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Recipe Wanted

JAHaworth

JAHaworth

Hello everyone.
I have a bottle of Nandos Extra Hot Peri Peri Sauce which I love. Does anyone have a recipe thats similar to this that they are prepared to share? I'm just not confident enough to try and make it going by the ingredients off the side of the bottle.

Thanks
 
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I'm currently growing Serranos, African Birdseye, Red Habaneros and some Hot Koren F1 Hybrid(Which I know nothing about).
If people reckon it's crap I'm definitely open to other ideas. This is my first year at trying to make a hot sauces.
 
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Taste the sauce by itself and figure out what you like about it (which flavors). Then try your own.
 
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Ok. With the ingrediants being water,salt,vinegar,lemon,Serrano,onions,African birdseye (peri-peri),sunflower oil, spices(Cayenne, paprika), Stabiliser, Garlic.....does anyone have a starting point for me with amounts? ie. how much vinegar to how many chillies & oil, I'm sure I can muck about with the rest on my own.
 
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JAHaworth said:
I'm currently growing Serranos, African Birdseye, Red Habaneros and some Hot Koren F1 Hybrid(Which I know nothing about).
If people reckon it's crap I'm definitely open to other ideas. This is my first year at trying to make a hot sauces.
Click to expand...

Try something with the Serranos and Red Habs.

JAHaworth said:
Ok. With the ingrediants being water,salt,vinegar,lemon,Serrano,onions,African birdseye (peri-peri),sunflower oil, spices(Cayenne, paprika), Stabiliser, Garlic.....does anyone have a starting point for me with amounts? ie. how much vinegar to how many chillies & oil, I'm sure I can muck about with the rest on my own.
Click to expand...

Here's a recipe off the top of my head......

20 red ripe serrano peppers
15 red habaneros
1 1/3 cup distilled white vinegar
2/3 cup lime juice
1 cup sweet onion
3 cloves garlic (or 1 teaspoon garlic powder)
1 teaspoon basil
1/4 teaspoon cumin

Add liquids and spices to a blender and mix on "low" for about 1 minute. Add onions (if using garlic cloves add now) and do the same.

With blender on lowest setting, add stemmed peppers one at a time until all peppers are incorporated. Blend on medium setting for another 2 minutes.

Pour ingredients into a large enough pot to hold everything. Bring mixture to a boil and immediately reduce to a low simmer for 15 minutes. Using a whisk, stir mixture when a "skin" forms on the surface.

After 15 minutes, remove from heat and bottle while still hot. Should yield about 25 ounces of sauce.
 
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Thanks a heap DevilDuck. Thats great. I can't wait to give that one a try. :onfire:

So basically I can use that amount of chillies and Vinegar and just try other ingredients to make my own? Does that sound like a good base to start?
 
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Well, like I said....that's just off the top of my head. Make sure you taste it before you cook it. Add salt if you like...but not too much.

It's really all up to you. Have fun with it Maybe add a splash of red wine...or dark beer after you pour it into the pot. Add more garlic...or (gasp!) less garlic. Maybe there's another spice besides basil that you really like that might pair well with the peppers. Maybe you don't like onions.....maybe you do.

It's just a really basic recipe. Use it as a guideline and tweak it however you like. The vinegar and lime juice will act as a preservative so keep that in mind if you make a larger batch.

Just have fun and let us know how it turns out!
 
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