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Old 09-04-2010, 11:35 AM
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Default The Chili Pepper and Hot Sauce Thread

Seeing as this 'heated' topic often cropped up in various threads, I thought it might be nice having a dedicated thread for all the pepperheads out there.

Other places of interest are the photography thread (here, here, here, here, here), the fridge thread - and even the portable gear thread.

We also have Tabasco On Everything! and Asian Food Addicts social (self-help) user groups.

---

Here's today's crime against tastebuds and the central nervous system. I put the rest of my homegrown Chocolates to (hopefully) good use - a mix of the usual Tabasco Sauce recipe and the widespread African way of preserving chilies in whisky, instead of vinegar. I let that concoction of Chocolate Habaneros, Scotch whisky, Himalaya salt rocks, and mono garlic cloves sit for a while and add more chilies when they're ripe. Not sure if I'll blend it when it's ready to go, but probably I will.



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Old 09-04-2010, 02:13 PM
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muahahahahahahaha!!!!

I love it. Totally mad scientist - I wouldn;t be able to wait to taste both the chilis and the whiskey.

Yes, I would totally drink that - I have imbibed even crazier stuff in my lifetime

I am betting the whiskey will taste incredible with an extra special kick and burn obviously...
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Old 09-04-2010, 04:20 PM
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Default Scotch bonnet Sauces

Here's hot my home made sauces, first one only for cooking and the second goes great on anything cooked.







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Old 09-04-2010, 06:03 PM
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What's the ingredients of the sauces?
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Old 09-04-2010, 06:27 PM
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No special ingredients but they taste and work great, the first one is chopped pepper and white rum, also have one with cooking sherry and the second one (short mustard jar) is chopped pepper in soy sauce. I learned the first one in Costa Rica about 30 years ago and the second one from my Chinese friends in the Caribbean, they put it on everything, even soups. I also make with virgin olive oil but don’t have any left at the moment.
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Old 09-04-2010, 07:24 PM
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Sounds very nice. I just wanted to add "or are the ingredients a secret?" to my post above.

I often crush dried chilies, garlic, and mint leaves with my mortar & pestle, then add soy sauce for a delicious Thai salad dressing. Chili plus soy sure works well.
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Old 09-05-2010, 04:28 PM
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DFKT, I'll see if we still have some left and, if you're interest, I can send you a couple of chilis for you to try. They were grown the simplest way possible: threw the seeds to the ground, let them ground in a clean environment, only drinking rain water
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Old 09-05-2010, 05:00 PM
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dfkt, WG and now Frandroid: I definitely need to pop by and have dinner with you folks
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Old 09-06-2010, 02:35 PM
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I'm gonna make some home made hot sauce this year for the first time after doing some research hehe.
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Old 09-06-2010, 02:56 PM
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1st year growing Habaneros. This years crop was late blooming and a little weak but far hotter than the store bought stuff we suffer with up here
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Old 09-06-2010, 04:44 PM
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Yeah, same here - my Habaneros are ridiculously hot, no comparison to any store-bought stuff. Not to mention the Nagas, which are just silly... deadly, but silly.

Here's a few shots of my whole setup, over the months:







Back row, left to right - Chocolate Habanero, Thai, Bhut Jolokia, Peruvian Purple
Front row, left to right - Apache F1, the rest are Naga Jolokia

One more Naga:

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Old 09-06-2010, 06:16 PM
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welcome no9 to the He Man Hot Chili Pepper Lover's Club

dfkt, that last pic never fails to make me grin - soooo awesome and evil looking
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Old 09-06-2010, 06:25 PM
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Thank you, yea dfkt, that's one heck of a setup you've got going there. That's alot of peppers though. You don't have a food dehydrator by any chance? Dried pepper flakes or powder are useful and keep for quite awile.
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Old 09-06-2010, 08:50 PM
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I'll add one of my favorite recipes, though unfortunately I don't have a sample now in order to take a picture.

It's basically a jalapeno chutney. I use jalapenos because it helps give it a sweeter flavor profile and keeps the chutney from overpowering whatever it's served with, but if you want more heat that's easily doable.

Chop up your preferred amounts, and blend to your preferred consistency, a mixture of:
Jalapeno peppers
Mint leaves
Onion
Lime juice
Cilantro
Salt (just a touch)

The above recipe gives a chutney that can best be described as "refreshing" and works especially well served chilled, on hot days.
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Last edited by JxK; 09-06-2010 at 08:56 PM.
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Old 09-07-2010, 10:50 AM
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I love tabasco as my favorite pre-made sauce, as a home made i like to do Italian balsamic vinegar and a mix of penguin and jalapeño peppers (add some garlic as well).
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Old 09-07-2010, 02:12 PM
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Guys, yeah, tabasco is definitely a nectar of the gods.

Your concoctions sound delicious and I will be sure to try them one day...
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Old 09-07-2010, 07:04 PM
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Quote:
Originally Posted by JxK View Post
I'll add one of my favorite recipes, though unfortunately I don't have a sample now in order to take a picture.

It's basically a jalapeno chutney. I use jalapenos because it helps give it a sweeter flavor profile and keeps the chutney from overpowering whatever it's served with, but if you want more heat that's easily doable.

Chop up your preferred amounts, and blend to your preferred consistency, a mixture of:
Jalapeno peppers
Mint leaves
Onion
Lime juice
Cilantro
Salt (just a touch)

The above recipe gives a chutney that can best be described as "refreshing" and works especially well served chilled, on hot days.
I make a similar recipe but I also add chopped tomatoes, only use purple onions and no salt. Rather than salt I dose it with soy sauce (not too much) and only strain some off after an hour of fridge time if it's too juicy. BTW I agree with you, it’s very refreshing and goes great next to fish
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Old 09-07-2010, 08:47 PM
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The ad that was on the bottom of the page (the only really helpful 1 I've seen yet): Bhut Jolokia Peppers - World's Hottest Chile
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Old 09-08-2010, 09:11 AM
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So what are your favorite things to put hot sauce on ? For me i like it pretty much on everything but some food / drinks are naked without it. For instance , tomato juice sucks without at least 15 drops of Tabasco. Also I have found it to be really nice to add different kinds to macaroni and cheese or pizza.
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Old 09-08-2010, 10:29 AM
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Yuki, for me, all of the ones you mentioned, plus generous drippings into:
- eggs
- bloody marys
- burgers
- occasionally some noodles
- spinach
- some salads
- bratwurst/hotdogs
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