Recently, I have missed having some home-made chilli sauce in the fridge. It is one of those things that I have come to rely upon, or rather become addicted to. Before Mr.Scott started making it, I used Encona, the papaya flavoured one. Slightly sour, perfectly spicy and very good. Sriracha has always been a firm favourite in the same vain. A smooth, fierce chilli red hot sauce that works on so many levels.
Chilli sauce is probably my tomato ketchup. I would add it to almost anything. It just works. But what I love more is the fact it is so easy to make. Chop, blitz, cook then sieve for an authentic smooth finish. I have chosen to add a little twist to my latest chill sauce. Chipotles. Smoky and rich in flavour. They add a richness and depth of flavour. Is this fusion? I am not sure. I love to mix up flavours but only those that work. And this does.
Do you love chilli sauce? Which brand do you like and have you ever tried to make your own? Tell me, I would love to know 🙂
Here are a few chilli inspired recipe for you sourced from the web:
Hot chilli & ginger pickle – Kavey Eats
Braised Poussin with a chilli lime broth – Franglais Kitchen
Mixed Tomato Chutney – Fab Food 4 All
I am entering my chill sauce in to the following challenges:
- -600g red chillies roughly chopped,
- -200g red pepper roughly chopped (1 large pepper will do),
- -2 large cloves garlic roughly chopped,
- -170ml white wine vinegar,
- -1tbsp salt,
- -150g Demerara sugar,
- -300ml Cirio tomato passata (this is the best quality)
- -8/10 dried chipotle chillies
- 1. Place the chopped red chillies, red pepper and garlic into a food processor and blitz until the mixture is a rough paste,
- 2. Tip the chilli paste into large saucepan and add the salt, vinegar, sugar, passata and dried chipotle chillies,
- 3. Bring the mixture to the boil then turn the heat to a simmer (medium/low heat) and continue to cook for up to 30 minutes,
- 4.Take the sauce off the boil and leave the mixture to infuse for another 30 minutes,
- 5. Remove the whole chipotle chilies from the saucepan then de-stalk and chop up into small pieces before returning to the chill sauce,
- 6. Puree the chilli sauce either with a stick blender or again in the food processor until the sauce is smooth in appearance,
- 7. For a super smooth Sriracha-like sauce sieve the sauce by placing it into a sieve over a bowl or saucepan in small batches to remove any lumps. This will result in a smooth silky chilli sauce with a vibrant red colour.
- 8. Place the chilli sauce into sterilised jam jars. Once opened keep in the fridge.
- This recipe makes 3 jam jars worth of chilli sauce.