Does anyone know how to make a hot chilli sauce?!
Does anyone know how to make a hot chilli sauce?
Answers:
I am salsa queen according to all my friends! Here's the rules:
There are none! Dried, smoked, fresh, frozen, powdered, bottled, or canned ingredients can be used. (Prefer fresh!)
Tomatoes
Peppers (any kind, hot or not)
Onions
Garlic
Cilantro
Tomatillos (makes a 'creamier' taste and texture)
Lime or lemon
Salt to taste (more if hotter, and also enough to preserve if not eaten right away)
Mix as much of whichever you like. Blend in blender, or crush, or however you want. Eat raw (fresh), or cook either before or after blending by boiling, steaming, roasting, or grilling. Serve hot or cold. Make fresh last longer by cooking it before it does go bad on you.
For a thicker paste, use tomato paste, powdered garlic or onions, dried cilantro, and dried chili peppers. Or try straining after cooking. To use dried foods, you can boil or steam them to get them soft again.
Freeze in small amounts if desired.
Source(s):
I make salsa for every occassion and every event, use it for gifts, and we eat it at every single meal every single day!
Roast about 10 green jalapenos on the bbq grill till there black. Cut open and gut the seeds out.Throw in blender with a can of garlic and onion flavor dice tomatos. Easy to make and very good.
Use Tabasco sauce to take the heat up a few notches.
Hot Chili Sauce
25-50 servings 2 cups 45 min 10 min prep
1 medium onion
2 garlic cloves
2 teaspoons olive oil
2 teaspoons fresh ginger
1 teaspoon salt
1/4 cup hot chili peppers, chopped
1/4 cup vinegar
1/4 cup sugar
1/4 cup tomato paste
410 g canned tomatoes
Chop all vegetables.
In a saucepan, stir fry onion in the oil, medium heat, until light brown.
Add garlic and cook a further 30 seconds.
Add all other ingredients.
Bring to boil.
Lower heat and simmer for 20 minutes, stirring now and then.
Leave to cool slightly.
Process with Bamix wand.
Pour into warm sterile jars or bottles.
NB: Use scissors to chop hot chillis and avoid touching the raw flesh. Any variety of red chilli can be used; some are milder than others. I usually use the small Thai hot chilli.
"Tix's" recommendations are excellent. As she says there are NO RULES but I do like her guidelines. There must be a different recipe for spicy sauce for almost every household in Mexico! (and that is only here in Mexico!)
I make my "salsa verde" like this:
6-10 medium Serrano chilis, de-seeded if you want less "heat"
6-7 medium tomates (green tomatoes)
1/2 large onion
4-8 medium cloves of garlic
2 limes, or 3 lemons
a small handful of cilantro
salt
dash of pepper, cumin, Mexican oregano
I brown the sliced garlic until "golden"
boil the other solid ingredients (except limes, cilantro or salt and spices) for 4-5 minutes.
drain and add the boiled ingredients, garlic, lime/lemon, cilantro and spices to the blender and blend until the perfect constancy.
My mother and father in law, while they love most of my cooking, prefer all the ingredients totally raw, and they don't like so much garlic. Other friends want the sauce made with Jalape?os not Serranos. My nephew isn't happy unless I add green (REALLY hot) Arbol chilis. My wife complains if I add too much lime.... etc.etc. Everybody in Mexico it seems has their favorite green sauce.........
(I'm just proud that as a Canadian, I can make Mexican sauces that people enjoy!) Of course I also like to make these sauces for my Canadian friends too:
"Oh Great Jesus! What have you DONE to me? My whole mouth is on FIRE! Oh Heavenly Father, I'm DYING! Its like burning lava in my mouth! Mother of Jesus, in the name of Mercy, TAKE ME NOW! Oh the pain, the agony! Oh my God I'm melting! Save me! Oh the unbearable burning, my whole body is melting..... There's burning lava in my mouth......Merciful Jesus......."
(like I said just a TON of fun....)
HOT 'N SPICY CHILI SAUCE
2 qts. peeled, cored, chopped tomatoes (about 12 lg.)
1 1/2 c. chopped onion
1 c. cider vinegar
1/3 c. sugar
1 tsp. mustard seed
1 tsp. allspice
1 tsp. salt
1 clove garlic, minced
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. curry powder
1/4 tsp. crushed red pepper
Combine tomatoes, onions, vinegar, sugar and spices in a large saucepot. Bring to a boil; reduce heat and simmer, uncovered, about 2 hours or until thick. Stir frequently as mixture thickens to prevent sticking.