Just A Blog

Havana Gold sweet dipping sauce.   Ingredients Makes 3 x 150ml Bottles 150 grams chilli peppers 500 grams table sugar 350 millilitres cider vinegar Method Put the cut-up chillies into a food processor and pulse until they are finely chopped. Strain through a sieve into another bowl  Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring. Scrape the chilli-pepper mixture out of the bowl, including some of the solids from the sieve (50%)  and add to the pan. Bring the pan to the boil, then leave it at a gentle simmer for 10 minutes. Take the pan off the heat and allow it cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly-like as it cools. Ladle into your hot bottles. Then seal tightly. Shake bottles as they cool to disperse the solids evenly in the bottles. 

Ingredients : 440g Havana Gold Chillies 440ml Distilled White Vinegar 15g Castor Sugar 1/4 tsp Xanthan Gum (optional)  25g Kosher Salt Water  100ml of the Fermenting Brine Equipment : 4 x 150ml Sauce bottles Fermenting vessel/jar Air lock and grommet Blender Sieve Funnel Glass Jug  Method Stage 1: Ferment the chillies: Wash and remove the stems. Roughly cut the chillies. Pack into a sanitized Jar. Add a 2.5% Brine until the chillies are covered. weigh down the peppers (I used a kilner glass weight) Add a air lock.  Ferment for at least a month in a warm dark place. To make the brine, add 1000ml water to a jug and dissolve 25g of Sea Salt (kosher salt) Stage 2: Make the Sauce: Open your fermenting jar and inspect the ferment. Remove any Kahm yeast. Drain the chillies and reserve the brine. Weigh out the drained chillies and add to the blender. (440g) Add a equal amount in weight of Distilled white vinegar (440g) and a 1/4...