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

I've got a bumper crop growing. This is the first year I have grown them and am really chuffed about how easy they are to grow, even in the UK. I have a Cheyenne Pepper plant and an Etna F1 hot plant. The latter is supposed to be the 9th hottest chili in the world.

As the crop is pretty big, I'm thinking of making a hot pepper sauce with a few of them. I've seen a few recipes on the web but there's nothing like personal recommendations is there?

So, does anyone have a chili sauce recipe?

Bobbo-
I used to keep a pepper garden myself... got rather nutty about it. In my perpetual OCD hobby fashion, I even bought books about pepper plants. Yikes. Anyhow, I do have one recipe for a hot-hot sauce that I used Habañeros in.... I'll go see what I have for recipes and come back to this thread....

Good man! Looking forward to it.

I agree with you, growing them is addictive and I'm already eying up packets/strains of seeds for next years crop. I think I'll grow 4 or 5 varieties next time. The plants look stunning on the patio too.

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

Are you asking about salsa, or Louisiana type hot sauce?

Being a Brit, I am not 100% familiar with these sauces. But I think the Louisiana type sauce is the one I am after. I'm after the smooth Caribean style sauce you get in bottles that you can add to BBQ chicken etc.

Hello mate,
No recipe, but don't forget chilli oil! It's great on pizza.

Okay, I couldn't find my personal tweaks, but these are my base recipies; play with what vegetables and peppers, spices, etc. you use to make it your own.

Louisiana Style:
1 pound fresh peppers (Tabasco, Cayenne, Serrano work well)
2c white vinegar
2t salt

Simmer coarsely chopped peppers in vinegar and salt for five minutes. Puree in a blender. (This is a fine time to add onions or spices, if you wish) Pour into sterile bottles and let age in a refrigerator for a few weeks.

For a Carribean style sauce, I would recommend finding a blend that works well for you....but a good starting point would be:

1/2-1 pound HOT peppers (Habanero, those F1, etc.)
3 medium, ripe mangos
2 white onions
1t salt
a spice blend called "Jamaican Jerk" (for making jerk meats.....looks like moss. I'd start with a tablespoon or so and adjust to taste.)

Cold puree all that together, then let it age for a couple of weeks. It's a sweet, slow-burn kind of sauce that just can't be beat on grilled chicken. If you soak a few (maybe 3) chipotle peppers and puree them in too it adds a nice dark depth....


For a very basic traditional hot sauce, try cooking in a bit of oil:
1/2c onion
1/2 carrot
2 cloves garlic
Then puree with 5 peppers, more to taste. You can experiment with adding different fruits or vegetables in the cooked base, too. Before bottling, add 1/2c vinegar and 1/4c lime juice. I'd recommend that you strain any large chunks out of this...


Have fun! With some tinkering, you can make a smashing good blend that is uniquely yours!

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

Ahhh, I love chipotle!

Please share your recipe's for salsa.....

Heres my Pico De Gaia

two decent sized tomatoes chopped fine, skin and all
1 small onion chopped fine
1 clove garlic crushed
1 large gerkin chopped fine
good squeeze of lemon juice
teaspoon of tomato sauce
dash of vinegar
as many chillies as you like

Sometimes I also add a little sugar

Oh and for the Brits, if I dare suggest a commercial sauce? I love "Busha Brownes Pukka Hot Pepper Sauce"! Not silly hot but very tasty.

my reply ( YET AGAIN ) was deleeted when I posted it. I'll see if I can do it again later...