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Shoreriders Slog (Sauce log)

Shorerider

Shorerider

Staff Member
Moderator
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G'day everyone,

As I'm new to this forum, and new to chilli sauce making in general, I thought I'd share a few of my creations so far. The most recent was completed last weekend.

1st batch - Don't ask........

2nd batch - https://db.tt/xn9tuCPE

3rd batch - https://db.tt/8woKcjMm

4th batch - https://db.tt/SFyOphX0

5th batch - https://db.tt/G18WEJFn

My sauces use Apple Cider vinegar and Lemon juice to keep things acidic while the rest is made up of tomatoes, onion, garlic, ginger and a combination of five different chillies that I grow in my garden.

Most of the chilli I have in my garden have been sourced from friends and family and what actual type of chilli they are I couldn't tell you except for Cayenne chilli.

I know the heat level of all the chilli I grow and use them accordingly. Although I don't grow any exotic or exceptionally hot chilli, what I do have serves me well. And yes, most are much hotter than the Cayenne. I now have seven different types growing.


Anyway, that's it for now.

Cheers..........
 
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+1 Fillmore Container.  They've taken care of my every need along the way and been price competitive on everything.  IMO they are the supplier to beat until you get into the 'bigtime' aspect of sauce container needs
 
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The recipe has evolved with each batch. The most recent batch being the best so far was:

650g Hot Chilli
1450g Capsicum
500g white sugar
700g Brown onions
1200g Tomatoes
Juice of one Lemon
1Lt Apple Cider vinegar
1tsp Salt
1tsp Black pepper

This usually makes about 4 Litres with 1Lt Vinegar and Lemon juice keeping things acidic. Next on my list is a PH meter. Recommendations anyone?

At the moment I'll keep using the same bottles. After all they're free. Although the hot sauce bottles in the link above look like a good deal, I wonder if postage to Aus would make it too expensive. I've sent them an email to find out.


The Hot Pepper said:
I like batch 3. It looks like it has a nice pour consistency and it looks rich and flavorful.
Click to expand...
Thanks, that's the one that I'm enjoying right now. It is very nice. Only problem is that I can't get through the sauce quick enough so I'm two batches behind.


Cheers........
 
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Just an update regarding Fillmore containers. I received an email straight back stating simply, and I quote:

"Unfortunately, our site is not setup to handle international quote requests except to Canada. We are willing to provide international shipping estimates, but we do require an order to have a minimum of $300.00 worth of product(s)."

So unless someone here on THP is willing to be the middle man I will have to look elsewhere. It's a shame they have great products at a reasonable price.


Cheers........
 
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Pogeys,

Without knowing exactly where in Australia you'll be going I can only suggest a few. If you're more specific I can narrow it down.

The Great Barrier Reef
Ayres rock
The Gold Coast (theme parks)
The Sydney Opera House (big white building that looks like a bunch of shells)
Sydney harbor bridge walk.

Just watch out for the Kangaroos and Koalas they're everywhere!!!!!!!


P.S: Bottle mockup link below.

https://db.tt/Syae5Yq2

Still trying to find a catchy name.


Cheers........
 
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Just an update on my sauces. I finally got my PH tester and tested the last three batches of my sauce. They ranged from 3.8-4. which is pretty good seeing as I couldn't test prior to bottling.

Is it best to test 100% sauce or should I be diluting it with some PH neutral solution then testing?



Cheers..........
 
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Batch 6:

So after a 10hr night shift I came home this morning and began a batch of sauce.

Batch 5 and 6 are near identical in ingredients however in both batches I had very different sauce to chilli ratios.

I'll explain. My family aren't big on spicy foods so in batch 5 I decided to add boil and blend all the ingredients except for the chilli. Then I removed 1.5 bottles worth of sauce and bottled it. Then I added the chilli to the remaining sauce, boiled for 10 min to soften the chilli and blended to the desired consistency. This meant that my family were able to enjoy my sauce without the heat. And enjoy they did!!! Infact, it has replaced the store bought sauces ever since.

Now for batch 6. For this batch I wanted more of the non chilli sauce for the family to enjoy, and less hot sauce. But with the exact same ingredients it would mean I'd end up with a few bottles of exceptionally hot sauce because the majority of the base sauce was being bottled separately.

I ended up with 8 bottles of non chilli sauce, and about 4.5 bottles of chilli sauce. To put it into perspective, the 4.5 bottles of chilli sauce contain almost 1kg (2.2 pounds) of chilli.

Ph values were: Non chilli- 4 Chilli- 4.6

Chilli and base sauce: https://db.tt/nUTZ49wo

Non chilli (base) sauce: https://db.tt/txcKatHH

Chilli sauce: https://db.tt/UiNZvHus

Non Chilli sauce: https://db.tt/sY2dsTBO

All sterile: https://db.tt/aQ5EmoSF

Bottled and up ended: https://db.tt/Wrh9qpCL


Anyway, been awake for more than 24hrs so now it's time to zzzzzzz.


Cheers......
 
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Batch 7:

For this batch I wanted to experiment a bit.

Ingredients include carrots, cilantro, tomatoes, capsicum, garlic, onion, ginger, strawberries, pineapple, orange juice, lemon juice, chilli and smoked chilli powder.

Ingredients cooking -
https://db.tt/hoyX69kP

Finished sauce -
https://db.tt/jsVloTj9

All done -
https://db.tt/ZvTQdYBX

Taste has distinct lemon/ginger taste but this should subside as it normally does. I think this is because of the lemon, ginger and cilantro which have similar tastes.

The star ingredient would have to be the smoked chilli powder. What wonderful hints of smoke to compliment the peppers.

All in all I'm very happy with the results and complexity of the taste. Should only get better in a few weeks once the ingredients meld.



Cheers..........
 
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Batch 8:

Had a handful of Rocoto finally finish ripening from last season so I decided to make this batch a few weeks ago. Same recipe as batch 5 but I added some smoked Cayenne chilli powder and orange juice. I also added some dry ground mixed chilli to raise the heat as I had limited fresh pods available. I also paid particular attention to make sure that I chose the other ingredients like tomatoes and capsicum that looked the most vibrant and dark red color. Color was great from the minute I did the blend.

Ended up with 5 bottles of sauce without any chilli, and 9 with the spicy ingredients added

I must say that this recipe is a hit amongst all my test subjects and one of my favorites also.

Rocoto:
https://db.tt/RKnedqXm

On the heat:
https://db.tt/EgH1ZCrn

Blended:
https://db.tt/ejtcaCnx

Bottled:
https://db.tt/XkxYH33O



Cheers.......
 
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