The Chillihead thread šŸŒ¶

Off-Topic
41

There is nothing easier than making a good chilli oil yourselfā€¦just tell him to buy olive oil of good quality and then put some fresh or dried chilliĀ“s inside for a while thatĀ“s it. (added spices optional)

Tell him he needs garlic oil aswell :100:
Same procedure

I love when restaurants put selfmade chopped up garlic and chillioil on the tableā€¦itĀ“s an act of love and tells me they care :heart:

I love Flying Goose Sriracha sauce on my pizza, but only the day after when eating the cold leftovers :grin:
Unbenannt

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42

I agree 100% with @Rinderkappajoe about the chilli oil, real easy to make and tweak to your liking :+1:

As for the chilli topping/dip and heā€™s uk based? then I can personally recommend any of these outstanding :hot_pepper: head companiesā€¦

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43

@Ohmboy & @Rinderkappajoe

Thank you both for such helpful and speedy replies. Really appreciated.

He is opening in Lisbon but splits his time between London and there for work so am pretty sure he can pick up the UK stuff no problem.

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44

For fresh Chilli i also recommend Welsh Dragon Chili
Met this Guy in Cardiff, He is a very nice dude and an absolute chillihead

He was also selling hot sauces (Not listed in the shop) and gave me one for free, it was one of the best i ever had :slight_smile:

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45

Ring of fireā€¦burger with COTV Gonjiam in the middle and COTV Wahthefah circling, veg rice & mayo :hot_pepper::fire::+1:

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46

More amazing Chilli of the Valley :hot_pepper::fire:products delivered today and thank you Dan for the bonus Reaper nuts :raised_hands:ā€¦

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47

Fermentation complete! It really does improve the taste of the peppers if you ask me.

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The base is similar to sriracha (because itā€™s so simple).

  • Peppermix: Jalapeno, Habanero, Carolina Reaper (but neutered because I want my sauce to be accesible to most of my co-workers)
  • A small cup of the fermentation juice
  • Peeled tomatoes
  • Red bellpepper
  • Rice vinager
  • Cider vinager
  • Massive amounts of garlic
  • Onion
  • Lemongrass
  • Cheating by adding a bit of Dijon mustard.

No sugar, no salt (you get that fronm the fermented peppers and juice)
It turned out fantastic. Itā€™s not super spicy (abt the same level as a pure habanero) but it creeps up and lingers for a good 15 minutes.

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48

I used to make ā€¦loads of hot Kimchi before I moved to the Himalayas but dang, those folks over there are fermenting stuff like thereā€™s no tomorrow (pretty much the same but different in Burma + the fish :crazy_face:).
Iā€™m glad that I learned a trick or two from them over the years, just canā€™t live without those goodies and am still doing my hot sauces and pickles on a weekly basis; everything with a (more than) healthy dose of chili (local) and a bit of smoke.

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49

A new release today and have just ordered ā€¦

šŸŒ¶šŸ”„ Introducing our brand new Green Demon Sauce! šŸ”„šŸŒ¶

Demon by name, and demon by nature- this is sure to hit the right spot for spicy sauce lovers everywhere!

Containing 3 green superhot chillies, a zing of lime and notes of coriander and ginger, this sauce promises to deliver a spicy kick that you wonā€™t forget!

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Looking forward to this :hot_pepper::heart:

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50

Now on the barge :hot_pepper::fire::heart:ā€¦

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51

Long time fan of everything heat but not so hot the flavor is overwhelmed.

For the past few years Iā€™ve very much been enjoying Yellow Bird sauces.

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52

Snack time with two of the UKā€™s best :hot_pepper::drooling_face:ā€¦

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53

Still chasing the :fire: the owner of this UK ā€˜smallā€™ batch chilli sauce maker is on holiday right now but Iā€™ll be getting oneā€¦XXX extreme and the regular :hot_pepper: sauce despatched on his return :hot_pepper::heart:

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54

Colin explaining his chilli sauce ethos and his companyā€¦My two bottles have been dispatched :+1:

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55

First delivery of the day, hand crafted in bonnie Scotland by Paula aka PJā€™s hot sauceā€¦

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56

Second catch of the day and more UK :hot_pepper: lovelinessā€¦Ledders hot sauce thank you Colin :pray:

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57

Just back from an extended trip to Turkey and brought back a couple bags of Urfa aka Isot biber (among other spices). Just in case you never tried that stuff, it has a rather unique taste, pretty hard to describe but itā€™s slightly sweet with notes of raisins and other dried fruit and some pronounced smokiness from the drying process. The hotness hits somewhere deeper in the throat rather than on the palate or the lips. Itā€™s one of the main spices in Cig Kƶfte, a famous turkish snack usually served on lettuce leaves or in a wheat wrapper.
Anyway, hereā€™s a wiki on it, you might want to give it a shot. I love that stuff to bits.

