Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Condiments and Sauces => Topic started by: stef on June 18, 2012, 12:25:12 pm
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I created this sauce looking for an alternative for tabasco
, which i loved buy was unable to eat due to allergy problems.. So i tried and made this one..
WARNING THIS IS DEADLY HOT.. BE CAREFUL OPENING THE THERMOMIX BECAUSE THE FUMES ARE VERY STRONG
SPILLING SAUCE CAN ALSO CAUSE INJURY TO EYES AND SKIN
Please wear rubber gloves when making this.(http://img.tapatalk.com/5ee25f6e-1006-3e1d.jpg)
600 gr tomatoes, in pieces
200 gr habanero peppers, or madam jeanette or whatever super hot chili u find, with seeds and skin
400 ml white vinegar
4TBS cane sugar
2 ts sea salt
Put all ingredients in the bowl, speed 2 VAROMA, 10 minutes
Then bring temp down to 100 for 10 minutes
Next gradually speed up the blender up to 10 for 1 minute
Pass through a sift and poor into
This quantity makes about 1 liter
It keeps in the fridge for ages..
Enjoy
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Holly crap this sounds dangerously hot :D
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It is very hot, but the flavor is soo much better then tabasco... It almost has a buttery flavor in it. And when added to a dish in the beginning of the cooking process, the heat goes down, but the flavor stays... You just have to try it in a tomato sauce... It is wonderful! Lol.. The peppers are so strong that even with gloves my hands are deadly weapons now lol. Must remember not to touch my eyes or lips..
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. .where's Gert?? . . . . ;D ;D ;D ;D
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Stef, Gert is a regular poster on this forum. I'm not sure but i think goldfish is implying that Gert likes hot/spicy sauces
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Aaach ok... Tnx !
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Gert is a member who loves hot and unusual things Stef. Regulars here know quite a bit about the personal likes and dislikes of our frequently posting members. It's all relevant if you know people well.
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Got to make this, sounds great ;D
JB
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U will love it .. Got it tested by.americans, mexicans, belgian, dutch, english, chilian.. They all said they like it..l. Keep me posted ont the result
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Would Scotch Bonnet chillies give about the same amount of heat? Quite difficult to get habaneros where I live :(
JB
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They would be great!
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Thanks. I'll let you know how I get on with it ;D
JB
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Gert is a member who loves hot and unusual things Stef. Regulars here know quite a bit about the personal likes and dislikes of our frequently posting members. It's all relevant if you know people well.
Sorry, Stef . . didn't mean to be cryptic. Your sauce sounds wonderful. I think any of the top end of the scale chillies would do very well in this!! Many thanks for your recipe! :D
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Well after one day letting it set, it came out just like it should be..'. Just tasted a drop and wowoow.. I hope you spoted the smoke at the horizon.. That was NOT and i repeat NOT a vulcano erupting!
Wow the sauce is hot with a buttery, almost creamy flavor.. :D
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I am going to ask a friend who is going to a supermarket tomorrow to get me some Scotch Bonnets. If they don't have any, would dried chillies work? I have tons of dried bird's eye ones but wouldn't be sure what quantity to use.
JB
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Dried chilis would not do the job. They only leave part of the heat but lose that buttery flavor i so cale to like in this... If u try dried ones, i would make the cooking time longer, add a bit more vinegar to compensate for the poss of juice and afcourse a bit less chili in weight because the moisture is gone and only the capseine remains... I would even suggest if u use dried ones, that u cut the chili in half and soak it in the vinegar for a night.l then use that vinegar in the recipe ...
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OK Stef and thanks. Just keeping my fingers crossed for the Scotch Bonnets :)
JB
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Fantastic, something to do with the chillies I have growing. They keep dropping off and having babies cos I can't keep up.
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Fantastic, something to do with the chillies I have growing. They keep dropping off and having babies cos I can't keep up.
I so wish i was able to grow them and not buy them.. They are so expensive over here... Let me know how it went stacelee... Everyone keeps telling me the stuff is better then tabasco and for sure less acid.. But be careful!
