Reply to: Hot stuff

[PurpleGorilla]

Hmm I thought Scotch Bonnet was below Habanero in the pecking order.. I'll try the onion and carrot etc. to tone it down a bit. Cheers all!

You're right. Guess it depends on how many you use!

[rl4engc]

Hmm I thought Scotch Bonnet was below Habanero in the pecking order.. I'll try the onion and carrot etc. to tone it down a bit. Cheers all!

[d000hg]

Yep, I'd rather not have my details sat on yet another server to get hacked/leaked/sold. There's two options:

1) I'm an existing customer
2) I'm new and I need to register

It needs a third one :

3) I can't be arsed registering or any of that tulip, that's what PayPal or [insert name of 3rd party secure payment processor] is for.

Or maybe they need to know where you live and how to contact you... even if you don't register they're going to have all the same information on file somewhere surely?
There might even be regulatory issues in case of recalls or other unusual cases, though that's a total guess.

[DaveB]

OK Well I've tried making my first batch, using:

5 Scotch Bonnet peppers, boiled for 10 mins, blitzed with:

malt vinegar
teaspoon oil
salt
black pepper
teaspoon garlic
juice from half a lime

But it's like fire water! Way too hot and perhaps a bit watery, it made about half a honey jar full. How can I cool it off a bit?

It will be more liquid than the bottled suff as that uses starch to thicken it. You can get the same effect by bringing it to a simmer and adding a teaspoon of cornflour mixed in a little water. Stir till it thickens and then cool. Boiling the chilli's first will add to the water content as well. I wouldn't bother.

You can tone down the heat by adding sugar, although it may end up sweeter than you want.

Otherwise as mentioned above, make a fresh batch using raisins or mango and without the chilli, then add slowly the hot stuff back into it, tasting as you go until you get the heat you want.

I'd use white vinegar rather than malt as well.

You could replace the vinegar completely with lime juice if you wanted but it won't keep as long. The vinegar acts as a preservative.

[PurpleGorilla]

Hot stuff

OK Well I've tried making my first batch, using:

5 Scotch Bonnet peppers, boiled for 10 mins, blitzed with:

malt vinegar
teaspoon oil
salt
black pepper
teaspoon garlic
juice from half a lime

But it's like fire water! Way too hot and perhaps a bit watery, it made about half a honey jar full. How can I cool it off a bit?

Scotch bonnets are hard core - habernero next time for flavour and heat ;-)

Sweat down a large onion and garlic clove, then cook a chopped carrot. If you want a bit of sweetness lob in some raisins. Then poor that mad dog sauce back in, boil till all is soft, and blend it up.

Other fruit to think about are dried apricots, pinapple, and mango. They give sweetness and body to your sauce.

[rl4engc]

OK Well I've tried making my first batch, using:

5 Scotch Bonnet peppers, boiled for 10 mins, blitzed with:

malt vinegar
teaspoon oil
salt
black pepper
teaspoon garlic
juice from half a lime

But it's like fire water! Way too hot and perhaps a bit watery, it made about half a honey jar full. How can I cool it off a bit?

[PurpleGorilla]

Hot stuff

http://mobile.eatingwell.com/recipes...hot_sauce.html

http://www.food.com/recipe/belizean-...t-sauce-440697

[PurpleGorilla]

Scotch Bonnet,

Garlic,

Lime Juice,

Vinigar

Coriander

Salt

Pepper

Blitz it all in a blender and bottle it.

You could add mango or papaya if you wanted something a bit fruitier. De-Seed the peppers for the faint hearted.

Habanero is a good swap chilli for flavour and heat.

Also adding a carrot can be good.

If you want a sweet sauce - try adding raisins. They give sweetness and flavour.

One final comment - you want it to be really runny, as it thickens as it cools and you will never get it out other wise ;-(

[rl4engc]

I am tempted to make some from "First Principles" I do admit.

[LondonManc]

Komodo Dragon,

Garlic,

Lime Juice,

Vinigar

Coriander

Salt

Pepper

Blitz it all in a blender and bottle it.

You could add mango or papaya if you wanted something a bit fruitier. De-Seed the peppers for the faint hearted.

FTFY

[DaveB]

Scotch Bonnet,

Garlic,

Lime Juice,

Vinigar

Coriander

Salt

Pepper

Blitz it all in a blender and bottle it.

You could add mango or papaya if you wanted something a bit fruitier. De-Seed the peppers for the faint hearted.

[vetran]

Thanks Gordon

if it was Gordon he would say :

Just F**king simmer some scotch bonnets in water for 10 mins you Bustard, pull the stalks off and chuck them in a f**king blender with a squirt of lime juice, some veg oil and S&P. Blend it until super smooth. F**king Eat with everything.

[rl4engc]

So you need to register to have something delivered?

Yep, I'd rather not have my details sat on yet another server to get hacked/leaked/sold. There's two options:

1) I'm an existing customer
2) I'm new and I need to register

It needs a third one :

3) I can't be arsed registering or any of that tulip, that's what PayPal or [insert name of 3rd party secure payment processor] is for.

[SlipTheJab]

Just simmer some scotch bonnets in water for 10 mins, pull the stalks off and chuck them in a blender with a squirt of lime juice, some veg oil and S&P. Blend it until super smooth. Eat with everything.

Thanks Gordon

[Pondlife]

Just simmer some scotch bonnets in water for 10 mins, pull the stalks off and chuck them in a blender with a squirt of lime juice, some veg oil and S&P. Blend it until super smooth. Eat with everything.