HOT SAUCE MAKING KIT
INSTRUCTIONS IN YOUR OWN LANGUAGE
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Welcome to the exciting world of Chilis!
Here you will find fun trivia, the most delicious recipes and much more.
- What's in this kit?
- Chili trivia
- Pick your flavour
- Pick your chili
- Pick your recipe
- Make your sauce
- Explore our other kits
- Get in touch
WHAT'S IN THIS KIT?
Wear the gloves.
The whole time.
Chilis burn skin and eyes, and the burn spreads to everything you touch. Put the included gloves on before you handle any chili and keep them on for the entire process: prepping, cooking, blending, bottling and cleaning up. Never touch your face, eyes, nose, mouth, other people or pets while wearing them, and wash your hands thoroughly the moment you take them off.
Mind the fumes. Cook with good ventilation in the room.
The Carolina Reaper (1.5M SHU) is the world's hottest chili and no joke. Use it cautiously and in small quantities. It is not for inexperienced chili tasters, so test your limits slowly.
Too hot? Drink milk, not water. Capsaicin doesn't dissolve in water, so a big gulp of cold milk (up to 3.5% fat) frees your mouth's pain receptors. Even better: ice cream.
Hot blender warning. Let the cooked mixture cool for 2–3 minutes before blending, never fill the blender more than halfway, and vent the lid slightly with a towel over the top so steam can escape away from your face.
Use care with hot glass. Sterilising bottles and handling hot sauce can cause burns. Use tongs or heatproof gloves, place hot bottles on a heat-safe surface, and avoid sudden temperature changes that could crack the glass.
Keep kids and pets away. Chili residue, steam and spilled sauce can still cause irritation. Keep the workspace clear and clean all knives, boards, blender parts and countertops thoroughly after use.
What's in the kit
In the box
- 3 spice blends
- 5 chilis (Charapita, Carolina Reaper, Cayenne, Green Jalapeño, Ancho)
- Apple vinegar (1 bottle)
- 3 glass bottles with screw caps (150 ml each)
- 2 squeeze serving bottles
- 5 bottle labels to personalize
- Fun sticker sheet
- Pair of gloves
- Foldable funnel
You'll also need
- Salt and pepper
- Pot with lid for cooking
- Kitchen scale (or teaspoons/tablespoons)
- Measuring cup (or a 150 ml bottle from the set)
- Blender (or boil longer and mash with a fork)
- Strainer (or a dish towel)
- Extra apple cider vinegar, if making several sauces
Get to know your chilis
This box comes with 5 chilis, ranging from 2K to 1.5M Scoville Heat Units (SHU). Our Berlin team hand-selected them so you can craft your very own delicious hot sauces. You're in charge, and creativity is encouraged.
What's a Scoville Heat Unit?
The Scoville Scale (measured in Scoville Heat Units, or SHU) helps you anticipate the heat of a sauce. It indicates the ratio of chili to water needed until the pepper's spicy taste disappears. Pure capsaicin, the compound that creates the burning sensation, sits at 16M SHU: one drop needs 16M drops of water to neutralise it. The hottest pepper in this kit, the Carolina Reaper, is 1.5M SHU. That's a lot of water.
Are the seeds the spiciest part?
Not quite. It's the pepper's placenta, the spongy white tissue at the fruit's centre, that holds the most capsaicin. The seeds contain none at all, but because the placenta often coats them, they can taste spicy. The seeds aren't hot, the coating on them is.
Hot pepper history
Chilis are fruits from the genus Capsicum, which includes 38 nightshades ranging from the super-spicy (like the Carolina Reaper) to the sweet (like bell peppers). Domesticated hot chilis were first grown in Central and South America and eaten by Europeans from the 16th century. Some indigenous cultures used them in rituals: Aztec traders would sometimes place a chili between two strips of fabric for better sales.
If you can't take the heat
Drink milk, not water. Capsaicin doesn't dissolve in water, so a big gulp of cold milk frees your mouth's pain receptors.
Better still, ice cream. When milk isn't enough, pick your favourite flavour and help yourself until it's over.
Learn from it. Try to reduce the amount of spice next time. Too much can put your body under a lot of stress.
The 3 spice blends
Basic
Two kitchen classics form the perfect base for your hot sauce. The intense flavour of onion (Allium cepa) and the spicy, slightly sweet garlic (Allium sativum) let your chilis stand out in a subtle, familiar, fragrant blend.
