Introduction: Roasted Hot Pepper Sauce (original Recipe)

I used to go through a lot of Encona, a bottle a week or more.
http://www.enconasauces.co.uk/
Having a local supply of chiilies I started making my own, but it never tasted like Encona - just better.
Original experiment here:
https://www.instructables.com/id/EN2JSOQ2JZET9K4Y2G/
This Instructable shows how to make an original recipe hot pepper sauce.
Ideal with chicken, meat, fish, or to add a touch of tropical spice to any meal.

Step 1: Ingerdients

The masses are what I used, they should be taken as rough guides.

Scotch Bonnet chilies - 225g
Brown sugar - 50g
Salt - 50 g
Garlic - 20g
Mustard flour - 10 g
Turmeric - 1/2 teaspoon
Cumin - 1/2 teaspoon
Cornflour - 2 desert spoons
Vinegar - 500ml

You can substitue or omit anything but the chillies. If you don't use these chillies it will not taste the same.

Step 2: Roast

Put the chillies and garlic in a hot oven and cook until the chillies are very well browned. This smells fantastic, so make sure you are in the kitchen while it is happening.
Remove the stalks from the chilies and chop roughly.
For a milder sauce, remove the seeds and cores, and just use the outer parts.
Than combine everything with half a litre of vinegar, and boil for 10 minutes.

The final step is to blend until smooth, and pour into bottles

*It's that simple*

Step 3: Verdict

When I tasted this I uttered much strong language, along the lines of "'kin eh! that's a hot sauce." And it's a good hot sauce.
That's my opinion, and that's why I make the stuff

Regards

L

Comments

author
Graham L (author)2016-08-14

A brilliant recipe.

Used Jalapeno chilli's instead of the Scotch Bonnet variety and it came out spicy and not too hot.

Friends, family and strangers love it.

Thank you

Graham L

author
JohanL14 made it! (author)2015-12-06

Made this yesterday...it's delicious...i didn't have enought scotch bonnett's so I added a different kind of pepper... Didn't use corn starch.....and even then it's a bit thick...added some more vinegar now..

Here's a photo album of the work in progress :)

https://www.facebook.com/media/set/?set=a.10153458493704682.1073741888.548029681&type=3

01.jpg
author
paizley (author)2015-10-08

Erm...ingerdients! lol

No cornstarch for me...mine ends up thick enough...I usually use at least 3 different types of extremely hot chiles and no sugar. Big hit!

author
paizley (author)2015-10-08

Erm...ingerdients?

author
timwade1 made it! (author)2015-07-06

It put a rugby player in hospital. Thought he would eat a jar full
Best sauce out there

image.jpg
author
cathy.kidd.56 made it! (author)2014-10-06

Now that I'm trying to get it into various sized/shaped bottles, I realize it's a wee bit thick. Reckon I need to cut back on the corn starch next time. But VERY tasty!!

My hotsauce!.jpg
author
cathy.kidd.56 (author)2014-10-06

I've just done it and am so happy with the results!! I used 1/2 pound of red & yellow habaneros (which I thought was the same as a scotch bonnet?). SO GOOD!! I think next time I will use more garlic but otherwise this is FABULOUS.

author
sunshiine (author)2012-09-06

I love hot peppers! Your bottles look so classy! I will share this with my son, he loves peppers also! Thanks for sharing your hard work! Hope your day shines!
Sunshiine

author
lemonie (author)sunshiine2012-09-06

It's an old one, but I still use it.
Thanks, have a bright-Friday!

L

author
General Zod (author)2012-09-05

I have done a variation on this recipe in the past. When I boiled the peppers (without roasting them first) my kitchen smelled like somebody sprayed mace in there. It will definitely clear you out....sinus-wise.

I make this for my friends on occasion, but it is way too hot for me.

Awesome 'ible!!!

author
evankoka12 (author)2012-05-25

Just tried this. Except twisted it a little bit.

Couldn't find much in the kitchen but here's the recipe.

Chilli peppers (Home grown
Garlic cloves.
Ginger.
Hot English mustard.
Vinegar.
Salt.
Sugar.

Roasted the chilli peppers in the oven along with the garlic and ginger then smacked it on the stove followed by the rest of the ingredients.

Then blended until smooth, let it cool down then into a bottle.

Simple, effective, and very hot!! Just the way I like it!! :D

author
lemonie (author)evankoka122012-05-25

Yes, I like the idea of ginger, but have not done it yet.
It's easy isn't it?

