Ok, je suis tout au sujet du prélèvement et expérimentant avec de nouvelles marques et enfer de sauce à piment il semble y avoir autant de comme grains du sable sur la plage de nos jours.   Une bonne chose est que nous avons maintenant une option plus saine à choisir de fait fait avec les ingrédients normaux.  L'évolution de avec ceux qui est des ingrédients énumèrent des regards quelque chose d'une expérience de la science.  Bien dans la parole qui parfois quand elle descend à elle vous veulent juste les fondations.  Jalapeno juste, Habanero juste,  le Naga juste Jolokia (si vous êtes chanceux pour l'obtenir), capot écossais juste a fait à partir des piments frais.  Nous permettant d'apprécier chacun les poivres possèdent des caractéristiques particulières. If someone were to ask you, “what does a Jalapeno or Habanero(any chile for that matter) taste like?, what would you answer be?  Could you even answer the question?  This is why its always good to start from the beginning giving you a pure understanding of each chili.  Once you have accomplished this you can move on to your next step of creating a sauce with more ingredients for a more complex flavored sauce constructed from the base flavor of the chili.  This is all giving a more rounded and harmonious taste experience.   Cause anyone can make “HOT” sauce, but the challenge is can you make a great tasting sauce.  Most fall quite short or don’t even come close and just get the “HOT” part right… WRONG!

So, let start with the basics, the beginning, the egg or the chicken, in this case the chile.

For all you chili head out there and “wanna-be” sauce makers, here is a basic chili sauce recipe that can be used for any chile.  I am all about using nothing but the best and freshest ingredients possible. If you want to use cheap ingredients you get s%#t for a product.  That’s just me.

Donte’s Back to Basics Chile Sauce

Ingredients

1lbs FRESH chiles(your choice) stemmed

2C White distilled vinegar (Second batch try Apple cider vinegar, I use Braggs Apple Cider or Katz Apple Cider Vinegar)

2T Sea Salt(Fleur de Sel or Sel Gris)

Construction

You can do the next step one of two ways…

Rinse the chilies in a colander under hot running water(you may want to use a veggie wash so to get any chemicals or waxes removed.  We want to eat the chili not the farmers chemical treatment.); pat dry. Transfer chilies to the bowl of a food processor along with the salt. Process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until finely chopped, about 1 minute.

or

Add chillies and salt to tall container or pitch blend using immersion blender( I live by my immersion blender. works great and less clean up.)

Next

Transfer the chilies mixture to a glass jar. Cover and let sit in a cool place to ripen for 2 days, without stirring.

Uncover and stir in the vinegar. Cover and let sit in a cool place for 5 days to let age and allow the flavors to meld.

Set a mesh strainer over a bowl. Pour the chilie mixture into the strainer and press it through the mesh screen with the back of a spoon. Discard solids (If you want you can disregard this step to keep the sauce thick).Pour sauce into a glass bottle with a tight-fitting lid. Refrigerate for up to 6 months.

Shake before each use.

RSS feed for comments on this post. TrackBack URI