Hi all, sorry for the absence. I have been tied up with work and life and well just about everything so have not been posting but I’m back and more eager than ever. I have been busy all day making 3 different items to share today, this time its a simple home made hot sauce consisting of mostly vinegar and well… chillies! But not just any chillies, for some reason unknown to myself I decided to grow scorpion chillies which are pretty hot if you didn’t know so this should be a fun one….
Makes one 60ml bottle, Ingredients:
- 4-6 chillies of your choice.
- 1 clove garlic.
- 150ml distilled white vinegar.
- 1 pinch salt.
- 1 pinch of cracked black pepper.
Its that simple, just a bit of vinegar and a few chillies practically. I would like to caution you before you proceed as I once had a terrible mishap which involved me handling some habaneros and then proceeding to use the bathroom without washing my hands prior, I’ll leave that with your imagination.
To begin place the vinegar in a small saucepan and boil on full, whilst your pan is coming to heat make sure your chillies are clean and grit free especially if you have grown your own like I did, once clean chop them and the garlic clove roughly, its not important how you cut it as we will be blending the sauce afterwards.
With your water boiling you can now add all of the ingredients and let them cook through for just a couple of minutes, at this point I would advise opening a window as I went into a fit of coughing and sneezing from the intense scorpion chilli fumes, from experience its not quite as bad with less hot chilli such as Cayenne.
With your chillies cooked its time to blend them, do this in a food processor or using a stick blender, when you have blitzed the mixture until smooth you can then sieve it into another pan/bowl. That’s the sauce almost done, now funnel the sauce into a small bottle. (I used an old sauce bottle you might recognise in the pictures, can anyone guess what it was) If you use a bottle like the one I did you might struggle to get your sauce inside so to make it easy I used a pipette, I’d imagine a medical syringe would work well too.
The last thing to do once your sauce is bottled is to simply refrigerate for two weeks to allow the flavours to mingle and intensify. I will be posting a review of mine in the coming weeks, I wont lie I am absolutely terrified of how hot its going to be. That’s all for this one so Buon Appetito!!!!