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salad
@Chopsicle
I've had a terrible time with aphids last few summers so gave up growing :( One of the last things I did was used all my hottest chilli's - Carolina Reaper, Big Mustard, Habanero, and a few others - I made a daft-hot chilli jam, which got christened Devil's Discharge. I actually entered a jar of this into the Dog & Bell competition ('22 I think), but it was too crowded to stick around and see how much people enjoyed it. I didn't place anywhere.
...Although I stopped growing, I kept making, using Ugandan Scotch Bonnets from the market. I tweaked the recipe to add more earthy fullness (herbs and beetroot), and knocked back the sweetness, into more of a ketchup(*?). The heat is down to an acceptable level, still packs a nice flare but with tonnes of flavour - I also do a Double Discharge which is up there
The scale escalated, where I'm now making 20 jars at a time, and having a bit of fun with making themed labels for each batch, and it's getting a bit of a following. ...to the point where Dischargefest will take place on Saturday 31st August, Little Faith, Deptford.
Morning will be a ride into Kent, finishing at Little Faith for coffee/food, and segway into afternoon/evening of music, capsaicin, hopefully a tap takeover (TBC), food etc. Going to be lashings of Discharge to taste, eat, and takeaway. My plan isn't to sell this filth, but accept voluntary donations for a project I'm setting up at HHV.
If anyone would like a taste, I've got a few jars - and will be brewing up in near future - and give us a follow on @Devils_Discharge for more details on Dischargefest
*aiming for an all-round condiment with a bit of body, rather than a relish/jam/sauce. Also has fish sauce, like the origins of ketchup.
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