Hot sauces

[Big Al]

I want to design a HOT chilli type sauce but don't really know where to start. I was thinking of red onions, red and green sweet peppers naga morice chillies, tumeric, cayenne pepper, tomatoes and water.

Would you guess I'm on the right lines or am I missing some ingredients??

As for why..... Why not !

S Big al

[Big Al]

I made a stonking chilli sauce last summer and I'm darned if I can find my post now but I shall keep looking. However, I pretty much used onions, apples, jalapeno peppers, chillis, brown sugar,vinegar, garlic and ginger I think - I also made a chilli 'jam' which was sensational and used pretty much the same stuff but more brown sugar and redcurrants - oh I do wish I kept better track of what I make instead of winging it everytime Good luck

The fun is in re creating the "oh hey" sauces etc.

[Green Aura]

I had an ever increasing jar of dried chillies (for some reason we seem to produce more than we can eat) so I made some hot pepper sauce last year. I got the recipe off t'internet as usual and thanks to whoever I got it from.

Hot pepper sauce
225g chillies (the original called for Scotch Bonnets but I used the jar of homegrown dried chillies -all sorts)
50g Brown sugar
50g Salt
20g Garlic
10g Mustard flour
1/2 teaspoon Turmeric
1/2 teaspoon Cumin
2 desertspoons Cornflour
500ml Vinegar

Put the chillies and garlic in a hot oven and cook until the chillies
are very well browned. Remove the stalks from the chilies and chop roughly.
(For a milder sauce, remove the seeds and cores, and just use the outer
parts.)
Combine everything with the vinegar, and boil for 10 minutes.
Blitz in blender and bottle.

It seems to keep really well, but mine ended up really thick - quite difficult to get out of the bottle. But that's probably because I used dried rather than fresh. I also don't know if it would be as hot if you use fresh chillies.

It's really tasty and although the colours a bit dark, it's a pretty good substitute for Encona.