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Just received this recipe. What would you change/add?

M

mtj

For me today will be the first time ever making hot sauce. I got this recipe from my friend, and I want to know whether you would add something/change?

 
500g chillis (I have some reapers, habaneros, Bhut jolokias yelllow, scotch bonnets, 7 pot jonahs)
2 red onions
4 garlic cloves
2 tsp of salt
0,4 L of blended tomato
20g ginger
100g brown sugar
0,2 L apple vinegar
0,2 L lime juice
 
Cook and blend everything. DONE.
 
What would you change or add to the recipe? Would you replace tomato with anything else?

 
 
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The recipe as it is , is a good start.
Mangos and fruit do go well with the superhots , but as I said that is up to personal taste . Make a batch ,taste it and decide .
 
 
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Sounds good to me. I personally would leave out the ginger, but I know some people like it. And it works in some sauce for me if its not too strong.

I like tomatoes in my sauce. You could add pineapple and mango too if you want.

You can get a cheap ph meter off of Amazon to make sure you have a safe product, or just refrigerate it.
 
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The onions seem like they are there to add a little bulk, I would prep everything for this recipe, and visually it... if YOU think it's too much onion, perhaps bulk up the tomato instead, etc. But this is a good starting point!
 
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mtj said:
Would you replace tomato with anything else?
Click to expand...
Because you don't like tomato? Well...
 
If you took out the tomato and added mustard this would be pretty much a Caribbean sauce with all those other ingredients. Reduce onion, add a touch of yellow curry powder or cumin/turmeric mix and boom.
 
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The Hot Pepper said:
Because you don't like tomato? Well...
 
If you took out the tomato and added mustard this would be pretty much a Caribbean sauce with all those other ingredients. Reduce onion, add a touch of yellow curry powder or cumin/turmeric mix and boom.
Click to expand...
 
Dilly Dilly!
 
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I am trying to figure out the liquids. 0.2L= 3/4 cup???

If that is about right... I would...
Definitely decrease onion to one small red onion
Reduce lime juice to about 1/2 cup
Increase vinegar to 1 1/4 cups


OK with the tomato

This will be a very hot sauce for most people. If you make it and it is just wayyyy to hot, rebatch it with as much non hot things (carrot, tomato, apple, red and orange bell peppers) as the amount of hot peppers used.

Good luck and have fun! Post pics if you can.
SL
 
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Okay I cooked sauce yesterday and it turned out OK for first time. To answer some of your suggestions:
 
1.) I know most of you had concerns there was too much red onions. Actually, after roasting it together with garlic and peppers it just added a bit of the sweetness to the sauce. I didn't think it was too much. I imagine it would be too much if I added fresh onions to the sauce.
 
2.) Some people told me that it might be a bit too much of a sugar. A friend suggested me I should use 0.2L of vinegar and lime juice (that is 0.85 cups if you're american). Adding anything less than 100g of sugar (I guess that's 1/5 pounds or 3.5 ounces) would make it too sour in my opinion.
 
3.) I used around 300g of chillies (carolina reapers, 7 pot jonahs, Jolokia yellows, etc.) but I wouldn't mind if the sauce turned out a bit sharper! It is hot, but nothing too dramatic. It's weird because I used all the strong chillies without any mild ones for the base, yet the sauce turned out I would say 6/10 on the scale of spicyness.
 
4.) I just used tomato with no other fruit added. I think that was a safe start and now I'm slowly going to progress and experiment with some more flavors. Thinking about going for Peach/mango combination or perhaps Persimmon.
 
5.) What's the deal with the pH of the sauce? storage? to be honest I didn't measure it. However I cooked it until it boiled, got the flasks up to 100 degrees in the oven and filled the hot flasks with boiling temperature sauce all the way to the top, and seal it tight. That should be good regardless of the pH value ye?
 
 
I like the sauce, gonna post a picture soon. If I could just point at one thing that bothers me is the bitter aftertaste of something... I don't know what it is, but I think one of the chillies leaves really strong bitter aftertaste... or do you have any other ideas?
 
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