I’ve been messing around with making hot sauce from dried chilis. It is essentially the same process as making a red sauce. This is the best recipe I’ve come up with so far:
* 20 chile de arbol * 10 chile puya * 3 dry scorpion peppers * boiling water for soaking * 1 Cup water * 1/2 tsp. salt (I use a salt/potassium salt blend) * 3/4 tsp. citric acid powder (can often be found in the canning section or ordered online)
Remove the stems from the peppers and break the chile puyas in half. In a heat proof container, cover the peppers with boiling water and allow to soak until they are plumped. Drain off the water.
Add the drained peppers to a blender with 1 Cup water, 1/2 tsp. salt, and 2/3 tsp citric acid. Blend until mostly smooth ( there will still be seeds and bits of skin). Run the pure through a sieve or food mill. Alternatively, you can use as-is, if you don’t mind the seeds and skin.
With this recipe I got a ph of about 2.8, so you can reduce the citric acid a bit if you are not big on sour. If you really don’t like sour, leave it out altogether and you have a tasty red sauce, but it won’t last as long.
I personally don’t like alot of salt, so if you like a really salty hot sauce, you may need to add more salt.
If you want a thicker sauce, use less water when blending.
AbnormalPP_69
Seems great. I make mine with an onion and garlic per 500 grams of chilies (local breed + dried bhoot jolokia chili pods.). I have also made fermented chili sauce that i left for 10 days to ferment in a brine solution.
3 Comments
I’ve been messing around with making hot sauce from dried chilis. It is essentially the same process as making a red sauce. This is the best recipe I’ve come up with so far:
* 20 chile de arbol
* 10 chile puya
* 3 dry scorpion peppers
* boiling water for soaking
* 1 Cup water
* 1/2 tsp. salt (I use a salt/potassium salt blend)
* 3/4 tsp. citric acid powder (can often be found in the canning section or ordered online)
Remove the stems from the peppers and break the chile puyas in half. In a heat proof container, cover the peppers with boiling water and allow to soak until they are plumped. Drain off the water.
Add the drained peppers to a blender with 1 Cup water, 1/2 tsp. salt, and 2/3 tsp citric acid. Blend until mostly smooth ( there will still be seeds and bits of skin). Run the pure through a sieve or food mill. Alternatively, you can use as-is, if you don’t mind the seeds and skin.
With this recipe I got a ph of about 2.8, so you can reduce the citric acid a bit if you are not big on sour. If you really don’t like sour, leave it out altogether and you have a tasty red sauce, but it won’t last as long.
I personally don’t like alot of salt, so if you like a really salty hot sauce, you may need to add more salt.
If you want a thicker sauce, use less water when blending.
Seems great. I make mine with an onion and garlic per 500 grams of chilies (local breed + dried bhoot jolokia chili pods.).
I have also made fermented chili sauce that i left for 10 days to ferment in a brine solution.
You really spilt some for the picture?