Hot Sauce Thread!
Out of context: Reply #144
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- sausages1
Could put this in one of the cooking threads but this seems appropriate.
Nice warm spring day in Australia and it's hot sauce time. Put on a batch, about half a dozen bottles worth.
Current recipe is 1 red onion, 3 cloves of garlic, black pepper, mustard seeds, coriander seeds (cilantro for you Americans), fenugreek seeds, a bit of rock salt all crushed together in the mortar and pestle. Fry these off in a good quality olive oil then it's time for the heat.
8 reapers, 4 scorpions and a couple of ghost Nagas and a few tablespoons of reaper mash. 5 or 6 mesquite smoked superhots to make the burn last longer.
A liberal splash of unfiltered apple cider vinegar and then fill it out with home grown tomatoes. Finally a few of table spoons of golden syrup then onto simmer and reduce for a couple of hours.
Now that I've stopped sweating and crying the smell is delicious and it packs the right amount of danger-heat while still being tasty on almost everything.
I'd add some chipotle if I could find any but outside of capital cities they're hard to come by in Australia.
Finally, a tip for having chilli hands after handling superhots, rub some olive oil on your hands before you wash them and it binds the chilli oil so it all comes off. Now you can go to the toilet without screaming.