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Billie
09-28-2011, 04:19 AM
Hi everybody :-P

Today i want to show/tell all of you how to make a great hot-sauce which goes perfect with PP...
If for some reason i posted this recipe in the wrong part of the forum i beg your humble pardon & i'm shure a mod will put it in the right place :wink:

Ingredients:

12lbs Tomato
6lbs Onions
2 Heads of garlic
2lbs Carrots
2lbs Mixed peppers (Habanero, Aji Umba, Cayenne, ...) + 2 Really hot ones (Naga Morich, Bhut Jolokia, Infinity, ...)
4 1/4 cups Soy sauce
4lbs Sugar
2 cups vinegar
3 lemons
4 Tablespoons Thyme
4 Tablespoons Harissa
3 Bay leafs

Start by slicing the onions and carrots... It doesn't have to be to fine, because we will be blending the sauce at the end :thumb:
The tomatoes need to be undone of the seeds and skin...
http://i893.photobucket.com/albums/ac134/BillieChillie/Shot1.jpg

Then start by simmering the carrots until soft followed by the onion and garlic. Add the tomato pieces and let it all simmer on the stove...
While this is simmering put on plastic gloves and deseed the hottest peppers (or leave the seeds if you like it really hot :mad2:).
Throw all the peppers in a blender and let the machine run until you have pieces about the same size as the onion...Add this mixture to the simmering vegetables and stir well (At this point i was kicked out of the house because every room got filled with the Capsaīcine smell and my wife couldn't breath anymore :icon_blush:)

Now add sugar, vinegar and lemon to the mixture followed by all the spices and herbs.
http://i893.photobucket.com/albums/ac134/BillieChillie/Shot2.jpg

Let this mixture come to boiling-point and then remove the bay leaf and mix everything with a blender...
Again let the sauce come to boiling point and then strain through a passe vite. This part extracts every flavor from the mush and adds it to the sauce.
http://i893.photobucket.com/albums/ac134/BillieChillie/Shot3.jpg

Now add the soy sauce and let it simmer for a couple of hours, this reduces and thickens the sauce...The more you reduce the hotter the sauce gets, but that's self explanatory i guess :doh:
http://i893.photobucket.com/albums/ac134/BillieChillie/Shot4.jpg

You can also thicken the sauce by adding some flower mixed with water to the sauce... Just keep stirring the mixture in until completely dissolved. Otherwise you get lumps.

If you can the sauce it'll keep for a year...
http://i893.photobucket.com/albums/ac134/BillieChillie/Shot5.jpg


Well...I hope ya'll like my sauce :becky: It's quite a work, but worth the while :thumb:

Greetings Tom

Phubar
09-28-2011, 04:27 AM
Thanks for the write up and pics!
Maybe it get's more interesting if you smoke the carrots,onions and tomatoes to give some smokeyness to the sauce...that's what I often do with my sauces.

Sammy_Shuford
09-28-2011, 05:07 AM
Sounds and looks like a very good BBQ sauce. Must try this!

Pappy
09-28-2011, 07:01 AM
Canning it is the way to go. Your right. It is a LOT of work. We mad salsa a couple of times to reduce our salt itake. What a PITA. It would only keep for about 2 weeks. But it was good. Now we just read the lable for salt.

btcg
09-28-2011, 09:59 AM
Billie,

Looks like you're a good cook. But I'll be honest, you lost me when you included carrots.

J_Don
09-28-2011, 11:26 AM
First of all Welcome to the forum and thanks for the post and recipe. :thumb:

wildflower
09-28-2011, 11:28 AM
so where do you get Harissa :confused:

Billie
09-28-2011, 01:44 PM
Billie,

Looks like you're a good cook. But I'll be honest, you lost me when you included carrots.

Try it...you'll be amazed :wink:
Try to find sweet carrots, they taste better :thumb:


so where do you get Harissa :confused:

You can get Harissa as a spice mix or you can get it as a paste.
Just Googled it and this site (http://www.savoryspiceshop.com/blends/harissa.html) sells it on-line (the dry version)...

Greetings :wink:

chomper's bbq
09-28-2011, 03:35 PM
Nice looking sauce thanks for sharing.

chambersuac
09-28-2011, 03:49 PM
thanks...sounds good.

fingerlickin'
09-28-2011, 04:20 PM
Billie,

Looks like you're a good cook. But I'll be honest, you lost me when you included carrots.


I felt the same way about the carrots until I tried this http://www.melindas.com/sauces/extrahot.html Melindas is awesome on eggs and just about anything else and you can find it in the grocery store, at least around here. They make it in a couple different heat levels as well. A little sweet, hot and tangy.

BOT Billie that sauce looks great. Maybe I'll try a smaller batch than that to start with while tomatoes are still in season around here.

btcg
09-28-2011, 08:55 PM
Try it...you'll be amazed :wink:
Try to find sweet carrots, they taste better :thumb:




You can get Harissa as a spice mix or you can get it as a paste.
Just Googled it and this site (http://www.savoryspiceshop.com/blends/harissa.html) sells it on-line (the dry version)...

Greetings :wink:


Sorry,

Forgot: got type 2 diabetes. Carrots are a no-no. I should have explained. I apologize.

Welcome, and as I said, you look like you can cook pretty well.

Boshizzle
09-28-2011, 09:17 PM
Thanks for the recipe and pics!