I made some hot sauce...

[PixelChef]

Ingredients

6 habanero (scotch bonnet) chillies
8 Naga jolokia chillies
Mango
Yellow English Mustard
Shallots
Brown Sugar
White Wine Vinegar
Cumin Powder
Chilli Powder
Mustard Seeds
Rock Sea Salt
Tabasco Sauce
Olive Oil

I made it for a friend as a Christmas present, currently in the fridge. Having never made a sauce before, do you think it would be worth putting it in the freezer or not? It will only be in there for about a week of course, might kill the flavour?

 

[PixelChef]

Sounds great

I would definitely not put it in the freezer. With that much vinegar, oil and capsicum you really don't need to. Just keep them in the fridge until they are required.

I presume you sterilised the containers/lids as best as possible before jarring the sauce, right?

ok thanks that's what I thought

Yeah the jars/lids were dishwasher'd

Btw I don't want to try any, too scared

 

[PixelChef]

Thanks for the tips on sterilising properly, I'll do that next time.

I think I will try some tomorrow and let you know how it goes, no video however I'm afraid

 

[PixelChef]

I've just tried some by dipping some bread it, it wasn't actually as hot as I expected. My tongue is burning but no watering eyes or anything It was nice though, fruity and a little sweet with some great flavour.

I think if I ate a teaspoon of it on it's own that would be painful

 

[PixelChef]

Prrof is in the pudding, get that teaspoon out ye big girl

Maybe at Christmas.

Ok send me some! Looks and sounds great!

Me 2. Much u want for postage? Trust me

Haha, sorry guys I'm keeping 1 jar for myself and the rest are gifts!

8 ghost chillies?

Is this 'friend' really an enemy?

Maybe

Boiling the jar is another way to sterilise it. I think the oil and vinegar will certainly help it. Boiling the sauce before jarring is quite common. Then you seal the jar and let it cool.

Thanks.

 

[PixelChef]

Looks great. Do you cook it? Or just raw?

Where ever possible I sterilise jars, fill it up, place standing up in a couple of inches of water with lid resting on, stick in oven till hot, take out and screw lid on. This method has never failed and will literally last years.

Most of it was raw, only heated up the olive oil with the mustard seeds, cumin, rock salt and half of the sugar and white wine. Heated until the mustard seeds popped and the sugar/salt had dissolved.

And yes I'm going do sterilise the jars in the oven next time sounds like a good idea