eza82
Well-Known Member
EZA`s HOME MADE CHILLI SAUCE`s!!!!
thought i might share a few recipes !
Eza`s Wild TURKEY CHILLI & BBQ Stoner Sauce
10ml of hash oil.
8 cups of canned, crushed tomatoes
3/4 cup Wild Turkey Bourbon Whiskey
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
1/2 cup molasses
2 medium white onion, minced
2 large clove garlic, minced
3 tablespoons lemon juice
3 tablespoons Worcestershire sauce
2-3 tablespoon of EZA`s hot paste (premade)(see bottom of thread) ( scotch bonnett red paste, if you dont have use a chilli powder & Red Tabasco sauce make own hot paste! )
2 tablespoon paprika
3 teaspoons ground white pepper
1 teaspoon ground black pepper
2 teaspoons ROCK salt
1 teaspoon dry mustard powder - optional
1 cup of boiled and blended cayenne (for mild) or habenero chillis (for hot hot) pre made! (the scotch bonnett and hab mix is my fav)
Add all of the ingredients to a large saucepan (except hash oil) or stockpot, and bring to a boil over medium high heat. Lower the heat to medium-low and gently boil the sauce, uncovered, until it thickens, stirring every few minutes to prevent burning. After about thirty minutes or so, the sauce will have thickened and will start splattering out of the pan and onto the stovetop.
At this point, if you prefer barbecue sauce with a thinner consistency, pull it off the heat. Otherwise, drop the heat to low and stir constantly for a couple minutes more for a really thick sauce. Add hash oil last right before you let your EZA`s Turkey Chilli & BBQ Stoner sauce cool and refrigerate it overnight. This sauce tastes best one or two days after it's made.
this stuff will bring the endorphins on as well as get you stoned !
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EZA`s Arse drop sweet Chilli sauce
1/4 cup apple Cider Vinegar - or rice viniger
1 Tbsp. Prepared Yellow Mustard
1/4 tsp. Coarse Black Pepper
2-3 Tbsp of HOT CHILLI paste ( 1-2 for mild)
4 tsp Seasoning ( your choice - blends africa/medditranin spices is what i use)
1/2 to 3/4 tsp. Lea & Perrin's Worcestershire Sauce
3 cups Apple Juice divided
1 cup Heinz Ketchup
1/4 cup brown sugar
1/4 cup bbq sauce (yes my prepared bbq sauce..lol...you can use store bought !)
Stir vinegar into mustard to thin it and dissolve any lumps.
Then stir in the Lea & Perrins, Seasoning, and Coarse Black Pepper.
Stir in 2 cups Apple Juice, then add the Ketchup and mix thoroughly.
Rinse Ketchup from measuring cup with the remaining 1 cup Apple Juice and
add this to the sauce.
Stir again to mix thoroughly then pour into serving bottle and allow to stand for
a couple days for flavor to fully develop.
This sauce has a sweeter after it has stood for 2 or 3 days than it does when
first mixed.
If additional sweetness is desired, sweeten to taste with Light Brown Sugar.
Additions:to make alittle different add some;
pineapple juice.
liquid smoke.
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EZA`s (newly named)
BLACK ANAL AGONONY hot hot sauce
( not for the weak arsed ! )lol I dip the end of a teaspoon and shake, to stir a bloody mary hot hot hot....buuuutttt reeally reaaallly goooodddd!!!!
Chili:
12 Rocoto Red (really aromatic)
3 chocolate habenero.
2 red scotch bonnett
1 really, really big orange habanero.
Blue berries
Black Currant
Red/ dark Grape
Garlic fresh
Onion brown
Lime / lemon juice
apple juice
Rice wine vinger
Sugar white
Ginger fresh
Nutmag dry
Cinnamon dry
here is how !
1/2 cup rice vingar
1/4 cup white sugar
2 Tbs Salt (i use kosher because that's all we have)
Juice of 4 fresh limes
1 Tbs garlic powder or fresh.
1/2 Tbs ground ginger. Just for the hell of it!!!!
1/2 apple juice
I de-seeded and chopped all the peppers. Aji (rocoto) chili is a pain in the butt to de-seed.
