Top row:
Sweet Chilli Sauce:
250g large red chillies, chopped – deseeded if desired, 1 tbsp grated green ginger, 10 cloves garlic, peeled and crushed, 3 cups sugar, 3½ cups cider vinegar, 2 tsp salt, 3 tsp cornflour mixed to a paste with 2 tbsp extra vinegar Place all ingredients in a medium saucepan. Bring to the boil, stirring, then cook over medium heat for 30 minutes. If needed, thicken with some or all of the cornflour paste and cook, stirring constantly, for 2 minutes more. Allow to stand for 10 minutes, then pour into sterilised jars and seal immediately.
HP Sauce:
1 cup water 1 cup white vinegar 1/2 cup tomato paste (1 small can) 3/4 cup dark corn syrup 1/4 cup frozen orange juice concentrate 1/4 cup pitted dates (chopped fine) 3 tablespoons blackstrap molasses 3 tablespoons apple juice 3 tablespoons tamarind pulp 3/4 cup apple cider vinegar 1/2 teaspoon onion powder 1/2 teaspoon whole cloves 1/2 teaspoon whole black peppercorns 1/2 teaspoon cardamom (ground) 1/2 teaspoon garlic powder 1/2 teaspoon mustard seeds 1 teaspoon coarse salt 1 inch cinnamon sticks
In a large pot, add water, white vinegar, tomato paste, corn syrup, orange juice concentrate, dates, molasses, apple juice, and tamarind pulp. Stir to blend. Over medium heat and covered, bring mixture to a boil. Reduce heat to a slow simmer and simmer covered for 15 – 20 minutes. Use an immersion Blender to puree mixture and reduce lumps. Using a spice grinder, thoroughly grind onion powder, cloves, black peppercorns, cardamom, garlic powder, mustard seed, cayenne, salt, and cinnamon. Add ground spice mixture to pot, stir to blend and simmer (covered) for another 30 – 45 minutes. Add cider vinegar to pot, stir to blend and return to a simmer. When pot has reached a simmer, remove from heat and strain hot mixture through a wire strainer into a clean pot. Keep liquid, discard pulp. Rinse original pot and restrain mixture back into original pot, return to heat and simmer until thick. Ladle hot sauce mixture into hot, prepared sealable bottles and seal. Allow to cool. Keeps indefinitely in cupboard, refrigerate after opening.
Tabasco,
This is quite a long process (Lacto fermentation), and better described by videos on YouTube or in several posts on Instructables. Buzz me if you want me to copy pasta the whole thing to you individually.
Sriracha,
1 pound mixed fresh red chiles (such as red Fresnos or jalapeños), stemmed and chopped 2 to 4 cloves garlic 1/4 cup cider or rice vinegar 1 1/2 teaspoons sea salt, more if desired 2 tablespoons light brown sugar, more if desired In the bowl of a food processor, pulse together the chiles, garlic, vinegar, salt and sugar to form a coarse paste. Remove the mixture to a non-reactive saucepan and simmer, stirring occasionally, until the aroma softens or mellows a bit, about 5 minutes. Remove from heat. Blend the sauce again to form a smooth paste, thinning as desired with water. Strain the sauce, pressing the solids through a fine mesh strainer with a rubber spatula or wooden spoon. Taste the sauce, and tweak the flavors as desired with additional salt, sugar or vinegar. Remove the sauce to a glass jar or bottle and cool completely. Refrigerate until needed.
Tomato chilli pickle,
1 1/4 tbs yellow mustard seeds 1 1/2 cups cider vinegar 2 1/2 cm fresh ginger peeled 20 garlic cloves peeled 1 1/2 cups olive oil 250 g long red chilli deseeded finely chopped 2 kg tomatoes finely chopped ripe 1 1/2 tbs ground turmeric 4 tbs ground cumin 1 1/4 cups sugar 1 tbs salt Combine mustard seeds and vinegar in a bowl and set aside to soak for at least 30 minutes. Transfer to a food processor, add ginger and garlic, and blend until well-pureed. Heat oil in a large saucepan, add chillies and tomatoes, and sauté slowly for a few minutes. Add mustard seed and vinegar mixture, turmeric, cumin, sugar and salt. Simmer for at least 3 hours or until thickened. Pour into sterilised jars and seal. Store in a cool, dry and dark place for 2 weeks to allow flavours to develop, before using.
Pear Chutney,
1.5 kg Pears (this also works well with feijoas) 1 kg onions chopped 300g sultanas 300g dates 450g brown sugar 1 tbsp curry powder 1 tbsp ground ginger 1 tsp ground cloves 1 tsp cayenne pepper 1 litre cider vinegar 4 tbsp salt Put all the ingredients into a pot, boil and simmer for 1 ½ hours stirring often. Pour into sterilized jars.
Chilli/basil/crabapple jelly,
Crab apples Sugar Bunch of Basil chopped fine Red chilli (add more for more heat) chopped fine Nearly fill a pot with washed, de stalked crab apples. Just cover with water. Boil until the skins split and roll up, and the flesh pulps. Drain in a jelly bag. Discard pulp, weigh the juice and add an equal amount of sugar. Boil until sugar dissolves. Add your preferred level of chilli and basil. Boil briskly until gelling point reached (maybe 10 – 15 minutes). Pour into sterilized jars.
