Any Chilli fans?

[Ric]

Hi Trevor

Wise words indeed from Alex & Davin.

The other night I made a "Spag bol" and used a Reaper the size of my little finger-nail, bloody brilliant but with the kick of a mule.

On the weekend I made a Tomato & Scorpion sauce using 3kg of "Golden Peach" tomatoes to create the sauce with another Kg of "Grannys Throwing: tomatoes to create a rich red colour and bulk it up.

To that I added 6 full size red Scorpions, garlic and Pimento's which had been cooked on the BBQ grill to give it a smokey flavour. I cooked it all for 2 hours to reduce and then blended it all to a silky smooth texture.

Result: perfection but not for the faint of heart.

Also Trevor have a look at the Scoville chart I've attached, It's not the be all and end all of these charts but it will give you an idea of their heat.

Cheers

[Wombat68 (Trevor)]

Does this seem like a reasonable sauce to make from your Bhut Jolokia's

Ingredients
6 ghost chillies
1 small red bell pepper, diced
1 28-ounce can whole tomatoes, pureed
½ medium onion, diced
2 garlic cloves, cut in half
2 tablespoons cider vinegar
1 tablespoon organic sugar

Directions
Wearing gloves, remove stems and seeds from ghost chiles.
Combine all ingredients in a medium saucepan and add enough water to cover. Bring to a boil, then reduce heat to low and simmer for 20 minutes until vegetable are soft.
Place in a blender and blend until smooth.
Store in a glass jar or plastic container.

[big_dav_2001 (Davin)]

Originally Posted by Wombat68

Thanks for the advice guys, think I will probably try blending them into a paste....like you say its easier to add if its not enough heat there in the first place.....and yes it will also be our first experience of the Bhut Jolokia....only gone up to Habanero's before this

Davin, do you add anything else to them to make that paste ? Or is it just chillies run through a blender ?

I usually add just a dash of white vinegar... Not a lot though, just needs enough to loosen the mix. It doesn't overpower the Chilli flavour at all, and it also helps to preserve the paste if you plan on storing it.

Of course there's also plenty of Ghost Chilli sauce recipes available on the net too

Davin

[big_dav_2001 (Davin)]

Originally Posted by Wombat68

Does this seem like a reasonable sauce to make from your Bhut Jolokia's

Ingredients
6 ghost chillies
1 small red bell pepper, diced
1 28-ounce can whole tomatoes, pureed
½ medium onion, diced
2 garlic cloves, cut in half
2 tablespoons cider vinegar
1 tablespoon organic sugar

Directions
Wearing gloves, remove stems and seeds from ghost chiles.
Combine all ingredients in a medium saucepan and add enough water to cover. Bring to a boil, then reduce heat to low and simmer for 20 minutes until vegetable are soft.
Place in a blender and blend until smooth.
Store in a glass jar or plastic container.

That seems pretty simillar to most of the Ghost Chilli sauces recipes I've seen...

[Wombat68 (Trevor)]

Originally Posted by big_dav_2001

I usually add just a dash of white vinegar... Not a lot though, just needs enough to loosen the mix. It doesn't overpower the Chilli flavour at all, and it also helps to preserve the paste if you plan on storing it.

Of course there's also plenty of Ghost Chilli sauce recipes available on the net too

Davin

Yep have seen a few....keeping it to a minimum seems better tho.
Seen a nice one on pepperjoe.com too which looks good......first time round for me so time to experiment a bit

[AndrewJ]

Anyone who is growing these should get a contract to sell em to coles.
Just saw they now have a prepack range including Cal Reaper and Ghost.
2 chillies per blister pack, and only $450 per kg

Andrew

[Ric]

$450 a kilo, that a laugh and only 2 chillies, I can buy Truffles for cheaper than that.

On the other hand this years crop of Reapers, Scorpions and Ghost's could have made me a few grand by that scale.