itareanlnotani
Executive Member
Some of the dried and pickled ones as evidence 
Next will definitely try making some sauce.
Next will definitely try making some sauce.-
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The Official Homebrewed Chilli sauce Thread
- Thread starter The_Unbeliever
- Start date
Sauce 1:
Peppers, lemon, ginger, garlic, onion, fennel seeds.
Sauce 2:
Peppers, pineapple, onion, little bit of garlic.
For both roasted everything except seeds. Added vinegar & salt & cooked to soften (with seeds) then blended. Getting stocked up for winter.
Peppers, lemon, ginger, garlic, onion, fennel seeds.
Sauce 2:
Peppers, pineapple, onion, little bit of garlic.
For both roasted everything except seeds. Added vinegar & salt & cooked to soften (with seeds) then blended. Getting stocked up for winter.
PoppieChoffel
Honorary Master
Do you just cook everything down and blitz, or is there some fermentation involved? Sounds like an excellent combo!
No ferment. Everything roasted in oven with a light sprinkle of oil. Then blended with salt & vinegar & a bit of water. Cooked for another 20 mins to properly soften everything up, then blended again. Would've liked a bit more heat & plum tang but it's still good. Can send you a Xmas sample if you want to pm your address.
PoppieChoffel
Honorary Master
Would love that, thank you
This is my amended recipe I'll use next time:
(ripe chillies are placed in 50%vinegar 50% water, salt and sugar solution to preserve them until there are enough to make the sauce)
GhostFire Sauce
500g ghost pepper
3 chopped onions
6 cloves garlic chopped
325g apricot jam
2 1/2 cups vinegar
1 500ml bottle tomato sauce
1 T mustard powder
2t cumin
2t paprika
1/2t cayenne pepper
1t ground coriander
2t chopped ginger
1 vinegar cup
1 cup olive oil
100g anchovies
Place all the whole ingredients in a food processor until it is chopped to a rough texture.
Add all the above together and cook slowly for about an hour or two or until nice and shiny and slightly thickened.
(ripe chillies are placed in 50%vinegar 50% water, salt and sugar solution to preserve them until there are enough to make the sauce)
GhostFire Sauce
500g ghost pepper
3 chopped onions
6 cloves garlic chopped
325g apricot jam
2 1/2 cups vinegar
1 500ml bottle tomato sauce
1 T mustard powder
2t cumin
2t paprika
1/2t cayenne pepper
1t ground coriander
2t chopped ginger
1 vinegar cup
1 cup olive oil
100g anchovies
Place all the whole ingredients in a food processor until it is chopped to a rough texture.
Add all the above together and cook slowly for about an hour or two or until nice and shiny and slightly thickened.
Kornhub
Blackburn Fan
Ok,looks like I will need to take a look at all my chilli plants this afternoon.
I might need to use apple cider vinegar instead
I might need to use apple cider vinegar instead
What do you do once fermented? Do you have an airlock?
semaphore
Honorary Master
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I’m doing vacuum bag ferments. Once fermented I’ll see what I’m going to mix it with, but I like my sauces smooth, runny and heavy on the vinegar. But I plan to let this run for at least 4-6 months.
Ok. I have only fermented fruit, and the produces a lot of CO2, so I'm not familiar with the vacuum bag ferment.
semaphore
Honorary Master
- Joined
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It’s pretty simple.
Lacto-Ferment Fruits and Vegetables In Vacuum Bags
A good pickle is a very pleasing thing, but branching out from fridge pickles can seem a little intimidating if you’ve never fermented anything before. But lacto-fermentation—which requires nothing but salt and an oxygen-free environment—is far more accessible than it sounds, especially if you...
lifehacker.com
I just didn’t want jars all over the place, and I didn’t have airlocks. But I had my vacuum sealer. So thought let me give it a shot.