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Chef Brett's Insane Chilli Sauce.

 
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PrayerWarrior
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PostPosted: Tue May 31, 2005 7:12 am    Post subject: Chef Brett's Insane Chilli Sauce. Reply with quote

This recipe is NOT for the timid! Twisted Evil
Makes about 8 pints.
You can half this recipe.

You will need:

6 red bell peppers, (remove seeds and pith) coarsely chopped.
6 to 12 Habanero chilis, stems removed and quartered.
(Yup, only remove the stems, leave the rest.)
6 large sweet onions chopped coarse. THEN:
Either; grind, or, process in a food processor, in batches and place in a non reactive 6 quart pot.
Add:
14 pounds of sweet ripe tomatoes that have been peeled, seeded and chopped. (Preferably Hierloom or Homegrown organic)
3 cups cider vinegar
2 cups packed light brown sugar
2 tablespoons salt
2 tablespoons dry mustard
1 tablespoon fresh ground black pepper
1 tablespoon fresh ground allspice
1 teaspoon fresh ground cloves
1 teaspoon ground dry ginger or 1 tablespoon fresh paste.
1 teaspoon fresh ground cinnamon
1 teaspoon fresh grated nutmeg
1 teaspoon celery seeds

Stir to blend thuroughly, then bring to a boil over medium heat. Reduce to simmer, stirring often to prevent scorching, until as thick as desired, about 3 hours.
If you have sinus problems breath deep. Wink HeHeHe.
Taste and adjust the seasonings, especially the salt, to taste.
Can while hot, or, cool, then cover and refridgerate up to at least a month. I've had it last quite a bit longer. Wink
This is Hot stuff. It tastes like Hienz chili sauce at first and then...

Try it on your favorite sausage. MMMM. Shocked Got Beer?

WAHOO!
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zero
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PostPosted: Tue May 31, 2005 3:21 pm    Post subject: Reply with quote

fuckin a.

Im gonna try to make some.
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Torkel
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PostPosted: Tue May 31, 2005 3:30 pm    Post subject: Reply with quote

Thanks, Brett.

I'll give you a taste report in a month or so... Cool

Peace,
Torkel
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PrayerWarrior
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PostPosted: Wed Jun 01, 2005 2:01 am    Post subject: Reply with quote

Unless you are a serious chilihead like myself, I would approach with extreme caution. Don't be funny and put this on your sweeties sandwich or you'll, at best, end up on the couch! You'll definately have the Love/Hate with this stuff! Great flavor, intense heat! Twisted Evil
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Urbanhog
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PostPosted: Wed Jun 01, 2005 12:13 pm    Post subject: Reply with quote

I love Chilli! Very Happy

Is these Habanero chilis close or hot as these little Bird's Eye chilli (the second picture, common used in Asian foods, especially Thai)?






It might be advised to wear rubber gloves or these disposable gloves when you are sorting out and cutting the chill's Smile

So the oils from the chillis won't burn your skin or "other" places like ....penis when you need a leak.... Embarassed

Its supposed to be reported that the more chilli seeds added/cutted the more heat they produce.

By the way for Aussies who are not sure what red bell peppers are... they are just Red Capisums Wink

Thanks for sharing, sounds great to have along with homemade cannabread rolls and sausage and of course BEER! Smile
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Fyrefly1
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PostPosted: Wed Jun 01, 2005 4:53 pm    Post subject: Reply with quote

Actually I think the Asian chilis are hotter!
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Pepper
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PostPosted: Wed Jun 01, 2005 5:20 pm    Post subject: Reply with quote

Is there anyone that hasn't burned themselves after growing their own habaneros? cry
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PostPosted: Wed Jun 01, 2005 6:13 pm    Post subject: Reply with quote

Chili Pepper Heat Ratings in Scoville Units

In 1912 Wilbur Scoville, a pharmacist for Park Davis created a scale for pepper hotness. It was based on the amount of dilution it would take for the pepper to be unnoticed by a taster.

Quote:
Pepper Scoville Units
Habanero 300,000
Piquin 140,000
Tien Tsin 60,000
Dundicut 60,000
JalapeƱo 55,000
Sanaam 40,000
Cayenne 40,000
Crushed Red (Pakistan) 40,000
Arbol 35,000
Crushed Red (California) 20,000
Ground Hot Red 20,000
Chipotle Pepper 15,000
Ancho Pepper 3,000

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Fyrefly1
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PostPosted: Wed Jun 01, 2005 7:10 pm    Post subject: Reply with quote

Wow! Habanero wins...
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PostPosted: Wed Jun 01, 2005 8:23 pm    Post subject: Reply with quote

I love 'em all, "god" help me!

I've even been known to put a spoonful of Picante Sauce in my morning glass of tomato juice or V-8.

I think I need a hot pepper 12 step program.

...nahhhhh. I just grew up in Texas, that's all.

Bliss,
Ben
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PostPosted: Wed Jun 01, 2005 10:36 pm    Post subject: Reply with quote

Hello, my name is Urbie and I am hot pepper-o-holic Laughing
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PostPosted: Wed Jun 01, 2005 10:50 pm    Post subject: Reply with quote

Laughing
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PostPosted: Thu Jun 02, 2005 1:24 am    Post subject: Reply with quote

Well, well, Well. I see there are some Chilliheads out there.
If you like it hot, tell me your favorite cusine an' I'll blow out any "Ickis" in your system. Cool
Habeneros at 300,000 are not alone. The Scotch Bonnet (which is different from the habanero, though, sometimes called the same.), and, (in my mind just a "Step above" maybe 350,000), The wonderful Jamacian Red. USE GLOVES on any pepper rated above 20,000 units for your own protection. Capsecin (can't spell it) will linger for days under your finger nails. The best thing about all of the top three is their flavor, and, the ability to "detune" their heat. Most of the heat is in the white pith of any pepper. In the "cooler" peppers it is usually best to remove it because most of these peppers it adds a very unpleasent bitter flavor to everything.
The seed thing is pretty much a myth. The seeds get their heat from the fact that they are imbeded in the pith. They absorb the heat through the thin membrane that covers them. All pepper seeds are undigestable and will just pass through. Since their membrane is what protects them from being digested, it is the culpret that makes you wish you ate some ice cream too. Remove the seeds and leave the Hot pith (in the peppers over 25,000) and you will find things aren't so painfull the next morning.
'course that's part of the fun! HEHEHE. The pith in the hotter peppers is not bitter it just adds heat. To "dehorn" the hottest peppers just use the flesh.
You'll be amazed at the difference. So what's cook'n folks?

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PrayerWarrior
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PostPosted: Thu Jun 02, 2005 1:31 am    Post subject: Reply with quote

Quote:
I've even been known to put a spoonful of Picante Sauce in my morning glass of tomato juice or V-8.

I've been known to chomp some pickled jalapenos and wash 'em down with a shot of Tabasco sauce. (I've made quite a tidy sum on several occasions by doing just that. Wink ) MMMM make my mouth Happy! Laughing
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Mystic Power
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PostPosted: Thu Jun 02, 2005 1:37 am    Post subject: Reply with quote

PrayerWarrior wrote:
Quote:
I've even been known to put a spoonful of Picante Sauce in my morning glass of tomato juice or V-8.

I've been known to chomp some pickled jalapenos and wash 'em down with a shot of Tabasco sauce. (I've made quite a tidy sum on several occasions by doing just that. Wink ) MMMM make my mouth Happy! Laughing


YIKES! I can't top that.

I do love to munch pickled jalapenos, though....or have 'em on cheese and crackers...
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