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Nov 18, 2013 11:42:04 GMT
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I want to have a go at making some home made hot sauce but the amount of info on shelf life, storage, fermentation etc is abit head blagging. Do any of you have any good easy recipees for a beginer I can have a go at, preferably so the sauce will be good before Christmas to give as gifts if its any good. Thanks
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matty2300
South East
Red ones go faster!
Posts: 157
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Nov 18, 2013 15:05:01 GMT
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plenty of recepies on the interwebs, cant remember which one I used but I will give you this bit of advice.. when boiling chili peppers in cider vinegar OPEN A WINDOW!! that stuff is like mustard gas! I wandered into the kitchen after leaving it to simmer for 30 mins or so and nearly coughed up a lung
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Last Edit: Nov 18, 2013 15:06:34 GMT by matty2300
2002 Saab 93 - Daily 1972 Vauxhall Firenza Sport SL - in storage 1978 Vauxhall Magnum - PROJECT 1993 Vauxhall Cavalier 2.0 GLS - DEAD 1994 Vauxhall Astra 1.4 LS - DEAD 1999 Saab 93 2.0 SE - DEAD 1999 Mercedes W202/C200 - DEAD
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awoo
Posted a lot
Posts: 1,506
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Nov 18, 2013 18:02:06 GMT
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don't go for american recipes as they require lots of vinegar - commercially its 50%+ - reason being is that they don't do pasturisation over there.
hence all american hot sauces are pretty terrible and taste of vinegar.
check out british sauces and pasturisation methods. loads of killer sauce coming out of this country right now and these are not looking to vinegar or any other acid to keep the shelf life.
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MR TIKI
Posted a lot
TIKI,style from a different angle!
Posts: 1,154
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Nov 18, 2013 20:25:20 GMT
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I don't have any recipes to hand but,if hot sauce is your thing and you find yourself on the Isle of wight,check this place out. I spent an hour or so there in the summer,it's a try before you buy buffet of mild to mind blowing hot sauce heaven! www.houseofchilli.com/
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Boldly driving faster than a tin worm can wiggle.
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Nov 19, 2013 14:09:14 GMT
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Thanks guys, I was getting abit confused with the amount of vinegar I cant see them being nice. Id rather go for somethings that have been tried and tested. I will let you know how I get on.
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awoo
Posted a lot
Posts: 1,506
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Nov 19, 2013 17:51:11 GMT
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just cook up a loads of ingredients in a pan, blitz it with a food processor and jar it up. shelf life of 6 weeks once opened when refrigerated.
even so, ive got some chilli sauces which are probably 2 years or more old and its fine. if its sealed and in the fridge it usually lasts ages
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