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It was all quite an entertaining way to spend an hour or so truth be known. I’ve dabbled in making Hot Sauces before, the first time it was nice but stupidly hot and the second I used way too much vinegar (waaaaaaay too much) so it wasn’t enjoyable at all. I reached out to some of the hot sauce makers I know and asked them what advice they would give to would-be sauce makers looking to break into the market. Here is what they had to say. The Chilli Experience have brought you the perfect little box to get you on your way. Everything you could possibly need to make a batch of hot sauce in one handy little box. I said “most things” came in the box because you still have to provide your own fresh produce. Namely a red Bell Pepper, two cloves of Garlic, a Tomato or two and a Lemon. Not to difficult to find at a farm shop and especially not at a supermarket. And, not expensive either to be fair, I’d expect change from a fiver anyway.
It’s worth a mention that The Chilli Experience also do “Top Up” kits as well – Basically, the same kits without the bottles and the funnel – So, when you’re done with the bottles, don’t throw them away and put the funnel somewhere you can find it 😉 Good. Even more good is the fact that the instructions are pretty much fool proof. They don’t assume any prior knowledge of making sauces and are in plain English, something I’m a big fan of.Not to brag, but kits are seriously good. Each contains an obsessively tested recipe, top quality ingredients and everything is handmade by ourselves in the United Kingdom. All of our kits come with a lifetime of support from us here at Sandy Leaf Farm and your success is guaranteed. We also love designing great looking products that make perfect gifts for birthdays or Christmas.
Bottles aren’t hard to come by, but they are something that most people don’t have when they first get an inkling they’d like to try and make some sauce. I think it was the funnel that impressed me the most. It’s a small thing, but an important one. Even if you already own one, if your kitchen is anything like mine with things that don’t get used very often then its nice to see one “just there”.The instructions give you just enough to do between each step so you’re never hanging around. I think the biggest wait I had was after I’d charred the Bell Peppers and Garlic you’ve to put the Peppers into a bag and wait 10 minutes before peeling. I’m not really sure why you do this and it’s not explained but I did it all the same (perhaps to make them easier to peel?). Remove from heat and cool. Add them to serving bottles, or strain out the pulp first for a much thinner sauce and bottle. This sauce making kits provides an fantastic introduction into the exciting world of fiery fruit sauce creation. It is with great pleasure therefore that we present this chilli sauce making kit. The kit includes the base ingredients and hardware required to make 3 x 140ml bottles of mild and smokey Chipotle Sauce and 3 x 140ml bottles of fiery and fruity Mango Habanero Sauce. Here is a very simple hot sauce recipe that you can use a base. It is a non-fermented recipe made Louisiana style with only chili peppers, vinegar and salt.
It wasn’t long before I was on my way making the sauce. I’ve got to say, I felt pretty prepared and confident. Some of the fresh ingredients are not included in this kit. You will need a food blender to create your masterpiece!
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Actually, there was another short wait to be had while the bottles and the caps where being prepared. Another part of the kit that impressed me actually. Although I’m pretty sure the bottles and caps where disinfected before being placed in the box, the kit has you doing it again. It’s simple, just heat the oven and place the (recently well washed) bottles in and boil the caps in some water. It takes about 20 minutes, but you’ll be stirring your sauce at this point anyways. Perhaps most importantly, because it’s from an award winning hot sauce maker then you know it’s going to be good. The one I have here is the Scotch Bonnet version which is a deconstructed version of the Great Taste Award winning Spice of Fife “The Fifer’s Bonnet Hot Sauce”. The kit is also available in other degrees of heat, you can get Naga (Bhut Jolokia / Ghost), Moruga Scorpion or the infamous Carolina Reaper versions as well. I choose the Scotch Bonnet version because as I’ve said many times, they’re one of my favourite chillies to cook with – Just enough heat for me and not too much that they don’t my family off completely (most of the time). These posts have been fun and informative. I made a tabasco pepper sauce from the non-fermenting recipe here and will be making the fermented version soon. It appears I have a dark red pepper oil starting to develop on the top of the bottle. Not sure if that is normal or not. Any thoughts? We have two great loves in our lives; making food and eating food. For years we have been brewing our own beer, making our own cheese, the list goes on. After repeated calls from friends for lessons to show them how, we finally decided to put together kits to make the whole process easy. From this Sandy Leaf Farm was born and we hope that you enjoy making our kits as much as we enjoy putting them together.
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