Hot Sauce Piri Piri Garlic Thyme
Easy and somewhat spicy hot sauce.
| Servings | 20 Portions |
| Tags | American | Chilipepper | Condiments | Spicy | Vegetarian |
| Cook Time | 45 min |
This hot sauce builds of the flavor combination of garlic, thyme and piri piri. Removing the seeds from piri piris is a bit messy since they are quite small, but it all depends on how hot you want the final sauce. I did spend some time doing this and the result was a mild-to-medium sauce.
I chose to cook all the ingredients in the oven for this recipe which was excellent. The garlic becomes mild and overall it becomes a fuller sauce with a lot of flavor. The idea was to be able to use this sauce for a number of different things so I deliberately chose to keep the heat down a bit by using piri piri and if you want an even milder sauce, you can of course use cayenne or similar instead. The sauce is excellent as an accompaniment to grilled meat and vegetables but can also be used as a flavor enhancer in e.g. stews and bolognese. I have also used it for coleslaw, which may sound a bit odd, but I thought it was perfectly ok.
I will continue to experiment and have lots of exciting chili varieties on the way home for next season. I have also invested a little in hydroponic cultivation, which works really well for chilis, so look forward to some new recipes in the summer of 2022. I hope to be completely self-sufficient in chili and based on how much harvest this years cultivation gave, I suspect it will not be difficult. But even if you do not grow chili yourself, I think you should try making your own chili sauce. In Swedish grocery stores, fresh "dutch chili", jalapeño, piri piri and habanero are common all year round. If my cultivation would be good, I also plan to document this and post more information on the website. My recipes for chili sauces will then also be updated so they contain links to this cultivation diary. I have high expectations for next season and I hope you who read this are also curious to see what I can conjure up for crazy combinations. I might try to make a little more specialized sauces that go well with a certain type of side dish or ingredient as well.
You can of course make this sauce spicier by substituting or adding some of the chilis according to taste. This scoville scale might help to select the right chili for you. Remember that chilis might vary quite a bit in heat and even within the same batch some chilis might be a lot hotter so your results might differ from mine. If you do pick one of the hotter chilis, make sure to wear gloves and glasses and stay in a well ventilated area to avoid injuries.
The sauce have a shelf life of at least 3-6 months when refrigerated and unopened, but check before use anyway and if you are unsure throw it away and make a new batch.
In this recipe I use "white vinegar" which is difficult to find in Sweden. However, it is perfectly possible to mix ättikssprit 12% (vinegar essence) with the same amount of water (50% ättikssprit and 50% water) to produce almost the same thing yourself.
Ingredients
Directions
- Pre-heat the oven to 200°C (390°F)
- Rinse and cut bell pepper and onion into smaller pieces.
- Peel the garlic cloves.
- Split the chili and remove the seeds.
- Put the bell peppers, onion, garlic, chilipeppers and salt in an oven safe ramekin. Add olive oil and mix.
- Cook in oven for 20-25 minutes.
- Allow to cool for about 10 minutes.
- Put all ingredients in a blender and blend until smooth.
- Filter through a seive if you want an even smoother sauce, but its not necessary.
- Bottle and heat bottles (boil or sous vide for much longer) to kill some bad bacteria.
- Enjoy on grilled chicken wings or pretty much anything.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 382.2 kcal | 19.11 kcal | 78 kcal |
| Carbohydrates | 60.32 g | 3.02 g | 12.31 g |
| Fat | 11.56 g | 0.58 g | 2.36 g |
| Protein | 8.97 g | 0.45 g | 1.83 g |
| Sugar | 26.95 g | 1.35 g | 5.50 g |
| Salt | 4.95 g | 0.25 g | 1.01 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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Drygast
Foodie, amateur cook, software developer, dog owner and generic old guy.
