Tuesday, 1 May 2018

hot, hot, hot scotch bonnet hot chilli sauce (and a mild green chilli version too)

hot sauce, chilli sauce, chillies, jalapenos, scotch bonnet, recipes, cooking, de tout coeur limousin, Creuse, Limousin, retreat, foodies, spice, bon appetit, food bloggers, nouvelle aquitaine, fermenting, fermented, preserving, wellbeing, creativity, lac de vassiviere,
scotch bonnet hot chilli sauce
hot sauce, chilli sauce, chillies, jalapenos, scotch bonnet, recipes, cooking, de tout coeur limousin, Creuse, Limousin, retreat, foodies, spice, bon appetit, food bloggers, nouvelle aquitaine, fermenting, fermented, preserving, wellbeing, creativity, lac de vassiviere,
green chillies blended with salt
hot sauce, chilli sauce, chillies, jalapenos, scotch bonnet, recipes, cooking, de tout coeur limousin, Creuse, Limousin, retreat, foodies, spice, bon appetit, food bloggers, nouvelle aquitaine, fermenting, fermented, preserving, wellbeing, creativity, lac de vassiviere,
green jalapeno chillies
hot sauce, chilli sauce, chillies, jalapenos, scotch bonnet, recipes, cooking, de tout coeur limousin, Creuse, Limousin, retreat, foodies, spice, bon appetit, food bloggers, nouvelle aquitaine, fermenting, fermented, preserving, wellbeing, creativity, lac de vassiviere,
chillies blended with salt before leaving to ferment


hot, hot, hot scotch bonnet hot chilli sauce (and a mild green chilli version too)



  • I have been busy restocking the larder with a couple of homemade hot sauces. I love this hot chilli sauce recipe. It is so simple with only 3 ingredients but full of flavour. The chilli and garlic is blended with sea salt, then left to ferment before adding to vinegar and leaving again to let the flavours develop. It is the fermentation that adds the deep tanginess that makes this a recipe greater than the sum of its parts. You can use any combination of chillies you like. I made a super hot batch of chilli sauce using a mixture of scotch bonnet and jalapeño chilli peppers and the another version with just green jalapeños for a 'milder' hot chilli sauce. 
  • This hot chilli sauce is great as an accompaniment to anything that needs a bit of a spicy kick. It's delicious stirred into stir fries, stews and sauces, added to marinades, with grilled meat, fish and vegetables, or just on cheese on toast. Bon appetit! 
ingredients

  • 1 pound stemmed fresh chilies (such as scotch bonnet, jalapeño, serrano, Fresno, or habanero; use one variety or mix and match)
  • 5-6 large peeled garlic cloves 
  • 2 tablespoons sea salt
  • 1 1/2 cups distilled white vinegar

method

  • blend chillies, garlic and salt in a food processor until a coarse purée forms. Transfer to a glass jar, loosely screw on lid, and let stand at room temperature for 12 hours to ferment slightly.
  • Stir in vinegar and loosely screw on lid. Let chili mixture stand at room temperature for at least 1 day and up to 7 days. Taste it everyday - the longer it ferments the deeper the flavour becomes. 
  • Purée the chilli mixture in a food processor or blender until smooth. Pass through a fine mesh sieve, then pour mixture through a funnel into a clean, sterilized glass bottle. Store in the fridge and shake before each use as the mixture will separate on standing. 

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