Daves insanity hot ghost peper sauce.

[wolram]

I had some of this given to me as an exmas present, and i can tell you it is hot, what i need is a recipe that i can include it in, any ideas welcomed .

 

[Ivan Seeking]

I had some of this given to me as an exmas present, and i can tell you it is hot, what i need is a recipe that i can include it in, any ideas welcomed .

Too funny! I got some from my nephew.

 

[fourier jr]

what else? chili!

 

[wolram]

what else? chili!

Yes but how to make it, i need a recipe.

 

[wolram]

Too funny! I got some from my nephew.

Have you tried it yet Ivan, if you have i think you will agree that it is hot.

 

[Ivan Seeking]

Have you tried it yet Ivan, if you have i think you will agree that it is hot.

Not yet. I was waiting until the next time I make nachos.

I have eaten peppers with the same scoville value, but it was painful.

 

[wolram]

Will some one please give me a recipe, i am fed up just scraping this sauce on cheese straws and pork pies.

 

[fourier jr]

- slice bacon into smallish (0.5-1.0cm) strips & fry in heavy pot, or alternatively just pour some oil in
- add diced onion, carrot, celery, mushed garlic & any number of chiles your store has, in any amount. cook until onions go clear (~10mins)
- add maybe 1-1.5lb (450-600g) ground beef & cook until it loses its raw red colour (not necessary to brown)
- add spice mix like chili powder, cumin, paprika, black pepper, cayenne, chipotle powder, etc
- add 796g can of diced tomatoes & 400ml can crushed tomatoes, 12oz (~330ml) bottle of IPA (or any sort of bitter), corn from 2 grilled corncobs, at least a couple tablespoons of http://www.huyfong.com/no_frames/garlic.htm & any amount of ANY KIND OF HOT SAUCE
- simmer (occasional bubble here & there) for 3-4hrs, stir occasionally. add water if necessary

 

[rootX]

I had some of this given to me as an exmas present, and i can tell you it is hot, what i need is a recipe that i can include it in, any ideas welcomed .

This is the first time I heard someone asking for a hot sauce recipe.

I will take it with anything I have for dinner or lunch or breakfast.

Egg and cheese, any other sandwich, pizza, lasagna, noodles, chicken, beef, pork, mcdonald/kfc burgers, anything! :!)

 

[Evo]

These are all award winning Wolram. You might like this chili, but you can browse from the winners. And you can add your pepper sauce to taste.

http://www.chili.org/yahoo.html

 

[wolram]

These are all award winning Wolram. You might like this chili, but you can browse from the winners. And you can add your pepper sauce to taste.

http://www.chili.org/yahoo.html

Thanks Evo, i have book marked that page, there are some items i am not sure i can find in the UK, I will have to check out some shops.

 

[Dadface]

sliced onion
minced beef(low fat or previously fried with fat poured away)
sliced mushrooms(optional)
sliced green pepper(optional)
can of tomatoes
seasoning
pepper sauce
oil

1.Fry onion until it starts to brown
2.Add mushrooms and pepper and fry for a few more minutes.
3.Add minced beef and enough of the canned tomatoes to cover.
4.Add seasoning and hot sauce according to taste.
5.Simmer until pepper starts to soften.
This quick and easy recipe goes well with jacket potatoes and salad or with rice.
Choose portion sizes according to your appetite.It freezes well.

 

[wolram]

sliced onion
minced beef(low fat or previously fried with fat poured away)
sliced mushrooms(optional)
sliced green pepper(optional)
can of tomatoes
seasoning
pepper sauce
oil

1.Fry onion until it starts to brown
2.Add mushrooms and pepper and fry for a few more minutes.
3.Add minced beef and enough of the canned tomatoes to cover.
4.Add seasoning and hot sauce according to taste.
5.Simmer until pepper starts to soften.
This quick and easy recipe goes well with jacket potatoes and salad or with rice.
Choose portion sizes according to your appetite.It freezes well.

thanks Dadface, this is up to my skill level, though i might substitute the mushroom for chili beans.

 

[dlgoff]

... this is up to my skill level, though i might substitute the mushroom for chili beans.

The secret to making perfect tasting chilli (to your taste buds) is to experiment a little. I always make large batches to make several meals. As I'm using it, I will sometimes add other goodies to the bowel then heat by microwave for added tastes. e.g. cheese, extra onions, bell peppers, or ghost peppers (thanks rhody).

 

[turbo]

The secret to making perfect tasting chilli (to your taste buds) is to experiment a little. I always make large batches to make several meals. As I'm using it, I will sometimes add other goodies to the bowel then heat by microwave for added tastes. e.g. cheese, extra onions, bell peppers, or ghost peppers (thanks rhody).

That sounds quite uncomfortable.

 

[Danger]

That sounds quite uncomfortable.

Nice catch!
I only hope that it was a typo...

As for recipes, leave us not forget my most renowned invention: Aftershock! That is 1/2 tequila, 1/2 red Sourpuss, and 1/4 - 1/2 tsp Tabasco. (Ask Dave... ) It seems that a few drops of your stuff would make up for the Tabasco. What the hey... it's worth trying.

 

[dlgoff]

That sounds quite uncomfortable.

Well, the goodies do end up there. And yea, nice catch.

 

[fourier jr]

Nice catch!
I only hope that it was a typo...

As for recipes, leave us not forget my most renowned invention: Aftershock! That is 1/2 tequila, 1/2 red Sourpuss, and 1/4 - 1/2 tsp Tabasco. (Ask Dave... ) It seems that a few drops of your stuff would make up for the Tabasco. What the hey... it's worth trying.

I think you should substitute either more tequila or more hot sauce for the red sourpuss

 

[Danger]

I think you should substitute either more tequila or more hot sauce for the red sourpuss

No!
I love Sourpuss. (The beverage, I mean; nothing to do with yeast infections... )

 

[Ivan Seeking]

Have you tried it yet Ivan, if you have i think you will agree that it is hot.

Not yet. I was waiting until the next time I make nachos.

I have eaten peppers with the same scoville value, but it was painful.

Okay, it wasn't THAT bad. It's a notch up from Tobasco but not nearly as much as one would expect based on the scoville value. And for me, at 5K, Tobasco is fairly mild, so I guess 180K isn't so hot after all. It certainly isn't 36X hotter than Tobasco in the sense that one would expect. As a subjective measure, I would say it's more like twice as hot as Tobasco.

 

[turbo]

Okay, it wasn't THAT bad. It's a notch up from Tobasco but not nearly as much as one would expect based on the scoville value. And for me, at 5K, Tobasco is fairly mild, so I guess 180K isn't so hot after all. It certainly isn't 36X hotter than Tobasco in the sense that one would expect. As a subjective measure, I would say it's more like twice as hot as Tobasco.

It's quite a relative thing, Ivan. I am the only one who will use my habanero chili relish as a condiment, after my neighbor and brother declined because "it's too hot!". Still, the wimpy stuff that I have been able to produce in recent years doesn't begin to compare to the relish that I could make when I had a large mostly-ripe crop. I honed the recipe back when I had to rely on store-bought chilies, and for a couple of magical years after buying this place the relishes were killer.

 

[Ivan Seeking]

I once accidentally ate a pepper in a Chinese dish that isn't supposed to be eaten. That thing actually felt like a knife cutting my tongue! There is no way I could eat those for more than show. But I have eaten habaneros many times. They are generally hotter than I prefer but not beyond my limit.