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Tried growing them last year with little success. They need sun and warmth and we dont get much of that in the UK Last decent summer was 2006 and grew plenty of stuff then ...
JB
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I have them popping up all over the place together with lettuce, little yellow cherry tomatoes and flat leaf parsley and cape gooseberries. Plants that I intentionally plant don't grow :( but other stuff grows madly. I have little French white strawberries that are growing wild as ground cover but my sweetheart strawberries turn up their little toes.
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Looks awesome. Love the photo- so vibrant! Got to make this one now. Have added to te exponentially increasing " to do " list.
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Looks awesome. Love the photo- so vibrant! Got to make this one now. Have added to te exponentially increasing " to do " list.
tnx merlin.. the color is great indeed!
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Love it . Love it. Love it.
I have made a similar one using birds eye chillies but never posted it because like yours it was deadly.
I dry chillies a lot and grind them in the TMX and like you said NEVER stick your nose in the jug.
If you do not adore hot then leave this recipe well alone. For me bring i it on. Great recipe.
Gert
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Love it . Love it. Love it.
I have made a similar one using birds eye chillies but never posted it because like yours it was deadly.
I dry chillies a lot and grind them in the TMX and like you said NEVER stick your nose in the jug.
If you do not adore hot then leave this recipe well alone. For me bring i it on. Great recipe.
Gert
yeah so you are the famous gert i heard about... let me know if you like it ! it keeps a very long time in the fridge, but most of the time it is finished way to soon lol
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Love it . Love it. Love it.
I have made a similar one using birds eye chillies but never posted it because like yours it was deadly.
I dry chillies a lot and grind them in the TMX and like you said NEVER stick your nose in the jug.
If you do not adore hot then leave this recipe well alone. For me bring i it on. Great recipe.
Gert
Not so famous Stef just talkative. When. I finish with my MANY bottles of hot sauce I will definitely give this one a go. I love chile but it is addictive and I find myself using it in too any things. I love congee for breakfast and without chile it would ruin the start of my day.
Gert
yeah so you are the famous gert i heard about... let me know if you like it ! it keeps a very long time in the fridge, but most of the time it is finished way to soon lol
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I have them popping up all over the place together with lettuce, little yellow cherry tomatoes and flat leaf parsley and cape gooseberries.
Lucky you! Flat leaf parsley is another thing I have problems getting as well :-(
JB
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Friend couldn't get the Scotch Bonnets from the supermarket, so will have to try somewhere else :-(
JB
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Wow this looks fantastic. I'm am going to make this for DH's birthday, he goes through tobasco sauce like milk (well nearly!) What would I substitute for the cane sugar? I have palm sugar, is that the same thing? Or just ordinary raw sugar? THanks :)
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Cane sugar is from sugar cane plants which are just starting to be harvested in Cairns . It is normal sugar. I am sure you could use raw sugar and probably palm sugar but why would you want to? Palm sugar is made for many types of palms and comes from the sap Boiled down Jaggery, which some people love, is made from a certain type of date palm.
Gert
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Thanks for your prompt reply Gert! I figured it was just from the sugar cane plants from qld, but I've never looked for it/seen it in coles/woolies before. So are you recommending I buy specific cane sugar? (sorry I am a bit slow! :-\ )
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If anyone in Australia wants some Haberano seeds once summer comes, just let me know. I had a look at my plant/s this morning and there are only a couple of chillies at the moment but it will be covered again in a few months....I can always mail some out.
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If anyone in Australia wants some Haberano seeds once summer comes, just let me know. I had a look at my plant/s this morning and there are only a couple of chillies at the moment but it will be covered again in a few months....I can always mail some out.
Yes please some for me.
me.Thanks for your prompt reply Gert! I figured it was just from the sugar cane plants from qld, but I've never looked for it/seen it in coles/woolies before. So are you recommending I buy specific cane sugar? (sorry I am a bit slow! :-\ )
Cane sugar is just sugar. Same same. We use cane sugar in Australia is what I am saying. CSR is cane sugar. In Asia you will find they use palm sugar more than cane sugar.
