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Fatalii fresh sauce

S

scimmy

Hello everybody

I'm a new poster here from Sunderland in England.

I've been lurking about here for a while and noticed that there seem to be a fair few talented chilli pepper gourmet chefs about!

So, my question is:

I have a tub of frozen Fataliis waiting to be transformed into the world's best Fatalii sauce. I love the Fatalii's fresh citrussy flavour and want to make a sauce that emphasizes this. I have an idea to make a Fatalii/lime juice/garlic/onion/maybe ginger hot sauce and wondered if anyone here had tried something similar. I don't want to waste my fairly limited stock of Fataliis, so does anyone have any advice for something special?

Thanks in advance of any replies chaps :)!
 
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Hi PF

Thanks for the response. I'm looking forward to some ideas! I've made Hab and Naga sauces before but I think the Fatalii's a bit special, so I want to take advice before plunging!

Cheers!
 
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Fatali and mango or peach sounds like a great idea to me. And remember, a little ginger goes a long way. Garlic and onion can still definitely be a part of the sauce. The ratios really depend on what you want to emphasize.
 
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I'm sorry I don't have an exact recipe for you as I have made so many variations with Fataliis, but this is the best one I have ever made. It is simply Fatalii puree. I added salt, sugar, vinegar, lime juice, and a little honey. It has an awesome sweet citrusy taste and then the heat slowly builds. Fatalii is my favorite pepper and this is the best sauce I have ever made.

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sauce

QuadShotz said:
Yup. Simple is good when ya using a chile as good as the Fatali.

It sells itself. :D
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Hmmm... well there is all sorts that you can create with such a wonderful chilli. what i usually do is think of a fave food of mine......imagine the fatali and anything else that would rock with it....say chicken, fatali...I think salt, mmmmlemon and honey...simple but nice. You could mix a rich mix like this through a batter and deep fry the chicken, mmmm deluxe mate!
 
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JayT said:
I'm sorry I don't have an exact recipe for you as I have made so many variations with Fataliis, but this is the best one I have ever made. It is simply Fatalii puree. I added salt, sugar, vinegar, lime juice, and a little honey. It has an awesome sweet citrusy taste and then the heat slowly builds. Fatalii is my favorite pepper and this is the best sauce I have ever made.

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That's one of the kind of ideas I was contemplating!!

I think I'll do it this weekend.

Thanks very much JayT!:)

Edit: I take it you cook the mix before pureeing it? I might add a couple of minced raw Fataliis at the end to kick it up a bit.
 
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Cooking helps with overall flavor cohesion and consistency, but mainly it's to prevent botulism and other nasties.

Think of this..no matter how ya scrub 'em, those convoluted chiles will have some dirt, fly poo, or "other" on 'em.

Bringing 'em up to a boil kills that stuff.
Combined with hot-packing in boiled bottles, it makes a safer sauce.
 
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Thanks Quadshotz.

Nowt wrong with a bit of muck though! Keeps your immune system healthy. Kids should eat more soil and worms nowadays, like we used to when I was young :lol::lol:.
 
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scimmy said:
Thanks Quadshotz.

Nowt wrong with a bit of muck though! Keeps your immune system healthy. Kids should eat more soil and worms nowadays, like we used to when I was young :lol::lol:.
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You're right with that concerning kids playing in the yard but not concerning preserved food. With botulism your immune system won't have a second chance to perform what it has learned. It's not the Clostridium botulinum itself that kills, infections are very rare, it's the poison that intoxicates and very often kills.
 
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Well, I made it last night using half my Fataliis. However I screwed up by using too much cider vinegar and the puree was far too thin :crazy:. So I added a tin of sliced mangoes to bulk it up. This was semi-successful but now I had deviated from my ideal of a pure Fatalii puree, so I thought I would go for it and make a Fatalii-based hot sweet sauce. So I added more lime juice, a little ginger. Then some English mustard powder. More demerara sugar and honey followed, and a tsp of black pepper. At this point I decided that I was, if not careful, going to produce a total mish-mash of flavours which would not necessarily work. So I took it off the heat, blitzed it in the blender and tasted it, and I had made.........a mustard sauce.:banghead:

I let it cool while I had a couple of beers, sulked and schemed on what to do to recoup the situation. I had another taste of the sauce: it was a very pleasant sweet and sour fruity mustardy sauce with a late burn coming up behind from the Fataliis, but nothing I would recommend really.

What would rescue this? I'd be damned if I was going to throw it down the sink, my Fataliis were in there!!

NAGAS!!

I threw in five raw Nagas and re-blitzed it to a smooth pouring sauce.

Had a taste, expecting a slight improvement: It is absolutely gorgeous!! Massive fruity taste, sweet and sour, with background Naga and Fatalii flavour and a great burn which quickly builds and lasts and lasts. Mustard is now only really discernible in the sauce's aroma. Looks great as well, a yellow/tan sauce with flecks of scarlet Naga throughout.

I've bottled some for a chap I've initiated into the world of chiles and who gave me some very pleasant medium strength Habanero/Bell Pepper sauce he had made last weekend. I can't wait to see his face when he tries it!

I'll make the proper Fatalii puree with the rest of the Fataliis another time:oops:.


Edit: In consequence, Nagas Rule OK!
 
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Amen. :D

That's a classic way of things in cooking...making something great out of a WTF.

Legend has it that mozzarella was first made when cheese curds accidentally fell into a pail of hot water in a cheese factory near Naples...and soon thereafter the first pizza was made!

Nice work mate.
 
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QuadShotz said:
Amen. :D

That's a classic way of things in cooking...making something great out of a WTF.

Legend has it that mozzarella was first made when cheese curds accidentally fell into a pail of hot water in a cheese factory near Naples...and soon thereafter the first pizza was made!

Nice work mate.
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Thanks QS. I always say the most effective way to learn something is the hard way! I'll be more careful with the vinegar from now on....
 
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