Selfmade Chillisauce

[Anonymous No.14198415]

Hey Guys. Ié planted this year my first own growing Chillis and i have a bunch of them allready.
Sadly my Country isnt known for Spicy Things. To be honest, we are mostly whites without a love for spicy foods.
Ok, i do, but...whatever.

Now i want to know how to make a nice Sauce. Cooked, tasty, aromatic. Not just some Ketchup or so. I mean a great Mix of all the Things a tounge would be pleased with. Honey, Garlic and such ingredients.
Google did show some Recepies, but i want your Advices.
I cant be the only one who doesnt know shit about Hot-Sauces (besides Sriracha Memes) and want to improve the ability to make some for yourself,right.

[Anonymous No.14198425]

>>14198415
What kind of chilis did you grow, exactly?That info will help greatly.

[Anonymous No.14198433]

>>14198415
Ferment the flavor you want in a 10% salt solution for a few weeks.
Then strain out the pepper,
Blend them,
add the liquid back in until its as liquidy as you want it. Adding cider vinegar helps too. I make a gallon or two every year with my harvest.

[Anonymous No.14198468]

>>14198425
Pic related.
Dont aks me about their real Name. As i said, here are Chillis kind of a Joke and if someone cooks "Spicy", he chops ONE of these Fuckers and makes sure, he cuts all of the inner Parts away and throws them into the Trash.
Im a bit ashamed about my Folks.

>>14198433
That sounds...interesting.
Isnt that a kind of pickled Chillis then?
But i will give that a try. How long would that last before it goes bad?

[Anonymous No.14198585]

>>14198468
>Isnt that a kind of pickled Chillis then?
But i will give that a try. How long would that last before it goes bad?

That how most hotsuaces are made. Like tobasco. Itll last more than a year. I run out around the time I have the peppers to make the next batch so at least a year.

[Anonymous No.14198611]

>>14198415
My pepper plants aren't doing great at all. They aren't producing and haven't even grown much since planting them 2 months ago. They're yellow instead of green. My tomatoes and onions are performing well and have received the same treatment. I've been considering watering the peppers less?

[Anonymous No.14198692]

>>14198585
Ok, that sounds good. So i can use some of them for the fermention you sugesstet and some of the others for a cooked Sauce. I think about something with fresh Cherries or Prunes. Fruity, deep flavor. Not to sweet, just...something you cant buy here. Damn, i would kill for a great bunch of Chipotles.

>>14198611
I have my Peppers in the same raised garden bed i planted my Cherry-Tomatos and my Mini-Bell-Peppers and i water them every second day. All of them are doing great.
They are in direct Sunlight from morning to evening, but not over 26°Celsius.
I´ve use completly fresh Soil for them.
Have you tryd to give them a natural nutrient? Maybe the Soil they are planted in is dead?

[Anonymous No.14198732]

>>14198415
>>14198425
>>14198433
>>14198468
>>14198585
>>14198611
>>14198692

shut up.

[Anonymous No.14198776]

>>14198732
Did someone hurt you? Are you to lame for Spicy food? Is your Bummhole not working anymore because you tried a pinch of Tabasco?
Or is your Dad angry because you eat spicy stuff and now he had to whack you to pulp because his Dick is on fire after fucking you like a Moslem goes on Goats?

[Anonymous No.14198815]

>>14198732
based

[Anonymous No.14198828]

[Anonymous No.14199005]

>>14198828
Said who? I dont want to make some unedible Shit. Just something, i can share with my Friends. I hope your Tastebuds are not as bad as your Paintingskills or your lack of cognitive Thinking.
At least i started a thread because i was searching for some advice. Never called myself a Cillihead. But thanks for your projection. No go back in the Kitchen and dance your own name,Kevin.

[Anonymous No.14199096]

>>14199005
Nice grammar, Cletus. How do I unsubscribe from this shitty blog?

[Anonymous No.14199104]

imagine the smell of your vinegary shits

[Anonymous No.14199134]

>>14199096
Not a native english Speaker. So sorry for that.