www.sausagemaking.org

Could'nt find any of my notes on it so have decided to start again...

Grabbing a bottle & going to bung it on a chilled ice smoke whilst doing the latest batch of marmite, have a few bottles so will make a few bowl samples if I can keep the wind out of it. #thunderstorms

& a hoisin sauce while i'm at it

Incidentally i'm thinning out my pre-smoked soy sauce to see where the limit is for blending, nothing measured just using up dribs & drabs..

Nope, chilli sauce too complex for smoke adherence. imho, binned & fail (scowl)

Hoisin, dried, (driver error) ..binned & failed.

You certainly do like your smoke, and to experiment, don't you Gus?


When I read the thread title, I assumed that it was going to be home-made chilli sauce made with smoked chillis. Which is what I wanted it to be, as this is in my plans.

Shortly, I will be setting about making a few different chilli sauces - I've grown three different chillis over summer (a shipload of Habeneros, one bush of Bulgarian Carrot, and some little-red-hot-ones) and as soon the last 30 or so Habaneros ripen, I should get busy.

Last year I had my first go at a Tabasco style sauce - left to ferment while we were on holiday. It didn't taste exactly like Tabasco (used the B Carrots) but it was gooood. So I will have a go at that again.

Also last year, while on holidays, I harvested my brother's many Habanero bushes and made gallons of a lightly sweet Thai-style sauce. Bl__dy hot, and bl__dy good. The best chilli sauce I have ever tried, and I have about 15 different sauces at home right now. So that is definitely on the cards this year.

But, I have thought about a smoked one as well, and have been wondering what style to make - tomato, vinegar, or red pepper based, or even something else.

Also, should I be smoking the chillis themselves, or just use the already (hot)smoked tomatoes I have in the freezer.

Suggestions, comments, anyone?

Slarti - how do you make your sauce?

I hang up my chilles to dry (or buy dried chilles), then rehydrate with the whey from strained yoghurt (for lactobacillus fermentation and to lower the pH, although there is probably sufficient wild strains on the chilles themselves), add 3% salt to total weight of liquid and chilles, mince after 3 days, keep under fermentation lock for a year agitating from time to time, after a year I pass through a sieve if I want it smooth, or mince again if I want it with the seeds in it.

Yes, I like to play if there is space to spare.
I'm the only chilli eater in the family, so making & bottling more than one, Is sadly pointless, we even have à Chili farm down the road. (Gnashing or teeth)

Judging by the amount or tomatoe plants wé have thaï year i may have aime smokey chutney to. experiment with

Swing - I take it you mean the Tabasco style one?

All I did was pureed the chillies (fresh) with white wine vinegar and 2% (of chillies) salt and left it to ferment for a couple of months in a jar with cloth over the top. Then strained it and added more vinegar.

This is from memory, as I have recorded nothing I could find just now - we were just about to head off on a Griswald style driving holiday for 6 weeks, so I think I can be excused.

Slarti wrote:Swing - I take it you mean the Tabasco style one?

Yes - only I make it with African bird's eye chilles (piri-piri) that i bring back dried form Portugal.

SS

GUS wrote:Nope, chilli sauce too complex for smoke adherence. imho, binned & fail (scowl)

Hoisin, dried, (driver error) ..binned & failed.

Have you tried smoking the chillies before you turned them into sauce?
I bake my chillies and then blend into a sauce and it adds a nice complex note.
Re; Hoisin ,it sort of has a complex smokish flavour from the sesame oil so you are probably fighting that.

Not yet, I'm simply working through the larder (seriously) & as the only chilli eater in the house, (without making assumptions, my new neighbour's Caribbean roots might mean I could make a decent qty & share though).

I have to tread carefully where hot / acid foods are concerned though as a result of nasty food poisoning (the BAD kind) my guts are wrecked to a point where it is impolite to talk here, especially on a forum dealing with food.

Suffice to say if I get the balance incorrect I can be suffering for weeks on end till I can repair the damage, (& this is much improved) ..which sadly means I can no longer slosh a decent sauce on as I once loved heatus-extremis.

But yup In the interests of being a nosey git as to understanding the smoke's "take" I need to commit, ...which reminds me I've run out of balsamic chili pickled eggs (need to rack up another 50 or so).

..tis the season!

Ah, "damnit janet" as we say here, all the talk of chili, smoke, & black pudding has got me thinking.

Is there any good reason not to add a light sprinkling of chili's in some form to a black pudding type recipe as it's being mixed, whether as a liquid form or powder?
(while i'm at it I'm wondering, ..a slice with some added drizzle of sizzle appeals to me at this point), to go with the chili sauce sauced up poached / fried egg, naturally).