I know
but with the amount of chillies in the food here ( or should I say food in the chillies?!) its like someone opened a tap and I've to go outside all time (and create a noise like shrek the ogre 
uppy_dog )Hot sauce
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I know
but with the amount of chillies in the food here ( or should I say food in the chillies?!) its like someone opened a tap and I've to go outside all time (and create a noise like shrek the ogre uppy_dog )I know
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i hope you made a full recovery?!
makes me wonder how they get used to it-- I once lost my sense of taste for a few days after biting in a "" not very hot"" Korean chillies (and 3years ago in OZ I was working on a farm and sowing what was supposed to be the world's hottest chllie-- I had to wear gloves and use tweezers to handle the seeds....)
my theory is that Koreans (and other users of extremely spicy food) have over centuries adapted their digestion and don't suffer too badly because they're exposed to hot food since early childhood (maybe already getting adjusted through their mother's milk?!).....
In the cupboard at the moment.
Franks isn't red hot at all, but it has a huge amount of peppery flavour. Great to add to a chilli con carne, and lovely on Thai style scrambled eggs (add onions, tomato and Maggi seasoning).
The Sainsbury sauce is surprisingly good too. The stuff in the big bottle is rapidly becoming a favourite, hot, and a great all rounder. Get some if you see it.
On the windowsill are about 40 plants. They need a greenhouse really, but it's just for fun.
Red Habanero
Tongues of Fire
Summer of Fire
Loco (trailing habit, multicolour fruits, can go outside)
Yellow Chiltepins (Google these, they're rare and interesting)
Aaand....Carolina Reaper, officially the hottest chilli in the world. Now what is it about these little puppies that makes you think there may be trouble ahead?
Franks isn't red hot at all, but it has a huge amount of peppery flavour. Great to add to a chilli con carne, and lovely on Thai style scrambled eggs (add onions, tomato and Maggi seasoning).
The Sainsbury sauce is surprisingly good too. The stuff in the big bottle is rapidly becoming a favourite, hot, and a great all rounder. Get some if you see it.
On the windowsill are about 40 plants. They need a greenhouse really, but it's just for fun.
Red Habanero
Tongues of Fire
Summer of Fire
Loco (trailing habit, multicolour fruits, can go outside)
Yellow Chiltepins (Google these, they're rare and interesting)
Aaand....Carolina Reaper, officially the hottest chilli in the world. Now what is it about these little puppies that makes you think there may be trouble ahead?
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In the cupboard at the moment.
Franks isn't red hot at all, but it has a huge amount of peppery flavour. Great to add to a chilli con carne, and lovely on Thai style scrambled eggs (add onions, tomato and Maggi seasoning)......
I've never tried the Frank's yet but you gotta love the commercials https://youtu.be/USfwio7kYtA
Yep. Sriracha's been made in California for about 30 years or so. The town keeps trying to shut them down with lawsuits because of the acrid odor (or so they claim) but they dropped the suits when they learned that other states had offered incentives for the plant to move to them.
I make my own, but I'm unconventional with my recipe.
I use syrup in it, both rosehip syrup and maple for sweetness, and then I throw in some chopped dried/dehydrated fruit (raspberries, apples and banana), for the viscosity of the sauce, I use cider brandy (alcohol burned off) and cider vinegar, and for heat I use a combination of chipotle chillis and thai green chillis.
I use syrup in it, both rosehip syrup and maple for sweetness, and then I throw in some chopped dried/dehydrated fruit (raspberries, apples and banana), for the viscosity of the sauce, I use cider brandy (alcohol burned off) and cider vinegar, and for heat I use a combination of chipotle chillis and thai green chillis.
Just a touch of chili powder (preferably a neutral one such as cayenne) in hot chocolate is great. HOWEVER! It should be pure chili powder and not a mix or a vinegary sauce.
Santaman it's more along the lines of a sweet and sour. It is great for basting pork and lamb with!
I burn the alcohol off because it can make the sauce bitter over time and make it steep, which is not the desired effect.
I boil it and put a flame to it so that the harsh notes burn off and the rest simmers away. I'll boil then turn to a simmer for maybe 5 minutes max. Not enough time for it to reduce, but enough to get rid of the flavour and alcohol I don't want.