Gert
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oh ok, thanks Gert :D
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Wow this looks fantastic. I'm am going to make this for DH's birthday, he goes through tobasco sauce like milk (well nearly!) What would I substitute for the cane sugar? I have palm sugar, is that the same thing? Or just ordinary raw sugar? THanks :)
Bubbles. I bet you he will never go back to tabasco lol..
Like gert says, cane sugar can be replaced by other sugar, but since cane (at least here) has a bit more flavor then white sugar, i prefer to use cane sugar... It also is a bit less sweet i think than white sugar...
Have fun!
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Stef, thank you sooo much for this recipe. My DH LOVES it, and because it makes so much, I divided it in thirds and gave a bottle each to his keen hot sauce eating mates-they also LOVED it :D :D :D
Judging by how much my DH is using it on every meal, I think I will be making it again very soon, and keeping the 1 litre to ourselves!
(And you're right-he actually said "I'm never going back to tobasco sauce")!
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Stef, thank you sooo much for this recipe. My DH LOVES it, and because it makes so much, I divided it in thirds and gave a bottle each to his keen hot sauce eating mates-they also LOVED it :D :D :D
Judging by how much my DH is using it on every meal, I think I will be making it again very soon, and keeping the 1 litre to ourselves!
(And you're right-he actually said "I'm never going back to tobasco sauce")!
Bubbles, i am very pleased to hear your DH and company love the sauce.. Lol i try not to make idle promisses.. The taste is so more complex compared to the tzbasco sauce.. So i guess now you have to try my hp sauce too lol...
I hope you will enjoy " stef's tabasco sauce" for a long time to come!
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Gert,
If you want to pm me your mailing address I have habanero seeds dried and ready to head your way.
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Impossible to get Scotch Bonnets / Habaneros at the moment, not even by post. Went to an Asian shop today and bought some of their green chillies (the hottest they have) and will make the sauce with those tomorrow. Won't be as hot though. However, possible good news is that a friend who goes to Barbados regularly is off there on Wednesday and that she should be able to get some Scotch Bonnets to bring back for me. Keeping fingers crossed - again!
JB
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Impossible to get Scotch Bonnets / Habaneros at the moment, not even by post. Went to an Asian shop today and bought some of their green chillies (the hottest they have) and will make the sauce with those tomorrow. Won't be as hot though. However, possible good news is that a friend who goes to Barbados regularly is off there on Wednesday and that she should be able to get some Scotch Bonnets to bring back for me. Keeping fingers crossed - again!
JB
Ooh sorry to,hear julia.. The color will be different too, but i am sure u will like it
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DH made something similar using Naga chiles and nearly blew my head off. I've labelled the jar carefully to avoid nasty accidents. It is really nice mixed with other food, just don't lick it off the spoon. We had a bumper crop of chiles this year so have sauces, dried ones, ground ones.... Still some plants flowering despite it being winter in Perth.
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Made this morning with the green chillies and you are right, it has a lovely buttery texture which is wonderful. Everyone who likes the hot stuff should make this!!!
I tasted a bit on the end of a teaspoon and it was hot, but less so than with Scotch Bonnets. As you said, the colour is different - a rather unintersting brown (see photo) -- and would be nice to compare with the SB version, when I can lay my hands on some.
Thanks for such a great recipe ;D
JB
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DH made something similar using Naga chiles and nearly blew my head off.
I am not surprised Bonsai ;D I have yet to try Nagas ...
JB
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Made this morning with the green chillies and you are right, it has a lovely buttery texture which is wonderful. Everyone who likes the hot stuff should make this!!!
I tasted a bit on the end of a teaspoon and it was hot, but less so than with Scotch Bonnets. As you said, the colour is different - a rather unintersting brown (see photo) -- and would be nice to compare with the SB version, when I can lay my hands on some.
Thanks for such a great recipe ;D
JB
You are welcome julia! I am glad u like it.. If you would have used green tomatoes instead you would probably have had a nice green color lol
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Just to let you know that today I took delivery of Scotch Bonnet chillies via friend who went to Barbados for holiday ;D and am now in process of making the sauce 'properly'.
