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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@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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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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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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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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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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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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