Re: [CH] Fire in the hole! The hottest chili is ready for theworld
Matt Evans (tmattevans@gmail.com)
Fri, 3 Aug 2007 14:52:43 -0400
Andy --
I make relish every summer when I am overwhelmed by chiles. I simply
stem them, and throw them into the food processor to mince pretty
finely (but don't puree). Scoop them into sterilized pint jars, add a
scoop (~1.5 tsp.) of kosher salt, and cover with boiling white
vinegar. While these don't (technically) need to be processed, I
think they're best when processed for 10 minutes and then allowed to
sit on the shelf for a month or two before opening. I love this stuff
and scoop it onto/into everything all year round -- barbecue sauce,
cream cheese for ABTs, pasta, vinaigrettes, marinades, sandwiches, hot
dogs, etc, etc.
Matt
On 8/3/07, CH2060@xemaps.com <CH2060@xemaps.com> wrote:
> More info: An MSNBC article about Bhut Jolokia (ghost chili) peppers
>
> being recently rated the spiciest chili in the world by Guinness World
> Records.
>
> http://www.msnbc.msn.com/id/20058096/
>
> Well, early fall I'll see just how hot: I have a couple of the Bhut
> Jolokia, some chocolate habs, some Red Savinas, and just to moderate
> (slightly), several lemon drop plants. I'll do a side-by-side
> comparison, and give you my purely subjective results. If any CHs
> happen to be coming near Gaithersburg, MD, drop me an email, and you can
> help compare.
>
> I also plan make an even hotter chile powder mix this fall (last year's
> mix using habs and the lemon drops was quite good).
>
> Also, can someone suggest a (simple) recipe that could make good use of
> the habs.
>
> AndyB
> (Seldom moderate)
>
>