ml of Braggs Organic apple cider vinegar, then blend to a very fine sauce with something like a nutri-bullet.

result is a medium heat, very tasty sauce (better than Tabsco).
 
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