Hot Stuff

[Ex-Calif]

If you spend any time in Southeast Asia you will come to rely on Chili Padi, chopped garlic in soy and Sambal.

[Seaworthy Lass]

Originally Posted by atoll

WASABI!!!!!,i allways take some powdered wasabi on deliveries,that and soy sauce makes fresh tuna a delicacy.
......

Oh, yes, wasabi is essential for me on board (way up there with "good anchor" LOL, well almost). I get any guests to bring a dozen tubes with them when they come (along with vegemite), I find the powered stuff isn't quite as good.
A dab is also great on dry biscuits topped with tomato as an easy snack with drinks.

[Capetinho]

I have a warm spot in my heart (and other locations) for Pili-Pili, a product of the Democratic Republic of Congo. A little dab'll do ya!

[Weyalan]

I make my own sweet chilli sauce using whatever types of chillis I can get (mostly home grown).
Ingredients
1 kg chillis, roughly chopped
150g garlic, roughly chopped
100g ginger, roughly chopped
20g salt
1 litre vinegar
1 kg sugar

Method
Whiz dry ingredients in a blender (if you don't have access to a blender, just chop them finer to start with)
Put in large pot with the vinegar
Bring to the boil
Reduce heat to low simmer, add sugar
Simmer 1 hour
Bottle into pre-heated bottles, sealing immedidately to create vacuum seal. As long as the lids "pop down", this sauce will last, unrefrigerated, for a year or more (in theory... mine just seems to disappear)

You can adjust the hotness several ways. Using some capsicum (bell peppers) instead of some of the chillis gives a milder sauce. Leaving some of the seeds in the chillis will make the sauce hotter. Using milder (jalapeno) or hotter (habanero or thai birds eye) chillis as well. Traditionally, this sauce would be made using red chillis, but a mix of red and green actually works well too, giving a slightly different flavor.

Also, you can adjust the "balance" of the sauce by adjusting the ratio of vinegar to sugar... the 1 litre / 1 kg is a reasonable starting point... get to about half-way through the simmering stage and then add more vinegar or sugar to your own tastes.

[Jim Cate]

Originally Posted by Weyalan

I make my own sweet chilli sauce using whatever types of chillis I can get (mostly home grown).
Ingredients
1 kg chillis, roughly chopped
150g garlic, roughly chopped
100g ginger, roughly chopped
20g salt
1 litre vinegar
1 kg sugar

Method
Whiz dry ingredients in a blender (if you don't have access to a blender, just chop them finer to start with)
Put in large pot with the vinegar
Bring to the boil
Reduce heat to low simmer, add sugar
Simmer 1 hour
Bottle into pre-heated bottles, sealing immedidately to create vacuum seal. As long as the lids "pop down", this sauce will last, unrefrigerated, for a year or more (in theory... mine just seems to disappear)

You can adjust the hotness several ways. Using some capsicum (bell peppers) instead of some of the chillis gives a milder sauce. Leaving some of the seeds in the chillis will make the sauce hotter. Using milder (jalapeno) or hotter (habanero or thai birds eye) chillis as well. Traditionally, this sauce would be made using red chillis, but a mix of red and green actually works well too, giving a slightly different flavor.

Also, you can adjust the "balance" of the sauce by adjusting the ratio of vinegar to sugar... the 1 litre / 1 kg is a reasonable starting point... get to about half-way through the simmering stage and then add more vinegar or sugar to your own tastes.

I've got a bottle of Patrick's sauce on board right now and can recommend it highly... good stuff! And thanks, mate!

