Chilli Sauce

trout · December 17, 2014, 08:03:52 PM

Summer has just started here and my Chillies have gone Nuts.
My Habanero's, Maruga Scorpions are loaded and I have a Carolina Reaper that is ccoming on nicely.
loads of pods and they are a good size, Just waiting for them to colour up.
I have made sauce before but it is lumpy and not what I want.
Does anyone know how to make a nice "Runny" sauce about the same consistency as The Tabasco sauce I buy ?

robbiegal · December 17, 2014, 10:04:52 PM

http://www.hotsauceaddicts.com/hot-sauce-recipes-detail.asp?article_id=59

Because the chiles are not aged in oak barrels for three years, this will be only a rough approximation of the famous McIlhenny product. You will have to grow your own tabasco peppers or substitute dried ones that have been rehydrated. Other small, hot, fresh red chiles can also be substituted for the tabascos.
1 pound fresh red tabasco chiles, chopped
2 cups distilled white vinegar
2 teaspoons salt
Combine the chiles and the vinegar in a saucepan and heat. Stir in the salt and simmer for 5 minutes. Remove from the heat, cool, and place in a blender. Puree until smooth and place in a glass jar. Allow to steep for 2 weeks in the refrigerator. Remove, strain the sauce, and adjust the consistency by adding more vinegar if necessary.
https://www.tabasco.com/tabasco-products/how-its-made/making-original-tabasco-sauce/

trout · December 17, 2014, 10:09:33 PM

Quote from: 'robbiegal' pid='63800' dateline='1418816092'http://www.hotsauceaddicts.com/hot-sauce-recipes-detail.asp?article_id=59

Because the chiles are not aged in oak barrels for three years, this will be only a rough approximation of the famous McIlhenny product. You will have to grow your own tabasco peppers or substitute dried ones that have been rehydrated. Other small, hot, fresh red chiles can also be substituted for the tabascos.
1 pound fresh red tabasco chiles, chopped
2 cups distilled white vinegar
2 teaspoons salt
Combine the chiles and the vinegar in a saucepan and heat. Stir in the salt and simmer for 5 minutes. Remove from the heat, cool, and place in a blender. Puree until smooth and place in a glass jar. Allow to steep for 2 weeks in the refrigerator. Remove, strain the sauce, and adjust the consistency by adding more vinegar if necessary.
https://www.tabasco.com/tabasco-products/how-its-made/making-original-tabasco-sauce/

Cheers RG, Ill give that a crack :good:

robbiegal · December 17, 2014, 10:12:56 PM

yeah well ya crazy bugger - whip it up if you must!!
have that jolly respirator on hand
good thing you have about 30 k's to the next neighbours house!

maybe the food processor is the key to smooth
even a fine muslin clothe might strain the sauce to make it a smooth consistency
I have started using muslin for my raspberry sorbet and it is fantastic (if I don't say so myself)

NManns · December 18, 2014, 08:46:08 AM

I've made a mild chilli sauce. I just blended it with water, and put on the stove top to burn off the water until I have the consistency I wanted. But id advise cooked of the water outside! hahah the chilli in the air was hard on the eyes!

Fulvio · December 18, 2014, 10:48:24 PM

Have a yarn with Garrett from http://pexpeppers.com. Tell him I sent ya. He's an active member of the /r/dogecoin community, and you can find him on Reddit, at http://www.reddit.com/user/TheKingOfPoon (yeah, odd username... shrug). Nice bloke, and always helpful.

I don't *do* sauces (though I love Kettle's Chilli Chips, go figure), so I haven't sampled his wares (even though I could buy them with dogecoin), but he gets glowing reviews, and sure knows his stuff.

