The Official Homebrewed Chilli sauce Thread

PoppieChoffel said:
About to make 2 actually because these bad boys have been fermenting for 40 days :D

Habanero on the left, smoked cayenne on the right.


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That a mash - just peppers and salt? Looks very nice, especially the deep red of the cayenne. I'm a bit tired of habaneros now & also want to get some other peppers and do something less fruity.
 
saor said:
That a mash - just peppers and salt? Looks very nice, especially the deep red of the cayenne. I'm a bit tired of habaneros now & also want to get some other peppers and do something less fruity.
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Yeah just smoked them and then blitzed with 2% of chilli volume salt and abouts 2 fresh garlic cloves. Left in jar for 40 days, burping occasionally. I'm not sure how much fermentation was active since they were smoked, but smell definitely ramped up while they were in there :)
 
im just getting into this, want to try my hand at a nice sauce for home, thoughts on an easy to make recipe that has a bite but also a good taste?
 
Steamy Tom said:
im just getting into this, want to try my hand at a nice sauce for home, thoughts on an easy to make recipe that has a bite but also a good taste?
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Chillies, salt and pepper to taste, garlic to taste, a little vinegar (start with a bit then add later as necessary) boil for 40min, allow to cool and then blitz, strain the pips and kak, jar it up.

You should have something between a Tabasco and a chilli jam. More vinegar will make it more like Tabasco, up to a point taste as you go.
 
SlinkyMike said:
Chillies, salt and pepper to taste, garlic to taste, a little vinegar (start with a bit then add later as necessary) boil for 40min, allow to cool and then blitz, strain the pips and kak, jar it up.

You should have something between a Tabasco and a chilli jam. More vinegar will make it more like Tabasco, up to a point taste as you go.
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40 mins O_O seriously so long? wont it thicken up insanely?
 
Everyones-a-Wally said:
Carolina Reaper sweet chili sauce - starter.
This will form the base of future recipes. Right now it's made and cooling and I have a basic idea of taste but once it's cooled, we will pair it with food and think about tweaks. Any suggestions appreciated!

1 carolina reaper finely chopped
2 red peppers
1 heaped cup brown sugar
1 cup cold water
pinch salt
1 heaped teaspoon garlic

1/4 cup white vinegar

Add everything except vinegar into a pot, bring to the boil, when boiling, add the vinegar.
Reduce heat and let it simmer, stirring occasionally (about 15/20 minutes) until the sauce coats the back of a spoon.
Blitz it using a stick blender if you want a finer / syrupier sauce.
Scoop or pour into bottles and let it cool.

*EDIT*
After cooling it's significantly cooler. Personally I think it's a fantastic easy sweet chili sauce. Hot but not too hot. Just one CR chilli - about 4cm in diameter - was enough for it. More and it may be too much IMO.
Very pleased with the results!
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Swap your white vinegar for Apple Cider vinegar - the tweak in flavour profile from this should be fantastic.
 
Where is the best place to order seeds from. There are so many retailers and prices differ a lot
 
Just discovered this thread ,mouthwatering ... i actually have 2 big chilli trees in my garden pondered what to do with the chillies ....
 
Some great recipes here! I've been growing chilis and making sauces for quite some time, but only in the last couple of years have I been growing superhot varieties.

Here is one of my recipes for something more like a chili pesto with plenty of bite!

List of ingredients:
Fresh Piri and birds eye chilies (can probably be substituted with another variety, I never tried!)
Dried birds eye chili
Fresh garlic
Fresh basil
About 25g of pinenuts (can be substituted with walnuts)
2 packs of sundried tomatoes in olive oil and herbs
Salt
Pepper

This isn't an exact recipe, I often chop and change ingredients according to taste, but it has always come out good! I just chuck everything in a jar and blitz with my power stick until smooth, giving it a good stir to make sure that there are no chunks left at the bottom of the jar. Also, keep in mind that if you have a power stick and want to blitz everything in the jar, make sure it fits in the mouth of the jar first - I found out the hard way. :laugh:

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Keep in mind that this is an uncooked and unfermented sauce and should probably be used pretty quickly. I don't think I've kept any for longer than 3 months, the colour gets darker, but the flavour remains great. I just keep topping up with a glug of olive oil as I use it, to make a fresh seal on top. Works great as a pizza base sauce or mixed into pasta etc. Unfortunately, I don't have any pics of the finished product, I think my phone died when I was making this. lol

It has always come out pretty hot, I don't think I've used less than a 1/4 jar of chilies when making this. I have also tried making this with 100% dried chilies and another batch with 100% fresh chilies, but neither was as nice as when mixed - you don't want to add too many ingredients that contain water as the sauce might separate as there is already quite a lot of olive oil.

The next recipe I have in mind is going to be fire :cool: I plan to make a fermented chocolate Bhut Jolokia sauce with black garlic and molasses and a few other dark ingredients. The aim is to make a sauce as dark as possible.
 
Just finished my latest ferment. 2.5% brine. 100% habanero this time. Thinned with rice wine vinegar and lemon juice.

I pretty much only do no cook chili sauces these days.

sometimes simple - fresh green birds eyes blended with white vinegar into a “splash sauce” - great on fried eggs.

the smell of always have a ferment going is great though.
I love blow your head off hot, but also a fan of milder flavor bombs - there is something about a red pepper dominant ferment. Goes with everything
 
_kabal_ said:
Just finished my latest ferment. 2.5% brine. 100% habanero this time. Thinned with rice wine vinegar and lemon juice.

I pretty much only do no cook chili sauces these days.

sometimes simple - fresh green birds eyes blended with white vinegar into a “splash sauce” - great on fried eggs.

the smell of always have a ferment going is great though.
I love blow your head off hot, but also a fan of milder flavor bombs - there is something about a red pepper dominant ferment. Goes with everything
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Kind of have a homemade condiment problem :ROFL:

Olive oil based Mayo, thai red and ghost pepper ferment, habanero ferment, red pepper & onion ferment, pickled carrot, pickled cauliflower, pickled red onion

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Haven't made any sauces in quite a while, in Food Lover's yesterday these called out to me. Not sure yet what exactly I'm going to do, but I have this idea in my head for a smokey, maybe slightly sweet, jalapeno sauce.
The rest of the family aren't very keen on spicy things, so if it turns out bad it's only me that will know :D

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