Firefighters hot sauce (Vatrogasni ljuti sos)

Ingredients: 3–5 hot peppers (chili) or 1-3 jalapeño peppers, 2 cloves of garlic, 200 ml of tomato puree or thick tomato juice, 2 tablespoons of apple cider vinegar, 1 tablespoon of smoked paprika powder (add ½ teaspoon if using jalapeño), 1 teaspoon of sweet paprika powder (add ½ teaspoon if using jalapeño), 1 teaspoon of honey or sugar, 1 teaspoon of salt, 1–2 tablespoons of olive oil, 50–100 ml of water (as needed for texture).

Preparation: 

1. Clean hot peppers from their stems and cut them into smaller pieces. If you are using jalapeños, remove the seeds and white ribs.

For very brave firefighters, leave some seeds too 😁

2. Put hot peppers, garlic, tomato puree, vinegar, both types of paprika powder, salt and honey in a blender. Blend until you get a smooth mixture.

3. Put in a saucepan, add olive oil and gently heat at medium-low temperature (3 of 6) or at low temperature (2 of 6), 5 to 10 minutes while stirring, until the sauce thickens a little. If necessary, add a little water to get a more liquid structure.

4. Taste and add a little more vinegar for sharpness, a little more honey for balance, a little salt for strength.

5. Cool at/to room temperature

6. Pour into a glass bottle.

Use of firefighter hot sauce

Goes well with barbecue, chicken, burgers, vegetable burgers, eggs, potatoes or as a "fire attack" addition to dishes. A few drops are enough to change the whole taste of a dish.

 Firefighter hot sauce with homemade tomato puree 

This is a stronger, thicker version of the sauce, because it goes with homemade tomato puree that already has a depth of flavor.

Ingredients: 150–180 g of homemade tomato paste, 3–5 hot peppers (chili) or 1-3 jalapeño peppers, 2 cloves of garlic, 2 tablespoons of apple cider vinegar, 1 teaspoon of smoked paprika powder (add ½ teaspoon if using jalapeño), 1 teaspoon of sweet paprika powder (add ½ teaspoon if using jalapeño), 1 teaspoon of salt, 1 teaspoon of honey or without if the puree is sweet, 1–2 tablespoons of olive oil, 50–100 ml of water (as needed).

Preparation:

1. Clean and chop hot peppers. If you want a stronger effect, leave some of the seeds. If you are using jalapeños, remove the seeds and white ribs (membranes).

2. Put hot peppers, garlic, homemade tomato paste, vinegar, salt, both paprika powder and honey in a blender. Blend until you get a completely smooth mixture.

3. Place in a saucepan, add olive oil and heat gently on low (2 out of 6) or medium-low (3 out of 6) for 5 to 10 minutes, stirring, until the flavors combine and the sauce thickens a little. If necessary, add a little water to get a more liquid structure.

Try it and add a little more vinegar for sharpness, a little more honey for balance, a little salt for strength.

5. Cool at/to room temperature

6. Pour into a glass bottle.

Storage and shelf life

In the fridge:

• In a tightly closed glass jar or bottle.
• It takes about 7 to 14 days.
• Always use a clean spoon when scooping the sauce.

In the freezer:

• It can be frozen in smaller portions.
• It lasts about 3 to 6 months.
• Thaw in the refrigerator.

Signs that the sauce is no longer usable:

• An unpleasant or sour smell that was not there before.
• Appearance of mold on the surface.
• Bloated lid.
• Color change accompanied by an unpleasant smell.

Pasteurization of firefighters hot sauce

1. Sterilize bottles or jars

• Wash them well.
• Put them in the oven at 100-120 °C (212-248 °F) for about 15 minutes or pour boiling water over them.

2. Pour hot sauce

• The sauce should be hot immediately after cooking.
• Pour it into warm sterilized bottles or jars.
• Leave about 1 cm of space to the top. Close well.

3. Pasteurization in a pot

• Put a kitchen towel on the bottom of the pan.
• Arrange closed bottles or jars.
• Pour hot water up to about 2/3 of the height.
• Heat the water to about 80–85°C (176–185°F). It should not boil very much.
• Maintain that temperature for 15-20 minutes.

4. Cooling

• Take out bottles or jars.
• Let them cool slowly at room temperature.
• Store in a dark and cool place.

Tip:

If you don't have a thermometer, the water should be very hot, with some tiny bubbles at the bottom, but not boiling hot.

Expiry date of pasteurized firefighters hot sauce

Unopened

About 6 to 12 months in a cool, dry and dark place.

After opening

Store in the refrigerator. Best used within 2 to 3 weeks.

The expiration depends on:

• amounts of vinegar and salt,
• hygiene during preparation,
• pasteurization quality,
• whether the bottles or jars were properly sterilized.

Before use, always check for mold, foul smell, leakage or bulging cap.

Sastojci: 3–5 ljutih paprika (čili ili feferoni) ili 1-3 halapenjo papricice, 2 čena belog luka, 200 ml paradajz pirea ili gustog soka od paradajza, 2 kašike jabukovog sirćeta, 1 kašika dimljene paprike u prahu (dodaj ½ kašičice ako koristis halapenjo), 1 kašičica aleve paprike u prahu (dodaj ½ kašičice ako koristis halapenjo), 1 kašičica meda ili šećera, 1 kašičica soli, 1–2 kašike maslinovog ulja, 50–100 ml vode (po potrebi za teksturu).