L

author
barefootbohemian (author)2012-02-21

Cool! Gotta try this one. But wee bit confused on the 2 dessert spoons of corn flour. How much is a dessert soon?

author
lemonie (author)barefootbohemian2012-02-21

-It's in between a teaspoon and a tablespoon, i.e. a spoon with which you would eat dessert with.
But use your judgement and adjust to suit.

L

author
barefootbohemian (author)lemonie2012-02-22

Ah gee, thought you would let me know in grams but thats ok, I'm betting I can figure it out. To me the size of a dessert spoon might vary according to the dessert ;)

author
lemonie (author)barefootbohemian2012-02-22

If you do it right you lokk at the cold stuff, say "it needs a bit of thickening", add a bit of cornflour, boil it, cool it, look again, repeat if you think it needs it. The measure I quote is what I leaned then.

L

author
barefootbohemian (author)lemonie2012-02-22

Gotcha. Thanks. I'm a bit thick in the brain today- sorry

author
bhumphreys (author)2011-08-06

Those bottles are cool. Where did you get em

author
lemonie (author)bhumphreys2011-08-07


Used sauce bottles; I removed the labels and thoroughly cleaned them.
You can read "ENCONA" on the side.

L

author
mcambronero ho (author)2011-05-16

Please tell me how long can it be with out refrigeration and what do you now about Garlic and mold that can cause some type of illness in Pepper Sauce. Info Greatly Appreciated.

author
lemonie (author)mcambronero ho2011-05-16

I find that the salt, sugar & vinegar content will preserve it for months out of the 'fridge.
Garlic and mold that can cause some type of illness in Pepper Sauce I do not know about.

L

author
mcambronero ho (author)lemonie2011-05-17

Thank You for the Answer.

author
mcambronero ho (author)2011-05-16

Try Using Arrowroot instead of Cornflour.You will be surprise!

author
l8nite (author)2010-05-23

I must have missed the link when you commented on my, https://www.instructables.com/id/keeping-warm-with-spiced-up-coffeecocoa/  , post

 This recipe sounds really delicious, I'll have to try it when my habaneros ripen !

Did you see my pepper relish post ?

https://www.instructables.com/id/Awesome-Hot-Pepper-Medleyrelishsalad/

author
Kool Arrow (author)l8nite2010-07-28

Been making my own sauce for about 20 years now using habanero peppers( I like the flavor) with onions for sweetness, carrots to mellow the heat and add body to the sauce, and lime juice to cut some of the vinegar acidity with garlic to add a little character. The sauce is assembled raw, then cooked to desired consitency. The garlic and onions can be oven roasted first to add more sweetness while avoiding sugar. Also, I have found a little salt does wonders to bring out all the flavors. Need to get off my butt and make instructable. Thanx for the great instructable and the inspiration.

author
lemonie (author)l8nite2010-05-23

No I missed your relish, so thanks for pointing me - I can taste those flavours already...

L

author
kriemer (author)2008-07-18

A bunch of years ago my ex-brother-in-law had an assignment with the United Nations in Mozambique, Africa. He brought back a local hot sauce concoction called Piri-Piri (I figure it means Hot-Hot). This stuff was lethal. Family legend now has it that only only had to wave the bottle over the food to add too much of the spice effect. Any one have any experience with this stuff? k

author
strmrnnr (author)kriemer2009-10-13

I did a little research into the Piri-piri and it seems to be a similar recipe, but the African bird's eye pepper is used instead of the scotch bonnet. The ABE pepper falls on the same level as the SB pepper on the scoville scale.

think as each pepper has it's own unique taste the recipe will taste unique to each type of pepper used. I finally found some scotch bonnets the market called thai peppers (So much for phoning ahead - glad I went down to look for myself), and some Jamacan Hots. Will give them both a try, and maybe a mixture (half and half).

author
Dubbsy (author)2009-10-07

I made this last night but used habanero, jalapeno, and serrano peppers because it is what I had growing.  I left all the seeds.  It has an amazing flavor and the hotness sort of ramps up.  It's great.  I can't wait to use it for lunch.

author
lemonie (author)Dubbsy2009-10-07

That sounds like a good blend, I like these things hot.

L

author
Dubbsy (author)lemonie2009-10-08

I found bottles for 3 for a dollar at a local store.  I bought a bunch and picked up a lot more peppers.  1/2lb of habanero, 1/4lb of jalapenos, and a 1/2lb of serranos.  I'm going to make a new batch and add some other items.  Thanks for starter recipe!  It's great.

My fiance started freaking out when she tasted the last batch because of how hot it is.  After she calmed down she said it did have good taste until it burnt her mouth.  haha!

author
lemonie (author)Dubbsy2009-10-12

Oh good job there! I don't like hot-sauce that runs out too quickly, if it's supposed to be hot then hot it should be.