Add peppers,the garlic, minced ginger salt and vinegar & apple juice into sauce pan
Bring to a boil then slow it down to a low/medium boiling simmer - 20 to 30 minutes. depends on the chili stability)
I started putting in sugar 10 minutes after slowing down to a simmer. I stirred it in slowly so as to not burn.
( i cook sometimes up to an hour or two on low simmer )
Then I squeezed juice from 2 fresh limes a few minutes before taking it off the stove top. KEEP STIRRING!!
Throw it into the blender or food processor and blend or puree it. Put in the juice of the last 2 limes while it's in the blender.(or to your taste)
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EZA`S RING BURN HOT SAUCE
10-12 scotch bonnets or Habanero, serrano, jalapeno
6 cloves Garlic, peeled and chopped
1/3 cup Fresh lime juice
1/3 cup Distilled white vinegar
2 tbsp Dijon style mustard
2 tbsp Olive oil
1 tbsp Molasses
1/2 tps Turmeric
1 tbsp Salt or to taste
Combine the pepper, garlic, lime juice, vinegar, mustard, oil, molasses, turmeric, and slat in a blender and puree until smooth. Correct the seasoning, adding more salt or molasses to taste.
Transfer the sauce to a clean bottle. You can use it right away, but the flavor will improve if you let it age for a few days. Volcanic Hot Sauce will keep almost indefinitely, refrigerated or at room temperature. Just give it a good shake before using.
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EZA`s ARSE STING
2 cups copped Chiltepins
8 cloves garlic -- (8 to 10)
1 teaspoon salt
1 teaspoon Mexican oregano
1 teaspoon coriander seed
1 cup water
1 1/2 cup cider vinegar
Combine all ingredients in a blender and puree on high speed for 3 to 4 minutes. Refrigerate for one day to blend the flavors. It keeps indefinitely in the refrigerator
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How to make my EZA`s HOT PASTE (really its just preseved chilli mashed )
100 grams what ever chilli pepper
60ml apple cider vinegar or rice vinegar or white vinegar
pinch of salt
1 Tbsp sugar
Boil for 20-30mins..blend then pressure can hot
thought i might share a few recipes !
Eza`s Wild TURKEY CHILLI & BBQ Stoner Sauce
10ml of hash oil.
8 cups of canned, crushed tomatoes
3/4 cup Wild Turkey Bourbon Whiskey
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
1/2 cup molasses
2 medium white onion, minced
2 large clove garlic, minced
3 tablespoons lemon juice
3 tablespoons Worcestershire sauce
2-3 tablespoon of EZA`s hot paste (premade)(see bottom of thread) ( scotch bonnett red paste, if you dont have use a chilli powder & Red Tabasco sauce make own hot paste! )
2 tablespoon paprika
3 teaspoons ground white pepper
1 teaspoon ground black pepper
2 teaspoons ROCK salt
1 teaspoon dry mustard powder - optional
1 cup of boiled and blended cayenne (for mild) or habenero chillis (for hot hot) pre made! (the scotch bonnett and hab mix is my fav)
Add all of the ingredients to a large saucepan (except hash oil) or stockpot, and bring to a boil over medium high heat. Lower the heat to medium-low and gently boil the sauce, uncovered, until it thickens, stirring every few minutes to prevent burning. After about thirty minutes or so, the sauce will have thickened and will start splattering out of the pan and onto the stovetop.
At this point, if you prefer barbecue sauce with a thinner consistency, pull it off the heat. Otherwise, drop the heat to low and stir constantly for a couple minutes more for a really thick sauce. Add hash oil last right before you let your EZA`s Turkey Chilli & BBQ Stoner sauce cool and refrigerate it overnight. This sauce tastes best one or two days after it's made.
this stuff will bring the endorphins on as well as get you stoned !
-------------------------------------------------------------------------------------------------------------------------------------------
EZA`s Arse drop sweet Chilli sauce
1/4 cup apple Cider Vinegar - or rice viniger
1 Tbsp. Prepared Yellow Mustard
1/4 tsp. Coarse Black Pepper
2-3 Tbsp of HOT CHILLI paste ( 1-2 for mild)
4 tsp Seasoning ( your choice - blends africa/medditranin spices is what i use)
1/2 to 3/4 tsp. Lea & Perrin's Worcestershire Sauce
3 cups Apple Juice divided
1 cup Heinz Ketchup
1/4 cup brown sugar
1/4 cup bbq sauce (yes my prepared bbq sauce..lol...you can use store bought !)
