Testing vinegar types for chilli sauce…
As a follow up to our basic chilli sauce how-to (here), we thought it would be great to do a taste test to see the different vinegars can make to a recipe.
We used the same recipe and the same type of chilies with 8 different types of vinegar…
- White
- White Malt
- Brown Malt
- White Wine
- Balsamic
- Apple Cider
- Rice Wine
- Top Secret, best for sauces homegrown 🙂
It was ridiculously hard to resist adding cardoon and other yummies, but we managed to keep the recipe basic:
- 15g superhot chillies (a poor reaper in our case)
- 1tbsp onion powder
- 1tbsp sugar
- ¼tsp salt
- ¼tsp paprika
- 20ml water
- 50ml vinegar
We weighed the chillies into 15g lots, then wizzed up each lot of ingredients in the Thermomix. Normally, you would heat to 70-90ºC for 10-20 minutes, however we wanted to save some time so added directly to jars and then used the Sun Oven…
The jars of sauce were put in the Sun Oven without lids. In full sun, they would likely only need 30min – 1 hour, depending on how thick you desired your sauce(s).
I put them in on a cloudy day – and forgot all about them (pretty normal for me!). A few hours later I remembered and collected them: they were just right!
Initial testing is that all the sauces are HOT! Actually too hot…the chilli content could easily be halved and the liquid content doubled and still the sauces would likely be a great heat.
Anyway we have a simple rule for these sauces:
“Help yourself to two (at least!) and compare the flavours”
Over the next few weeks, we will compile the results from anyone who can handle the heat and publish the results.
From there, we will further refine our recipes for the perfect hot chilli sauce!