Cheers,

Jim

[atoll]

Originally Posted by Weyalan

I make my own sweet chilli sauce using whatever types of chillis I can get (mostly home grown).
Ingredients
1 kg chillis, roughly chopped
150g garlic, roughly chopped
100g ginger, roughly chopped
20g salt
1 litre vinegar
1 kg sugar

Method
Whiz dry ingredients in a blender (if you don't have access to a blender, just chop them finer to start with)
Put in large pot with the vinegar
Bring to the boil
Reduce heat to low simmer, add sugar
Simmer 1 hour
Bottle into pre-heated bottles, sealing immedidately to create vacuum seal. As long as the lids "pop down", this sauce will last, unrefrigerated, for a year or more (in theory... mine just seems to disappear)

You can adjust the hotness several ways. Using some capsicum (bell peppers) instead of some of the chillis gives a milder sauce. Leaving some of the seeds in the chillis will make the sauce hotter. Using milder (jalapeno) or hotter (habanero or thai birds eye) chillis as well. Traditionally, this sauce would be made using red chillis, but a mix of red and green actually works well too, giving a slightly different flavor.

Also, you can adjust the "balance" of the sauce by adjusting the ratio of vinegar to sugar... the 1 litre / 1 kg is a reasonable starting point... get to about half-way through the simmering stage and then add more vinegar or sugar to your own tastes.

will give it a try!
might want to include.....wear surgical gloves when chopping 1kg chilli's and don't touch face

[Jim Cate]

Originally Posted by atoll

will give it a try!
might want to include.....wear surgical gloves when chopping 1kg chilli's and don't touch face

Be sure to remove gloves before taking a whiz...

Cheers,

Jim

[Weyalan]

Originally Posted by atoll

will give it a try!
might want to include.....wear surgical gloves when chopping 1kg chilli's and don't touch face

Nor scratch nether regions!

[minaret]

Originally Posted by Weyalan

Nor scratch nether regions!

You really shouldn't be doing this when cooking anyway, LOL!

[Seaworthy Lass]

Originally Posted by Weyalan

I make my own sweet chilli sauce using whatever types of chillis I can get (mostly home grown).
Ingredients
1 kg chillis, roughly chopped
150g garlic, roughly chopped
100g ginger, roughly chopped
20g salt
1 litre vinegar
1 kg sugar

Method
Whiz dry ingredients in a blender (if you don't have access to a blender, just chop them finer to start with)
Put in large pot with the vinegar
Bring to the boil
Reduce heat to low simmer, add sugar
Simmer 1 hour
Bottle into pre-heated bottles, sealing immedidately to create vacuum seal. As long as the lids "pop down", this sauce will last, unrefrigerated, for a year or more (in theory... mine just seems to disappear)

You can adjust the hotness several ways. Using some capsicum (bell peppers) instead of some of the chillis gives a milder sauce. Leaving some of the seeds in the chillis will make the sauce hotter. Using milder (jalapeno) or hotter (habanero or thai birds eye) chillis as well. Traditionally, this sauce would be made using red chillis, but a mix of red and green actually works well too, giving a slightly different flavor.

Also, you can adjust the "balance" of the sauce by adjusting the ratio of vinegar to sugar... the 1 litre / 1 kg is a reasonable starting point... get to about half-way through the simmering stage and then add more vinegar or sugar to your own tastes.

Thanks for the recipe Weyalan. My husband just LOVES sweet chilli sauce and it is almost impossible to find it here (I buy the store's supplies out if I ever see it). Wonder if it could be made in a pressure cooker or is the sugar content too high?

[Ziggy]

I haven't found anything I like better than Cholula.

[Cheechako]

Originally Posted by Ziggy

I haven't found anything I like better than Cholula.

Yes! or genuine Louisiana Hot Sauce. Used to be a Tabasco addict, but these have much more flavor alng with the heat.

[rebel heart]

If there are noodles or veggies involved, I want siracha sauce.

[minaret]

All good stuff. Can't believe no one has mentioned Tapatio. My new favorite habanero sauce is called Secret Aardvark-totally awesome! Until recently it was very hard to find, new company getting their legs under them.

Secret Aardvark | Viva la Aardvark!


I love their tag line- "the taste that kicks you in the mouth". Viva la Aardvark!

[zeehag]

i cook with poblano chiles andserrano and long green chiles--i make a fresh salsa of pico de gallo with serrano chiles and extra garlic. no one has had to ad any picante sauce to my cooking, so far...sometimes i serve salsa casera with food for seasoning. i use none of the bottled sauces that have vinegar in them..i LOVE thai sweet chile sauce....i keep wasabi on board