Not a bought one, but I chopped a home grown Naga and two garlic cloves into two 1ltr bottles of olive oil in Jan and each week I finger dipped and was not impressed with the heat.
A week ago I poured some oil into a pan and made a curry thinking it was still mild..........OMG...........HEAT and BURN and the morning after Totally mental
I've tried the Blairs After Death and the Who Dares Burns sauces mentioned above. I think the Blairs one came with a skull keyring. They could ruin your dish if you put too much in. I like hot food but I'm afraid those two pretty much kill all flavour in your food. I remember my mate telling me he could eat anything hot. I put a drop of one of them on a jacobs cracker and his head exploded and he went mental. It was funny (for me) as I knew what was coming....I bought them both mail order but now I stick to whatever is available in the supermarkets.
Been a long time since I've had one, and I've never tried the sauce on it's own... I'd imagine its somewhere around a habanero sauce though... You can get a habanero tabasco sauce. That might be what you need
I've gone a little bit off super hot things now but still enjoy the occasional burn. I used to grow dorset nagas and 7 pot chillis both around or over 1m scoville units.
I'd definitely recommend making this though. Ignore the part about naga's unless you're a serious chilli head.
Karlos' Tomato Chutney
200ml Red wine vinegar
200g Brown sugar
4 Large vine tomatoes cut into chunks
1 Red onion chopped
1-4 Dorset Nagas or chilli of your choosing de-seeded and chopped
2 Cloves of garlic
Juice of half a lime or lemon
6 Basil leaves shredded
Pinch of salt
METHOD
Boil sugar and vinegar together.
Add tomatoes, onion and chilli.
Cook for 40 minutes or until soft and thick.
Remove from heat, add juice and basil.
Store in sterilised jars.
Leave for a couple of weeks to mature if you can
Delicious with anything
I roasted some sweet peppers and added them absolutely amazing. Slight alteration as well I'd fry the onions and garlic on a low heat for a while to really bring out the flavour. If you've never made chutney this will convert you!
I guess one of the considerations about choosing a hot pepper sauce is whether you use it as an 'ingredient' or as a 'condiment' (or maybe both?).
I've bought a bottle of Da'Bomb before (119,700 scoville units) I guess you'd describe it as feisty , an excellent ingredient but no way I'd use it as a condiment. I guess that's why I like Tabasco it makes a great condiment...
...that's my usage since Christmas...
...that gallon probably ain't going to last the year out.
Author: Chadford
26-11-2019 05:01:11
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