Chillie paste.

[Mike J]

Anyone ever made their own chilli paste or sauce?

Im a fan of spicy food and often have a bottle of Encona Scotch Bonnet sauce on the table to give dishes an extra kick.

This has been a good year for my outdoor chillies so Im going to try making my own sauce.

Ideas, suggestions, anyone with experience of making chilli sauce out there?

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[juttle]

I used to make sherry pepper sauce years ago for a customer in a pub I ran. Apparently it’s a regular addition to all sorts of stuff on St. kitts, where this guy was from. All you need is a bottle of sherry, I was told to use VP as there was no point in using decent stuff, empty it into a container and then stuff the empty bottle with the hottest chillies you can find, chopped makes it easier, and then pour the sherry back in. Obviously you won’t get all the sherry back in the bottle so keep it sealed in another bottle. Every day shake the bottle with the chillies and they will break down enough to allow a bit more of the sherry to be put back in the original bottle. Keep doing this until all the sherry is back in its original bottle any you’re pretty much there.

This sauce improves with age. Apparently, on St. kitts, the locals have bottles of this stuff stored away and the one in use could well be 5 or 10 years old!

[Mike J]

I used to make sherry pepper sauce years ago for a customer in a pub I ran. Apparently it’s a regular addition to all sorts of stuff on St. kitts, where this guy was from. All you need is a bottle of sherry, I was told to use VP as there was no point in using decent stuff, empty it into a container and then stuff the empty bottle with the hottest chillies you can find, chopped makes it easier, and then pour the sherry back in. Obviously you won’t get all the sherry back in the bottle so keep it sealed in another bottle. Every day shake the bottle with the chillies and they will break down enough to allow a bit more of the sherry to be put back in the original bottle. Keep doing this until all the sherry is back in its original bottle any you’re pretty much there.

This sauce improves with age. Apparently, on St. kitts, the locals have bottles of this stuff stored away and the one in use could well be 5 or 10 years old!

Wow that sound good, Im definately going to try that, thanks
Somewhere I might have a bottle of cheapo (only for cooking you understand) if not it will be trip to the shops.

Will use some the bullets and scotch bonnets as a trial run.

[juttle]

I always used habaneros because that’s what I could get hold of. Habaneros also have a slightly sweet fruity taste to them as well, rather than just being bl00dy hot!

[Mike J]

I used to make sherry pepper sauce years ago for a customer in a pub I ran. Apparently it’s a regular addition to all sorts of stuff on St. kitts, where this guy was from. All you need is a bottle of sherry, I was told to use VP as there was no point in using decent stuff, empty it into a container and then stuff the empty bottle with the hottest chillies you can find, chopped makes it easier, and then pour the sherry back in. Obviously you won’t get all the sherry back in the bottle so keep it sealed in another bottle. Every day shake the bottle with the chillies and they will break down enough to allow a bit more of the sherry to be put back in the original bottle. Keep doing this until all the sherry is back in its original bottle any you’re pretty much there.

This sauce improves with age. Apparently, on St. kitts, the locals have bottles of this stuff stored away and the one in use could well be 5 or 10 years old!

Had the Sherry so I started immediately after your reply.

I only prepped 4 Scotch Bonnets and 35 Biquinhos but despite using rubber gloves and full eye protection but still suffered two hours of sneezing and sniffling because I forgot the face mask.

[juttle]

Yes, they do do that to you, don’t they. Once, while prepping a huge curry for my son’s mates to consume while watching a boxing match, I inadvertently took a break for a quick pee. You can guess the rest, never, ever, again!

[Chris Hammond]

A lady we work for grows dozens of different chilli varieties. We built her a massive greenhouse and she has hundreds of chillies each year. Her favourite way of using them is to make chilli jam. I've never tried it but I like the sound of it. I'm not a massive fan of spicy food but do make curries and chillies to my own tastes. I like a sweet chilli dipping sauce with Thai style fish cakes.

[Mattjb]

I used to grow loads of jalapeños in the green house,mainly used to make a chutney with them and the onions I grew but also used to pickle them in rings which are handy to add to other dishes. My favourite way to use them was to cut them lengthways,scoop out the seeds then fill with chopped up bacon and cheese. Cook them in the oven on a foil lined baking tray , lovely!

[Mike J]

There is a mild chilli grown in Spain that they deep fry, it is somewhat similar to a Jalapeno and when fried has a slight crunchy texture.

Jalapeño curry one of my go to quick meals.
Peppers sliced and sauted in oil with a chopped onion and a drop of water, add and fry off some curry paste or powder and finally add the slices of steak until browned through. Add frozen peas if you want veg. rice from a 2min microwave packet, try Carribean rice and peas as a change.
Job done in under ten mins.
Tip; steak is sliced thin by part freezing or if frozen when its slightly defrosted,

If you want more protien without the meat use a tin of Adzuki beans instead (they go great with Chinese curry sauce as well).

[Mike J]

I used to make sherry pepper sauce years ago for a customer in a pub I ran. Apparently it’s a regular addition to all sorts of stuff on St. kitts, where this guy was from. All you need is a bottle of sherry, I was told to use VP as there was no point in using decent stuff, empty it into a container and then stuff the empty bottle with the hottest chillies you can find, chopped makes it easier, and then pour the sherry back in. Obviously you won’t get all the sherry back in the bottle so keep it sealed in another bottle. Every day shake the bottle with the chillies and they will break down enough to allow a bit more of the sherry to be put back in the original bottle. Keep doing this until all the sherry is back in its original bottle any you’re pretty much there.