Fruity
Turmeric's bitter, slightly spicy, earthy-woody flavour pairs with fruity, slightly sweet ginger, topped with tangy mango and warm cumin and galangal. A rich, tropical mix, perfect for summery meat dishes and curries.
Smokey Tomato
Sweet tomato and smoked paprika meet light, floral Herbes de Provence for a versatile, European-feeling blend, good on everything from ratatouille and tomato soup to roast chicken and pasta. It isn't very spicy, leaving room to add your own heat.
Make your sauce
Prep first
Gather your supplies before you begin: a small bowl, small pot, measuring cup, blender and the funnel. Open a window or switch on the extractor fan, and keep children and pets out of the kitchen while you work. If there isn't enough apple cider vinegar, any other apple vinegar works too.
Our ingredients are all-natural and free of additives. The recipes below are delicious as written, but you're encouraged to experiment with heat and consistency. Read each step once before starting so there are no surprises with hot steam, hot glass or the blender.
Steep the chilis
Remove existing stems from the chilis. Place them in a small bowl, pour hot water over them, cover and let steep for 5–10 minutes. Drain the water.
Boil, then simmer
Add the drained chilis, water, apple cider vinegar and your other ingredients to the pot. Boil briefly for 1–2 minutes, then turn the heat down and simmer another 5 minutes at medium temperature.
Blend
Take the mixture off the stove and let it cool for 2–3 minutes. Pour it into the blender no more than halfway full, vent the lid slightly with a folded towel over the top, and blend for 1–2 minutes away from your face.
Sterilise the bottle
Boil the glass bottle for 10 minutes. Use tongs or heatproof gloves to remove it, place it on a heat-safe surface, and let it cool slightly before filling. This disinfects it and makes your hot sauce last longer.
Fill it up
Pour the sauce from the blender into the warm bottle using the funnel. Fill slowly and carefully to avoid splashes, and never grab hot glass with bare hands.
Cap & label
Close the bottle with the lid, then use a sticker to label your hot sauce bottle.
Done
Your hot sauce is ready. Store it in the fridge for up to 2 months, and use the small squeeze bottles for easy serving. If you ever notice mould, fizzing, a swollen bottle, or a bad smell, discard it immediately.
5 sauces, mild to wild
Follow the steps above with any of these. The flame rating shows how hot each one lands.
Smokey Tomato Hot Sauce
- Ancho (1 whole)15 g
- Cayenne1 tbsp
- Smokey Tomato spice mix2 tbsp
- Apple cider vinegar50 ml
- Water100 ml
- Salt½ tsp
- Sugar1 tbsp
Green Chili Hot Sauce
- Green Jalapeño flakes3 tbsp
- Apple cider vinegar150 ml
- Water100 ml
- Salt½ tsp
Caribbean Twist Hot Sauce
- Cayenne2 tbsp
- Charapita1/3 vial
- Fruity spice mix2 tbsp
- Apple cider vinegar120 ml
- Water60 ml
- Sugar1 tbsp
Yellow Charapita Hot Sauce
- Charapita2/3 vial
- Basic spice mix1 tbsp
- Water120 ml
- Apple cider vinegar60 ml
Ultimate Hot Sauce
- Carolina Reaper1 whole
- Cayenne1 tbsp
- Basic spice mix1 tbsp
- Apple cider vinegar120 ml
- Water60 ml
The 5 chilis
Ancho 2K SHU
Green Jalapeño 5K SHU
Cayenne 10K SHU
Charapita 50K SHU
Carolina Reaper 1.5M SHU
Bottle it, share it
Label your bottle with the included stickers, one for each of your creations.
Fill the small squeeze bottles for easy pouring at the table.
Keep it in the fridge and enjoy within 2 months. If it smells wrong, leaks, fizzes or shows mould, throw it away.
Questions
My sauce looks cloudy. Is that normal?
Yes. Apple cider vinegar is a natural product, so cloudiness can occur. It's completely fine and still good to use.
My spice blend is very dry or lumpy.
Also normal. The blends are all-natural, so they can look dry and form lumps without any loss of quality. Store them dry and out of direct sunlight.
Do I really need to sterilise the bottle?
