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AUSSIE FIRST SAUCE ATTEMPT: SMOKED Chipotle, BHUT, and GUAVA hot sauce

C

chilliman

SMOKED Chipotle, BHUT, and GUAVA
RED meat hot sauce.​
Gday thought I might share my first attempt at a hot sauce and turned out to be this smokey lava sauce. Gooooood lava !
A Little sweet after taste that i don't know if I like yet but growing on me. But would go well with red meat and chicken. have a Spit roast BBQ and smokeing a heap of meat & chicken so it was made for that !

Bhut x 4
Orange Hab x 12
Thai Hot x 12
Smoked Chipotle x 12
Numex hot salsa x 6
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2 whole Gauva (canned)

1 brown onion
hickory smoke powder
2 tablespoon garlic minced
1 canned Italian tomato
1/3 cup White vinegar
1/8 Lime juice
pinch cumin
water
Bush spices - Chilliman mix -
[marjoram,parsley,rosemary,dry sweet bell pepper, lemon myrtle,dry onion, celery powder, nutmeg,Rock salt ]
+
half a head of cauliflower - for organic thickner.
(worked out great, gives it almost meaty flavour)

2 hr cook time
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I think a little more savory next time - as my favourite fiery food is Curry ! So more smokey meaty less fruity sweet.


LOL - The wife had a taste and the first thing that `drooled out of her burning mouth` - "ITS MAN SAUCE to hot" ! - So it called `MAN SAUCE` now .....lol
 
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Looks pretty tasty Chilliman and bloody hot! I like that you used cualiflower as a thickener too as i want to start experimenting with different "organic" thickeners.
What kind of flavour has the Numexs' have on their own?
 
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Looks interesting and I love the thoughts of the smoky flavour.....

Xanthan Gum is a all natural thickener and very powerful.....You don't have to boil the hell out of the ingredients to thicken it up, Just cook it all for a few minutes then blend it up and put in a small amount of the Xanthan Gum and your done.

This way the sauce keeps that fresh flavour cause all the goodness hasn't been cooked out of the sauce.

JMO...:)
 
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I agree with Moyboy, also maybe try cooking all ingrediants hard like you are but not add the fruit and the fresh pods till about 10 minute before bottling this way they will hold there fresh flavour better. just ideas, either way it sounds good.
 
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Yeah i think 2 hours cooking the sauce would change the complex characteristics of the molecular structure contained within the fibrous tissue of any fruit or vegetables that one may use to try and establish the making of a good sauce.

JMO















:rofl:
 
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Thanks guys GREAT ADVISE, I think less cooking would be better. !
And the pods and fruit in at end also sounds like what it is missing! That extra crisp flavour of the pods and fruit !
 
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Novacastrian said:
Looks pretty tasty Chilliman and bloody hot! I like that you used cualiflower as a thickener too as i want to start experimenting with different "organic" thickeners.
What kind of flavour has the Numexs' have on their own?
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The cauli worked out really well better than expected, I have perfect store bought consistency. The Numex are VERY FRUITY,
Almsot grape like.

moyboy said:
Looks interesting and I love the thoughts of the smoky flavour.....

Xanthan Gum is a all natural thickener and very powerful.....You don't have to boil the hell out of the ingredients to thicken it up, Just cook it all for a few minutes then blend it up and put in a small amount of the Xanthan Gum and your done.

This way the sauce keeps that fresh flavour cause all the goodness hasn't been cooked out of the sauce.

JMO...:)
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I plan to stock this stuff in the shop ! But fear buying a KG and it not sell !
But will be useing this stuff next time and cook time of 15mins.

stillmanz said:
I agree with Moyboy, also maybe try cooking all ingredients hard like you are but not add the fruit and the fresh pods till about 10 minute before bottling this way they will hold there fresh flavour better. just ideas, either way it sounds good.
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Thanks Mick, getting tips from known masters !

Novacastrian said:
Yeah i think 2 hours cooking the sauce would change the complex characteristics of the molecular structure contained within the fibrous tissue of any fruit or vegetables that one may use to try and establish the making of a good sauce.
JMO
:rofl:
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LOL - you have thought about that answer over night didn't ya !
 
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stillmanz said:
Nova is Heston Blumenthals love child.
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I love that guy.... check him out..he's one of the top chefs in teh world, is self-taught, and is a bit insane. :)

In the "Chili Con Carne" episode of the series In Search of Perfection he said that he was unable to participate in the MRI study of chili's effect on the brain as he had a metal plate inserted in his back after hurting it falling off a roof at the age of ten.
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Even better...

http://www.dailymail.co.uk/home/moslive/article-481790/Heston-Blumenthal-I-injected-head-chef-dangerous-dose-chilli-oil.html said:
And he recently injected his head chef with a dangerously high dose of chilli oil, intravenously, and then slid him into a £5 million MRI scanner to see how the spices reacted with his brain.

No, really.

I made him tell me twice to make sure he wasn't making it all up.

"I used the brain scanner at Nottingham University," he says.

"While he was in there I attached a drip to him that intravenously fed him chilli oil.

"I sneakily switched the dosage when nobody was looking so he was getting double the chilli the doctors deemed safe."

He laughs here.

"I did give myself a syringe as well because I felt guilty.

"But I wanted to see what parts of his brain my spices would affect so I could create the perfect chilli.

"I needed to find out the point where the pain of the chilli died down and the pleasurable endorphins that make us like spicy foods were released.

"That's why people become addicted to curry. You could see all his brain cells light up on the screen and it helped me understand how chilli works."
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Awesome.
 
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This was my THIRD attemtp and MUCH better than the first ! I am selling the stuff too to friends !! 100grms $6.00 LOL - it just covers cost JUST !
Im useing
MOuntian High Inferno blend jerky kits ......since im selling them i figured a bit fo action first to see if was anygood ! !
I also dumped a heap of savina chilli powder and red cayene on !

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I LUV MY JERKY !!!!!!! But im eatting to much, gettin the runs in the mornin ! LOL
 
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chilliman said:
I LUV MY JERKY !!!!!!! But im eatting to much, gettin the runs in the mornin ! LOL
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I know the feeling....I made a heap last weekend and was eating lots of it....But I was having to run to the loo at a moments notice....:lol:. and the farts were killer:D
 
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moyboy said:
I know the feeling....I made a heap last weekend and was eating lots of it....But I was having to run to the loo at a moments notice....:lol:. and the farts were killer:D
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Now that I am around chilli FULL time it seems that its like that most mornings. And the missis is hateing me when she gets a facce full in the morning! I have lost weight since i started eating HOT HOT something everyday.... I have to drink more bourbon i thinks that will put on weight!.
 
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I saw the episode when he dosed his head cheff with extract, hilarious.
Heston is the best chef in the world or one of them he just does some really weird shit.
And theres an image Heston gettin some at 13 your a sick man Nova.. lol
Check out his show on Fox its good.
Chiliman your jerky looks good.
 
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Ciao chilliman-

I think your wife and I would understand each other very well! I call that jerky of yours 'man food'. Other manly food items that come to mind..steak, ribs, any poor animal that gave his life so you could eat him by cooking his flesh outdoors, that sort of thing. :lol:
 
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