JB - who has been out of action lately due to dopey tablets >:(
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Good to have you back JB. :)
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JB - who has been out of action lately due to dopey tablets >:(
sometimes we need dopey tablets ;D
how is your back JB ?
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Thanks CC, am back on and off. DD back for holidays ATM so she is keeping me busy. We are getting a bus at 7:30 am tomorrow to Evesham in search of ingredients and just praying it doesn't rain.
Thanks for asking Uni - sciatica not good and hope DD doesn't make me hurry around Evesham. I wish I was 17 again! Been prescribed too many dopey tablets I feel, and trying to sort of juggle them so that I don't spend all day asleep and etain some mental alertness. Made some Stromboli the other day as managed to get some smoked Scamorza from a visiting Italian market. Went to cut a slice for a friend until I realised I was trying to cut through a tea towel :'( Trying to balance pain and mental agility isn't easy, lol ;D
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JB Have you ever thought about having surgery?
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I made this recipe on the weekend - half batch only - not enough habs still on the bush.
Very tasty and as expected very hot.
Funny story - after thoroughly washing and drying the TMX after making the sauce decided to make a latte. I always do the milk in the TMX for this. Started drinking and wow, chilli latte. Not what I was expecting and not something I'd make again. Got through it all but made sure I super thoroughly cleaned the TMX before making custard tarts. Hmm, chilli custard tarts....
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Funny story - and wow, chilli latte. Not what I was expecting and not something I'd make again. Got through it all but made sure I super thoroughly cleaned the TMX before making custard tarts. Hmm, chilli custard tarts....
;D ;D ;D sounds pretty good to me!!!
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JB Have you ever thought about having surgery?
I am sure what surgery they can do. It has never been mentioned to me but will be worth asking. Over here they seem to prefer 'curing' you by giving you endless painkillers and getting you to do exercises than actually doing something physical to you. That's the NHS for you! I can no longer afford private treatment :'(
JB
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I made this recipe on the weekend - half batch only - not enough habs still on the bush.
Very tasty and as expected very hot.
Funny story - after thoroughly washing and drying the TMX after making the sauce decided to make a latte. I always do the milk in the TMX for this. Started drinking and wow, chilli latte. Not what I was expecting and not something I'd make again. Got through it all but made sure I super thoroughly cleaned the TMX before making custard tarts. Hmm, chilli custard tarts....
Glad you like it tonydav :) putty you dont like chili latte, sounds interesting to me!
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Made the sauce with the Scotch Bonnets and was a great success - thank you Stef ;D
JB
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Made the sauce with the Scotch Bonnets and was a great success - thank you Stef ;D
JB
You are so Welcome JB
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Thanks for this recipe Stef...missed it last night when I made tacos & was looking for a sauce recipe. I made one with 400gm tomatoes, cumin seeds, fresh coriander leaves & stalks, garlic & spanish onion...& a few ghost chillies. Turned out really well as the ghosts pack a punch :P, but not as concentrated as your tabasco style! Yours would last longer too because of the vinegar & sugar. Will have to make this as I have many chilli-addicted friends who ask for my chilli relish & this sounds better. I haven't had a chilli bush to raid for a couple of years. Last seasons birds-eye was great till the weather turned cold , then the chillies lost all their heat! I've just ordered from Diggers in Vic a seedling of bhut jolokia chillies. Sounds deadly so am keen to try it! Hope it survives. I'd love some habanera seeds if you have any to spare...had great success with those a couple of years ago, but moved house & didn't keep seeds!
