I want to make some, but am in search of a good recipe.
Roger, would you be prepared to share your recipe? I know it involves cider vinegar and chillis, but beyond that....
Hot Sauce
Hot Sauce
Ali
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com
- I_used_to_brew
- Posts: 2356
- Joined: Sat Nov 20, 2010 1:06 pm
Re: Hot Sauce
Very simply,
The real key is cider vinegar say a pint*, 2-4 oz sugar, 1 table spoon salt, 4 oz raisins or sultanas, simmer for half an hour with say half a dozen chillis. Then blend and assess for consistency if needed add more cider vinegar as you are aiming for a pouring sauce.
You can add onions or garlic but be careful to avoid a sauce that's too thick. I would never fry off any ingredient.
You can vary the fruit, dried fruit works well with smoked chillis. Pineapple is very very good indeed (add the juice too). Peach, mango and orange also work well. Do small batches and find some combinations that you like.
Layers of chilli flavour make a nicer sauce so use a mix of different chillis, you don't really need a lot.
Bottle hot in sanitised bottles.
* English pint and the remainder of quantities in imperial to please you :)
The real key is cider vinegar say a pint*, 2-4 oz sugar, 1 table spoon salt, 4 oz raisins or sultanas, simmer for half an hour with say half a dozen chillis. Then blend and assess for consistency if needed add more cider vinegar as you are aiming for a pouring sauce.
You can add onions or garlic but be careful to avoid a sauce that's too thick. I would never fry off any ingredient.
You can vary the fruit, dried fruit works well with smoked chillis. Pineapple is very very good indeed (add the juice too). Peach, mango and orange also work well. Do small batches and find some combinations that you like.
Layers of chilli flavour make a nicer sauce so use a mix of different chillis, you don't really need a lot.
Bottle hot in sanitised bottles.
* English pint and the remainder of quantities in imperial to please you :)
Re: Hot Sauce
ROTFL :)Trunky wrote:
* English pint and the remainder of quantities in imperial to please you :)
Ali
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com
Re: Hot Sauce
Thanks for the recipe, Roger I've made some today, just to complicate things, I have a few questions:
1. How important is it to remove all the pith from the peppers?
2. Should the seeds be included, do they just add heat?
3. My old cider vinegar (not yours I hasten to add!) was 'ropey' I filtered out the 'blob of rope' and used it anyway
is that okay could I use the rest of this as a 'mother' to make other cider vinegar or should I ditch it and start from scratch?
4. Is there a maturing time the sauce, does it change over time, if so in what way?
Using your recipe I made three small bottles, I will try some more soon!
1. How important is it to remove all the pith from the peppers?
2. Should the seeds be included, do they just add heat?
3. My old cider vinegar (not yours I hasten to add!) was 'ropey' I filtered out the 'blob of rope' and used it anyway
is that okay could I use the rest of this as a 'mother' to make other cider vinegar or should I ditch it and start from scratch?
4. Is there a maturing time the sauce, does it change over time, if so in what way?
Using your recipe I made three small bottles, I will try some more soon!
The craft beer revolution will not be sanitised!
(Apologies to Gil Scott-Heron)
(Apologies to Gil Scott-Heron)
- I_used_to_brew
- Posts: 2356
- Joined: Sat Nov 20, 2010 1:06 pm
Re: Hot Sauce
The pith is where most of the heat is, I leave it inSteveW wrote:1. How important is it to remove all the pith from the peppers?
See above, I leave them in. In the hotter chillis there are not many seeds anywaySteveW wrote:2. Should the seeds be included, do they just add heat?
It's most likely a mother especially if it's fairly gelatinous, try it and see.SteveW wrote:3. My old cider vinegar (not yours I hasten to add!) was 'ropey' I filtered out the 'blob of rope' and used it anyway
is that okay could I use the rest of this as a 'mother' to make other cider vinegar or should I ditch it and start from scratch?
Not that I've noticedSteveW wrote:4. Is there a maturing time the sauce, does it change over time, if so in what way?
Re: Hot Sauce
Thanks for that, Roger, Batch number two later this week!
The craft beer revolution will not be sanitised!
(Apologies to Gil Scott-Heron)
(Apologies to Gil Scott-Heron)
- I_used_to_brew
- Posts: 2356
- Joined: Sat Nov 20, 2010 1:06 pm
Re: Hot Sauce
Of course, any sauce that Sandy might try should have all the pith (actually known as placenta) removed, extra sugar and much fewer chillis in it :)
Re: Hot Sauce
Known as a Taking The Pith Sauce!
(Obviously!)
(Obviously!)
The craft beer revolution will not be sanitised!
(Apologies to Gil Scott-Heron)
(Apologies to Gil Scott-Heron)
Re: Hot Sauce
Made this on Sunday with Chipotles that had been in my Smoked Porter. Threw in a little extra beer for good measure. It's awesome.
Thanks for the recipe Roger!
Thanks for the recipe Roger!
Ali
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com