Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: Secret Santa on March 15, 2014, 07:34 PM
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I bought a dozen beautiful, red scotch bonnet chillies from my corner shop today and knocked up a chilli sauce with them. Roasted them off until they were nice and brown alongside a few cloves of garlic. Then boiled them in distilled malt vinegar with sugar and salt for half an hour. Let it cool and blended to a smooth sauce.
Now while I was doing the boiling I mashed the peppers a few times with a fork, had a lick of the residue and thought "bloody hell that's potent!". So after the blending I cautiously tatsed a tiny amount and it was pretty good. It was definitely hot, burnt the lips a little but it felt like it had mellowed in the cooking compared to the tasting done while boiling and it had a good flavour.
But then, oh my God!
The chilli heat swept over my forehead and moved backward over my scalp followed by profuse sweating. The chilli heat rose and rose and rose in my mouth and particularly on the tongue. My lips were on fire - all of this building oh so gradually. I actually felt a litttle queasy and faint! :o
It would appear that despite being a veteran of Phals, I've finally found my match. The humble scotch bonnet; slow acting but all the power of an atomic bomb, if atomic bombs could be rated in Scovilles!
Have I just turned excessively wimpy in my old age or does anyone else find these chillies have the same effect on them?
One thing's for sure, if you're looking for a slow build up of chilli heat in your curries this has to be the answer.
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Gee SS I have to hand it to you I wouldn't even begin to try them. Unlike yourself (and CH too) I am not one who eats Phals - a Madras is hot enough for me and a Vindaloo I can Manage only with difficulty.
Your question made me think of a documentary I saw on Tv last year, it was about "supertasters", two people experience the same food with different levels of intensity, those who do acutely are supertasters.
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I've never tried them, SS, cos I am a self-confessed wimp when it comes to really hot stuff. But I like the idea of the boiling in malt vinegar etc to make a paste/sauce.
Your description made me chuckle though, just wish you had taken some pics - not so much of the sauce but of your reaction to it :) If you could repeat the exercise with pics, it would be appreciated :P
But as Stephen says, CH would probably say 'it was a bit mild for me'.
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You may be able to gauge Santa's reaction from this clip (http://tbilisitube.com/en/video/1eFbkEvDpPQ/The-Chili-Challenge-Scotch-Bonnet-TGFbro).
** Phil.
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Wow, you Philmed it mate!
Which one is SS?
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That was hysterical! ;D
My reaction wasn't too dissimilar but unlike those dozy sods I had some yoghurt to hand which managed to reduce the pain a little. If only they knew that drinking water is the worst thing you can do ! Hehe!
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I've never tried them, SS, cos I am a self-confessed wimp when it comes to really hot stuff. But I like the idea of the boiling in malt vinegar etc to make a paste/sauce.
Your description made me chuckle though, just wish you had taken some pics - not so much of the sauce but of your reaction to it :) If you could repeat the exercise with pics, it would be appreciated :P
But as Stephen says, CH would probably say 'it was a bit mild for me'.
Yes, before the pain kicked in it was a pretty decent flavoured chilli sauce. You occasionally get people on here asking how to avhieve that gradual build up of chilli heat and a teaspoon of this in a curry would certainly achieve that effect.
I don't think I'll be dopey enough to taste it neat again but it'll definitely be making an appearance in a curry at some point.
Pics - no chance. Focusing through the tears would have been impossible! And if CH can eat a teaspoon of this neat and not be "challenged" by it then he has my respect. Seriously, I've tried all strengths of curries and untold store bought chilli sauces but this has me beaten like nothing before.
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The end result is possibly like the Viceroy's "naga" sauce SS which includes some panch phoran. I made up a portion using 1kg of scotch bonnets quite some time ago and am just coming to the end of the jar now. Keeps perfectly with all that vinegar and covered in oil ;D My original post:
http://www.curry-recipes.co.uk/curry/index.php/topic,11268.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,11268.0.html)
You really cannot beat it spread over a nice greasy donner :P
And yes............it is b****y hot stuff indeed
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OMG!!! I have to make this. I am obsessed with trying to find some real heat in my curries. I made some new base this week and did a spicy zaal version which when made into a madras my hubby said is too hot and he cant have madras again. WIMP!!!
I have had the leftovers tonight and added half a teaspoon of chilli flakes and got some warmth :)
Because I eat jalapeno's as snacks etc my taste buds are a bit messed up so I think as soon as I can source some scotch bonnets this chilli sauce will be on the to do list :)
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OH......and that video had me crying with laughter. Awesome find ;D
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Whilst in a hotel in East Kilbride a last year, one of our team thought it would be a good idea to bring a packet of scotch bonnet peppers to the bar. With myself being a bit of a 'two pint piss puff' (copyright -The Viz) when it comes to chili heat I decided to eat one. Not to bad I thought till about 30 seconds after I'd swallowed it and the inside of my lips and side of my tongue suddenly felt as though they had been branded. Fortunately for me some one had a yoghurt type which was downed in one and swilled about my mouth for 5 mins till the pain subsided.
