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Backwards recipe (calling all sauce gurus)

bentalphanerd

bentalphanerd

A backwards recipe is where I tell you what I have & would like to do with it...and you can hopefully give me some ratios, methods and tips :lol:

I'd like to make a sauce 2 parts red Hab to 1 part Serrano, I'd prefer the sauce to be thick rather than runny & I prefer Lime juice to Lemon. I have plenty of white vinegar & some Malt and a good range of assorted spices & fresh herbs. Hot paprika powder, ground coriander seed & fresh finely grated ginger are things I feel I must add.

Oh and...as hot as humanly possible :onfire:
 
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Greetings:

To keep vinegar at a minimum and still get PH below 4.6, use apple cider vinegar instead of white. Use more lime juice than vinegar. It is more acidic than vinegar. As thickeners, use xanthan gum or corn starch. Adding water to stretch the sauce will dilute heat, so use minimal.

Any help??
 
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freshly grated ginger is your key. It's more tropical and pacific rim flavors can hang with the sometimes fruit flavors of habs. expand on that and add some fruit. The fruit will have varying degrees of it's own acidity and pectins both adding to the thickness and preservation of the product. I'd put a couple savory counterpoints to ballance, prolly a shallot or two...

lets say..and this is freestyle improv recipe creation..

take 250 ml vinegar and grate 10-20ml ginger into it.
add 10-20 ml coriander and 10-20 ml dried mustard or mustard seed. I'd zest half a lime in it too. simmer until flavored or bottle for a couple days in the fridge.

heat to boiling with 500ml habs and 250 ml serranos and 50-100 shallot or onion. you may need to add enough water at this point to just cover the peppers. when the shallots are soft add maybe 250ml of chopped tropical fruit (pineapple is an easy choice but I might try mango or papaya, avoid citrus) and juice of a lime or two and salt to taste. keep it at low boil until you intuition says it done and transfer it directly to your favorite fish dish.
 
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Apple cider vinegar - what a great idea. Blue

thanks darthcarl - I wasn't planning on going too fruity, was sort of aiming for more of an asian curry 'feel' if you know what I mean. A sort of over the top Vindaloo (uses fresh tomato & brown malt vinegar)with a touch of thai (lime, coriander seed). Try to make the heat creep up on the victim :?:

Anyway, tomorrow is D-Day. Red Savina mincing time :)
 
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vindaloos and curries use dried ingredients and thats why they are so concentrated in flavor. using fresh stuff to get the same affect you may want to simmer it until it reduces to almost paste then add the vinegar to bring it back to sauce.
 
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Added bonus - looks like I have about 100 little Red Savinas sprouted up in the compost where I threw the carcasses. Fingers crossed winter holds off for another week or two so they're big enough to put into pots.
 
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bentalphanerd said:
A backwards recipe is where I tell you what I have & would like to do with it...and you can hopefully give me some ratios, methods and tips :cheers:

I'd like to make a sauce 2 parts red Hab to 1 part Serrano, I'd prefer the sauce to be thick rather than runny & I prefer Lime juice to Lemon. I have plenty of white vinegar & some Malt and a good range of assorted spices & fresh herbs. Hot paprika powder, ground coriander seed & fresh finely grated ginger are things I feel I must add.

Oh and...as hot as humanly possible ;)
Click to expand...

Well..whatchya waitin' for...throw together those ingredients just as you listed them! Can't be bad!
 
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