I've been messing around with making hot sauce from dried chilis. It is essentially the same process as making a red sauce. This is the best recipe I've come up with so far:
* 20 chile de arbol
* 10 chile puya
* 3 dry scorpion peppers
* boiling water for soaking
* 1 Cup water
* 1/2 tsp. salt (I use a salt/potassium salt blend)
* 3/4 tsp. citric acid powder (can often be found in the canning section or ordered online)
Remove the stems from the peppers and break the chile puyas in half. In a heat proof container, cover the peppers with boiling water and allow to soak until they are plumped. Drain off the water.
Add the drained peppers to a blender with 1 Cup water, 1/2 tsp. salt, and 2/3 tsp citric acid. Blend until mostly smooth ( there will still be seeds and bits of skin). Run the pure through a sieve or food mill. Alternatively, you can use as-is, if you don't mind the seeds and skin.
With this recipe I got a ph of about 2.8, so you can reduce the citric acid a bit if you are not big on sour. If you really don't like sour, leave it out altogether and you have a tasty red sauce, but it won't last as long.
I personally don't like alot of salt, so if you like a really salty hot sauce, you may need to add more salt.
If you want a thicker sauce, use less water when blending.
Seems great. I make mine with an onion and garlic per 500 grams of chilies (local breed + dried bhoot jolokia chili pods.).
I have also made fermented chili sauce that i left for 10 days to ferment in a brine solution.
I would imagine you wcould do about the same, the only difference being that you would have to adjust for the amout of peppers. After soaking and draining add to a blender and add just enough water to be able to blend it well. Run it through a seive or food mill then add water till it is the thickness you want. Add salt and citric acid to taste. You could also use a mix of water and vinegar if you don't have citric acid.
Keep in mind that I am not familiar with the flavor of dried reapers so I cannot guarantee the final taste.
I've been messing around with making hot sauce from dried chilis. It is essentially the same process as making a red sauce. This is the best recipe I've come up with so far: * 20 chile de arbol * 10 chile puya * 3 dry scorpion peppers * boiling water for soaking * 1 Cup water * 1/2 tsp. salt (I use a salt/potassium salt blend) * 3/4 tsp. citric acid powder (can often be found in the canning section or ordered online) Remove the stems from the peppers and break the chile puyas in half. In a heat proof container, cover the peppers with boiling water and allow to soak until they are plumped. Drain off the water. Add the drained peppers to a blender with 1 Cup water, 1/2 tsp. salt, and 2/3 tsp citric acid. Blend until mostly smooth ( there will still be seeds and bits of skin). Run the pure through a sieve or food mill. Alternatively, you can use as-is, if you don't mind the seeds and skin. With this recipe I got a ph of about 2.8, so you can reduce the citric acid a bit if you are not big on sour. If you really don't like sour, leave it out altogether and you have a tasty red sauce, but it won't last as long. I personally don't like alot of salt, so if you like a really salty hot sauce, you may need to add more salt. If you want a thicker sauce, use less water when blending.
Seems great. I make mine with an onion and garlic per 500 grams of chilies (local breed + dried bhoot jolokia chili pods.). I have also made fermented chili sauce that i left for 10 days to ferment in a brine solution.
You really spilt some for the picture?
It was the best way I could think of to show how thick it is.
Pour some out for the dead Chiles
how can i so this with just dried reapers
I would imagine you wcould do about the same, the only difference being that you would have to adjust for the amout of peppers. After soaking and draining add to a blender and add just enough water to be able to blend it well. Run it through a seive or food mill then add water till it is the thickness you want. Add salt and citric acid to taste. You could also use a mix of water and vinegar if you don't have citric acid. Keep in mind that I am not familiar with the flavor of dried reapers so I cannot guarantee the final taste.