Garlic Thai chile hot sauce (2021)
greenman28 NorCal 7b/8a
3 years ago
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Lynda (Zn9b/23 - Central CA Coast)
3 years agogreenman28 NorCal 7b/8a thanked Lynda (Zn9b/23 - Central CA Coast)Related Discussions
Canning Thai Chili Sauce
Comments (15)If you have a PC I would use that, that way you're not throwing off the taste by adding more vinegar. The thing is finding a similar recipe to get the processing time from. Since it's a small amount of vinegar, even though it's a small amount of pepper too, how about using a PC recipe for plain (in water) peppers from UC Davis? You're not really concerned with the small bits going mushy, though I'm not sure what the high temps would do to the sugar. It might end up tasting a little caramelized. But if you increase the vinegar to 50:50 ratio, then you could safely BWB as in the sweet pickled pepper recipe, 1 Tbsp garlic is about 6 cloves, that's a lot for 1half pint (?) of sauce but you don't have the 7 lbs of peppers either. Maybe cut down the garlic? The Ball recipe uses 36 cloves for 9 half pints - not as much as the recipe above. Do you object to the red pepper flakes and prefer to use fresh chiles? Or is it too vinegary? As malna said, the garlic is the thing that makes it hard to acidify. Ball Thai Chili Sauce (from freshpreserving.com): 1/2 cup finely chopped garlic (about 36 cloves) 1 Tbsp salt 6 cups cider vinegar 6 cups sugar 1/2 cup hot pepper flakes 9 (8 oz) half pint glass preserving jars with lids and bands Directions: PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. COMBINE garlic and salt in a small mixing bowl. Set aside. HEAT vinegar to a boil in a large saucepan. Add sugar, stirring to fully dissolve. Reduce heat and simmer 5 minutes. Remove from heat. Add garlic mixture and hot pepper flakes, stirring well. LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. PROCESS in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. I'm hoping Dave will weigh in. This post was edited by ajsmama on Thu, Sep 18, 14 at 17:04...See MoreHELP!!! My Hot sauce is to hot. What to do?
Comments (20)There is a Carolina Cayenne listed above(developed in the U.S.A. 100,000-125,000)that gets in the range the add says. When I grew it ,it was hotter than regular Cayenne but I only grew it once. There are probably tons of hybrids/developed cayenne types out there that are in all different heat ranges. I was refering to Cayenne in general. Maybe it was my growing conditions but in general , I don't think Cayenne peppers pack that much heat. I haven't grown them in a while. I use mostly C.Chinense,Baccatums and Pubescens for my powders and rubs heat. Annuums I use mostly for flavor.Especially Chile Negro , Poblano and Cascabel. For short intense bursts of heat a lot of the Frutescens do the trick. I grow a lot of Pubescens too. They'll fool you though. They have all 3 kinds of Caspaicin in them so they feel hotter than they are. They hit up all the receptors in your mouth. I'm more into using several types of peppers to blend together to get the taste and heat i want. I'm growing several strains of 7 Pot,Trinidad Scorpion ,Nagas and Bhuts this year with a couple seasoning type peppers to mellow them out. I guess if the growers are using a similar strain to the Carolina Cayenne type for their powder it could reach up to 125,000 units. I've just never had a Cayenne that I thaught was anything to write home about as far as heat goes. I did like yellow Cayenne better than the other ones for taste when I grew them a few years back. I've grown several different ones.Regular assorted Cayennes,Long Slim,Long red,Yellow,Carolina,Thomas Jefferson,African,Purple,Super,Orange,Golden,Turkish,Picante,Portugal,Processing and sweet....See MoreThai barbeque sauce
Comments (3)Good sauce. I also have most of those ingredients on hand. Easy substitutions rather than hunting and shopping. Heating and simmering is the best way to bring out flavors. I would even steep, cool, and let the flavors rest for a few hours or overnight in the fridge before straining and reducing...but if it works as is it sounds super. I don't stock hoisin or plumb sauce but make similar using rhubarb and garden fruits reduced because they are plentiful and free. I grow lemongrass and usually overwinters fine inside but failed this year. Sad as it is such a good ingredient. Freezes really well if found in the market....See MoreFermenting Thai Chiles and Garlic sauce....
Comments (12)What kind of salt and what kind of water? I was advised to use spring water or distilled water (must not contain chlorine) and to use sea salt that does not contain iodine. I have some Japanese salt that does not contain iodine or any anti-clumping ingredients, and I've used that for kimchi. The Harvest Forum is good for pickling information....See Moregreenman28 NorCal 7b/8a
3 years agogreenman28 NorCal 7b/8a
3 years agoLynda (Zn9b/23 - Central CA Coast)
3 years agogreenman28 NorCal 7b/8a
3 years agogreenman28 NorCal 7b/8a
3 years agolast modified: 3 years agoLynda (Zn9b/23 - Central CA Coast)
3 years agogreenman28 NorCal 7b/8a thanked Lynda (Zn9b/23 - Central CA Coast)greenman28 NorCal 7b/8a
3 years agogreenman28 NorCal 7b/8a
3 years ago
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