Hot Sauce and Chilli Oil Recipe Simon Toohey

Chilli Oil & Hot Sauce


Hot sauce ferment

Finishing powder spice mix

  • 1kg fresh red chillies
  • 200g dried Kashmiri chilli
  • 1 onion de-skinned and chopped into quarters
  • 8 cloves garlic crushed
  • 2 bay leaves
  • 20g fennel seeds
  • 10gm oregano
  • 600ml filtered water
  • 3.5% Sea salt
  • 5g fennel seeds
  • 5g cumin seeds
  • 5g coriander seeds
  • 5g black pepper
  • 15g Kashmiri chili powder
  • 7g Garlic flakes

Step 1

Soak the Kashmiri chilli with boiling water until soft for about 20 min then strain out the chillies (remembering to keep the water). With the chilli water, pour into a measuring jug, pour in the 3.5% salt (based on the use of total water) in this case it is 21g stir until diluted, then top with remaining filtered water to 600ml.

Step 2

Take the tops off the fresh chillies and dried chillies – de seed if needs be but not necessary, depends how hot you want your sauce. Place everything into a jar, pour over the water, making sure it is covering the top when pressing down on the ingredients. Weigh the ingredients down with a weight (a jar, bowl, small plate etc) place the lid on tight and place in a warm location for a week or two, opening the lid slightly every day and tasting for the level of sourness.

Step 3

Pour the blended mixture into a strainer, separating the final liquid from the solids. Place the solids in a tray and dehydrate. Then for the final 10 min place an oven on 200 degrees and roast the spices.

Step 4

While the chilli is cooling, toast off the finishing spice except for the garlic flakes. Blend them into a powder. Add this to the chilli spices along with the chilli flakes and now blitz everything together to a powder until it resembles sand.

Step 5

Heat up 500ml of grapeseed oil or any neutral oil. Heat until it reaches a smoking point. With the chilli powder in a heat proof bowl, pour the oil over the top. It will bubble like crazy so please be careful. Stir with a fork gently to cool it down

Step 6

Once the liquid has cooled or is cool enough to spoon out, start distributing it to jars. The oil should sit 2 to 3cm above the solids.

Step 7

With the liquid from the ferment, it should taste sour and lightly salty. At this stage, it is about balancing the heat. Add vinegar to enhance the acid, add sugar to mellow out the spice and water to soften everything if it is too rich and thick… This part is subjective and open to change.

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