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58

Here is a fantastic hot sauce my wife and I found from some chilli heads in Tokyo.

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59

This is wild.
I have never written down a recipe for my hotsauces. I go by feeling and what I have in my pantry.

For fun I prompted chatgpt to write out a recipe with the only info given the peppers and that they were fermented for 3 weeks. The result I got is like 95% the same as the ingredients of my latest batch.

:hot_pepper: Fermented Hot Sauce ā€“ Recipe

Base ingredients:

  • 1 kg red jalapeƱos
  • 1 kg habaneros
  • 50 g Carolina Reapers (extremely hot ā€“ handle with care!)
  • Fermented for 3 weeks

:hocho: Equipment:

  • Blender or food processor
  • Fine mesh strainer
  • Saucepan
  • Gloves (highly recommended!)
  • Glass bottles or jars (sterilized)
  • Funnel
  • Kitchen scale

:salt: Ingredients:

  • 1 kg fermented red jalapeƱos
  • 1 kg fermented habaneros
  • 50 g fermented Carolina Reapers
  • 500 ml fermented brine (from the fermentation)
  • 300 ml apple cider vinegar
  • 3 tbsp sugar (optional, to taste)
  • 2 tsp salt (optional, to taste)
  • 4 cloves garlic (fermented or fresh)
  • 1 onion (optional, fermented or fresh)
  • Juice of 1 lime (optional, for brightness)

:fire: Step-by-Step Instructions:

1. Preparation

  • Ensure the peppers are fully fermented (at least 3 weeks in a salt brine ā€“ typically 2ā€“3% salt by weight).
  • Wear gloves when handling the peppers, especially the Carolina Reapers.

2. Separate the brine

  • Remove the fermented peppers from the brine.
  • Set aside about 500 ml of the brine for blending and flavoring.
  • Discard any mold or yeast film (Kahm yeast) on the surface if present, but do not use moldy parts.

3. Blending

  • Add all the peppers to a blender or food processor.
  • Add the garlic, optional onion, and lime juice.
  • Pour in 300 ml of apple cider vinegar.
  • Add some of the brine (start with 200 ml; adjust later for consistency).
  • Add sugar and salt to taste.
  • Blend until completely smooth. This may take 2ā€“4 minutes.

4. Adjust texture

  • For a smooth sauce, strain through a fine mesh sieve to remove seeds and pulp.
  • For a thicker, rustic sauce, you can skip this step.

5. Heat the sauce (optional, for shelf life)

  • Gently bring the sauce to a boil and simmer for 5ā€“10 minutes. This halts fermentation and increases shelf life.
  • Stir often and ventilate well (the fumes can be very pungent!).

:repeat: If youā€™d prefer a raw sauce to keep the probiotics alive, skip the cooking step. Just store it refrigerated and airtight.

6. Bottling

  • Pour the sauce into sterilized bottles or jars using a funnel.
  • Seal immediately.

7. Storage

  • Uncooked: Store in the fridge ā€“ lasts several months.
  • Cooked: Store in a cool, dark place ā€“ lasts 6ā€“12 months.

:thermometer: Heat Level:

  • Extremely hot! The Carolina Reapers bring serious fire.
  • To reduce heat, use fewer Reapers or increase the amount of jalapeƱos.

:test_tube: Tips & Variations:

  • Add mango purĆ©e or pineapple for a fruity twist.
  • Try smoked paprika, ginger, or coriander seeds for depth.
  • Smoke the peppers beforehand for a rich, smoky flavor.

The differences are that I do not use any sugar, no extra salt (the brine is enough), a can of peeled tomatoes (400gr) to bring the heat down a bit, and I used lemongrass and ginger instead of a lime.

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60

Thatā€™s a nice mix of peppers :+1: Love Scotch Bonnets and Ghostā€™s too but my fav is the Reaper it does exactly what a hot pepper should :fire: and that dope pepper tasteā€¦but man youā€™ve got all these ingredients on pointā€¦

  • 1 kg fermented red jalapeƱos
  • 1 kg fermented habaneros
  • 50 g fermented Carolina Reapers
  • 500 ml fermented brine (from the fermentation)
  • 300 ml apple cider vinegar
  • 3 tbsp sugar (optional, to taste)
  • 2 tsp salt (optional, to taste)
  • 4 cloves garlic (fermented or fresh)
  • 1 onion (optional, fermented or fresh)

Got the Vinegar, Brine and a tad of sugar :ok_hand: :+1:

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