Diluting chilli sauce thats too hot for me?

mattyfez

mattyfez

mattyfez

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So I want to make some milder sauce out of a hot one I have that is just too hot for me for casual use... but I also want it to keep for a long time, I was thinking of quadrupling the volume of sauce with finley chopped onions, tinned tomatoe , vinigar and lime juce.

But I'm unsure of ratios, especially natural preservatives as I'll probably end up with about a litre of the stuff that I'll keep in a glass jar/in the fridge and it will take a whle to get through!

Any ideas appreciated, thanks :)
 
Tony Edwards said:
Dont do it all at once.
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Sensible advice!

I wouldn’t keep any “fresh” sauce with cooked onion and tomato for more than about 6 weeks in the fridge (a month is probably pushing it really). If you’re pickling and using large quantities of vinegar and sugar you might get away with it for longer periods.

Do a small batch first. Otherwise just go out and buy a milder sauce! What sauce have you got out of interest and what flavour are you going for?
 
Thanks. I was thinking lime juice and vinigar. But also thought about adding tomatoes and onions to bulk it up so maybe its more of a salsa /chutney type thing I'm going for.
 
You are going along the right route with vinegar, lemons and limes etc + a little sugar, but you are going to have to do it in very small batches, until you get it right.

If it is one of them sauces you have to sign a disclaimer on, then I wouldn't even bother starting and would just buy a milder chilli sauce.
 
aVdub said:
You are going along the right route with vinegar, lemons and limes etc + a little sugar, but you are going to have to do it in very small batches, until you get it right.

If it is one of them sauces you have to sign a disclaimer on, then I wouldn't even bother starting and would just buy a milder chilli sauce.
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Yes if the chilli that was used is very hot you cant really make it milder. As the heat is from the chilli used itself.

That is why you get mild and hot chilli powder.
 
Tony Edwards said:
Yes if the chilli that was used is very hot you cant really make it milder. As the heat is from the chilli used itself.

That is why you get mild and hot chilli powder.
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I think you can.. When I make curry and overdo the chilli I can add bulking ingredients to make it milder.. Tomato, creamed coconut, plain yoghurt etc.

Want to try to avoid adding dairy though as it will drastically reduce it's shelf life.

I'm now thinking of making a kimchi style thing so it won't go off before I use it.
 
mattyfez said:
I think you can.. When I make curry and overdo the chilli I can add bulking ingredients to make it milder.. Tomato, creamed coconut, plain yoghurt etc.

Want to try to avoid adding dairy though as it will drastically reduce it's shelf life.

I'm now thinking of making a kimchi style thing so it won't go off before I use it.
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Okay I look forward to the results. All I know is I once made chilli with hot chilli powder and nothing would lower the hotness of the hot chilli powder that was already there.
 
Ok update, it turned out quite well.. I had some Carolina Reaper sauce which is a bit too hot for me.


  • Caramelised 1 large finely chopped onion
  • Added salt, sugar, black pepper, lime juice and rice vinegar
  • dumped a tin of chopped tomatoes in and reduced it down so it was nice and thick
Added a sensible glug of Reaper sauce.. tasted bloody lovely! like a hot home made ketchup but nicer!

I basically made approx 1 litre of spicy ketchup/salsa and i've still got 3/4s of the reaper sauce left in the bottle, so can make 3 more litres of sauce from that just with onions and tomatoes, but I think im gonna dump a load of garlic onto the next batch, maybe some finley sliced carrot and lettuice.
 
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