Hot Sauces

[Morning Glory]

He got it from http://chillipepperpete.com/ which I understand is in Brighton.

I will check it out. Thanks!

 

[flyinglentris]

This came from England....

Ghost Chili ... That's the fire tonic.

 

[flyinglentris]

My guess is that you did not have a Haz-Mat suit.

Nah. Just got lazy.

 

[flyinglentris]

From one Sailor to another - for your service.
What was your job specialty and rank? I started out as a DP - Data Processing Technician. After several name changes I ended up being an IT - Information System Technician. 1st Class. With no sea time Chief was out of my reach. I went through the process multiple times - excellent test scores, 4.0 EVALS and recommendation but always missed it because of the lack of sea time.
I am, and will always will be a proud US Sailor.

This old shellback definitely gave you a like on this. I was a DS and worked in the Intelligence Center (CVIC) on CVN-65, with the DPs, IS's and ITs.

 

[flyinglentris]

I don't have a picture, but my favorite hot salsa is a Habanero salsa ... Mrs. Renfros.

Here's Mrs Renfro's Habanero Salsa ...

Forgive the camera shake.

 

[Yorky]

Chili peppers here cost buttons for a large handful so we always seemed to have more than we used and then they went to waste.

I therefore tried to make a hot chili sauce and used cayennes and hot Thai chilis, pureed onion and garlic with a little seasoning.

These were liquidised and after I tasted the result, I Christened it "Porton Down Sauce".

("Porton Down" is a MoD research centre in UK and was for many years the centre for secret chemical warfare research - maybe it still is).

 

[CraigC]

I really haven't met a chili pepper sauce I don't like, except the ones that are heat only with no flavor. I always have several cans of chipotle in adobo on hand along with gochujang and gochugaru. I cook with chilis quite a bit. As I've mentioned previously, last Hatch season, we purchase some medium and hot, which I roasted in my rotisserie basket. I usually keep a container of my homemade, mild salsa in the fridge for snacking. I've provided the recipe for that and Xni Pec. As for dried chilis, I always keep ancho, cascabell, morita, japones, arbol, New Mexico, guajilla, pasilla, California, ghost and pequin on hand. As I've said before, I wish I could get my hands on some of the local chilis from Oaxaca that aren't available commercially.

I forgot to mention that you can kill your heat and beer desire in one shot! Cave Creek Chili Beer.

 

[Morning Glory]

I was a DS and worked in the Intelligence Center (CVIC) on CVN-65, with the DPs, IS's and ITs.

This is all French to me! It sounds very important though, so forgive me.

 

[Morning Glory]

Forgive the camera shake.

Is that what happens when you eat too much chilli sauce?

Seriously though, chilli can actually cause tremors or even fits if taken in massive quantities. Generally speaking the effect is good - chilli causes release of endorphins which produce a feel good factor.

 

[CraigC]

The pepper sauce with the highest Capsacin/Heat index is Ghost Pepper or Bhut Jolokia from Northeast India. It's too hot for me.

I believe the Carolina reaper, Naga viper and Trinidad scorpion have surpassed the ghost on the Scoville scale

 

[Yorky]

I believe the Carolina reaper, Naga viper and Trinidad scorpion have surpassed the ghost on the Scoville scale

My research tells me this (although I may be a little behind the times):

http://freebeerforyorky.com/scoville.htm

 

[CraigC]

My research tells me this (although I may be a little behind the times):

http://freebeerforyorky.com/scoville.htm

Some of those peppers and pictures don't match. The Naga viper isn't there either.

 

[Yorky]

The Naga viper isn't there either.

I said that I may be behind the times.

Which don't match?

And it does state "The following table shows the approximate SHUs of various types of popular chili peppers"

 

[Morning Glory]

My research tells me this (although I may be a little behind the times):

http://freebeerforyorky.com/scoville.htm

Useful chart @Yorky. It just helped me confirm that I just used a red (possibly Savina) habanero - it was in a mixed pack.

Which don't match @CraigC ?

 

[ElizabethB]

This is all French to me! It sounds very important though, so forgive me.

@flyinglentris worked in the Intelligence Center on a US aircraft carrier. He probably can't tell you too much - at least not without shooting you after. Hush hush stuff