Fusion Hot Pepper Sauce

Each year I grow hot Italian chillies and as I harvest them I sun-dry them in batches for use throughout the year. Once dried they store in an airtight jar for a year or so. Just make sure when you pick some out that your fingers are dry, a tiny drop of water in the jar will spoil them. As my chillies in the orto are almost ready to harvest I decide to use up some of last years to make way for the new crop.

I’ve also been growing some Jamaican Scotch Bonnets, the plant is in its second year and after a not so good season last year, I took advice and potted it up to restrict the roots and it’s bearing lots of bright orange fruits this year. So using these two varieties I thought I’d create a Caribbean-Italian fusion hot pepper sauce.

The ingredients I used are:

8 sundried cayenne chillies, 5 fresh Scotch bonnets, 5 garlic cloves, 230 ml white vinegar, 2 teaspoons malt vinegar, 1 tsp salt, 1 tsp sugar,  2 tsp red wine and a tsp of tomato puree.

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First boil a kettle and soak the dried chillies to rehydrate them. While they’re soaking trim the stalks off the Scotch bonnets and peel the garlic.

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Once the chillies are rehydrated take their stalks off and add everything into a blender and blitz until smooth. NB: The tomato puree is used purely to add colour to the sauce as the orange Scotch Bonnets have very little colour.

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Transfer to a pan and simmer the liquid until reduced by a third. OPEN A WINDOW and don’t stand over the steam and breathe it in as it’ll cause you to cough and can irritate the eyes.

Remove from the heat and using a jam funnel decant it hot into a sterilised jar and seal.

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The consistency of this sauce should be loose, very similar to Tabasco rather than a gloopy sauce. If you don’t want seeds in the sauce then it’s okay to sieve it. Like similar sauces the salt and the vinegar are excellent preserving agents so should keep in a dark cupboard for around 3 months and in a refrigerator for 6 months.

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So how was the taste test? It was hot but the sugar took away the harshness. I think it’s ideal for adding into stews, soups and sauces and good for drizzling over pasta dishes. I may even try a little on a pizza turning Margherita in la Diavoletta.

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One of the best things about living in Italy is the longer growing season. Back in the UK there was; during a good summer, a sixteen week window for growing tomatoes, chillies and aubergines. These would mostly need to be grown in a greenhouse to maximise crop yield, however the climate here means they can be planted outside, and plots of land with rows of tomatoes growing is as commonplace here as cabbages in Lincolnshire fields.

I have to admit to having never been a very successful grower of chillies back in England, I could never seem to get it right. The plants would start off well, then just either go spindly and die or just flatly refuse to produce anything. Here it’s a different story, one small 99 cent, cayenne plant can be left to do its own thing and as long as it gets a daily drink it’ll produce little fiery pods of heat. I tend to pick the cayenne chilli just before they go red and sun-dry them, preserving that little bit summer for a wintery evening’s dinner.

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I find they don’t retain their heat if they are dried once they have turned red, but do if picked and dried whilst still orange. Obviously the fresh ones when red are as hot as Beelzebub’s bath water, which is very apt, as they crop in mid-July, which according to 16th century belief, is the month that Beelzebub is at his most powerful, and at this time he tempts man to become a glutton. I’m not a great believer of this and assume that mankind is seen to be gluttonous solely because of the amount of fresh food that is cropping around this time of year. I assume people ate while food was plentiful, as the winter months would be lean.

To sun-dry them I put them out on a metal/foil tray and just let them sunbathe. Sometimes as the sun moves around the house I’ll move them so they get maximum exposure, but mostly I just leave them. I do however bring them in at night. One little piece of advice I’ll pass on is, if you do dry them in a foil tray, add a rock to the tray, in 2011 after two weeks of drying on my neighbours terracotta roof, my crop was ready for storing, as I went out to collect them a gust of wind came and blew the tray over and my chillies fell between the cracks in the tiles, never to be seen again.

 

This year I am also growing some of the longer red chillies, not quite so hot but nicely piquant and great if chopped up small and dropped into a salad with some mint, giving an occasional hit of heat amid the cool salad leaves. I purchased this chilli towards the end of the planting season, so was left with a leggy twelve centimetre plant, I watched my neighbour’s chillies closely and his grew to around fifty centimetres before he pinched out the top of the plants, I waited for mine to catch up and did the same. Now it’s filled out, no longer is it a lanky green single stem, it’s a bushy healthy plant with long green chillies hanging from it. I’m hoping these will be ready to harvest in August, which incidentally is Astaroth’s month, another of the Seven Princes of Hell, the demon who bring laziness to mankind. Or could that just be the late summer sun?