So its not often we do a non-gaming thing on Talesfromthemancave but today we did. We moved from the Mancave to the Mankitchen at Chez Marden and made some hot sauce.
We had a bag of Scotch Bonnets so wondered what we should do. We could have made some Chutney or Salsa but anyone who knows me will know my love for insanely hot chilli sauces. Hairy Gamer Tris and OH Lucy will both attest to my cast iron stomach and ability to consume the sort of chillis sauces used to clean driveways and engineblocks. I figured it cant be that hard, so armed with some chillis, a Blender and a cupboard full of ingredients I set about making my own. I present Mancave Hotsauce – putting the ‘eek into Geek.
Firstly a warning, Scotch Bonnets or Habanero Chillis are fearsomely hot (although not in the Naga Jolokia or Trinidad Moruga Scorpion range) and rank in the 100,000 to 350,000 Scoville Units range. They should only be handled wearing rubber gloves and you should be very careful when handling them that you do not touch and sensitive part of your body. Believe me I talk from experience!
10-15 Scotch Bonnet Chillis (other chillis can be used)
1 Bunch Fresh Coriander
1 Large “Thumb Sized” Piece of Ginger
5 Gloves of Garlic
1 x 400ml Tin of Plum Tomatoes (just the Tomatoes not the Juice)
2 Dried Chipotle Chillis
Juice of 2 Limes.
De-stem and roughly chop the Chillis. You can de-seed and de-pith them if you do not like it hot. The heat comes mainly from the pith. Add to a bowl and set aside.
Peel and roughly chop the Garlic Cloves and Ginger. De-stem the Dried Chillis and add everything to the bowl containing chillis.
Open the tin of tomatoes and add 4 plum tomatoes to the bowl.
Juice two limes and add the juice to the bowl.
Put the contents of the bowl into the Blender and whizz up until a rough paste. Taste the sauce. Be warned that at this point the vapours within the Blender will be eye wateringly strong so do not, as I did, take a deep whiff of the contents. Add the Cider Vinegar and Table salt to taste. I’d recommend doing it one Tablespoon at a time for each. In total I added 3 TBSP of Cider Vinegar and 1 TBSP of Salt. At this point you can, if you like, add some of the tomato juice to dilute and weaken the mixture.
Once you are happy with the flavour put the bunch of fresh Coriander into the blender and make sure it is well mixed. It should have a very strong and slightly salsa-esque flavour.
Give it a try and let me know how you all get on!