Priprema:

1. Ljutе paprike očisti od drški i iseci na manje komade. 

Za veoma hrabre vatrogasce, ostavi i deo semenki 😁 Ako koristiš halapenjo, ukloni semenke i bele zilice.

2. U blender stavi ljute paprike, beli luk, paradajz pire, sirće, obe vrste paprike u prahu, so i med. Izblendiraj dok ne dobiješ glatku smesu.

3. Stavi u šerpu, dodaj maslinovo ulje i lagano zagrevaj na srednje niskoj temperaturi (3 od 6) ili na niskoj temperaturi (2 od 6), 5 do 10 minuta uz mešanje, dok sos malo ne zgusne. Po potrebi dodaj malo vode da dobiješ tečniju strukturu.

4. Probaj i dodaj još malo sirćeta za oštrinu, jos malo meda za balans, malo soli za jačinu.

5. Ohladi na sobnoj temperaturi

6. Sipaj u staklenu flašicu.

Upotreba vatrogasnog ljutog sosa

Ide uz rostilj, piletinu, pljeskavice, pljeskavice od povrca, jaja, krompir ili kao “vatreni udar” dodatak jelima. Dovoljno je par kapi da promeni ceo ukus jela.

 Vatrogasni ljuti sos sa domacim paradajz pireom 

Ovo je jača, gušća verzija sosa, jer ide domaći paradajz pire koji već ima dubinu ukusa.

Sastojci: 150–180 g domaceg paradajz pirea, 3–5 ljutih paprika (čili ili feferoni) ili 1-3 halapenjo papricice, 2 čena belog luka, 2 kašike jabukovog sirćeta, 1 kašičica dimljene paprike u prahu (dodaj ½ kašičice ako koristiš halapenjo), 1 kašičica aleve paprike u prahu (dodaj ½ kašičice ako koristis halapenjo), 1 kašičica soli, 1 kašičica meda ili bez ako je pire sladak, 1–2 kašike maslinovog ulja, 50–100 ml vode (po potrebi).

Priprema:

1. Ljutе paprike očisti i iseckaj. Ako želiš jači efekat, ostavi deo semenki. Ako koristiš halapenjo, ukloni semenke i bele zilice.

2. U blender stavi ljute paprike, beli luk, domaći paradajz pire, sirće, so, obe paprike u prahu i med. Izblendiraj dok ne dobiješ potpuno glatku smesu.

3. Stavi u serpu, dodaj maslinovo ulje i blago zagrevaj na niskoj temperaturi (2 od 6) ili srednje niskoj (3 od 6), 5 do 10 minuta uz mešanje, dok se ukusi ne povežu i sos malo ne zgusne. Po potrebi dodaj malo vode da dobiješ tečniju strukturu.

Probaj i dodaj još malo sirćeta za oštrinu, jos malo meda za balans, malo soli za jačinu.

5. Ohladi na sobnoj temperaturi

6. Sipaj u staklenu flašicu.

Čuvanje i rok trajanja

U frižideru:

• U dobro zatvorenoj staklenoj tegli ili flaši.
• Traje oko 7 do 14 dana.
• Uvek koristi čistu kašiku prilikom uzimanja sosa.

U zamrzivaču:

• Može se zamrznuti u manjim porcijama.
• Traje oko 3 do 6 meseci.
• Odmrzavati u frižideru.

Znaci da sos nije više za upotrebu:

• Neprijatan ili kiselkast miris koji ranije nije bio.
• Pojava buđi na površini.
• Naduta tegla ili poklopac.
• Promena boje praćena neprijatnim mirisom.

Pasterizacija vatrogasnog ljutog sosa 

1. Steriliši flašice ili tegle

• Operi ih dobro.
• Stavi ih u rernu na 100–120 °C oko 15 minuta ili ih prelij ključalom vodom.

2. Sipaj vreo sos

• Sos treba da bude vruć odmah nakon kuvanja.
• Sipaj ga u tople sterilisane flašice ili tegle.
• Ostavi oko 1 cm prostora do vrha.
• Dobro zatvori.

3. Pasterizacija u šerpi 

• Na dno šerpe stavi kuhinjsku krpu.
• Poređaj zatvorene flašice ili tegle.
• Sipaj toplu vodu do približno 2/3 visine.
• Zagrej vodu na oko 80–85 °C (176-185°F). Ne treba da jako vri.
• Održavaj tu temperaturu 15–20 minuta.

4. Hlađenje

• Izvadi flašice ili tegle.
• Ostavi da se polako ohlade na sobnoj temperaturi.
• Čuvaj na tamnom i hladnom mestu.

Savet:

Ako nemaš termometar, voda treba da bude veoma vruća, sa ponekim sitnim mehurićima pri dnu, ali ne da ključa snažno.

Rok trajanja pasterizovanog vatrogasnog ljutog sosa 

Neotvoren

Oko 6 do 12 meseci na hladnom, suvom i tamnom mestu.

Nakon otvaranja

Čuvati u frižideru.

Najbolje potrošiti u roku od 2 do 3 nedelje.

Rok zavisi od:

• količine sirćeta i soli,
• higijene tokom pripreme,
• kvaliteta pasterizacije,
• toga da li su flašice ili tegle bile pravilno sterilisane.

Pre upotrebe uvek proveri da nema buđi, neprijatnog mirisa, curenja ili nadutog poklopca.