SmokinAussie
Fire Starter
G'Day Bruces! 
Well since you fellas think I only wanna melt my face off, here's the one I did first several months ago with some Aussie Finger Limes.
Just what is a Finger Lime anyway?
Well it's an Aussie native lime and it's bloody amazing. You'd be hard pressed getting these in the US. I'm hard pressed getting them here, but I scored a pack of them and did this......
It started with my Aquaponics garden. I've been growing Jalapenos and Trinidad Scorpions in one of the beds. Most of the Scorpions fell of before being ready. But ONE was perfect.
The Japs were easier but going small batch I only needed one Scorpion.
Some of the base ingredients.
2 large onions.
All the Japs
The Scorpion. ( I wore gloves. Just smelling it when I cut it was enough. NOT putting my tongue anywhere near that farker.)
Full head of cold smoked garlic ( which I regularly put in the pooper on shutdown).
Then this magic ingredient.
The Finger Lime is a very different beast to a Key Lime as you can tell here. These are not readily squeezable like any other citrus. They have little balls like caviar that you have to push out of the fruit. It's a lot of work. So much so that a larger supplier in DownSide Up Land has invested a few Million bucks in getting those little pearls out of the finger limes and are shipping them in little packets all over the world to restaurants like Noma and Alinea, where of course you have been waiting six months for your reservation.
Even here in DownSide Up Land, these are $100 Aussie Peso's a Kilo.
So these ended up in Hot Sauce.
All that went into the pot with what I'd measured the amount of vinegar required. I went with White wine vinegar 4.5%.
For the record I was shooting for Tabasco color but a little thicker.
It looked like this, but tasted good.
I needed more color so... Went to get the color with this.
On the pooper, but only one of these ended up in the sauce. The rest are in EVOO, getting more delicious.
So fast track it to the next morning I did the final blend, balanced it to the right pH to be shelf stable and added enough salt. Nothing else.
And so it joins my collection of sauces.
So how is it?
I'm quite pleased. Scoville scale I got no idea but it's about a 3 to 4 outta 10 on a regular persons scale, but the LIME is amazing, which is what I wanted.
So then I went out to a Pub to see some friends. I took a bottle of the sauce, ordered some Wings and they were so terrible that the only thing you could eat them with was the hot sauce. Lot's of it.
Frozen supermarket wings in a Gastropub? I'm gonna have a go at that place, but the sauce was amazing and I gave that bottle to my friends, hoping I can make some more soon.
It really was better than I ever hoped for.
Cheers.
Bill
Well since you fellas think I only wanna melt my face off, here's the one I did first several months ago with some Aussie Finger Limes.
Just what is a Finger Lime anyway?
Well it's an Aussie native lime and it's bloody amazing. You'd be hard pressed getting these in the US. I'm hard pressed getting them here, but I scored a pack of them and did this......
It started with my Aquaponics garden. I've been growing Jalapenos and Trinidad Scorpions in one of the beds. Most of the Scorpions fell of before being ready. But ONE was perfect.
The Japs were easier but going small batch I only needed one Scorpion.
Some of the base ingredients.
2 large onions.
All the Japs
The Scorpion. ( I wore gloves. Just smelling it when I cut it was enough. NOT putting my tongue anywhere near that farker.)
Full head of cold smoked garlic ( which I regularly put in the pooper on shutdown).
Then this magic ingredient.
The Finger Lime is a very different beast to a Key Lime as you can tell here. These are not readily squeezable like any other citrus. They have little balls like caviar that you have to push out of the fruit. It's a lot of work. So much so that a larger supplier in DownSide Up Land has invested a few Million bucks in getting those little pearls out of the finger limes and are shipping them in little packets all over the world to restaurants like Noma and Alinea, where of course you have been waiting six months for your reservation.
Even here in DownSide Up Land, these are $100 Aussie Peso's a Kilo.
So these ended up in Hot Sauce.
All that went into the pot with what I'd measured the amount of vinegar required. I went with White wine vinegar 4.5%.
For the record I was shooting for Tabasco color but a little thicker.
It looked like this, but tasted good.
I needed more color so... Went to get the color with this.
On the pooper, but only one of these ended up in the sauce. The rest are in EVOO, getting more delicious.
So fast track it to the next morning I did the final blend, balanced it to the right pH to be shelf stable and added enough salt. Nothing else.
And so it joins my collection of sauces.
So how is it?
I'm quite pleased. Scoville scale I got no idea but it's about a 3 to 4 outta 10 on a regular persons scale, but the LIME is amazing, which is what I wanted.
So then I went out to a Pub to see some friends. I took a bottle of the sauce, ordered some Wings and they were so terrible that the only thing you could eat them with was the hot sauce. Lot's of it.
Frozen supermarket wings in a Gastropub? I'm gonna have a go at that place, but the sauce was amazing and I gave that bottle to my friends, hoping I can make some more soon.
It really was better than I ever hoped for.
Cheers.
Bill
