Thread: Anyone grow their own Chilies? Hot sauce recipe?

All these recipes look very good. I agree with Ben that 3 different types of base sauces could be an option. Interestingly your caribean sauce looks like one i had my eye on:

1 mango
1 onion
1 garlic clove
5 scotch bonnets or Habs
1 inch peice ginger
1/2 tsp turmeric
1tbsp dry mustard
1 pinch cumin
1 pinch coriander
1/2 tbsp honey
1/2 cup cider vinegar
1/2 cup water
1 tsp salt

Puree first 10 ingredients. Transfer to bowl. Bring vinegar, water and slat to the boil. pour over puree mango mixture and stir well. Allow to cool and bottle.

This web site has a bunch of recipes that I have used for jams and hot sauces
PepperFool.com 's Hot and Spicy Recipe Pages. With Thousands of Chile Pepper Recipes; Resources for finding Hot Sauces, Salsa's, Chile pepper seeds, FreshDried Chiles, and Spicy Resturants!!!.......Pepper, Habanero, Chipotle, Jalepeno

Thanks Carrie. I found that site too but wasn't sure which ones were good. Are there any of the recipes that you have tried that you can particularly recommend? I'm after a sauce with a nice taste and a fair it of kick. I like it hot but I want to be able to taste the sauce too, not just taste a mouthful of pain.

I have done the Habenero hot sauce that you can use your hottest peppers in, Just 1/2 the amount of peppers for the first batch and make sure you remove the seeds/membranes or you will have tears in your eyes.

I Have also made the Habenero and Jalepeno jams. I don't usually do much with the Cayennes except dry them for making chili powder. But I did make the red chili sauce and it was pretty good, To roast the herbs I just put them in a small frying pan, (I also used regular oregeno) and just heated them for about 3-4 min tossing them around in the pan every once in a while.

I don't have any recipies, but this is my first year growing hots also. I currently have:

- a couple Naga Morich plants with pods
- 3 small habaneros with a couple pods
- 2 Hungarian Wax that are just now blooming
- 1 Trinidad Scorpion and 1 Trinidad 7-pot that I just received a couple weeks ago. I don't expect any peppers from these this year, but will winter them over for next year.

Originally Posted by DwarvenChef

I went through a few years of chiles as well, now just stick to jalapino and Habs. Just so I can make salsa. When I get a big crop I just smoke em for chipole

I grew fond of a home made canned salsa I used to buy from the flea market but I think he was closed down. So I started canning my own. I had always grown tomatoes but was compelled to add jalepenos as well and I've also started smoking my extra peppers. I hope to can 24 pints of tomatoe/pepper/onion salsa and bottle an end of season green onion/jalepeno taco sauce. I'm not sure what to do with the chipoltes but I may add some to a batch of salsa. It's hard to avoid avoid eating eating them (seeded) like candy. I'd enjoy hearing some of your salsa recipes Dwarven.

I grow all kinds, Scotch Bonnett's, Bhut Jolokia, I had/have about ten or so plants this year...

Just roasted 100 lbs of New Mexico Green Chilies, mashed mixed with garlic and salt bagged in Quart zip locks and froze. We do it every year at this time. It’s Chilie Season

Couple of tips,

1. Roast the chilies over and open flame, (a gas BBQ works great) toss into a closed paper bag or a bowl, cover with damp cloth to steam for 15-30 minutes then peal off the burnt and blistered skin. If they are hot wear Nitrile gloves and don’t touch your face it can take day to wear off without gloves.
2. Mash your chilies with fresh garlic, don’t chop or process.
3. Have fun with it, experiment.

Roasting and mashing give it a whole different flavor, more smoky, mellow & complex. Chopping and leaving the skin on give it a bite and after taste, not heat bite.

You can control the heat by how many seeds you leave in, especially if you mash. More seed, more heat. Use a Mortar & Pestle, I use a rough stone one from Mexico. It makes short work of chilies & garlic.

We like cooked or stewed chilies with tomatoes, onions and plenty of fresh garlic. Stew almost to a paste for a dipping salsa.

If you have a bumper crop you can air dry them or roast, mash with garlic & salt as a preservative, bag in zip lock bags of the size you would use and freeze. It will keep for years. I have cooked a frozen bag lost in the bottom of the freezer for 2 years, I think it was better with age. Normally a bag in our home does not last a year.

If you are making salsas, a quart bag may be too much. Once you defrost it you must use it, so bag in portions you will use. 100 lbs of fresh will yield 21 quart bags to give you some idea.

PS. there is nothing like the smell of roasted chilies. Enjoy

Marty