Hot Sauce Recipe

[Grillnoob]

Hi all
Got the chilli growing bug along with the bbqing bug .So in the garden now I have 4 Jalapeno, 1 Habanero, 1 Ghost Chilli, 1 Cayenne, 1 Hungarian black, 1 Poblano, 1 Thai and 1 unidentified (supposedly Mexican chilli) growing.
Has anyone got a killer hot sauce recipe or links to one?
I read the Habanero Hot Sauce post by fishmilkshake and it looks tasty.
Thinking about doing something roughly along these lines

Lots of chillies
a little water
a lot of vinegar, white, apple, balsamic or rice not sure
lot of garlic raw or powdered
black pepper
juice of some limes/lemon
a little sugar
possibly a bit of pawpaw or mango
any tweaks or recommendations or experiences would be great

[Angryman65]

I'm also after some recipes for the expected harvest of chillies.

Got a heap in but some are just a bit scary. 8 Jalapenos, 1 Trinidad Scorpion, 3 Chocolate Ghost, 2 Aji Limon, 2 Aji Amrillo, 1 Siam, 2 Fatali, 2 Manzano and a couple of others I've forgotten the names of.

Planning to smoke, dry and powderise the milder ones but want to use the super hots for a sauce. The one you suggested sounds like a good base, thinking of including apples for one, tomatoes for another. Had a brilliant one made of kiwifruit and jalapenos once, might try and do something like that too.

Any suggestions would be great.

Edit. Found this website and am getting ideas from here, worth a look

http://thehotsauceaddiction.com/

[Grillnoob]

Cheers Angry
Will check out that website now.
Just looking at the Byron Bay Chilli Co Jalapeno sauce which I like as well. Uses Coriander, Coconut and mango but I suppose its more of thicker sauce than a vinegary hot sauce, damn have to make 2 types of sauce now

[Groovy Gorilla]

I make a few types
Roasted Bishops caps blend with vinegar and salt is a pretty good medium hot hot sauce
add tomato sauce its its real good on virtually anything you want to put tomato sauce on.

I've also added sugar garlic and ginger to a version of Sriracha

Birds eye chillies in vinegar with salt leave for a few months somewhere cool and dark,use the chilli vinegar, use the pickled chillies or blend the lot and uses as a Tabasco sauce substitute.

Filthy hot Chiltepin roasted in vinegar with salt blended,dangerously hot really I just use a tenth of a teaspoon in stir fry or a teaspoon in a chilli con carne,.....toooo hot for anything else thats half civilised.

Sterilise jars get vinegar hot to pour it over.
Will keep for months in the fridge
If you want to keep it on the shelf put the jars in a pressure cooker.

[BarbieCrazy]

Grillnoob you are on the right track.
To make it more interesting you roast your chillies, garlic and onion in oven before mixing your sauce

I used all different vinegars before. Most recipes in the US use cider vinegar. I prefer plain white vinegar.

I will look at some recipes for you to give you an idea.

I'm more like GG, make and mix by what I feel like and amounts I feel like.

[Grillnoob]

Awesome advise GG
BC will do the roast thing for sure and any
+1 to ya both

[BarbieCrazy]

Grillnoob

Here is a couple of recipes to give you an idea:

[Smokey]

Love messing with chilli.

I naturally brew mine in a mash under air lock then wiz and strain, Then add Vinagar.
Can be hit and miss as my last batch failed by using a dead starter from a packet.
But I use more thin Louisiana style sauce then I do thick fruit based.
Doing one now and the starter was several leaves of salted cabbage sitting on top

[Grillnoob]

Cheers BC Some good vids there
Smokey,I have a lot of fermenters kicking around in my house because I am a home brewer.I have seen the videos on how TABASCO ferment theirs for 3 years in Bourbon barrels.
When u say a starter,what actually is it that starts your chilli fermentation? Is it yeast or lactobacillus ? Any recipes or links?

[Smokey]

Lacto mate,
I use a plastic olive jar , about 2 litres.
Glass would be better.
The recipe is the chilli you use in a brine.
The problem wih chilli is it can be low in sugar so a starter is required.
Some add carrot or garlic as a sugar feeder. I don't like a garlic in fermented sauce so use cabbage as a cap to keep the chilli submerged and also feed down the lacto.
Once you blend in the White Vinagar the probiotics are gone but the flavour remains.

[Groovy Gorilla]

Dads lacto ferments were salt and water and a touch of sugar.
Enough salt to make an egg float.
Boil water to just above 65ish to kill the germs.
Into sterilised jars.
He had particular jars that worked better than others he preferred old salsa jars long and narrow less chillies at the top going off in the air and tainting the rest.
ive done it with cabbage but haven't tried chillies yet.
He did hot and sweet chillies always slitted them to get the liquid in.
There are heaps of chillies on my bushes at the moment I might give it a go.

[Smokey]

This is my little wort as of today
Two days in and I have movement. I've done this twice before as you get a years worth of hot sause.
The second one I did failed because I over scienced it.

[Narmnaleg]

Holy guacamole! You guys ferment Chilli!?!? Wow!

For the first time this year I have a bit of a chilli plantation growing and they seem to be growing rather well (Habanero x 3, Jalapeno x 3, Cayenne x 4). I'll refer to this thread in a few weeks. Thanks for sharing your knowledge all.

So far I've eaten a few of the cayennes and find them to be excellent.

[Smokey]

It's good Narm, well worth the experimente .
ATM I am logging the process as a write up so can't add pics with comment as its live

[BarbieCrazy]

I'm with Smokey, prefer the vinegar hot sauces but not successful with fermentation.