Extra Awesome Homemade Hot Sauce

I'm grew jalapeno and chipotle in the garden, and for christmas I made him his very own extra hot hot sauce. He loves it, our friends love it, and it looks pretty sitting in the fridge waiting to set someone's taste buds on fire.

I rarely ever do things 'properly' and despise following recipes, so I invented my own recipes for extra awesome chili sauces.

Bird Eye Whiskey
A pretty hot sauce, with bird eye (4/5 heat) and 'Australian' chili (3/5 heat) peppers set off with super sweet 18yo aged whiskey. To set a refined pallete on fire.

Ingredients:
  • 1C water
  • 2tbsp vinegar
  • 1/2 onion, diced
  • 1 medium carrot, diced
  • 1tbsp lemon juice
  • 1/4C whiskey (I used 18yo Glenmorange)
  • 1/4C honey
  • 1/4C brown sugar
  • 1 tbsp salt
  • roughly 8 fresh bird eye chili peppers, or 2 packets - diced
  • roughly 12 'Australian' chili peppers (medium sized red ones), or 3packets - diced
  • 300ml preserving jar with lid, sterlized
Method:
A word to the wise, obviously you'll want to wear gloves, but don't take them off until you've put the lid on the jars, as the vapours will get up under your nails and burn for days if you take them off after cutting the chilis!
  1. Bring the vinegar to the boil and add the chili peppers, onion and carrot. Simmer for 20 minutes with the lid on (and your windows open) until they're all soft. Check with a fork.
  2. Mix the honey and brown sugar together, adding a bit of warm water if necessary. Add this mix, along with all the other ingredients except the whiskey, to the pot. Simmer for roughly 10 minutes, stirring, with the lid off.
  3. Remove from the heat and allow it to cool down for around 15 minutes. Add the whiskey.
  4. Process in a food processor or blender until smooth. Return to the pot and heat it on a medium heat until it starts to bubble.
  5. Pour immediately into your sterilised jars and screw the lid on. Do this over the sink so the mess is easy to clean, and rinse under warm water to get the muck off the sides once the jar is cooler.

Habernero Sunset
**Hubby's Favourite** This is a more tropical sauce, with mango and bacardi rum to make life more delicious.

Ingredients:
  • 1 1/4C apple cider vinegar
  • 5 medium tomatoes, diced
  • 1 medium carrot, diced
  • 2 tbsp lime juice
  • 1 ripe mango, diced
  • 1 tbsp worcestershire sauce
  • 1 tbsp brown sugar
  • 1 tbsp chili powder
  • 3 tsp crushed garlic
  • 3 tsp gelatin powder
  • Roughly 9 fresh habernero chili peppers, or 3 packets, diced
  • Roughly 8 fresh 'Australian' chili peppers, or 2 packets, diced
  • 1/4C Bacardi rum
  • 300ml preserving jar with lid, sterilized
Method (to my madness):
  1. Steam the carrot in the microwave with a bit of water in a covered container until soft.
  2. Put the carrot, tomatoes, mango, chili peppers, lime juice and garlic in a blender/food processer and blend until it looks like a smoothie with chili seeds in it.
  3. Put the vinegar, brown sugar, worcestershire sauce and chili powder in a pot and mix well over heat. 
  4. Add the blender mix and simmer covered, for half an hour - keep stirring it every 5 minutes or so.
  5. Now for the fun part (not!). Leave it to cool a little, around 5 minutes. Using a large sieve with a bowl underneath, slowly pour the chili mix into the sieve. Push the mix through with a wooden spoon, add more from the pot and push it through again, and keep going. You can dump the chili seeds out of the sieve to make it easier.
  6. Once you've strained all the seeds and rough bits from your sauce, return it to the pot (after rinsing all the seeds out of it!) on a low heat. Whisk the rum with the gelatin powder and add it to the pot, stirring, and heat over a low heat for 5 - 10 minutes.
  7. Pour the sauce into your sterilised jar over the sink, put the lid on, and rinse the stuff off the outside with warm water when it's slightly cooler.

Yum!
These sauces should keep for a year in the fridge. You can print your own labels like I did and stick them on with a glue stick. I got the chili peppers from Coles, as well as the preserving jars (they have a seperate circular bit in the lid which makes it easier to preserve).

To sterilize the jars, I washed them in super hot soapy water, including the lids, then when they were hot I put almost boiling water on them and immediately put them onto clean tea towels to dry. Whatever you do, don't stick boiling water straight onto the glass jars or cold water straight ontp the hot jars. Also, note that my jars were still warm when I put the sauce into them. If yours aren't warm, you can heat the jars with warm water from the tap until they are hot, then pour your sauce in.

1 comments:

  1. those used to be the only lids we could get, they are wonderful as you just replace the inserts or seals as they used to be called! thanks for sharing, must try them both.

    ReplyDelete

 

I need another coffee.....