Mancave or should I say Mankitchen Update – Mancave Hotsauce

One Decent Bunch of Coriander.

One Decent Bunch of Coriander.

5 Cloves of Garlic

5 Cloves of Garlic

A large "thumb sized" chunk of Ginger.

A large “thumb sized” chunk of Ginger.

10-15 Scotch Bonnet Chilli peppers (13 on this occasion)

10-15 Scotch Bonnet Chilli peppers (13 on this occasion)

Cider Vinegar (to taste, I used 3 Tablespoons)

Cider Vinegar (to taste, I used 3 Tablespoons)

The juice of two Limes

The juice of two Limes

One Juicer/Blender (you will use the Blender attachment)

One Juicer/Blender (you will use the Blender attachment)

1 x 400ml Can of Plum Tomatoes

1 x 400ml Can of Plum Tomatoes

De-stem the Scotch Bonnet Chillis.  You can de-seed and de-pith the chillis if you want to remove some of the heat.  I kept both the seeds and pith.

De-stem the Scotch Bonnet Chillis. You can de-seed and de-pith the chillis if you want to remove some of the heat. I kept both the seeds and pith.

Transfer your chopped chillis to a bowl.

Transfer your chopped chillis to a bowl.

2 Dried Chipotle Chillis (for flavour)

2 Dried Chipotle Chillis (for flavour)

The Garlic and Ginger needs to be peeled and roughly chopped.  The dried Chipotle chillis de-stemmed and chopped.

The Garlic and Ginger needs to be peeled and roughly chopped. The dried Chipotle chillis de-stemmed and chopped.

The Garlic, Ginger and Chipotle Chilli post chopping.

The Garlic, Ginger and Chipotle Chilli post chopping.

Add the chopped Garlic, Ginger and Chipotles Chillis to the bowl with the roughly chopped Scotch Bonnet Chillis.

Add the chopped Garlic, Ginger and Chipotles Chillis to the bowl with the roughly chopped Scotch Bonnet Chillis.

To add liquid and falvour add the Plum Tomatoes.

To add liquid and falvour add the Plum Tomatoes.

I added four plum tomatoes in total.  Leave the liquid in the tin.

I added four plum tomatoes in total. Leave the liquid in the tin.

Add the Plum Tomatoes to the bowl.  At this point add the juice of the two Limes and season with table Salt.

Add the Plum Tomatoes to the bowl. At this point add the juice of the two Limes and season with table Salt.

Put everything in the Blender.

Put everything in the Blender.

Whizz the contents of the Blender until a paste like consistency.  Add the Cider Vinegar and more salt to taste.  In all I added one TBSP of Table Salt and three TBSP of Cider Vinegar.  You can add  to your own personal preferences.

Whizz the contents of the Blender until a paste like consistency. Add the Cider Vinegar and more salt to taste. In all I added one TBSP of Table Salt and three TBSP of Cider Vinegar. You can add to your own personal preferences.

Lastly, at the very last second, add in the large bunch of Coriander and whizz it up.

Lastly, at the very last second, add in the large bunch of Coriander and whizz it up.

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!

Ingredients:-

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

Cider Vinegar

Table Salt

Juice of 2 Limes.

Method

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!

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