Monday, June 14, 2010

I've found it. Ultimate Chilli Sauce / Salsa

After many years spent in the quest for the best Chili Sauce, I determined that the only way to find one is to make it myself.

There are basically at least two types, cooked and uncooked. I prefer the uncooked varieties, as they are usually sharper and more pungent in flavour.

I have tried many, from the US, Mexico, Africa and Asia.

Some I found were quite good but lacked the roundness in flavour I was searching for. Others were too mild or burned my face off. Not quite what I was looking for.

Anyway, I tried a number of recipes from books and the net. Not quite there.

I more or less stumbled on this one.

I bought two packets of fresh chillies in a local supermarket chain store (Dunnes Stores). This is often a bit suspect, as I am sure that they are just ordered from the suppliers, without respect to the heat they produce. In fact I bought some there a few months ago that were very very mild. The past few times I bought them they were nice and hot.

I don't have easy access to any Asian shops, so it is usually supermarket chillies or nothing.

OK. I bought my packets of chillies and did nothing with them.

They were getting a bit limp in the fridge, so I thought I better use them.

I searched in the cupboard for something suitable to make a chilli sauce with. I often use lime juice to add a bit of liquid and flavour. No limes. Feck, I said.

Found a large tin of Pineapple. Cool, I thought.

I am a big fan of Garlic, so I selected a whole bulb of it.

So, I had:

1 x Tin of Pineapple
1 x Bulb of Garlic
2 x Packets of fresh Chillies (Probably 10 or 12 in total)
1 x Blender

Peel the garlic and chop the chillies into large pieces.

Put the flesh of the pineapple into the blender. Reserve the juice/syrup. You may need the juice if the mixture is too dry.

Add a half to a full teaspoon of salt, depending on taste.

Add the chillies and garlic to the blender and zizz.

Blend until you get the consistency you like. I like it a bit chunky.

Add more juice if necessary.

Give it a taste.

Adjust seasoning.

Too Hot = Enjoy it. Or add another tin of pineapple.
Not hot enough = Add a teaspoon of chilli powder or more chillies.
Too much Garlic = Enjoy it.

I put the result into jars and store in the fridge.

Remember, this is an uncooked sauce, so all the crazy yeasts in the air will be trying to do rude things in the sauce. The fridge will take the lead out of their pencils. The worst that will happen, is that the sauce will ferment.

Love the Burn

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