Chilli heads.

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  • Why have I never seen this thread before :)
    I have hot sauce in my wraps every day for work and last year a West African colleague started bringing in his own sauce very tasty and gave me the recipe so now I make my own :)

    50 Scotch Bonnet Peppers
    1 Sweet pepper
    2 cloves Garlic
    2 tins chopped tomatoes
    1 tbsp hot Chilli powder
    1 tbsp mild Chilli powder
    1 tbsp Hot Paprika
    1 tsp Celery salt
    1 litre Olive Oil or Chilli infused oil
    2 Maggi stock cubes
    Method;
    de stalk the peppers then dice the peppers up seeds and all and put in a blender, add all the other ingredients and blend until it is a smooth paste mixture.
    Pour this in to a deep saucepan and simmer for a few hours to reduce the water content but DON'T STIR IT just let it bubble away.
    Once water content is reduced add the oil turn up the heat and fry it for approx 15-20 minutes allow to cool and bottle.

    Reducing the water content makes it stronger and it lasts longer stored.
    The frying adds a smokey flavour to the sauce.
    This lasts about a month stored in the fridge so I use medium sized jam jars as that is about how much I get through in a month then freeze the others, this recipe makes about three medium jars :)

    Found a card from this place in a customers car at work so I plan on trying a chilli beer or two
    http://www.thechillijamman.com/

  • 50 scotch bonnets!! Wowza. Is it super hot? Need to get on the chilli sauce making as we get through a load but the pepper quantity is making me think this may be out of my league!

  • Will have to give that one a try. I've tried a whole variety of chilli beers over the years and I've never found one that I like (and I do like beer and chilli). The flavours just don't seem to go together.

  • Not explode your head hot, the cooking & frying reduces the sting a little, it is hotter than Encona's extra hot sauce which I have used for years, it has a slow burn that lasts about 5-10mins but it has flavour that is the key, Walle who gave me the recipe makes it hotter still with more chillis, he also saves oil that he fry's prawns with to use in the sauce, that option is no good for Cazakstan or other vegan's though :)

    @aggi I'll let you know about the Ales, :)

    Edit --if you find it too hot you can always add more chopped tomatoes to dilute it.

  • @Fixedwheelnut sounds good. Going to half the recipe ( in case we're too wimpy for it) and give it a shot this weekend. Scotch bonnets a plenty at the veg shop across the road from us.

  • Encona extra hot with Daves insanity 75/25, job done.

  • Ha, ha funny you say that I do have a bottle of 'Spontaneous Combustion' one of my daughters bought me that I mix in when it's down half way :P

  • At work so this is a rough recipe:

    I boil up 4 chopped lemons without the pith (but include the grated rind), a really large stick of fresh ginger finely chopped/minced, 4 cups of sugar in 10 cups of water. It makes a strong cordial. Taste and adjust keeping in mind this will get diluted. This is when you might add a chilli or more ginger.

    Then strain and dilute to 28 cups. When its cooled to room temperature add some ale or champagne yeast. For a low alcohol (can't guarantee no alcohol) brew in a open vessel with cloth over the top for 5 days. Bottle for two days, the yeast will keep fermenting in the bottle carbonating it.

    A tip for storage:

    As there is still sugar (which is desirable for taste) in the bottles they can keep fermenting potentially leading to explosive/errupting bottles. So either:

    1) Stick 'em in the fridge after the bottle fermentation. This will put the yeast to sleep so you can drink whenever. Of course it takes up space in the fridge...
    2) "Cook" the bottles in hot 70+ degree water which will kill the yeast. You can then safely store the bottles for as long as you like.
    3) Ferment until all sugar is gone, bottle with a teaspoon of sugar for carbonation and add a sweetening agent.

    I've only ever done 1 & 2.

    BTW: That ginger plant recipe in the link looks interesting. I've done one before that was similiar but where you add 1tsp ground ginger, 1tsp sugar, and 1 tsp water to a cup each day for a week. You then squeeze the mixture through a cloth into the ginger beer and keep the left over stuff as a new starter culture. Worked well but who can wait an extra week ;-)

  • I had some excellent chilli oil with my monkfish stew this weekend in Lisbon. I asked the chef and he said that he used whiskey in it, anyone else heard of / tried this?

  • This? http://honestcooking.com/oil-and-whiskey-preserved-piri-piri-peppers/

    Seen it but not tried it.

    Also. @Cazakstan 's amazing Hell Jam is amazing. I added it to some dark soy for some exceptional spring roll dipping.

    The heat started from the middle of the tongue and spread outwards. It got sharp, sharp and just at the point where you think "I've had to much" it stops and slowly starts to fade. Strangely the sensation on my head was a heat closer to frost bite heat, not a burning heat. Very good.


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  • Thanks for the lovely review!

    I have more jars for sale if anyone is interested £5 collected in London.

  • I'm down for that! Can pick up whenever since you're down the road.

  • Yup, hit me up yo!

  • I'm in for some as well. Whereabouts in London's famous London can you be found?

  • I work on Torrington Place off Tottenham Court road!

  • Ha, could I pick one up, too, Caz? If it's recommended by a Texan, it must be good. :)

  • At this point your next jar is for free.. 😂

  • Can you bring some to Thundercrit? i'm almost out already :(((

  • Your tollerance has gone up! Haha, sure.

  • Cool, I mean, hot. Is it most convenient at work for you?

  • During work hours central or after work in Dalston.

  • Cheers, I'll PM.

  • Basket of Fire chilli is starting to fruit!

    2017-05-09_06-14-25

  • First flower here. On the long slim cayenne.
    Bhut jolokia and big sun habanero are the shorter ones.


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Chilli heads.

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