Making Hot Sauces
Our garden has been producing an excess of peppers and so to cope with some of the abundance Eliza and I decided to make some hot sauces yesterday. While time-consuming (the cooking and canning easily took up 8+ hours of the day) this was a fun, and tasty, project.
We decided to do three different sauces yesterday and we have a few more recipes we are planning on making (which is fine because we barely put a dent in all the peppers we have). Here is a general overview of the sauces we made.
- Thai Soy Chili Sauce: This one was a major variation from a recipe we found. The recipe called for chicken stock and fish sauce but we wanted it to be vegetarian and so we substituted a mixture of soy sauce, roasted sesame oil, and water. This recipe also contained a few tomatoes, a sweet pepper, six Thai chilis, garlic, ginger, onion, fresh squeezed lime juice, rice vinegar, and asian cilantro. Honestly I think this was the most interesting flavor of the three sauces we made. After the ingredients had been cooked and pureed we added some more sesame seeds to add a little garnish to the final product.
- Basic chili sauce. Really it was just a mix of lots of tomatoes, onions, celery, hot peppers (mostly fish peppers), garlic, and mix of spices (mustard seeds, peppercorns, salt, etc.) and vinegar. All of this was cooked down into mush and then thrown through the blender. The flavor was nothing fancy but it really did taste like a basic everyday use hot sauce. I think this one was probably the most successful for achieving what we might call classic hot sauce flavor.
- The final batch (and largest quantity) was a papaya hot sauce. This was kind of a repeat for one the Eliza had made last year, but this time we increased the amount and turned up the heat some. This recipe included three large papayas, lots of tomatoes, onions, celery, carrots, roasted peppers (both fish pepper and a variety of milder peppers), lots of lemon juice, apple cider vinegar, nutmeg, garam masala, paprika, and garlic. Like the above two, when the ingredients were done cooking together we pureed it. This produced a very thick bright orange sauce. Honestly I didn’t notice a lot of heat from this one, but Eliza thinks that it has plenty of spice to it.
Once all the sauces were done, pureed and tasting all yummy, we canned them up in a mix of pint and half-pint jars. All told we got about 40 jars of hot sauce made. With a lot of peppers still left over we are going to make a few other sauces including one with a pineapple and mango base, a habanero vinegar sauce (it’s going to be absurdly hot), and a general hot pepper vinegar sauce. Hot sauces are super fun to make and while I was trying them I was getting excited for some of the things that we can cook with them in the future. Also, on the pepper front, we had put a ton of hot peppers on Eliza’s dehydrator and yesterday I took the try ones off. Dried hot peppers are lovely and wonderfully convenient to use a future spice for various foods (basically you just have to crunch them up and put them in a dish to get a bit of heat going). Probably going to dry more of them in the not too distant future.
I’ll try and add some pictures that Eliza and I took at a later time.