Monday, September 11, 2017

Hot Chilli Sauce & Pickled Chillies

HOT CHILLI SAUCE & CHILLI PASSATA

A rainy day so well suited for a day of preserving. I have lots of chillies to use up, so I made the following. The recipes are all quite similar with minor variations on each.

Hot Chilli Sauce


Ingredients

8 Ohnivec and 4 other Chillies
1 large Carrot (homegrown is best!)
1 Onion
3 tbsp Sugar
1 and a half Cups of Water
Pinch of cumin (optional)
Half a cup of Cider vinegar and half a cup of Red Wine vinegar


Pour the water and vinegar into a saucepan. Add the sugar at a low heat and ensure it dissolves. Chop up the carrot and onion and add to the pan.
Put the chopped chillies and cumin in the saucepan after 7 mins or so and simmer until soft consistency is achieved.
Put into a blender and blend until nice consistency.
Bottle it up and enjoy!!



                                                         Spicy Passata Relish

Ingredients:


12 Chillies (I used 2 Lemon Drop, 3 Hot-scotch, 6 Ohnivec and 1 Sante Fe)
1 Large Onion (chopped roughly)
1 Carrot (sliced)
3 tbsp Golden Caster sugar
1.5 Cups of Water
½ tsp of Cumin
½ Cup Cider Vinegar
½ Cup Red Wine Vinegar
1 Large Tomato (I used Brown Sugar, but any decent sized tomato with some flavour will do)

Add the chopped onion and carrot to the water and vinegar mix in the saucepan.
Add the sugar and stir until dissolved on a low heat. Gradually increase heat and when approaching soft consistency, add the roughly chopped tomato, chopped chillies and cumin powder.
Simmer until all have a nice soft consistency keeping a lid on the saucepan.
Add to the blender and whizz up! Taste and add to sterilised jars.


Taste Test> This is nice and tangy with a nice after kick to it!! Slightly thicker than a sauce, so well suited for using as a spicy passata type sauce. 


                                                     Spicy Chilli Sauce

Ingredients:

12 Chillies (I used 8 Ohnivec and mixed others)
1 medium Onion (chopped roughly)
1 Lime juiced
2 and ½ tbsp Golden Caster sugar
1 Cup of Water
1 tbsp of Fish Sauce
1 tbsp of sliced Ginger
250ml White Vinegar
250ml Cider Vinegar

Add the sugar to the water and vinegar mix in the saucepan and stir until dissolved on low heat. Add the chopped onion, lime juice, ginger and fish sauce and increase heat.
When approaching soft consistency, add the roughly chopped chillies. Simmer until all have a nice soft consistency keeping a lid on the saucepan.
Add to the blender and whizz up! Then add to sterilised bottles.

Taste Test> A nice sweet to sharp taste..This is a chilli sauce and so more suited to bottles.


                                                      Pickled Chillies


Pickled Jalapeno Recipe

PICKLED CHILLIES

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Hot Chilli Sauce & Pickled Chillies

HOT CHILLI SAUCE & CHILLI PASSATA A rainy day so well suited for a day of preserving. I have lots of chillies to use up, so I made t...