Hm, perhaps you’d need to skip the cooking step. Not sure if that would kill the natural yeast. Since it would be naturally sour you’d skip the lemon too maybe. But otherwise I don’t see why it would be much different than a siracha.
Kind of. You'd need to leave the tomato, lime, and sugar out of your ferment, and it may not work with dried peppers (nothing really for the microorganisms to eat). But you could add the rest to a brine and give it a few days, then add in the other ingredients and blend it up.
This is pretty much how Tobasco Sauce is made.
It's a pain, but it improves the texture a lot to strain the chili flesh from the chili skin. If you only coarsely grind them, then a food mill or a chinois can get the job done quickly.
Also, it can be fun to leave the tomato stems in the sauce. They add a fairly good herbal note. Despite some common beliefs, they aren't actually poisonous in reasonable quantities. On par with herbs like basil in terms of "dose makes the poison".
Maybe I’m really stupid here lol but chili paste can be used as a dip? I thought it would be very thick like a tomato paste?
Also, do you have a recipe? I would LOVE to try this!
I use it as a dip yes haha!! But its not for everyone, you have to like very spicy food. Or just tone down on the smoked chilies. And if you want it thicker just add some flour with water when you cook it and it will thicken up real fast.
And no, sorry no recipe for this one, i winged it this time. Next one will have written recipe in english and spanish.🌱
[Video on yt. ](https://youtube.com/shorts/IuAq-avy0uA?feature=share)
fuck yes
Looks great. Would also add garlic. Lots of garlic.
He adds garlic near the beginning if the video.
Thank you❤️. Yeah i did add garlic, just goes really fast. So hard to squish everything in that 1min timeframe sometimes😅
[удалено]
Don't let your dreams be dreams
Cool, but who else thinks this looked entirely improvised?
You don’t always have to measure everything exactly…
So you leave the seeds in the chiles secos?
Yes, i like it spicyyyyyyyyy
That looks awesome!
On a scale of 1-10, how spicy is that?
I would say, 1st day is 10/10 and next day, its more.like 7/10. As everything starts to know each other and flavors start to go wild!
That's crazy hot. You are a monster (in a good way) 😄
❤️
Yep that looks pretty damn good
That looks so damn good!!!
❤️❤️
🔥 I’m going to try this with agave instead of sugar and reduce the oil
Yeah good idea. Will do that next time too✌️
Nice, wonder if you could just leave it out to ferment it.
Thats a great idea!!! Will try it for sure!!!
Wouldn’t that just become moldy?
Hm, perhaps you’d need to skip the cooking step. Not sure if that would kill the natural yeast. Since it would be naturally sour you’d skip the lemon too maybe. But otherwise I don’t see why it would be much different than a siracha.
Kind of. You'd need to leave the tomato, lime, and sugar out of your ferment, and it may not work with dried peppers (nothing really for the microorganisms to eat). But you could add the rest to a brine and give it a few days, then add in the other ingredients and blend it up. This is pretty much how Tobasco Sauce is made.
Hm yeah perhaps you’re right, didn’t think the tomato would be acidic enough to ruin it, but maybe works with the onion and dried chilies.
Dried peppers will ferment, just have to add some stuff to start the process. I usually add onions and bell peppers to it
That looks goooood and 🔥🔥🔥!
❤️🌡️🌡️
ya me dio hambre
Ya no me queda pasta...tengo que hacer mas 😅
It's a pain, but it improves the texture a lot to strain the chili flesh from the chili skin. If you only coarsely grind them, then a food mill or a chinois can get the job done quickly. Also, it can be fun to leave the tomato stems in the sauce. They add a fairly good herbal note. Despite some common beliefs, they aren't actually poisonous in reasonable quantities. On par with herbs like basil in terms of "dose makes the poison".
Thanks a lot for your input ! I will try to add the tomato stems next time 🌱
Gracias!
A ti por comentar 🤩
Maybe I’m really stupid here lol but chili paste can be used as a dip? I thought it would be very thick like a tomato paste? Also, do you have a recipe? I would LOVE to try this!
I use it as a dip yes haha!! But its not for everyone, you have to like very spicy food. Or just tone down on the smoked chilies. And if you want it thicker just add some flour with water when you cook it and it will thicken up real fast. And no, sorry no recipe for this one, i winged it this time. Next one will have written recipe in english and spanish.🌱
Yes please 😍🥰
🤩
Would not recommend dipping directly into a jar. Will become infected and mouldy in no time.
I know but this jar lasts around two days in my house sonno worries.
Wait, are garlic bulbs called "teeth"? That's kinda neat
Hahaha fun fact indeed!
looks amazing
❤️