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Post by Gus65 on Feb 2, 2015 9:08:22 GMT 10
Got the first dozen of the Butch T scorpions off the plant and thought I'd have a crack at making a hot sauce using a recipe I found on the interweb.
If it ends up OK i'll post it.
Combined Pears, vinegar, Ginger and Garlic in the processor then added the chillis. Put them in a pot and brought to the boil then added fish sauce, black pepper and lime juice and let simmer for about 20 minutes or so.
Tasted it carefully. A little bit about the size of a peanut was enough to make my tongue and lips go numb for a few minutes. Wife tasted it and agreed something needs to be done. Sweetness wasn't quite there because the pears weren't ripe enough.
12 chillis may have been a more then it needed for a first experiment so this afternoon I'm going to pureee a half rockmelon sitting in the fridge and add that to see if it helps.
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Post by smokey on Feb 2, 2015 9:16:12 GMT 10
LOL, Just one of those chilis is enough to make it stinking hot  |
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Post by shayneh2006 on Feb 2, 2015 17:40:55 GMT 10
I hope the rock melon does the trick but if it dosent, don't ditch it but rather jar it up as it might improve with age.
If it dosent, I am sure you will find a use for it given small amounts.
Shayne |
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Post by chrisg on Feb 2, 2015 17:42:57 GMT 10
Can't say I know the particular chilli but sounds ferocious I agree with Shayne though, it's all a question of quantity in use Cheers |
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Post by smokey on Feb 4, 2015 8:59:40 GMT 10
Can't say I know the particular chilli but sounds ferocious I agree with Shayne though, it's all a question of quantity in use Cheers To give you an idea of how hot they are, A Birdseye is around 80000-100000 scovile units A Habernero is around 100000-200000 scovile units These are around 1000000-1400000 scovile units A few minute shreds is enough to make a dish hot but they have a very pleasing fruity flavour. Agree with Shayne, use it to add heat and flavour sparingly in a curry or similar. Im making a green mango major grey chutney and I put a little yellow Trinidad in it. I only use it in currys to add sweet and heat. |
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Post by Gus65 on Feb 4, 2015 11:02:01 GMT 10
Did some work on this last night and improved it.
Added a half rockmelon blended to a smooth puree and simmered for another hour or so the bring all the flavours together and then added two tablespoons of lime juice to counter the alkalinity of the capsaicin.
A teaspoon was dipped in the sauce and the amount covering the back of the spoon eaten as a test and it was OK. Definitely got chilli in it, the heat slowly built up and built up but was not unbearable and the tongue went numb for a few minutes. Sinuses are very clear now.
It is never going to be a sauce for pouring on a steak or putting on the eggs at breakfast but will be used to add heat and sweet as one ingredient of many. First test will be to substitue it for the sriracha sauce I've been using in the baby octopus marinade to date.
Don't think I'll use these chillies to make the fermented sauce which is next on my list. Probably eat it's way out of the bottle I put it in. Will wait for a milder variety to be ready
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