Chilli fans?

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Ramjet

Ramjet

Rod
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I have grown and used chillies for ever. Love making sauces, jams etc. This year is my first growing some of the super hot chillies.

My first Naga Bhut Jolokia Red AKA Ghost Chilli. Plus eleven Jolokia. Now what to do with them.

1422691330_20150131_183745_copy.jpg

1422691330_20150131_183736_copy.jpg
 
Best of luck, I like my chilli hot... but I think they may be beyond my taste buds.

Do you were gloves handling them ? I have heard of people handling chilli and then touching another part of the body and it is not real pleasant.
 
The old chilli u cant do much with but look at, my mate has been growing some of these.....naga viper, butch T, Trinidad scorpion, bhut jolokia to name a few I can think of off the top of my head. I had to incubate a few seeds and jesus not easy to get these guys going from seed, and they are so pimply they look like they are "heating themselves", don't try and scratch the nackers after handling these babies!! We put one in a 15kg pot of Chilli Con carne, and the dish was TOO HOT for "restaurant consumption". The growers use heat blankets to propagate and even then only 80-90 % success on some varieties. Lots of fun and when you think 2million scovals compared to say 80K for a regular Hot chilli, they pack a punch!
 
They have a beautiful flavor really fruity then bam you mouth is on fire. I grow the Naga ,moruga scorpion few others, the moruga is my favorite, the yellow ones look good, what are the small ones I have black pearls which look similar but arnt yellow. I would make sauce and chilling oil from them and if you have a food dehydrator dry some out for when there out of season.
 
Hey ramjet might be worth a try i only do it with jalapeo but why not ... dice up some bacon really fine for crunch fry and let cool then get yourself some cream cheese and cut you chillies in half lenghth ways. Stuff the chilli with cream chees and sprinkle with bacon now place under grill for5 to 10 min. The cheese will take on the chilly the chilli will soften from the molten cheese and now im bloody hungry im off to the fridge....
 
Have you tried grinding them into a paste and pouring it over a speci, pretty sure that stuff would eat away anything other than gold :lol:
Note to self: if ever I meet Ramjet on a members day out............. No sanga's for me thanks mate!!!! :mad:
 
Looking good RJ,...mouth started watering, then I was imagining that intense heat(could almost feel it).
 
G0lddigg@ said:
Hey ramjet might be worth a try i only do it with jalapeo but why not ... dice up some bacon really fine for crunch fry and let cool then get yourself some cream cheese and cut you chillies in half lenghth ways. Stuff the chilli with cream chees and sprinkle with bacon now place under grill for5 to 10 min. The cheese will take on the chilly the chilli will soften from the molten cheese and now im bloody hungry im off to the fridge....
Click to expand...
Love chilli poppers. I've only done them with Jaleponos as well. Might be worth a try.
 
Huge chilli fan here though it all started with a few pranks which carried on to using more chilli for culinary purposes. I've started a hot sauce challenge at work. A bottle of mongoose hot sauce at 3000 scoville units is kept on the premises and made available to employees and customers. Take one teaspoon and savour the moment but fear your next trip to the bathroom. I've grown Carolina Reaper and Moruga Scorpion variants but they are very fussy super hots compared to say Ghost Chilli's. I'd dabble in putting together a homemade hot sauce if you have surplus.
 
I love the hot stuff. Most of the sauces we make, we are the only ones that will eat them > Last night I had peaches and cream with yellow 7 pot jam on them. Delish.

I'd love to try that icecream wooly.
 
That jam looks very tasty. and LOL Ramjet!

I've always wondered if anyone has experimented with making a hot sauce that combines chilli and mustard. As we know the active ingredient in chilli is capsaicin but mustard and wasabi as well as horse radish have a different kind of heat that burns the nostrils. They contain enzymes and chemicals which when mustard seeds are crushed produce cisothiocyanates (heat) A mustard/chilli combo for you chille heads might bring about the ultimate concoction of fire..
 
Hey nuggetino. I make mustard pickles most years. We have a choko vine. Liking it hot I put chilli in mine. ;)
Apparently most wasabi outside of Japan is not really wasabi. To hard to grow and expensive. It's made with horseradish and mustard among other things.
 

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