My first attempt at making a sauce from a harvest was great. I used a whole selection of chillies varying up to Habanero strength, blended it with onions, rice vinegar, roasted garlic and raw garlic. I put it on my cheese and ham sandwiches and used it like a chutney.
I then decided to grow some superhots. After a while I ended up with an excess of Trinidad Scorpion Butch T and Chocolate Bhut Jolokias in the freezer and decided to do the same thing with them. I won't describe the toxic wasteland that once used to be our kitchen. This time I added some concentrated vinegar as well and also sterilised my new metal funnel in the pressure cooker to make sure anything the chilli sauce touched when being prepared was sterilised. (Although I am slightly concerned because one of the lids melted in the pressure cooker and I might have splatters of melted plastic in the sauce).
Anyway I now have three beer bottles full of the weapons grade sauce sitting at the back of the fridge partially frozen. I haven't opened a bottle yet but it occurred to me, the sauce will be too hot!
If I use a superhot I normally use a small one, or half a big one in a dish cooked for two people. I'm not going to enjoy putting this sauce on my cheese and ham sandwiches. At least not to the extent where it was worthwhile mixing garlic and onion in with it.
So what I need is some ingredient to cut it with. I noticed another thread mentioning raspberry, cherry and chilli sauce. I could grow some ingredients next year and remix my superhot sauce. I just need suggestions as to what I should mix it with.
I then decided to grow some superhots. After a while I ended up with an excess of Trinidad Scorpion Butch T and Chocolate Bhut Jolokias in the freezer and decided to do the same thing with them. I won't describe the toxic wasteland that once used to be our kitchen. This time I added some concentrated vinegar as well and also sterilised my new metal funnel in the pressure cooker to make sure anything the chilli sauce touched when being prepared was sterilised. (Although I am slightly concerned because one of the lids melted in the pressure cooker and I might have splatters of melted plastic in the sauce).
Anyway I now have three beer bottles full of the weapons grade sauce sitting at the back of the fridge partially frozen. I haven't opened a bottle yet but it occurred to me, the sauce will be too hot!
If I use a superhot I normally use a small one, or half a big one in a dish cooked for two people. I'm not going to enjoy putting this sauce on my cheese and ham sandwiches. At least not to the extent where it was worthwhile mixing garlic and onion in with it.
So what I need is some ingredient to cut it with. I noticed another thread mentioning raspberry, cherry and chilli sauce. I could grow some ingredients next year and remix my superhot sauce. I just need suggestions as to what I should mix it with.
