Re: [CH] How long will this Insanity go on?
Matt Evans (tmattevans@gmail.com)
Thu, 26 Apr 2007 15:13:29 -0400
I would be very anxious to hear how these ultra-hots turn out. I bit
the bullet and bought five Bhut Jolokia seeds from the Chile Pepper
Institute. Germination was OK (4 out of 5) but all of the plants were
spindly and none survived. I'm debating whether or not to order more
seeds so I can have a late crop, but I am undecided....
Matt
On 4/26/07, Hobby Farmer <hobbyfarmer@t-one.net> wrote:
> John Sphar wrote:
> > Is there anyone out there who appreciates the sauces without the extract
> > enhancement? I like all of them, but I prefer those without. And I never
> > use them in preparation (OK well maybe I DID make Doug's cookies a couple
> > times...). I usually make bottles of red savina for home use and giveaway
> > purposes, some with only vinegar or lime juice and salt, some with sauteed
> > onions and carrots, but this year I'm going to try Jolokia hot sauce with no
> > extract. Since there is no Belize in the Jolokia chile, any ideas on what
> > to cut the chile sauce with for a milder sauce? How about black mustard
> > seeds, methi, cardamom, etc?
> >
> > John
>
> Red Savina sauces are great with lots of garlic. As to cutting
> heat, carrots, as you said you have used is some sauces, seems to
> temper a sauce. Also, sweets seem to cut the heat. We have used
> sugar, honey, mangos and peaches with good results. If we are going
> for flavor, not blistering heat, we use less chiles and more filler.
> That back-of-the-throat warmth from the Chinense varieties is more
> fun if it sneaks up on you.
>
> Let us know how the Jolokia sauce comes out, and how the pepper's
> flavor is, if you can get past the heat. We are growing the Dorset
> Naga this year as our try at an ultra hot chile.
>
> Hobby Farmer
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