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Naga morich tomato chili sauce

C

Chilidude

This is what i have been doing many times now and it is damn good stuff once it sits in the bottle for a few weeks:
 
- 4 cans of tomato pyree(500gram per can).
- 6 cloves of garlic.
- 12 naga morich chilis or other very hot ones.(you can also put various other milder chilis in there too for extra taste, like bunch of lemon drops etc.)
- 1,5dl of brown sugar.
- About 100grams of tomato paste.
- 2 heaped teaspoons of chipotle paste.
- 2 big sweet peppers.
- 2  heaped teaspoons of rose salt.
- 2 medium size red onions.
- 8 tablepoons of red winegar.
- Add some cayenne powder in there too, maybe about 2 teaspoons or you can leave it too.
 
 
Combine all ingredients in sauce pan. Simmer for an hour or two and then making it to a fine looking sauce while it is still hot, but not boiling.
 
Put into sterilized jar or bottles and let them sit in the room temperature for a few weeks before eating the stuff, that is if you can wait that long to try it out. :rofl:
 
 
 
 
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The Hot Pepper said:
Sounds good, like BBQ sauce.
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It is not that sweet once it sits in the bottles, just the right kind of sweetness and you can put it anywhere you like. My thing is to put a lot of that stuff on top of a ryebread+cheese. My friends always asks when i am going to it again, so it must be pretty good.
 
It also works as a pizza sauce too, as i have tried it there also.
 
 
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dragonsfire said:
Nice sounding sauce :cheers:
Only "8 teaspoons of red winegar" ?
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It was 8 tablespoons of red winegar and now the recipe seems to be correct. This recipe is not winegar based sauce, it is there only to make it last a longer time(it will never last that long like ever to go bad) and maybe give it a hint of that extra taste.
 
I am really not a big fan of sauces, that contains a huge load of winegar.
 
 
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dragonsfire said:
Vinegar is the main reason I use to preserve, ACV, gonna start experimenting making other flavour vinegars, Malt is the next one I make :)
.. reminds me theirs a store here, never been their but a lady gave me a taste of flavoured balsamics and dressings (very nice), about 2oz/$10, too rich for my pocket though. Gives some nice ideas to make your own;   https://www.thehatsolivetap.com/copy-of-about-us
 
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I have this small can of black treacle/molasses and would like to make some chili sauce using some of that stuff.
 
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This is the beginning of the sauce making and it is super simple to make, as you dont need to chop the stuff much at all because you need to simmer the sauce for hour or two anyway:

Added some cayenne powder and bunch of lemon drops in there too for some added taste and put the lid on while it simmers away. :woohoo: :drooling:
 
I will add more pictures after it has simmered first for that hour or two time.
 
After all that time it is time to use the motor, when it is still hot but not boiling:

The taste was already great, but it needs that tempering time to fuse the final taste to perfection. The taste in the beginning may be in the more sweeter side, but the winegar and the tomato will eat it right up.
 
Then bottle it up while it is still hot and put the bottles upside down after that for several minutes to kill everything there is to kill inside the bottles and use minimum of half litre containers:

Open them up after minimum of two weeks...That is if you can wait for so long to eat it. :rofl:
 
Few of the bottles have been in a dark cool place for two months and the taste was so good, that i almost could not contain myself. My advise is to make a huge patch of this stuff, bottle it up when it is hot and let them stay in a dark cool place for a while.
 
Opened bottles should be kept in a fridge.
 
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dragonsfire said:
Only 8 teaspoons of red winegar?
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I was thinking the same thing.....

Chilidude said:
My advise is to make a huge patch of this stuff and let them stay in a dark place with a normal room temperature.
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Sounds like a tasty sauce, but what's the pH level at? If you're not "canning" it, I wouldn't advise leaving it at room temp for any prolonged period of time. I think you'd be a lot safer putting it in the fridge. Tomatoes can be pretty acidic, but 8 teaspoons of vinegar is not a lot. YMMV
 
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MikeUSMC said:
I was thinking the same thing.....

Sounds like a tasty sauce, but what's the pH level at? If you're not "canning" it, I wouldn't advise leaving it at room temp for any prolonged period of time. I think you'd be a lot safer putting it in the fridge. Tomatoes can be pretty acidic, but 8 teaspoons of vinegar is not a lot. YMMV
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You may have not noticed, but i fixed the value in the recipe as it was an writing error. The real value is 8 tablespoons and i may have used a bit more of that stuff in my latest batch, than that 8 tablespoons.
 
I dont know the ph of the sauce, as i bottle it up when it is really hot and after opening it i keep it in the fridge, where it will stay good for ages and i never let it stay in the room temperature if it is already opened up.
 
This is not the first time i have done this sauce, the minimum for this sauce is 10 times at least and i always say to put the opened one to the fridge just to make sure.
 
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Ok, teaspoons or tablespoons. Either way, "8" isn't a lot at all for a batch that big. You also said (in your first post) that you "let it cool" (down to room temp?) before bottling. If that's how you decide to process your sauce, I HIGHLY recommend you immediately refrigerate it, especially with an unknown pH level. I'd just hate to see anyone get sick, or worse, that's all. Best of luck, be safe :cheers:
 
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MikeUSMC said:
Ok, teaspoons or tablespoons. Either way, "8" isn't a lot at all for a batch that big. You also said (in your first post) that you "let it cool" (down to room temp?) before bottling. If that's how you decide to process your sauce, I HIGHLY recommend you immediately refrigerate it, especially with an unknown pH level. I'd just hate to see anyone get sick, or worse, that's all. Best of luck, be safe :cheers:
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Simmer for an hour or two and then making it to a fine looking sauce while it is still hot, but not boiling...There i made the text better+other improved notes and that is what i use to make the sauce. :cheers:
 
If i can find a ph meter that is good for measuring chili sauce, i will tell you what the value is for the finished product. Whatever the ph value may be, i will not ruin my recipe by adding more of that red winegar in it, but other makers can modify the recipe to their liking and note that the chipotle paste is also something that the bad germs dont like.
 
Also the bottling method i use is to put the bottles upside down after bottling the hot stuff up and keep it upside down for several minutes killing everything there is to kill inside the bottle.
 
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