Tropical Heat Sauce
- Replies 1
As fiery or mild as you like it, a basic hot sauce recipe you can modify to your heart's (heats!) content.
Ingredients:
500g any kind of chilies, from mild to super-hot, to suit your tastes. Can include capsicums in the amount, to reduce the heat
1 cup white sugar
2cups apple cider vinegar (I like to make my own, mitigating costs!)
4 roughly diced garlic cloves - or more to taste
1 fat thumb sized piece of fresh ginger. Please use fresh, and dice roughly
1 cup water
3tsp salt
2 tsp smoked paprika
2tsp turmeric powder
Any or all of the following:
1 diced onion - I leave it out because it's an allergen among lots of my friends.
1 diced fresh mango
1/4 diced peeled pineapple
pulp from 4 passionfruit
6 ripe plums
1/4 of a ripe pawpaw, diced - or green pawpaw for a different taste
Method:
Put all of the ingredients into a large pot and bring to the boil, stirring the pot until the sugar is dissolved to prevent it sticking and burning. Turn down the heat and simmer for 5 minutes. Turn off the heat and let it cool until well off boiling point. Put a Stick blender into the pot and blitz - or add cupful/s of mix into a blender - blitz well but not until completely blended. Pour the lot back into the pot and gently simmer for around 20 to 40 minutes. It will be fairly thick and you will need to stir it frequently towards the end, to prevent sticking and burning. Bottle immediately to within 1cm of the lip of the jar or bottle and seal well. Leave the bottles aside to suck down and pop. If they do, you can keep the sauce out of the fridge for a few years. I have been told "up to 5 years" but I personally never go past three, and have never made myself sick! Fruit component can be seasonally altered to suit, and I usually use what I can buy fresh at our local markets. Sorry no photos - lost my camera in last year's floods!
Ingredients:
500g any kind of chilies, from mild to super-hot, to suit your tastes. Can include capsicums in the amount, to reduce the heat
1 cup white sugar
2cups apple cider vinegar (I like to make my own, mitigating costs!)
4 roughly diced garlic cloves - or more to taste
1 fat thumb sized piece of fresh ginger. Please use fresh, and dice roughly
1 cup water
3tsp salt
2 tsp smoked paprika
2tsp turmeric powder
Any or all of the following:
1 diced onion - I leave it out because it's an allergen among lots of my friends.
1 diced fresh mango
1/4 diced peeled pineapple
pulp from 4 passionfruit
6 ripe plums
1/4 of a ripe pawpaw, diced - or green pawpaw for a different taste
Method:
Put all of the ingredients into a large pot and bring to the boil, stirring the pot until the sugar is dissolved to prevent it sticking and burning. Turn down the heat and simmer for 5 minutes. Turn off the heat and let it cool until well off boiling point. Put a Stick blender into the pot and blitz - or add cupful/s of mix into a blender - blitz well but not until completely blended. Pour the lot back into the pot and gently simmer for around 20 to 40 minutes. It will be fairly thick and you will need to stir it frequently towards the end, to prevent sticking and burning. Bottle immediately to within 1cm of the lip of the jar or bottle and seal well. Leave the bottles aside to suck down and pop. If they do, you can keep the sauce out of the fridge for a few years. I have been told "up to 5 years" but I personally never go past three, and have never made myself sick! Fruit component can be seasonally altered to suit, and I usually use what I can buy fresh at our local markets. Sorry no photos - lost my camera in last year's floods!
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