Stir vinegar into mustard to thin it and dissolve any lumps.
Then stir in the Lea & Perrins, Seasoning, and Coarse Black Pepper.
Stir in 2 cups Apple Juice, then add the Ketchup and mix thoroughly.
Rinse Ketchup from measuring cup with the remaining 1 cup Apple Juice and
add this to the sauce.
Stir again to mix thoroughly then pour into serving bottle and allow to stand for
a couple days for flavor to fully develop.
This sauce has a sweeter after it has stood for 2 or 3 days than it does when
first mixed.
If additional sweetness is desired, sweeten to taste with Light Brown Sugar.
Additions:to make alittle different add some;
pineapple juice.
liquid smoke.
----------------------------------------------------------------------------------------------------------------------------------------------
EZA`s (newly named)
BLACK ANAL AGONONY hot hot sauce
( not for the weak arsed ! )lol I dip the end of a teaspoon and shake, to stir a bloody mary hot hot hot....buuuutttt reeally reaaallly goooodddd!!!!
Chili:
12 Rocoto Red (really aromatic)
3 chocolate habenero.
2 red scotch bonnett
1 really, really big orange habanero.
Blue berries
Black Currant
Red/ dark Grape
Garlic fresh
Onion brown
Lime / lemon juice
apple juice
Rice wine vinger
Sugar white
Ginger fresh
Nutmag dry
Cinnamon dry
here is how !
1/2 cup rice vingar
1/4 cup white sugar
2 Tbs Salt (i use kosher because that's all we have)
Juice of 4 fresh limes
1 Tbs garlic powder or fresh.
1/2 Tbs ground ginger. Just for the hell of it!!!!
1/2 apple juice
I de-seeded and chopped all the peppers. Aji (rocoto) chili is a pain in the butt to de-seed.
Add peppers,the garlic, minced ginger salt and vinegar & apple juice into sauce pan
Bring to a boil then slow it down to a low/medium boiling simmer - 20 to 30 minutes. depends on the chili stability)
I started putting in sugar 10 minutes after slowing down to a simmer. I stirred it in slowly so as to not burn.
( i cook sometimes up to an hour or two on low simmer )
Then I squeezed juice from 2 fresh limes a few minutes before taking it off the stove top. KEEP STIRRING!!
Throw it into the blender or food processor and blend or puree it. Put in the juice of the last 2 limes while it's in the blender.(or to your taste)
--------------------------------------------------------------------------------------------------
EZA`S RING BURN HOT SAUCE
10-12 scotch bonnets or Habanero, serrano, jalapeno
6 cloves Garlic, peeled and chopped
1/3 cup Fresh lime juice
1/3 cup Distilled white vinegar
2 tbsp Dijon style mustard
2 tbsp Olive oil
1 tbsp Molasses
1/2 tps Turmeric
1 tbsp Salt or to taste
Combine the pepper, garlic, lime juice, vinegar, mustard, oil, molasses, turmeric, and slat in a blender and puree until smooth. Correct the seasoning, adding more salt or molasses to taste.
Transfer the sauce to a clean bottle. You can use it right away, but the flavor will improve if you let it age for a few days. Volcanic Hot Sauce will keep almost indefinitely, refrigerated or at room temperature. Just give it a good shake before using.
-------------------------------------------------------------------------------------------------
EZA`s ARSE STING
2 cups copped Chiltepins
8 cloves garlic -- (8 to 10)
1 teaspoon salt
1 teaspoon Mexican oregano
1 teaspoon coriander seed
1 cup water
1 1/2 cup cider vinegar
Combine all ingredients in a blender and puree on high speed for 3 to 4 minutes. Refrigerate for one day to blend the flavors. It keeps indefinitely in the refrigerator
-------------------------------------------------------------------------------------------------
How to make my EZA`s HOT PASTE (really its just preseved chilli mashed )
100 grams what ever chilli pepper
60ml apple cider vinegar or rice vinegar or white vinegar
pinch of salt
1 Tbsp sugar
Boil for 20-30mins..blend then pressure can hot
