by Slarti » Fri May 01, 2015 10:39 pm
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?