buckytom
Chef Extraordinaire
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!!bok bok bok ba GAWK!
hi fmHi,
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
"anyone out there still reading this thread? what's your fav home made chilli sauce recipe?"Chipotle and apricot or mango.
try this one tax,it's more of a marinade really but works as a sauce too(note the precise measurements)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.
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!!
"anyone out there still reading this thread? what's your fav home made chilli sauce recipe?"
and the recipe is...............?!
harry
I've heard the same said about the "ghost" peppers, or in milder times about the habanero peppers.Bhut jolokia is hottest pepper in the world !!!, 401 times hotter than tabasko !!!
...BTW chilis are not peppers. This was a mistake made in the 15th century when New World chilis were imported to the Old World, and the chilis most resembled their extant pepper varieties. Chilis are in the genus Capsicum. Peppers are in the genus Piper. (Some peppers are genus Pimenta.) Both can be spicy and hot depending on species.
I thought that's what I said. Bell peppers are not really peppers. They are merely Capsicums without venom.Just to clarify. Piper is the genus for black pepper. Capsicums are chilies and bell peppers.
I thought that's what I said. Bell peppers are not really peppers. They are merely Capsicums without venom.
So, um... What genus are white peppers? Y'know, the kind we get white pepper from.
france? nah,they don't like the english,we've whupped 'em too many times over the centuries..........foods good tho'!my mom is norwegian and dad irish, so my relatives have got you surrounded... (of course you can escape through france, but then again you could just stay home and surrender, thus being just like a frenchie)