Hello, chefs! 😋
I think it's high time, now, before Christmas, to publish what I cooked about a month ago.
I usually do this once a year, in late autumn, when I pick the chilies and make my homemade hot sauce. I use most of it myself 😁, but some I give away as gifts.
Well, below is a draft of the label I'm going to put on the bottles.
By the way, last year I also made a hot sauce with my chilies and described it here, if anyone is interested.
So, first of all, I weighed the bag of picked chilies to see roughly how many there would be. And, as you can see from the picture below, I harvested almost one and a half kilograms of chilies, 1.422 kg to be precise.
I had three sorts of chilli, two similar, Scorpion Rosso and Scorpion Giallo. Both are originated Trinidad Moruga scorpion, due to Wikipedia exceptionally hot, with 1,200,000 average SHU (Scoville Scale).
And I had another from my own seed from last year, Rocoto (Capsicum pubescens), which is significantly less hot, max 250,000 SHU.
First, the seeds had to be cleaned, cut into smaller pieces, and rinsed under water. I did this with gloves because everything was already burning.
I was working in the kitchen, and my wife went completely mad because there was a strong smell of these chilies in the kitchen and living room and her throat started to scratch. She is more sensitive than I am.
I just had a little burning around my mouth... I will know another time.
I decided to bake them in the oven first and I added more vegetables, as in the picture below.
Of course, this is all by feel, I didn't weigh anything, and for a change from last year, I added sundried tomatoes in oil, because, for me at least, they have such a distinct, Mediterranean flavor, like a mix of Western and Eastern spices.
- two tomatoes
- 200 grams of dried tomatoes
- a clove of garlic,
- one white onion,
- one lemon
- one carrot
- a bunch of parsley
All cut and ready, oven preheated to 200 degrees.
I covered it with aluminum foil for the first half hour and took it off for the next half hour.
Maybe I could have baked it more, but I didn't want it to be too burnt, because then the burnt taste in the sauce is very pronounced. (Well, when I tried it later, it was so hot that if it had been more burnt, I wouldn't have even felt it).😅
And now the next phase :)
Cooking. I added two decilitres of homemade apple cider vinegar and one and a half liters of water. This was boiled on low heat for another half an hour to evaporate some of the water.
In the meantime I prepared the bottles, two decilitres each, two were a bit bigger, washed them in hot water,
and disinfected the stoppers with alcohol.
I could also heat them in the oven to 100 degrees, but since I'll be pouring hot liquid it's not necessary.
The liquid is ready for mixing. I'm going to use a hand blender to blend everything into a sort of sauce.
Now I have to strain it all out.
And poured into bottles.
Now heat to 100 degrees for about 10 minutes.
I got somewhere around 3 litres of sauce. I think I have enough for the next year or more. I will also give some as presents now for the holidays.
I didn't add any flavourings or flavour enhancers or thickeners like they usually add to chilli sauces. So it needs to be shaken before use.
I have to admit that it's much stronger than the one last year. Fruity aroma.
If I had added more sundried tomatoes it would have had a dried fruit aroma. But it's so strong that this aroma is in the background. Very, very hot. Just a drop or two in the dish is noticeable. You have to be careful about adding it to dishes. :)
Some friends of mine also make chilli sauces, so we'll compare :) 🌶️
Finally, a sticker, just a draft for now, but it will go on each one as a gift.
Thank you for your attention.
But is there anyone hungry? 😋
😋 📷 😋
NFT Showroom Gallery
My 3Speak Channel
Photo Manipulation
Beer Tasting
New Tunes
Foodies
