Andrew's Hot Sauces In A Few Simple Steps

Posted on 22nd April 2017

So you like it hot, well here's a few easy sauces to get you taste buds tantalising for the festival.
I've written these hoping that you may sample them and expose yourself to the Fierier Things in life... 
Happy Cooking pyro-gourmaniacs

Zhug (Yemenite Hot Sauce With Coriander and Parsley)

Ingredients
1/4 tsp coriander seeds
1/2 tsp cumin seeds
1/4 tsp ground black pepper
3 green cardamom seeds, toasted 
4 medium cloves garlic, roughly chopped
4 to 6 fresh Thai bird chillies,( red ), roughly chopped
4 dried Serrano’s, stemmed, seeded, and torn into fine pieces
1 tsp Sea salt, plus more to taste
1 kg fresh parsley and coriander leaves 
1/2 cup (120ml) extra-virgin olive oil
Method:
Combine coriander seed, cumin, black pepper, and cardamom seeds (if using) in a mortar and pestle and grind into a powder using a firm, circular motion.
Add garlic, chillies, and salt and pound into a rough paste. Add coriander and parsley one small handful at a time and continue pounding into a rough paste 
Pounding constantly, slowly drizzle in olive oil to form an emulsion. 
Season to taste with more salt. 
Zhug can be served immediately or stored in an airtight container in the refrigerator for several weeks.

Fiery Vietnamese Dipping Sauce
Ingredients :
4 cloves garlic
2 fresh red chillies, stem and seeds removed if desired
3-4 tsp palm sugar
juice of 1/2 lime
5 tbsp water
4 tbsp Vietnamese or Thai fish sauce
Method: 
Using a pestle or mortar, grind garlic and chilli with sugar then pound to a paste. 
Squeeze in lime juice and stir until it is well mixed.
Store in the refrigerator until ready to use, for a maximum of 2 weeks.

Harissa
Ingredients
16 dried red chillies ,seeded and stemmed
1⁄4 tsp caraway seeds
1 tsp cumin seeds
1 tsp coriander seeds
3 tbls extra-virgin olive oil
½ tsp sea salt
3 cloves garlic
2 tbls lemon juice
Method:
Put the dried chillies in a bowl and cover with boiling water. Let them sit for 20 minutes. 
Heat a small skillet over medium heat and dry roast the caraway, coriander, and cumin seeds, frequently stirring them, until very fragrant, about 4-5 minutes. Let them cool completely and then transfer them to a spice or coffee grinder and grind them to a fine powder.
Next, drain and squeeze the chillies to release as much liquid as you can. Add them to a food processor along with the ground spices, olive oil, garlic, salt, and lemon juice. Process to a smooth paste. 
Add more olive oil if it’s too dry.
Transfer the paste to a glass jar and pour some extra olive oil on top, about ¼ inch in depth. After each use, top it off with olive oil. Keep refrigerated. Will keep up to 3 weeks.

Peri Peri Sauce
Ingredients:
4 Cayenne Chillies, 
2 Red Habanero Chillies
2 garlic cloves, minced
Juice of 1 lemon
Pinch of salt
1/2 to 1 cup extra-virgin olive oil, depending on how thin you want it
Method
Coarsely chop the chillies and discard stems.
Place the chillies and their seeds, the garlic, lemon juice, salt, and as much of the oil as you wish in a food processor fitted with a metal blade and purée. Pour the mixture into a small glass jar and let steep for several days in the fridge.
You can strain the mixture and return it to jar, but I like mine with a bit of texture. Sauce will keep in the refrigerator for 1 month.

Chilli Oil
Ingredients
1 cup Rice Bran Oil
3 tbls crushed dried peppers – I used a blend of 7-Pots and scorpions

Method:
Add oil, dried peppers to a small pot and stir. Heat to medium-low heat and stir often for about 5 minutes.
Do not allow the oil to smoke. If it smokes, remove it from the heat to reduce the temperature.
Infuse for 2 hours on a medium heat, remove from heat and cool. Pour it into a bottle or jar. You can strain it if you’d like.
Refrigerate and use within a month.