Yes. Boil the glass bottle for 10 minutes before filling. It disinfects the bottle and makes your sauce last longer. Use tongs or heatproof gloves when handling it, and avoid sudden temperature changes that may crack hot glass.
How long does my hot sauce keep?
In the fridge, up to 2 months.
When should I throw the sauce away?
Discard it immediately if you see mould, bubbling or fizzing after storage, a swollen bottle, leakage, or any unusual off smell or discolouration.
What is the trickiest step?
Blending hot liquid is the main burn risk. Let the mixture cool briefly, do not overfill the blender, and vent the lid with a towel so steam can escape away from you.
It's way too spicy. Help!
Drink milk, not water: capsaicin won't dissolve in water. Then reach for ice cream, and use a little less heat next time.
CHILI TRIVIA
Chilis are actually fruits from the genus Capsicum, which includes 38 types of nightshades ranging from the super-spicy (like the Caro-lina Reaper) to the sweet (like bell peppers). Domesticated hot chilis were first grown in Central and South America and have been eatenby Europeans since the 16th century. Some indigenous cultures havealso used hot peppers as part of religious rituals and superstitions.For example, Aztec traders would sometimes place a chili pepperbetween two strips of fabric for better sales.
Spices and chilis affect everyone differently. The Scoville Scale(measured in Scoville Heat Units, or SHU) helps chefs and diners toanticipate the heat factor of a certain sauce’s flavor profile.
More specifically, the Scoville Scale indicates what the ratio of chili to water would need to be until the pepper’s spicy taste has disap-peared. Pure capsaicin – the chemical compound in hot peppers that creates the burning sensation of spice – has a Scoville value of 16 MSHU. This means you need to dilute one drop of capsaicin in 16 milliondrops of water to neutralize it.
The hottest pepper in this kit is the enclosed Carolina Reaper,with 1.5M Scoville Heat Units. That’s a lot of water!
PICK YOUR FLAVOUR
Smoky, classic, tangy: meet the spice blends
Note: All included spice blends in this kit are natural and, therefore, may appear very dry. However, they are still good to use and will not have expired. Please store in a dry place away from direct sunlight.
PICK YOUR CHILI
This box comes with 5 chilis, which range in heat from 2K to 1.5M Scoville Heat Units (SHU). Our Berlin team hand-selected these chilis to help you craft your very own delicious hot sauces. You’re in charge,and creativity is encouraged! Learn more about the flavors before you start cooking.
PICK YOUR RECIPE
Pick a sauce that you like, and follow the step-by-step instructions in Section 6 to create your hot sauce!
MAKE YOUR SAUCE
Our prep recommendations
Before preparing your sauce, we recommend gathering the follo-wing supplies: a small bowl, small pot, measuring cup, blender, and funnel.
If the amount of apple cider vinegar is insufficient, you can use anyother apple vinegar.
Note: apple cider vinegar is a natural product, and cloudiness may occur.
Before you start, please make sure to wear gloves when handling chilis. Do not touch your eyes, nose, pets or others. Wash your hands tho‐roughly after handling the sauces.
Note: be cautious of the fumes and ensure good ventilation in the house.
Our ingredients are all-natural and free of additives. If the spice blend forms lumps, this does not reduce the quality. The provided recipes are amazingly delicious. Yet, we encourage you to experiment with the heat levels and consistency of the sauces.
You got what it tastes!
Step-by-step instructions
1. Remove existing stems from chilis. Place chilis in a small bowl, pour hot water over them, cover and let steep for 5–10 minutes. Drain the water.
2. Add drained chilis, water, apple cider vinegar and other ingredients to the pot and boil briefly for 1–2 minutes. Then turn down the heat and simmer for another 5 minutes at medium temperature.
3. Remove the mixture from the stove, pour in the blender and mixfor 1–2 minutes.
4. Boil the glass bottle for 10 min. This process will disinfect thebottles and make your hot sauce last longer.
5. Pour the sauce from the blender into the glass bottle usingthe funnel.
6. Close the bottle with the lid. Use the sticker to label your hotsauce bottle.
7. Your hot sauce is now ready! You can store it in the fridge for up to 2 months. You can use the small squeeze bottles for easy serving.
GET IN TOUCH!
Please reach out to our Customer Support team if you have any questions or remarks regarding your order.
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