Preserved Lemon,
Lemons Salt Wash and scrub your lemons. Juice half of them (I zest them first and add this to my jars). Cut the top and tail of the rest off, and then cut them into quarters. Dredge the quarters generously with salt, and then pack them into sterilized jars. Add a tablespoon of salt over the top, then fill the jars with lemon juice, sealing tightly.
Sour plum sauce,
Heat a pot of washed plums gently until they split and start to break down.
Boil slowly until all the flesh has dissolved, leaving the stones free. Strain through a sieve or colander, then bottle in sterilized bottles. (You can also add spices like star anise, and cider vinegar for more bite. Generally this sauce will be added to soups and stews or used as an ingredient in other sauces)
Worcestershire Sauce,
3 cups cider vinegar ½ cup plum jam or 1 Kg sweet plums stones removed. 1 onion 1 clove garlic 1 tsp salt 1/2 cups treacle ¼ tsp chilli powder ¼ tsp ground cloves 1/4 tsp ground allspice 1/4 tsp cayenne Combine all ingredients in a large pot. Bring to the boil and then reduce heat and simmer for 3 hours, stirring occasionally, squashing the plums against the side of the pot in the process. Strain the mixture through a colander, pressing down to push through some of the plum pulp. Pour into warm sterilised bottles and seal immediately
Pickled Onions.
Pickling vinegar: 1 litre of vinegar (white wine or Cider), 200G sugar. (For spiced vinegar, add your choice of Bay leaves, Cloves, Cinnamon Sticks, Cardamom seeds, Allspice berries or Coriander seeds.) Make a 10% brine with salt and water (100G in 1 litre) Peel and rinse 1 kg of pickling onions. Brine 24 hours. Drain and dry the onions, pack into sterilized jars and cover with pickling vinegar. Ensure the onions remain covered, and seal immediately.
Bottom Row:
Seeded mustard,
1 cup white wine vinegar 3/4 cup brown mustard seeds 2 teaspoons salt Place mustard seeds and vinegar in a small bowl or container, cover, and let soak at room temperature for 1 day.
Jalapeno Pickles,
Pickling vinegar: 1 litre of vinegar (white wine or Cider), 200G sugar. (For spiced vinegar, add your choice of Bay leaves, Cloves, Cinnamon Sticks, Cardamom seeds, Allspice berries or Coriander seeds.) Make a 10% brine with salt and water (100G in 1 litre) Rinse 1 kg of Jalapeno chillies and slice. Brine 24 hours. Drain and dry the chillies, pack into sterilized jars and cover with pickling vinegar. Ensure the pickles remain covered, and seal immediately.
Peri Peri sauce,
2 red onions peeled and roughly chopped 1 head of garlic cloves peeled and roughly chopped 1 cup African bird’s eye chillies stems removed 2 red bell peppers seeds removed and roughly chopped 3 ripe tomatoes skins removed and roughly chopped 4 tablespoons olive oil juice and zest of 3 lemons 1/3 cup red wine vinegar 2 tablespoons sugar 1 tablespoon salt 1 teaspoon cracked black pepper 2 bay leaves 1 tablespoon dried oregano 1 tablespoon smoked paprika Combine all the ingredients in the bowl of a food processor/blender and mix until all the ingredients are finely chopped and the mixture is quite saucy. Transfer to a saucepan over medium heat and simmer for 20 minutes, stirring every few minutes to prevent the sauce from burning. After 20 minutes, check the seasoning and adjust. The sauce should be well balanced with a good kick of spice and sourness from the lemon and vinegar. Pour into jars/bottles and keep in the refrigerator for up to 2 weeks.
Pickled Ginger,
125g fresh ginger, peeled 1 teaspoon salt 60ml (1/4 cup) rice wine vinegar (cider vinegar also works) 60ml (1/4 cup) water 55g (1/4 cup) caster sugar
Use a vegetable peeler or mandolin to slice the ginger into thin strips. Transfer to a bowl and sprinkle with salt. Stir until well combined. Set aside for 30 minutes to allow the salt to extract excess liquid. Use your hands to squeeze any excess liquid from the ginger. Transfer the ginger to a sterilised jar.
Onion Jam,
1Kg Onions, sliced thin. ¼ cup salt 1 Tsp cloves 6 Allspice Berries 4 cups sugar ½ tsp lemon zest 2 TBSP lemon juice 2 cups cider vinegar 3 tsp caraway seed Salt the onions and stand 2 hours. Rinse and drain. Make a spice bag containing cloves and allspice. Boil up sugar, lemon juice and zest, and vinegar until dissolved. Add remaining ingredients and simmer 2 hours (or until you get a jammy consistency). Stand 5 minutes and bottle in sterilized jars.
Green Tomato chutney
1.35kg green (unripe) tomatoes, chopped 900g onions (approx 2 large), sliced 3 tbs salt 680g sugar 1 tsp mustard powder 1 tsp curry powder 1 tsp cornflour 1/2 tsp ground pepper In a large mixing bowl, add the tomatoes, onions and salt and stir together. Cover and set aside for 12 hours, overnight if possible. Add the tomato mix (including liquid) to a large pot. Bring to the boil over low heat. When boiling, add the sugar and simmer at low heat, uncovered for 2 hours, stirring occasionally.
Remove from heat and stir the relish mix into a chunky paste. Add the mustard powder, curry powder, cornflour and pepper. Stir and return to a low heat for a further ten minutes. Add to sterilised jars and seal.