The Official Homebrewed Chilli sauce Thread

Toned down the heat for this one. Cayenne, naartjie, lime, garlic, ginger. Just needed some lemongrass maybe.

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Not sure why it took me this long to make chilli oil. Can't wait for next pepper season to get some fresh hot stuff in here.

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I’m close to my 6/7 month ferment mark. So think I’ll use my mash at the end of this month.


Just torn between white wine vinegar and spirit. I want the sharp tang not mild.
 
Sauce making time. At last! First harvest of Ghost peppers and Praprika's as they are the ones starting to be ready for harvest. Looking forward to doing some ferments when harvest comes in proper in the next few weeks.

Mango Ghost sauce.

Only thing not pictured here used was a teaspoon of brown sugar. After taste testing I didn't add the white pepper at all. Mango and ghost fruitiness played off well against each other with the acid of lime without pepper. Probably dial back the garlic a little bit on next batch.

Ingredients: Used only 3 various age and size ghosts as this is one to share with the wife. She still bites.

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Finished product:

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Getting ready to do a serious sauce with freshly picked Reaper's.

Long fermentation with toasted oak bourbon barrel chip's.

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Bottled up for the long haul.

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Time to start stocking up the fridge. Just a simple cayenne sauce to start. Not a lot of heat but these peppers have good flavour.

Peppers, onion, garlic, lime, ginger, tiny splash of honey and a bit of xanthan gum to thicken it up.

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s0lar said:
Sauce making time. At last! First harvest of Ghost peppers and Praprika's as they are the ones starting to be ready for harvest. Looking forward to doing some ferments when harvest comes in proper in the next few weeks.

Mango Ghost sauce.

Only thing not pictured here used was a teaspoon of brown sugar. After taste testing I didn't add the white pepper at all. Mango and ghost fruitiness played off well against each other with the acid of lime without pepper. Probably dial back the garlic a little bit on next batch.

Ingredients: Used only 3 various age and size ghosts as this is one to share with the wife. She still bites.

View attachment 1563858

Finished product:

View attachment 1563860
Click to expand...

s0lar said:
Sauce making time. At last! First harvest of Ghost peppers and Praprika's as they are the ones starting to be ready for harvest. Looking forward to doing some ferments when harvest comes in proper in the next few weeks.

Mango Ghost sauce.

Only thing not pictured here used was a teaspoon of brown sugar. After taste testing I didn't add the white pepper at all. Mango and ghost fruitiness played off well against each other with the acid of lime without pepper. Probably dial back the garlic a little bit on next batch.

Ingredients: Used only 3 various age and size ghosts as this is one to share with the wife. She still bites.

View attachment 1563858

Finished product:

View attachment 1563860
Click to expand...
s0lar said:
Sauce making time. At last! First harvest of Ghost peppers and Praprika's as they are the ones starting to be ready for harvest. Looking forward to doing some ferments when harvest comes in proper in the next few weeks.

Mango Ghost sauce.

Only thing not pictured here used was a teaspoon of brown sugar. After taste testing I didn't add the white pepper at all. Mango and ghost fruitiness played off well against each other with the acid of lime without pepper. Probably dial back the garlic a little bit on next batch.

Ingredients: Used only 3 various age and size ghosts as this is one to share with the wife. She still bites.

View attachment 1563858

Finished product:

View attachment 1563860
Click to expand...
You must be in the Netherlands with Albert Hein pepper. Kudos on growing peppers there!
 
Chili oil. I didn't fry the shallots & garlic last time. Did it this time and can see right away the difference it makes to the consistency of the final product. They soften in the oil and add a nice stickiness to it.

Hot oil poured into the jar...
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Used this:

 
2nd batch of sauce. Habanero, onion, garlic, red pepper, orange. This has a nice upfront heat that sizzles the front of the tongue but as usual it needs a few days in the fridge to settle into it's flavor.

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Another batch with peppers from someone elses garden. Peppers, onion, garlic.

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All of these look very mild tbh. Reddish is where it's at.
 
Aghori said:
All of these look very mild tbh. Reddish is where it's at.
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Not really, you get yellow carolina reapers, peach bhuts they're all exceptionally hot with different flavour profiles.
 
semaphore said:
Not really, you get yellow carolina reapers, peach bhuts they're all exceptionally hot with different flavour profiles.
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I just got some peach reaper seeds, if I'm lucky they sprout. I doubt they'll be mild. Isn't pepper-x yellowish?
 
More crack chilli oil. Added a chunk of fresh lemongrass as well.

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schuits said:
I just got some peach reaper seeds, if I'm lucky they sprout. I doubt they'll be mild. Isn't pepper-x yellowish?
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More mustard coloured. My reaper bushes have been overproducing this year I've run out of freezer space.
 
semaphore said:
More mustard coloured. My reaper bushes have been overproducing this year I've run out of freezer space.
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It is as far as I know. But Ed Currie protects those things like you won't believe. So you'll never find a whole pod or seeds in the wild.
 
schuits said:
It is as far as I know. But Ed Currie protects those things like you won't believe. So you'll never find a whole pod or seeds in the wild.
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Tbh it's a pretty overrated pepper, I've had the latest sauce made with it and it did not blow me away like it was meant to. Obviously, the sauce is dilute, but yeah my reapers destroyed me more.
 
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