Kebab shop chilli sauce??

[simon04]

I thought I'd share this recipe find... but also to ask some advice....
 
This is a fresh ingredient recipe, that will keep for 2 days in the refrigerator. I wondered if anyone has any thoughts on simmering the sauce to pasteurise, in order to prolong the shelf life? and how?
 
http://www.curryfrenzy.com/curry/html/kebab-shop-chilli-sauce.html
 
Thanks.

 

[beerbreath81]

im not seeing why this sauce will only last for 2 days?

 

[simon04]

I'm assuming because it's made with fresh ingredients and not cooked\pickled etc.

I guess the vinegar would help though....

 

[beerbreath81]

I was thinking that too but still even so I would think you can get more than just a couple days out of it.....I think SalsaLady might be able to answer this one. May give her a PM

 

[RocketMan]

So long as the Ph is low, say below Ph 4.0 it should be good well providing you follow proper hot fill procedures as outlined in the Hot Sauce 101 thread. I'm sure SL will be in and give you her view but it looks like it would be good.If anything it might just need a touch more vinegar to get the Ph down.
 
Cheers,
RM

 

[swellcat]

Is this what the OP considers mint sauce?
 
http://www.bbc.co.uk/food/recipes/realmintsauce_67706
 
(I'm growing mint, but "mint sauce" was an unfamiliar ingredient.)
 
Are kebabs basted with Kebab Shop Chile Sauce during cooking?
 
Is the sauce served salsa-style with the finished food?
 
 

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[The Hot Pepper]

I'm assuming because it's made with fresh ingredients and not cooked\pickled etc.

I guess the vinegar would help though....

 
(1) tin of tomatoes means canned, those are cooked.
Everything else listed is fresh.
What is mint sauce?
 
It will last about as long as salsa, salsa gets real funky in a couple days.

 

[simon04]

The kebab-shop chilli sauce is served on the finished meal - so does not get cooked.
 
Mint sauce is typically served with roast Lamb here in the Uk. It comes in jars, such as this; http://www.colmans.co.uk/our-range/condiments/classic-mint-sauce/

 
 
But I was hoping to make a batch of longer-lasting bottled sauce... I wouldn't eat much in one go...
 
Would fermenting be an option for this? (I have little experience with fermented foods).

 

[The Hot Pepper]

With cooking the taste difference will be fresh salsa (pico de gallo) vs. bottled salsa (Pace).

 

[texas blues]

With cooking the taste difference will be fresh salsa (pico de gallo) vs. bottled salsa (Pace).

 
And truly worlds apart. Fresh is most excellent but I still love looong time teh Pace. 
 
I go through gallons of that sheeit.

 

[Jeff H]

On a related note, I have been to that website quite a few times. They have tons and tons of Indian recipes.

 

[RocketMan]

The kebab-shop chilli sauce is served on the finished meal - so does not get cooked.
 
Mint sauce is typically served with roast Lamb here in the Uk. It comes in jars, such as this; http://www.colmans.co.uk/our-range/condiments/classic-mint-sauce/

 
 
But I was hoping to make a batch of longer-lasting bottled sauce... I wouldn't eat much in one go...
 
Would fermenting be an option for this? (I have little experience with fermented foods).

 
You could try fermenting it without the vinegar. My guess would be that the flavor would be different though as any sugars in teh sauce will be consumed by the lacto bacteria so that any expected sweetness in the sauce wouldn't be there. It could be added back say in the form of a light Agave Nectar, which is pretty neutral and wouldn't add much if any off flavor.
 
JMHO
RM