chilli sauce recipes

[chilli_grower]

This might seem a dumb question:

But - I have been looking at some cayenne chilli sauce recipes on the net.

But can I use dried chillis? Or must they be fresh ones?

Thanks a lot

[The Large One]

dried chillis are fine for sauce
iv'e dried quite a few of mine to use next year as well as frozen stock

[Newton]

Fresh ones are good too!

I just wing it with vinegar, sugar and lots of chillies.. And red pepper.....add each to taste......boil em up together and keep tasting.

[chilli_grower]

thanks for the replies.

Well - I attempted a white vinegar based chilli sauce today, and the results were not good:

Ingredients were: 20 x red cayenne chillis

2 x cups white vinegar

3 cloves of garlic

And a bit of salt.

I cooked it all on the hob for 10 mins or so, and then whizzed in a blender.

After blending and straining the sauce, I was only left with about an egg cup full of sauce!!!! (Not good).

And the sauce tastes very very potently of vinegar.

I would really appreciate any good recipes that do not taste of vinegar!!!!

Thank you

[veggiechicken]

I've never made chilli sauce but looking at recipes online - that seems to be a lot of vinegar. You could try adding some sugar to your eggcup-ful to counteract the acid.
Do you want to make a sauce that you can keep for months (like tabasco) or something to eat with a meal tonight?

[chilli_grower]

Hi VC, I'd like to make a sauce that I could consume within one week....

This one might be worth a try:

Cayenne Pepper Hot Sauce Recipe - YouTube

I really hate that vinegary taste!!!!!!

Update: I might be trying this sauce today, only making half the amount, I will report back later...

[The Large One]

use lime or lemon juice to reduce the vinegar amount and add sugar, soft brown seems best to balance the acid, aslo try using cyder vinegar instead of white or malt
making small batches is always more difficult to get the acid/sweet flavour balance right as a few grams/ml either way can ruin a sauce
i tend to make the sauce first to taste then add the heat and dependant on sauce flavour i will then decide which chilli to use (as all have different flavours) but then i'm lucky to have a freezer and a half of them....

[chilli_grower]

thanks for those great tips.

I did try the recipe mentioned above (YouTube link). And it was MUCH better than the previous recipe I tried. Infact it was very nice indeed - But too hot for the missus!

Next time, I will tweak the recipe a little more, and hopefully sooner or later, I will have the perfect sauce!!!!

I will certainly add sugar and lemon juice next time

Cheers

[T8Ter]

Hi Chilli Grower, whilst not a sauce Nigella's chilli jam is, in my opinion, one of the best to make

CHILLI JAM | Recipes | Nigella Lawson

[chilli_grower]

added to bookmarks thank you.

I will try this at some point.

[chilli_grower]

I have just been looking at the Nigella recipe mentioned in post 9.

It says to cut the chillies into quarters. And then in step 2 it says to blend them.

What is the point in quatering them, before blending them?

Or am I missing something!!!!

Cheers

[hollychap]

heres a chilli dip type of sauce i get it served with poppadoms in my fav Indian restaurant i asked what was in the sauce and they told me . half a cucumber a tomato skinned lemon juice (1 lemon) 5 fresh green chillies and a handfull of fresh corriander put all in blender and blitz simples

[ashleybrook05]

I love this thread. I always like to eat spicy food and even if the food is not, I will still find a way for my food to be spicy. I'll make a simple sauce (vinegar or soy sauce or ketchup, depends on my meal) with lots of chilies or just plain chilies.