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Thanks for this recipe Stef...missed it last night when I made tacos & was looking for a sauce recipe. I made one with 400gm tomatoes, cumin seeds, fresh coriander leaves & stalks, garlic & spanish onion...& a few ghost chillies. Turned out really well as the ghosts pack a punch :P, but not as concentrated as your tabasco style! Yours would last longer too because of the vinegar & sugar. Will have to make this as I have many chilli-addicted friends who ask for my chilli relish & this sounds better. I haven't had a chilli bush to raid for a couple of years. Last seasons birds-eye was great till the weather turned cold , then the chillies lost all their heat! I've just ordered from Diggers in Vic a seedling of bhut jolokia chillies. Sounds deadly so am keen to try it! Hope it survives. I'd love some habanera seeds if you have any to spare...had great success with those a couple of years ago, but moved house & didn't keep seeds!
Cant wait to hear how it came out lizzie.. As for my sauce i actually used madam jeannette which are even hotter then habanero! They are bought in a store since or weather is to wet and cold to raize them with a good result..
Let us know how tj sauce came out and if ur friends like it
Have fun!
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Thanks Stef...will do! Haven't heard of Mme Jeanette but will let you know how my new chillies go!
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Just made my first batch...didn't have many ghost chillies left so bought 210 gm of birds eyes..also used malt vinegar as it was all I had...we've tasted before it cooled down & wow, it's great. The house has that tabasco wafting right through it!! And my hubbie is blown away...can't wait to try it out on my victims...oops I meant friends :-))! Thanks again Stef.
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Just made my first batch...didn't have many ghost chillies left so bought 210 gm of birds eyes..also used malt vinegar as it was all I had...we've tasted before it cooled down & wow, it's great. The house has that tabasco wafting right through it!! And my hubbie is blown away...can't wait to try it out on my victims...oops I meant friends :-))! Thanks again Stef.
lol lizzie, too funny :) i am glad you like it.. i bet you never will go back to tabasco now :p
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Wow stand by with som icy cold milk! :-)) :-))
Gert
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Gert, i made this so often now and now i am the stage that i use more and hotter chilli's then before. I love it :) berween the two of us we use more then 2 750 ml bottles a year, not counting all the other chili i use to spice up our lives :)
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You can never have too much chilli! Was just given five branches of birds eye chilli plant. Have removed all the chillies. Am drying some and using the others to make a chilli jam.
Gert
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With a brother & father with an insane love for hot hot hot food, this has been on my list to make since getting TM & seeing it on the forum. Made it tonight & I think turned out pretty good the test will be on my Dad tomorrow ... thanks for the recipie :)
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With a brother & father with an insane love for hot hot hot food, this has been on my list to make since getting TM & seeing it on the forum. Made it tonight & I think turned out pretty good the test will be on my Dad tomorrow ... thanks for the recipie :)
Very Nice! Keep me posted! I would love to hear what their think of it!
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I made this last week and had to wait for DH to do the taste test as I am not a chilli lover. Anyway, it has successfully passed the 'sufficiently hot' test with flying colours so it is now bottled and labelled as "Fairly Feisty Hot Sauce" and will be going into Xmas hampers.
Thanks for the recipe Stef.
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I made this last week and had to wait for DH to do the taste test as I am not a chilli lover. Anyway, it has successfully passed the 'sufficiently hot' test with flying colours so it is now bottled and labelled as "Fairly Feisty Hot Sauce" and will be going into Xmas hampers.
Thanks for the recipe Stef.
You are so welcome.. I use this sauce every day.. If you want it hotter, add more habanero or use ghost peppers instead :)
Greetings
Stef
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I made this last week and had to wait for DH to do the taste test as I am not a chilli lover. Anyway, it has successfully passed the 'sufficiently hot' test with flying colours so it is now bottled and labelled as "Fairly Feisty Hot Sauce" and will be going into Xmas hampers.
Thanks for the recipe Stef.
Thanks for the update Marina ;) My DB loves anything hot,so might make some or him.He loves Chookie's Pear,Lemon and Cardamon Chutney.I think it's hot but he says it's mild :D :D :D
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Well girls and boys, i did again.. I made a new version of this sauce, now using a new kind of yellow peppe that is way hotter then habanero. Forget " red hot" yellow is the new hot.. A 100 times stronger then tabasco, at least(http://tapatalk.imageshack.com/v2/14/08/26/013ae928b686cdff2c4287f7c2692097.jpg)(http://tapatalk.imageshack.com/v2/14/08/26/5721a5ee84fd78d1023fb493f9e7bb6a.jpg)
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Oh Stef, they look like habaņeros - do they have a name ?
