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Old 05-07-2012, 08:05 AM   #21
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bok bok bok ba GAWK!
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Old 05-07-2012, 12:10 PM   #22
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bok bok bok ba GAWK!
now steady on bucky you only wanted me to slurp that devils brew so that you could hear an englishman scream,whatever happened to "the special relationship" thought you guy's were on our side!!
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Old 05-08-2012, 03:55 AM   #23
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Hi,

This sauce from Dave is extremely hot largely because it contains pepper extract (capsiacin) which is the oil from the chilli which creates the heat.

Personally, I find sauces containing capsiacin have a metallic/chemical flavour edge to them which does not appeal to me - I much prefer sauces only containing 'natural' chillies as opposed to a chemically extracted component of the fruit. And Dave does some excellent sauces containing just chillies.

If you love really hot sauces definitely go for the ghost chilli (also known as the Naga Bhut Jolokia) ones, but you may wish to start with something a little less challenging and flavourful. I have found a brand in the UK called Hot Headz and they make a wonderful range of chilli sauces using only single variety chillies. The mildest one they make and which I have tried is a Pasilla Chilli sauce which is delicious, full of flavour and extra mild; I eat it by the desert spoon full. They then go up the heat scale all the way to Naga, which is delightfully hot, if you like serious heat. I particularly like the Serrano, Chipotle and Jalapeno flavours - none of them real scorchers but each with a fantastic flavour. Well worth a look - just google Hot Headz if you're interested. Hope this helps.
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Old 05-08-2012, 04:12 AM   #24
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Hi,

This sauce from Dave is extremely hot largely because it contains pepper extract (capsiacin) which is the oil from the chilli which creates the heat.

Personally, I find sauces containing capsiacin have a metallic/chemical flavour edge to them which does not appeal to me - I much prefer sauces only containing 'natural' chillies as opposed to a chemically extracted component of the fruit. And Dave does some excellent sauces containing just chillies.

If you love really hot sauces definitely go for the ghost chilli (also known as the Naga Bhut Jolokia) ones, but you may wish to start with something a little less challenging and flavourful. I have found a brand in the UK called Hot Headz and they make a wonderful range of chilli sauces using only single variety chillies. The mildest one they make and which I have tried is a Pasilla Chilli sauce which is delicious, full of flavour and extra mild; I eat it by the desert spoon full. They then go up the heat scale all the way to Naga, which is delightfully hot, if you like serious heat. I particularly like the Serrano, Chipotle and Jalapeno flavours - none of them real scorchers but each with a fantastic flavour. Well worth a look - just google Hot Headz if you're interested. Hope this helps.
hi fm
thanks for the input.really confirms what the other guy's have said.i love food & i enjoy heat when i want it(chillies of choice for cooking are scotch bonnet,bird eye & habanero) but it is crucial that i can taste the food & the input that the chilli makes.as i said in an earlier reply heat for heats sake,i'll leave to adam richman,man v food et al!
okey schmokey,maybe a new thread on favourite home made chilli sauce recipe's?
anyone out there still reading this thread? what's your fav home made chilli sauce recipe?
cheers fm
harry
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Old 05-08-2012, 07:58 AM   #25
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Originally Posted by Harry Cobean View Post
hi fm
thanks for the input.really confirms what the other guy's have said.i love food & i enjoy heat when i want it(chillies of choice for cooking are scotch bonnet,bird eye & habanero) but it is crucial that i can taste the food & the input that the chilli makes.as i said in an earlier reply heat for heats sake,i'll leave to adam richman,man v food et al!
okey schmokey,maybe a new thread on favourite home made chilli sauce recipe's?
anyone out there still reading this thread? what's your fav home made chilli sauce recipe?
cheers fm
harry
Chipotle and apricot or mango.
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Old 05-08-2012, 11:03 AM   #26
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Chipotle and apricot or mango.
"anyone out there still reading this thread? what's your fav home made chilli sauce recipe?"
and the recipe is...............?!
harry
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Old 05-08-2012, 11:26 AM   #27
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I had a friend from Guyana who made a fabulous, very hot, homemade chili sauce, but he wouldn't give me the recipe and now he has moved to BC (British Columbia), Canada. So, I don't have a recipe.
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Old 05-08-2012, 12:07 PM   #28
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I had a friend from Guyana who made a fabulous, very hot, homemade chili sauce, but he wouldn't give me the recipe and now he has moved to BC (British Columbia), Canada. So, I don't have a recipe.
try this one tax,it's more of a marinade really but works as a sauce too(note the precise measurements)
harry's home made piri piri:
1)2 or 3 roasted red peppers in oil/vinegar from a jar
2)4 or 6 thai bird eye chillies
3)teaspoon or two paprika
4)teaspoon or two dried cumin
5)50ml(just under quarter cup) red wine vinegar
6)25ml(half the above!) lemon juice
7)2 teaspoons maldon salt
8)2 teaspoons ground malibar pepper(kirkland is good if you use costco)
9)6 big fat cloves garlic
10)big pinch of sugar
chop up everything that can be chopped,put in a processor & whizz 'til smooth.in a covered container in the fridge for a few hours to allow the flavours to blend then use how you will.great as a marinade as the lemon/red wine vinegar tenderises the meat.
harry
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Old 05-08-2012, 01:26 PM   #29
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Chipotle chilli ketchup

I found this recipe on a fantastic UK food blog site 'Eat Like a Girl' . Brilliant, but go easy on the chipotles en adobe as they have a hell of a kick. I've bottled mine and keep it in the fridge.

Chipotle Ketchup

2 x 400g tins good tomatoes
5 chipotles en adobo (I got mine online from Hot Headz)
1 red onion, finely diced
3 cloves garlic, peeled and finely chopped
50ml cider vinegar
5og dark brown sugar

Method

Sauté the red onion in some light oil over a medium heat for about 5 minutes until soft but not brown. Add the garlic for a minute further before adding the rest of the ingredients.

Cook over a low hear for up to an hour, longer if you have it as tomato based dishes always benefit from a low slow cook. Taste and season. Blend and leave to the side.

Enjoy.

Here is the link to the blog page: Recipe: Black Pudding Croquettes with Chipotle Ketchup |
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Old 05-08-2012, 02:30 PM   #30
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looks good fm,i'll check out the web site too!
harry
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