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:
http://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.

Comments

[bhumphreys]

Those bottles are cool. Where did you get em

[lemonie]

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

L

[mcambronero ho]

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.

[lemonie]

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

[mcambronero ho]

Thank You for the Answer.

[mcambronero ho]

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

[l8nite]

I must have missed the link when you commented on my, http://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 ?

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

[Kool Arrow]

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.

[lemonie]

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

L

[kriemer]

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

[strmrnnr]

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).

[Dubbsy]

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.

[lemonie]

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

L

[Dubbsy]

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!

[lemonie]

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

[headphoned]

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.

[headphoned]

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.

[lemonie]

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

[headphoned]

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.

[lemonie]

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

[bowmaster]

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

[lemonie]

I haven't tried that. L

[GEEK1]

does it taste like Tabasco sauce

[lemonie]

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

[GEEK1]

thks

[strmrnnr]

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.

[lemonie]

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

[Foaly7]

What is something this sauce tastes good on?

[lemonie]

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

[timwade1]

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.

[Foaly7]

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

[wilhouse]

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

[theque]

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?

[colinmc151]

If you can not find scotch bonnet chilies go with their botanical cousins the habanero chiles. The habaneros are close (but not the same) in size, heat level and taste to the scotch bonnet chilies. Either one should result in a good tasting hot sauce with a bad attitude. I would be shocked if you can not find either the habanero or scotch bonnet chilies in your area... Colin McGregor

[naya]

well i think you should if you want your money

[lemonie]

I don't know about shipping foodstuffs overseas. But I'm sure there's somewhere in Tacoma you can buy these?

L

[Llewner]

For a slightly roastier falvour, you might try frying your spices like you would for an indian recipe.

[cooker]

Sounds fab just started growing some chili plants. Do you peel the garlic?

[GeneralElektron]

Oooh, this stuff is good :) . Do you know how long it'll last if refrigerated?

[jessyratfink]

This looks really good. And what beautiful chilies!