keldaw · December 19, 2014, 08:58:40 AM

I love the sweet chilli sauce mum buys at the supermarkets , but nothing hotter for me ,, the sweet part is my bit .. ,, kel ,,

robbiegal · December 19, 2014, 07:36:11 PM

We had Pakistanie friends over for dinner recently. The Chilli curry they found 'ok' for spice and I was reaching for the water. The sweet chilli sauce mixed with vinegar and sugar & herbs they found 'too spicey'

stevo1962 · December 19, 2014, 07:48:45 PM

Hey Jim keep all of the Carolina Reaper seeds as you can get 45 cents each for them on ebay because
they are to hottest in the world and the chilli connosseurs go nuts for them (too hot for me though)

trout · December 20, 2014, 07:34:05 PM

Quote from: 'stevo1962' pid='63884' dateline='1418980725'Hey Jim keep all of the Carolina Reaper seeds as you can get 45 cents each for them on ebay because
they are to hottest in the world and the chilli connosseurs go nuts for them (too hot for me though)

HeHe, I use surgical gloves just picking these things and I haven't even done a harvest on the super hot blighters yet:angel:
You also have to make sure that you don't scratch your eyes or the other areas that us blokes often do, I have done this on he odd occasion and by crikey it stings like Billyo .

Even the habanero's are far too fiery for my pallet but I have lots of Mates and rellies that really love these things.
I have been drying them out and making Chilli powder from the habanero's and that is quite potent.
I can only imagine just how hot the pods from these new plants will be:angel:
I do like the idea that if it is too hot simply water it down to acceptable levels :good:

trout · December 26, 2014, 01:14:16 PM

I picked a few random Chillies today some Hot and some nice mild ones.
The habaneros are just starting to ripen and one of the scorpion types as well.
I lost the marker for the scorpion chillies , anyone know which one this is?

ausjack · December 26, 2014, 01:42:23 PM

no idea sorry mate but looks very hot and nasty :winkextra: Stevo's the man for the job, looking good :good:

stevo1962 · December 26, 2014, 02:10:49 PM

Here's a few from my current crop of Carolina Reaper plants and are the definition of nasty in the chilli world and are also the hottest chillis on Earth

Australian coin · December 26, 2014, 03:46:45 PM

oo nice, I'll have a quick look

ok the top one can be narrowed down to Moruga scorpion - brown - chocolate http://www.ebay.com.au/itm/Trinidad-Moruga-Scorpion-Chocolate-Worlds-Hottest-Rarest-Chocolate-Chilli-/141234881753?pt=AU_Plants_Seeds_Bulbs&hash=item20e24144d9 does it look like this one

the orange one would be Habanero http://www.ebay.com.au/itm/20-Rare-Peach-Habanero-Seeds-Chilli-Chile-Hottest-Heat-FREE-POSTAGE-/141275094208?pt=AU_Plants_Seeds_Bulbs&hash=item20e4a6dcc0
I would be guessing the other one would be banana, cherry bomb, and rooster spur, haha that what I used to call them, don't know the real plant name

birdseye - http://www.ebay.com.au/itm/Birdseye-Chilli-Seeds-x20-Very-Hot-Birds-Bird-s-Eye-Chili-Pepper-Vegetable-/151521939586?pt=AU_Plants_Seeds_Bulbs&hash=item2347695082

thai - http://www.ebay.com.au/itm/Extreme-hot-Thai-Chilli-Heavy-Yield-30-Seeds-/140970706447?pt=AU_Plants_Seeds_Bulbs&hash=item20d282460f

red cherry chilli I think is the little ones

and the green ones Hungarian Wax, just a guess http://www.ebay.com.au/itm/Yellow-Hungarian-Wax-Pepper-Chilli-Seeds-x20-Banana-Chili-Medium-Heat-Organic-/111553911951?pt=AU_Plants_Seeds_Bulbs&hash=item19f9219c8f

you don't have CAYENNE chilli in the pic, they are the only ones I can muster to eat, to be fair they only mild http://www.ebay.com.au/itm/30-CAYENNE-LONG-SLIM-GUINEA-PEPPER-CHILLI-SEEDS-FREE-POSTAGE-/141252669200?pt=AU_Plants_Seeds_Bulbs&hash=item20e350af10
remind me to send seeds next time I send something

ausjack · December 26, 2014, 08:33:42 PM

Hope you washed ya hands well Stevo :winkextra:

AC you might have a problem sending seed because WA is pretty strict on food stuffs in the post apparently so you might want to look into it first as the post might confiscate the rest of the goods as well

The green one's actually look like the thai capsicum I grew last year thinking they were chilli :dash1: