Show us your hot sauce
Discussion
Lord Flathead said:
My thread has arrived!
I strongly recommend Blairs Mega Death. I consumed at least half a dozen bottles of Insanity sauce, and it's really good but I'm now on my 3rd bottle of Megadeath.. it's simply streets ahead
It will win you loads of bets at BBQ's too because there is always someone than brags about how they enjoy the hottest sauce on the planet.. let them prove it. Hours of entertainment from a tiny bottle.
I strongly recommend Blairs Mega Death. I consumed at least half a dozen bottles of Insanity sauce, and it's really good but I'm now on my 3rd bottle of Megadeath.. it's simply streets ahead
It will win you loads of bets at BBQ's too because there is always someone than brags about how they enjoy the hottest sauce on the planet.. let them prove it. Hours of entertainment from a tiny bottle.
JFReturns said:
Had a tiny taste, first impressions are.... quite flavoursome actually. Impressed, despite the silly name.
\Blairs Beyond Death. I use about a bottle every 4 months.
Blairs Jalapeno Death Sauce. Its not as hot as the other Blair stuff, and the heat doesn't last as long.
Baytree HOT CHILLI & GARLIC DRESSING. Its fantastic on salads
And this is my own making. My Apricot and Naga chilli sauce, home grown Nagas but I dont grow the Apricots. Good for cheese and burgers.
Blairs Jalapeno Death Sauce. Its not as hot as the other Blair stuff, and the heat doesn't last as long.
Baytree HOT CHILLI & GARLIC DRESSING. Its fantastic on salads
And this is my own making. My Apricot and Naga chilli sauce, home grown Nagas but I dont grow the Apricots. Good for cheese and burgers.
I made an approximation of this using Apache chilies from the greenhouse and a tin of pineapple chunks instead of peach. Came out really well. Stuck it in a big jar and hid it at the back of the fridge and it only got better with time 
That Maggi stuff in someone's photo earlier on is great on a bagel with a fried egg!
That Maggi stuff in someone's photo earlier on is great on a bagel with a fried egg!
Edited by collateral on Saturday 4th June 20:07
I make chilli sherry by steeping chilies in sherry - it's a great ingredient. The other week I took the spent chilies and put them in the blender with some raw garlic, shallot, salt and cider vinegar. Added some paprika and chili powder and bottled. It's excellent! Planning to make loads of it with my produce this summer.
otolith said:
I make chilli sherry by steeping chilies in sherry - it's a great ingredient. The other week I took the spent chilies and put them in the blender with some raw garlic, shallot, salt and cider vinegar. Added some paprika and chili powder and bottled. It's excellent! Planning to make loads of it with my produce this summer.
Now I like the sound of that! collateral said:
This thread inspired me to pick up a baby Scotch Bonnet from the garden centre.
Anyone got any care advice or is it the normal wack it in the greenhouse and keep it wet?
I've done Apaches before under glass and it needed supporting because there were so many chillies!
Some advice from further back in the thread, might be useful (even though yours is past the seed stage):Anyone got any care advice or is it the normal wack it in the greenhouse and keep it wet?
I've done Apaches before under glass and it needed supporting because there were so many chillies!
geeteeaye said:
You've probably missed the boat for this year for going from seed, my chilli seeds were planted in March and tend to take 6-8 weeks just to get to 3-4" high, they will imminently go into the greenhouse (approx 70 plants) in large containers (peat based compost mixed with garden soil and some sand). The chilli peppers themselves will come after flowering in about August or so and then ripen to red through August/September (if a decent summer). This is the normal Cayenne variety which I have found the best as they are quite prolific, quite cheap (£1.50 or so for 70 seeds) and the chilli peppers themselves can be anything up to 8-12" long. Once I have picked the lot I tend to dry 3/4 of them in a low oven and store in jars (easily last a year until the next crop) and pickle the other 1/4.
Try and find some chilli plants, problem is it works out quite expensive, but put them in a greenhouse/conservatory/sunny windowsill - putting them outside won't be overly productive unless you are in a very sheltered, sunny, warm part of the country.
Definitely one of the most worthwhile things to grow IMO - I probably harvested 500 chilli's or more last year from a £1.50 packet of seeds, bought from a shop that would have cost a lot!
Try and find some chilli plants, problem is it works out quite expensive, but put them in a greenhouse/conservatory/sunny windowsill - putting them outside won't be overly productive unless you are in a very sheltered, sunny, warm part of the country.
Definitely one of the most worthwhile things to grow IMO - I probably harvested 500 chilli's or more last year from a £1.50 packet of seeds, bought from a shop that would have cost a lot!
Mate of mine got me the King Naga from Mr Vikkis, very tasty, not amazingly powerful, but a great burst of flavours!
http://www.mrvikkis.co.uk/
http://www.mrvikkis.co.uk/
JFReturns said:
collateral said:
This thread inspired me to pick up a baby Scotch Bonnet from the garden centre.
Anyone got any care advice or is it the normal wack it in the greenhouse and keep it wet?
I've done Apaches before under glass and it needed supporting because there were so many chillies!
Some advice from further back in the thread, might be useful (even though yours is past the seed stage):Anyone got any care advice or is it the normal wack it in the greenhouse and keep it wet?
I've done Apaches before under glass and it needed supporting because there were so many chillies!
geeteeaye said:
You've probably missed the boat for this year for going from seed, my chilli seeds were planted in March and tend to take 6-8 weeks just to get to 3-4" high, they will imminently go into the greenhouse (approx 70 plants) in large containers (peat based compost mixed with garden soil and some sand). The chilli peppers themselves will come after flowering in about August or so and then ripen to red through August/September (if a decent summer). This is the normal Cayenne variety which I have found the best as they are quite prolific, quite cheap (£1.50 or so for 70 seeds) and the chilli peppers themselves can be anything up to 8-12" long. Once I have picked the lot I tend to dry 3/4 of them in a low oven and store in jars (easily last a year until the next crop) and pickle the other 1/4.
Try and find some chilli plants, problem is it works out quite expensive, but put them in a greenhouse/conservatory/sunny windowsill - putting them outside won't be overly productive unless you are in a very sheltered, sunny, warm part of the country.
Definitely one of the most worthwhile things to grow IMO - I probably harvested 500 chilli's or more last year from a £1.50 packet of seeds, bought from a shop that would have cost a lot!
Try and find some chilli plants, problem is it works out quite expensive, but put them in a greenhouse/conservatory/sunny windowsill - putting them outside won't be overly productive unless you are in a very sheltered, sunny, warm part of the country.
Definitely one of the most worthwhile things to grow IMO - I probably harvested 500 chilli's or more last year from a £1.50 packet of seeds, bought from a shop that would have cost a lot!
Looks like a re-pot then business as usual. Also picked up an Apache (just in case) which is already quite far along - already got peppers forming
just found this in LIDLS 1.49 nice bit of heat initially but mouth gets used to it after a bit ,so i covered my pork in it ,still tingling a bit half hour later ,a bit addictive this one.
guess i need to try daves ghost for longer lasting effect only prob they want fecking 5.35 in tescos today ,f
king liberty that is.
they got them all in lidls this week
guess i need to try daves ghost for longer lasting effect only prob they want fecking 5.35 in tescos today ,f
king liberty that is.Edited by eskidavies on Thursday 9th June 20:20
they got them all in lidls this week
Edited by eskidavies on Thursday 9th June 20:29
eskidavies said:
just found this in LIDLS 1.49 nice bit of heat initially but mouth gets used to it after a bit ,so i covered my pork in it ,still tingling a bit half hour later ,a bit addictive this one.
JFReturns said:
New one:
Really impressed. Only a mild kick but great flavour with a real lime punch. Nice with chicken or turkey.
Only 99p too! Got it from Tescos, but in the ethnic section rather than the normal spot with the other sauces. Bargain!
Agreed!! Though it is cheaper in Tescos Really impressed. Only a mild kick but great flavour with a real lime punch. Nice with chicken or turkey.
Only 99p too! Got it from Tescos, but in the ethnic section rather than the normal spot with the other sauces. Bargain!
JFReturns said:
eskidavies said:
just found this in LIDLS 1.49 nice bit of heat initially but mouth gets used to it after a bit ,so i covered my pork in it ,still tingling a bit half hour later ,a bit addictive this one.
JFReturns said:
New one:
Really impressed. Only a mild kick but great flavour with a real lime punch. Nice with chicken or turkey.
Only 99p too! Got it from Tescos, but in the ethnic section rather than the normal spot with the other sauces. Bargain!
Agreed!! Though it is cheaper in Tescos Really impressed. Only a mild kick but great flavour with a real lime punch. Nice with chicken or turkey.
Only 99p too! Got it from Tescos, but in the ethnic section rather than the normal spot with the other sauces. Bargain!
http://www.bbcgoodfood.com/recipes/845664/roast-po...
collateral said:
Picked up a bottle of the regular Dave's Insanity. Wow.
The Ghost one must be a fking madman!
It is. When I got it I tried a tiny bit, about the size of a full stop, on my tongue. I could still feel the burn after 15 mins The Ghost one must be a f
king madman!
I have some chili on the go right now (about 2kg of mince/stewing steak), and I've added half a teaspoon of the Ghost Pepper sauce to it. Should be perfect when cooked
That is a lot! ^^
I did a BBQ for my work team last weekend, popped home at lunch and put some spiced lamb shoulders on a low heat ready to blitz and crisp on the BBQ later. The plan was to do some hot sauce kebabs with the lamb and some flat bread, with a nice selection of hot pepper sauces from this thread.
It went down a storm! Of course everyone went for the Dave's first.... BIG mistake! They were drinking more milk than beer A couple of the Indian chaps had seconds, but one of my colleagues (from Egypt) poured it on like ketchup and did not even break a sweat 
RESPECT!
I did a BBQ for my work team last weekend, popped home at lunch and put some spiced lamb shoulders on a low heat ready to blitz and crisp on the BBQ later. The plan was to do some hot sauce kebabs with the lamb and some flat bread, with a nice selection of hot pepper sauces from this thread.
It went down a storm! Of course everyone went for the Dave's first.... BIG mistake! They were drinking more milk than beer
A couple of the Indian chaps had seconds, but one of my colleagues (from Egypt) poured it on like ketchup and did not even break a sweat RESPECT!calibrax said:
It is. When I got it I tried a tiny bit, about the size of a full stop, on my tongue. I could still feel the burn after 15 mins
I have some chilli on the go right now (about 2kg of mince/stewing steak), and I've added half a teaspoon of the Ghost Pepper sauce to it. Should be perfect when cooked
That's going to hurt in the morning I have some chilli on the go right now (about 2kg of mince/stewing steak), and I've added half a teaspoon of the Ghost Pepper sauce to it. Should be perfect when cooked
calibrax said:
It's very nice actually, pretty much perfect heat. Thankfully there was enough volume of chilli to take it. Definitely glad I didn't put more than half a teaspoon though...!
I put a single drop of the regular into a pint sized Bloody Mary and it was a bit of a lip numb-er Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff