Time to get serious. Conserving chile peppers in one form or another is part of a growers job. Having a good plan for that is equally essential as the growing part. Picking chile peppers are also important. Timing is everything here. Having the peppers hanging on the plants for too long can seriously damage flavour and affect the strength. Sometimes it increases the strength, but I have experienced decrease in strength as well. That was the case with Piquin.
I looked up a good recipe from a famous chile pepper book. Being kind of experimental I decided I would use my own imagination a bit.
I would make a sauce based on 3 Naga Morich, 2 long slim Cayenne, 11 chocolate scotch Bonnet, and 2 red savinas. This would become one hot sauce. But hopefully still useful.
The recipe that inspired me was this one below. Though I modified it by adding 2 banans and a peac
h instead of carrots.
First part is to preserve the seeds. Here you can see 2 Naga Morich has been opened. These pods was 5 cm each. Pretty good. Interesting to notice that some seeds was blackish. No idea if black seeds mean no germination seed. I will save some to explore that question in the future.
I chopped a lot of chile peppers, taking out the seeds and preserving them in coffee filters for the future. This is one hot plate infront of me. Using protecting gloves when handling these type of chile fruits, and the amount of it, feels just....right somehow.A vital part in making sauces i
s to have sterile containers. A simple glass container was put in the water and put on the heater. Time to kill some bacterias and spores. Byebye my sweet little friends. But I dont want you in my coming sauce.Notice that the head of the blender was also put into the boiling water. All one need to think is to keep as much as possible sterile.
I followed the recipe and put everything in one cooking pot. I let the whole mixture simmer. Unfortunately this was one part I could not document. Because the kitchen was filled with what felt like very toxic fumes from the pot. Even though I used a lid. I had to go out to get some air.
But after the mixture was boiled, vinegars and lemon juice and honey was added. The sauce was complete when I had pureed it with my blender. In this pr
ocess I used my chemistry protecting glasses.The kitchen got a bit messed up in this 2 hours sauce making process.
After cooking and cleaning the result ended in a fruity, sweet banana-flavoury sauce. The strength is hidden within this strange concontion. But after 1 second it strikes around in your mouth and you are wondering where the heck does all this strength come from. This is a very hot fruity creation of mine.The name was obvious. "Sweet kiss from the tropics" Written on a coffee filter that has been cut.
But somehow, I felt something was missing.
A final touch as a salute to my first sauce.
Time to investigate the neighbours make-up box.
This one will do.
Some small sacrifices have to be made to live a truly artistic life.
There we go. The first sauce. Just needed a final touch on the label.
I am not sure how long this sauce will hold. But it is in the "fridge". Thanks to the honey and the acidic enviroment from both the vinegar and lemon juice rumour says it should hold a couple of months.
I certainly need minimum of that time to even consume half of this deadly hot sauce.
8 kommentarer:
I just love you, my friend. It's only you who would think of the last twist in this wonderful documentary.
Hi Janne, I was worried no one could see my documentary about my sauce. Because I did not get any comments and thought, heck, something must be wrong.
Thanks for the input man. A stone fell from the heart. Sauce was real good to be honest. It suits with most dishes. But my advice is to skip fruits and stick to vinegar and chili. Possibly onion. Rumour goes that the sauce can hold itself much longer with fewer ingredients. This was an advice from our neighbour blogger Patrik.
I would never abandon such a brilliant blog.
The sauce theory make sence. The fewer components in the ruttening process, the better.
My problem though, is that I can't enjoy vinegar at all. But as I understand, one can exchange the vinegar for lemon instead.
What does my own scientist say about that?
To be honest I am a bit unsure. In theory lemonjuice should work. But I dont trust my own first impression thinking. I need to check it up before answering. I am not really sure what the real difference is between pure lemon juice compared to vinegar. That vinegar works is without doubt. That acidic enviroment works is also something well tested. Question is, how acidic? And does pure lemon juice have that effect? Sounds good, do a small batch with it? Remember to boil the glass jar for some minutes so the spores of fungi are dead. I can try to check the pH with vinegar and with lemon juice to see if there is any difference there.
Happy birthday, youngster. I hope you get a really enjoyable day and a lot of attention.
Late Danke Schön Janne!
I have been a bit busy. But I have 2 good stories that needs some documentation on this blog.
I was randomly re-reading my blog entries comments from a year back and found this link to this post. You were about to scientifically find out if lemon juice was as good as vinegar.
Did you come to any conclusion?
Hiya Janne,
I had not looked into it. You know silly me. Other interest took over. Though it is within my interest to know it. Fueled by my chemistry wanna know how things work. It should be the same but perhaps vinegar is more preservative due to the lack of other possible organic compounds? That would be my guess.I should ask my neighbours father. He is an expert on preserving things in a polish style. His polish sour cucumbers are legendary. At least for those who have tasted it.
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