On a slightly different heat subject there also use to be a reasonable pie shop close to my work which heated its pies in some sort of nuclear furnace. Often when eating one of their tasty mince pies, one bite on the end and the pie would lose all its structural integrity and collapse with nuclear heated mince falling down the inside front of your shirt and burning your chest. >:(
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Stop making me laugh! The tales/ vids are toooo much :D
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Oh and we had a lad who drank a small bottle of Fish Sauce and then provided much merryment as he threw up for 1/2 an hour. Little things and little minds as my mother used to say :)
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Often when eating one of their tasty mince pies, one bite on the end and the pie would lose all its structural integrity and collapse with nuclear heated mince falling down the inside front of your shirt and burning your chest. >:(
I can relate to that, Gav. Nothing worse than a pie falling to pieces in your hand - even if you're not scalded, it makes a hell of a mess :)
I'm slightly struggling, though, with the concept that East Kilbride has a hotel.......are you sure???
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I'm slightly struggling, though, with the concept that East Kilbride has a hotel.......are you sure???
It has a few and I think I've stayed in them all. The Stuart Hotel in the town centre ( now closed) was epic. Eat as many mushrooms as you like for free...off the back of the bathroom door. ::)
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I'm slightly struggling, though, with the concept that East Kilbride has a hotel.......are you sure???
OMG PMSL - only us Scots may get that lol.
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Coming from Dundee, Stephen, are you really in a position to scoff at EK? :P
Anyway - strayed off topic (but was worth it for the 'pick your own mushrooms from the bathroom door' scenario from Gav).
It wold be good to get all the chilli heads together and have a puke-off. Dave, SS, is Rob into that stuff? Any volunteers?
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I'm slightly struggling, though, with the concept that East Kilbride has a hotel.......are you sure???
OMG PMSL - only us Scots may get that lol.
Oh no. This sassenach has very good friends who originally hailed from East Kilbride, and even though they now inhabit the more refined parts of Invernesshire, I have heard enough tales of their early life to know why "Hotels" and "East Kilbride" might be considered strange bed-fellows ...
** Phil.
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This sassenach has very good friends who originally hailed from East Kilbride, and even though they now inhabit the more refined parts of Invernesshire,
Come on now, Phil. Stop taking the piss. I've never heard a sentence containing 'Invernesshire' and 'refined'. You're just making stuff up now for comedy effect :)
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Because I eat jalapeno's as snacks etc my taste buds are a bit messed
I do too LOUP but they have virtually no effect on me chilli heat wise. In fact I used some of the juice that the pickled jalapenos come in in this sauce as well as the malt vinegar. Those normal green chillies we use in our curries, I can eat those raw and they provide a bit of a tingle but nothing to concern me.
This scotch bonnet sauce was in another league entirely - you really must try it. Be absolutely sure you have some plain yoghurt to hand or you just may live to regeret it! ;D
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The end result is possibly like the Viceroy's "naga" sauce SS which includes some panch phoran.
I remember it well CH but I was going for a Tabasco type sauce here rather than an Indian styled flavour. In making it it made me realise just how important having the right type of chilli is to getting a particular flavour.
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I tasted a brand of naga pickle the other week (not Mr Naga) which was akin to eating a hot welding rod. I did'nt get the name as my eyes were watering. Makes me laugh when I see Adeys/ Julians Man v Curry recipe. who in their right mind would eat it. :-\
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It wold be good to get all the chilli heads together and have a puke-off. Dave, SS, is Rob into that stuff? Any volunteers?
Wonderful turn of phrase there Garp ;D ;D ;D ;D
Rob does indeed have a bit of a bent for the hot ones. And don't forget Salvador Dahli. He too likes to coat his taste buds with the occasional portion of napalm :o :o Maybe Loup should join too. Her taste buds would appear to be suitably disfunctional enabling her to join in the fun :D
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Lou, you are cordially invited to destroy what is left of your taste buds. Could be a great Come Dine With Me. All the Chilli Heads together :)
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You are indeed correct Curryhell. My taste buds are well and truely (moderated)! At one point as well as the nandos extra hot sauce and kebab shop chilli sauce on nearly everything I was scoffing a halfpound of pickled Jalepenos a day. I only cut back as that equals 365 quid a year and thats a bit (moderated) steep tbh :o
Garp, I would accept said challenge and I am sure I would win ;D
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My money's on you, Lou - with an each-way bet on CH ;D
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Lou, you are cordially invited to destroy what is left of your taste buds. Could be a great Come Dine With Me. All the Chilli Heads together :)
Please invite a few wimps and video this event :D
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Epic!
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Ha ha ha awesome - nice find Phil
Truth be honest SS - 99% cant scoff down any raw
best, Rich
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Well the jar of scotch bonnet chilli sauce has been sitting in the fridge maturing for a week now so I thought I'd try it with a few nachos as a dip. Given my previous experience I went easy with the first one and just dipped a tiny bit of the corner in.
The flavour was excellent and there was a little bit of tongue burn but nothing like the agony experienced when freshly made so I got bolder and dipped the full half of the nacho in. Yup, plenty of tongue burn now and a little bit of sweating but it was a mild, pleasant pain rather than the agony endured after eating it fresh a week ago. Clearly time has had a positive effect.
So I'm declaring this a winner all round - good flavour and just the right mix of chilli pain!