Topic: OT: Chili Sauce Recipe

[Curry King]

It's a little of topic but i've recently picked a load of chilis from my habanero plant and there are far to many for me to use up in currys.  I was wondering if anyone had a trusty Chili sauce recipe?  The sort of sauce used for dipping chips etc..

Thanks
cK

[Ashes]

Hi Curry King,
Ive also grown several Habonero plants from seed. I gave away a few plants and put the rest of the chillies in the freezer. One guy i know who is seriously into his chillies (can eat haboneros whole  ) he made a dipping sauce when we were last visiting.


He comes from Peru and he made a traditional chillie sauce of haboneros, coriander and lemon (a kind of sambal olek type of sauce id imagine). We took maybe a teaspoon full (at a time)on the side of the plate and ate it with chicken and some kind of potato and bread dish. It was really cool, he had his whole family and friends there, eating drinking and chatting away in spanish, a real party atmos Ill ask him for the exactly recipe next time i see him.

Btw he told me the hottest chilli he has eaten is locally known as "monkey cock", i presume because of its shape, he said it was even hotter than haboneros. There is a whole debate waiting to be explored on the subject of the hottest chilli. I recently read Dorset in England has the hottest chilli in the world. http://www.bbc.co.uk/dorset/content/articles/2006/04/03/chilli_feature.shtml

Also a fun article; http://news.bbc.co.uk/2/hi/americas/4530739.stm

Regards Ashes

[Mark J]

Hi CK, Ive been growing chilli plants recently and I use the following recipe


African Hot Sauce

12 Chilli Peppers
1 small sweet Green Pepper (I used Jalapeno but I guess they mean bell pepper)
1 clove Garlic
1 medium Onion
4 tbsp tomato puree
2 fresh tomatoes seeded (and skinned if you can be bothered)
4 tablespoons white Vinegar
2 teaspoons Sugar
1 teaspoon Salt

Grind hot peppers, green pepper, garlic, and onion (or use food processor). Combine all ingredients in sauce pan. Simmer for an hour or two. Add cayenne pepper if desired.
Put into sterilized jars and refrigerate.


Adendum: Actually when I made it I blended it all after simmering and just roughly chopped everything

[Curry King]

Cheers guys, the recipe would be good if you can get it ashes and I will give your one a go this weekend Mark.

[Ashes]

Hi CK,

I phoned my friend and the chilli sauce recipe is;

3-4 Haboneros (ouch)
1 coriander plant "leaves" (in Sweden they are alot smaller than you get in the U.K, try 1/2 instead) or after your own taste.
1/2 - 1 onion
salt and pepper (after your own taste)
1 garlic segment  not a whole head
1 whole lemon (juice)
2 dessert spoons of veg oil
1 tomato

mix everything up in a mixer until you get a smooth paste

let me know how you get on

remember chilli sauce burns twice

Regards Ashes

[Curry King]

Cheers Ashes I will give that one a go next time.

Mark I tried yours and it's fantatsic, better than any bought sauce i've had, nice one 

Out of intrest do you keep it in the fridge and how long does it keep?

Cheers
cK

[Curry King]

I will just add I made this with 6 of my fat habanero chilis, seeds included and it's very very hot.  I only had enough to fill an old pataks lime pickle jar in the end so will double the quantitys next time.  Also should add that I added a little water now and again to stop it sticking. 

One of the better chili sauce's i've had in a while, people were selling similar at the West Dean chili fest for over ?5 a jar and this was better!!

Thanks again for this keeper Mark!

[Mark J]

Glad it worked out for you CK

I sterilised the jars first and then when opened I keep in the fridge

[Ader1]

Hi Curry King,
Ive also grown several Habonero plants from seed. I gave away a few plants and put the rest of the chillies in the freezer.

When you put them in the freezer, do you need to do anything to them or just put them in whole?  Do they keep well?  I mean, what are they like once they are thawed?  Where does the Habanero stand in terms of heat to the Scotch Bonnet.  I tried some African food in Belgium and they had a Chilli dip with it.  I think it was Scotch Bonnet.  Nearly blew my head off!!

[Cory Ander]

Hi Guys,

Try this site for all your chilli information needs http://www.thechileman.org/

Alder.....you will see from this site that Habeneros and Scotch Bonnets are of similar hotness:

  Pure capsaicin has a hotness of 15,000,000 SHU ("Scoville Heat Units") 
Hottest chilli is the "Naga Morich" (aka "Dorset Naga") with a hotness of 970,000 SHU
"Habaneros" & "Scotch Bonnets" are of similar hotness at 100,000 to 350,000 SHU

Check out the site (and the links there)....it also tells you how to make "Snake Bite Sauce" here http://www.thechileman.org/naga_morich.php