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OMG Stef you have done it again. Wonderful. You should post more often. I see some of the wonderful food you cook on FB and feel sad you live so far away. I bet you would love some of the tropic and exotic flowers you see in my back yard and I would bring some to you when I get the dinner invite!
Sadly we Aussies don't but Belgium on our travel roster very often but one interesting fact is the there is a lot of property owned by Belgians in Cairns!
Miss you.
Gert
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Oh Stef, they look like habaņeros - do they have a name ?
I'm wondering the same thing. I plan on making this as my husband is a chili head but can someone please tell me if cane sugar is what we call granulated sugar on North America? Granulated sugar being that normal everyday white stuff. Thank you!
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Oh Stef, they look like habaņeros - do they have a name ?
I'm wondering the same thing. I plan on making this as my husband is a chili head but can someone please tell me if cane sugar is what we call granulated sugar on North America? Granulated sugar being that normal everyday white stuff. Thank you!
I think Stef is saying use sugar from sugar cane which is ordinary granulated sugar but raw would do, as opposed to sugar made from other sources like coconut sugar which is all the rage down here.
Aussies also get confused about plain flour being all purpose flour as is in the US.
Gert
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Oh Stef, they look like habaņeros - do they have a name ?
I'm wondering the same thing. I plan on making this as my husband is a chili head but can someone please tell me if cane sugar is what we call granulated sugar on North America? Granulated sugar being that normal everyday white stuff. Thank you!
I think Stef is saying use sugar from sugar cane which is ordinary granulated sugar but raw would do, as opposed to sugar made from other sources like coconut sugar which is all the rage down here.
Aussies also get confused about plain flour being all purpose flour as is in the US.
Gert
Thank you for the explanation. Looking forward to making this. We have an electrical outlet on our balcony and given the warning about the fumes, that might be a good place to make this.:)
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Good plan Elsie!
Gert
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I made this the other day (on my balcony) and my husband pronounced it delicious. He has been putting it on just about every dish since I made it. It is too hot for my taste but I am thinking of making some using a milder chile, perhaps Serrano as I do like hot sauce just not quite as hot as this one. Thank you for sharing this recipe.
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Just made another batch of this sauce ... I was handed the bottle and some chillies from brother so I took it that he like it :)
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Just made another batch of this sauce ... I was handed the bottle and some chillies from brother so I took it that he like it :)
Sounds like a subtle hint!
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Obviously the strong silent type.
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I made this yesterday with a bag of birds eye chillies a friend gave me. It is obviously not as hot as it would be with super hot chillies but certainly does pack a punch. It has a lovely flavour and has a nicer and more rounded flavour than Tabasco. I was nervous about making it but all went well although we could "taste" the chilli smell throughout the kitchen for most of the day. Really good & easy recipe and I will continue to make it as I think this batch will go quickly. Thanks.
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Thanks for that Moo2. I can imagine the chilli 'taste' hanging round the house.
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I made this yesterday with a bag of birds eye chillies a friend gave me. It is obviously not as hot as it would be with super hot chillies but certainly does pack a punch. It has a lovely flavour and has a nicer and more rounded flavour than Tabasco. I was nervous about making it but all went well although we could "taste" the chilli smell throughout the kitchen for most of the day. Really good & easy recipe and I will continue to make it as I think this batch will go quickly. Thanks.
You are so welcome. I loved putting this together and as I went to the comments after all this time, just reading your comments make my face get hot and sweating:)
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Hi Stef nice to hear from you again. How big was the bag of birds eyes you used?
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Hi Stef nice to hear from you again. How big was the bag of birds eyes you used?
hey, i did not use bird eyes, i use habanero, madame jeanette, scotch bonnet or when ik can find them even stronger chili
Love to see that people like my recipe.... i always brag on it that my recipe is world famous now hahahaahahaa