This sauce improves with age. Apparently, on St. kitts, the locals have bottles of this stuff stored away and the one in use could well be 5 or 10 years old!

What makes this recipe so attractive for me is that the result clearly keeps for a very long time and it only contains two ingredients.
All the recipes I have found say to comsume within a year most less than six months and want additions of spices, onion, etc.

If its the alcohol that makes it keep so well Ive been wondering if something stronger like rum, gin or vodka might even improve it.

Cooking is so much better than fishing, it has infinitely more variables.

[juttle]

I can’t see it doing any harm, after all all you’ll be doing is upping the alcohol count. I think I good slug of rum should make it taste like the place the recipe came from originally!

[Mike J]

I can’t see it doing any harm, after all all you’ll be doing is upping the alcohol count. I think I good slug of rum should make it taste like the place the recipe came from originally!

Ive been rethinking the prep on what Im calling the St Kitts Jutt recipe.

My next batch will be 50/50 with rum with the chillies pulped in my food blender, to help it mature quicker and increase the flavours.

(Yes I have a spare blender)

[juttle]

I can’t see it doing any harm, after all all you’ll be doing is upping the alcohol count. I think I good slug of rum should make it taste like the place the recipe came from originally!

Ive been rethinking the prep on what Im calling the St Kitts Jutt recipe.

My next batch will be 50/50 with rum with the chillies pulped in my food blender, to help it mature quicker and increase the flavours.

(Yes I have a spare blender)

You should also get more chillies in the bottle that way Mike, win - win all round I’d say! The last time I did it I ended up ramming the chillies into the bottle with the handle of a wooden spoon. I don’t think it would have been possible to get any more in if I’d resorted to a hammer!

[jack]

Just made some.Used a clear bottle, the wife has nicked it as a decoration in the kitchen!

[Mike J]

Just made some.Used a clear bottle, the wife has nicked it as a decoration in the kitchen!

Ha ha

I used a Soy sauce bottle and its crammed and it leaks when shook.
I bought 4 more schotch bonnets the other day and have more chillies ripening in the sun, so my plan is to blend them with all the previous mix with some rum and put everything in a screw top jar, until I can find a medium sized bottle.

[Mike J]

Update on Jutt's St Kitts Chillie Sauce.

All the Original sauce into a bowl
Added 4 Scotch Bonnets & 20 Biquinho chillies all deseeded plus 1/2 cup of sherry
Power blended to a fine constituency = 400gms and it filled a honey jar.

Fantastic aroma and I couldn't resist a taste, and it is simply brilliant!!

Score 8.5 out of 10 already.

Highly recommended try it and see for yourself.

[juttle]

And it’ll get better with age - unlike me!

[jack]

For all of you that have made the sherry and chilli sauce. Decided to try mine on some scrambled eggs for breakfast, didn't expect it to go off like a bottle fizzy pop! First time you open yours do it outside or over the kitchen sink!!

[Mike J]

For all of you that have made the sherry and chilli sauce. Decided to try mine on some scrambled eggs for breakfast, didn't expect it to go off like a bottle fizzy pop! First time you open yours do it outside or over the kitchen sink!!

I have opened mine 5or6 times and never had that happen.
Sherry should not be fizzy so where do you think the gas in yours came from?

Doubt it was the chillies as some of my Scotch Bonnets were well advanced, the bullets ultra fresh just snipped off the bushes.
I did notice the level drop 4-5mm in the first week but put that down to the chillie flesh absorbing the sherry.
I will give it another taster today before I blend 12 more bonnets into the mix.
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Mods - would it be possible to swop these two posts to the appropiate thread in Food and Drink Forum ? Thank you

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[juttle]

I’ve been making the stuff for years and never experienced anything like that!

[markyboy]

For all of you that have made the sherry and chilli sauce. Decided to try mine on some scrambled eggs for breakfast, didn't expect it to go off like a bottle fizzy pop! First time you open yours do it outside or over the kitchen sink!!

I have opened mine 5or6 times and never had that happen.
Sherry should not be fizzy so where do you think the gas in yours came from?

Doubt it was the chillies as some of my Scotch Bonnets were well advanced, the bullets ultra fresh just snipped off the bushes.
I did notice the level drop 4-5mm in the first week but put that down to the chillie flesh absorbing the sherry.
I will give it another taster today before I blend 12 more bonnets into the mix.
.

Mods - would it be possible to swop these two posts to the appropiate thread in Food and Drink Forum ? Thank you

.

Done (hopefully )

[jack]

Just QC sherry and green and red chillies from the local market made up in an empty wine bottle. Get a 'fizz ' every time I open it.

[jack]

I have no idea why it's happening Mike.I was hoping somebody on here could help with that Apologies for posting in the wrong section.

[Mike J]

And it’ll get better with age - unlike me!

Better with age, your telling me, wow, its now amazing!

Its been 4 months since I blended in the last of the chillis and moved the whole mix into an old honey jar.
This week I started on it and it is simply outstanding in flavour and heat, so much better than anything Ive ever had from from the Caribbean shops.
In store the chilli flesh sunk into a pulp on the bottom with the now red sherry laying ontop, to get everything mixed up just shake or a stir.

IMG_2286.JPG

Highly recommended, try making it yourself and see.



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