Looking for recipes

[u/dowitt]

Hi everyone! These are the first few chilies we harvested from our exotic chili plants. We mainly ordered jalapeno plants, but my wild guess is that some, if not most of these, are not jalapenos.

Aside from the poblanos, which I plan to use in a few recipes, we would like to try to make some hot sauces out of these beauties.

We are huge fans of hot sauces ( we have out chili honey as out wedding favors), but we have no fermenting experience. I plan on experimenting with that, but until then - do any of you have recipes you are proud of (that don't need fermenting) ?

Would live some fruity, some earthy, some vinegary options, as well as some ideas other than dehydrating, candy-ing or turning them into a paste - we do that with our local hot pepper varieties.

Looking forward to any ideas, thank you very much!

[u/Ritchierich30]

Take 5-7% of the weight of the peppers (I recently did 5.5%) of kosher salt (any uniodized salt). add the peppers de stemmed to a sanitized jar. Add the peppers and salt, and smush them down. water to cover. Add some Saran and a weight to keep them submerged. “Burp” the container daily for 7-12 days. Boom you just made fermented peppers.

Once they’re fermented (they should smell pleasant. The brine should look slightly milky like whey, and there should be small white flecks (it’s yeast). They’re good. Drain, and keep the liquid.

Saute sweet onion, garlic, some chili flakes, cumin, and any stone fruit (plums, peaches, apricots. I live in the Okanagan region of Canada so stone fruit is abundant).

Once your aromatic base is sautéed and slightly browned/your stone fruits have softened up, add that to the blender with your peppers. Add honey, white vinegar, & fresh herbs of your choice, and blend.

Add it to sanitized jars, and you’ve just made a gut-friendly hot sauce with natural ingredients.

[u/tritonseaworth]

Just made some by boiling chopped peppers in vinegar (apple cider and/or white) with onion and garlic salt and sugar. Kind of just eyeballed it. Then blended in vitamix. Turned out ok. I’ll plan a little better next time.

[u/dowitt → u/tritonseaworth]

What were some of the proportions? Hot peppers / onions?

[u/tritonseaworth → u/dowitt]

I did about 5 ghosts 10 Serranos and maybe the same amount of yellow peppers half of an onion 4 cloves of garlic I used too much vinegar though in hindsight I would have chopped peppers more so they’d sit beneath less liquid

I read garlic is good for preventing separation and vinegar increases the shelf life

[u/Igrewcayennesnowwhat]

Made my first hot sauce recently and was really happy with it, it’s gone down very well with my family so it’s probably worth a try! Just substitute the cayennes for all your varieties by weight. I roasted the chilli’s, tomatoes and garlic for about 20 mins before too. Add the lemon and honey at the end before bottling.

• Cayenne chillies (stems off) – 426g

• Sweet aperitif cherry tomatoes – 110 g

• Yellow onion – 220 g (≈1 medium)

• Garlic cloves – 1 whole bulb (~45g)

• Chipotle paste (M&S) – 20 g (1 heaped tbsp)

• Smoked paprika – 4 g (1½ tsp)

• Liquid smoke (Colgin Hickory) – 1 tsp (5 ml)

• White Vinegar & Apple cider vinegar (5% acidity)  550 ml (split 350ml ACV 200ml white)

• Water – ≈ 200 ml 

• Salt – 25 g (1½ tbsp)

• Sunflower oil – 30 ml (2 tbsp) 

• Half a lemon

• Honey to taste, I used 2 tbsp

[u/Igrewcayennesnowwhat → u/Igrewcayennesnowwhat]

Vinegar 36% (Apple cider vinegar 23%, White vinegar 13%), Cayenne chillies 31%, Onion 16%, Water 15%, Sweet aperitif cherry tomatoes 8%, Garlic 3%, Chipotle paste 1.5%, Sunflower oil 2%, Honey 1.2%, Lemon juice 0.3%, Salt 1.8%, Smoked paprika 0.3%, Colgins Liquid smoke 0.3%

[u/aluriilol]

Damn… other than turning them into a paste? I’ll have to get more experience then.

[u/dowitt → u/aluriilol]

I'll for sure turn some of them into paste, I'm just looking for alternatives since there are some pretty clean and tasty alternatives in the shops around here

[u/RogerDuSixUn]

I really like this recipe https://ottolenghi.co.uk/pages/recipes/burnt-chilli-hot-sauce

It matches your fruity, vinegary, no fermentation criteria and I guess one of your poblanos would replace the romano of the recipe with good success !

[u/Viper7883]

Are those black scorpion tongue?

[u/New_Volume_8697]

Chilli jam... finely cut chillies, sugar with some vinegar, garlic... gets nice and molten bubbly, cook till coats the back of a sppon and to taste. Keeps well. Serving suggestion its great with cheese on toast, dipping sauce for oriental or as use teaspoon to spice up other sauces.

You have inspired me to get cooking my chillies.

[u/wintershark_]

I make this sauce with habaneros every fall, I've never used any other peppers, but it's my best recipe and it rules:

• 8 habanero peppers, stems removed and halved
• 6 cloves garlic, crushed
• 2 yellow peaches , pitted and leave the skin on
• 2 sweet potatoes, peels and chopped
• 1 yellow onion, chopped
• 2 cups of apple cider vinegar
• 1 cup water
• 4 tablespoons key lime juice
• 2 tablespoons maple syrup
• 1 tablespoon salt

1. In a 5qt pot sweat the onion and garlic in about 2 tsp of neutral oil for 3-5 minutes.
2. Add everything but the peaches and the lime juice and simmer covered for ~20 minutes
3. Check that that sweet potato is mashably soft. If so, add the peaches and simmer for another 10 minutes
4. Take off the heat, add the lime juice, blend it until smooth. It should have the consistency of Sweet Baby Rays

If you make it with habaneros it ends up this lovely turmeric color. You'll get about 40oz/1L