L

author
headphoned (author)2009-08-07

Hi! My girlfriend and I both love encona way too much for our wallets. I don't know why, but no other hot sauces I've tried have the same mouth watering deliciousness combined with knock-your-socks-off-awesomeness. I always keep the bottles, hoping they'll come in handy, but end up recycling them. Anyway, how does your recipe stack up to Encona? I'm not looking for anything identical, but I'd like to find something at least similar -- all the better if I can make it at home! Anyway, looks great and very eager to try this out! Hopefully I'll be able to find Scotch Bonnets. Even Habaneros seem to be rare in the Scottish climes.

author
headphoned (author)headphoned2009-08-07

I just reread the instructable and saw where you said it doesn't taste like Encona. Still, I can't wait to try it out.

author
lemonie (author)headphoned2009-08-07

It has the same flavours in it, but I don't try to match it to Encona. If you play with the recipe you can get it closer. Probably not cumin, probably white sugar, maybe not as much mustard, peppers not browned/blackened etc. L

author
headphoned (author)lemonie2009-08-12
I tried this and it came out great! I made a few changes out of avalability:

  • I used Habanero instead of Scotch Bonnets, so it lacks that distinct Scotch Bonnety-ness, but I like habaneros, too.
  • I used white instead of malt vinegar.
  • I couldn't find my mustard flour so I threw in some mustard seeds (something I do with basically everything I cook anyway, it adds a certain je ne se quoi)
  • I threw in about 30g of thai hot peppers from my garden that I had on hand to use up.

Altogether, fairly slight changes, and it still made a seriously rocking hot sauce.

To get nearly 3/4 of a litre of hot sauce with the investment of ~$2.50 (and some time) seriously rocks.
author
lemonie (author)headphoned2009-08-12

Oh good! Goes to show that chilli sauce doesn't have to be hard or expensive. Glad it rocks. L

author
bowmaster (author)2009-07-18

Can you still taste this when one drop is mixed in a gallon of water and drunken?

author
lemonie (author)bowmaster2009-07-19

I haven't tried that. L

author
GEEK1 (author)2009-05-02

does it taste like Tabasco sauce

author
lemonie (author)GEEK12009-05-03

No. Different type of peppers (Scotch Bonnet chilies have quite a flavour of their own), and it's hotter too if you don't exclude the seeds. L

author
GEEK1 (author)lemonie2009-05-03

thks

author
strmrnnr (author)2009-04-11

I know that if you roast normal red pepers till they are completely covered in black and then remove all the black, will taste much better for salads. I will have to try that for this. The garlis done as a whole roeasted head is good also. Cut the stem end off and pour a bit of Olive oil in so it soaks inbetween the cloves then put in the oven with the peppers. Exquisite! Just squeeze the head and the individual cloves pop out all caramelized. Yummm.

author
lemonie (author)strmrnnr2009-04-11

Normal red peppers are bigger and thicker, and they don't contain hot-juice - that's why I don't try peeling them, although I would like to. The garlic-roasting does vary, but cloves are a new idea to me - thanks. L

author
Foaly7 (author)2009-01-22

What is something this sauce tastes good on?

author
lemonie (author)Foaly72009-02-09

Most things if you like chilli-sauce (see timwade1). However, it's also useful for putting in things.
Where could you find the bottles? My bottles were some that I had used until they were empty - do you not use sauce bottles in your house?

L

author
timwade1 (author)Foaly72009-02-06

this is the best sauce ever, I gave it to some jamacain friends and even they thought it was hot, try spreading it thinly on toast with crispy bacon and melted cheese, I add it to the bread recipe when I make scotch bonnet bread.

author
Foaly7 (author)2009-01-22

Where could you find the empty bottles cheap and already empty?

author
wilhouse (author)2008-05-12

I know this is old but I just found it!. I made a 1/2 batch and it perfectly fit into one of those 5 oz empty tabasco bottles. I used regular white all purpose flour. I had my oven at 375-400, checked it every 10 minutes and ended up going almost an hour. The chilies and garlic were mushy, so I wish I had pulled the stems off before cooking. I didn't chop them, just threw them right into the pot with the white vinegar and spices. It's turmeric, btw, and I didn't have any so I left it out and doubled the cumin. Tastes good but I'll keep experimenting with the spices... wilhouse

author
theque (author)2007-07-01

hmmmm looks goood, but i dont think i have a way to get those type of chilis. maybe i could. buy some sauce directly from you?

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