Carolina Reaper chilli.

HunterNW said:
The chilis i'm fermenting is with water and 3.5% salt.
Thanks - let me go check what you've got in that thread.
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Just saw some of your pics in that thread too :X3: .
Gonna get some chillis and bump that thread.
 
saor said:
Just saw some of your pics in that thread too :X3: .
Gonna get some chillis and bump that thread.
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Lol. See myself there complaining about germinating Ghost seeds. Those plants are little trees now.
 
flarkit said:
Like peaty whiskies, experiencing chilli flavours allows one to start noticing different flavours. I swore I'd never go beyond a habanero and a year ago was excited to get hold of a few reapers
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And you can enjoy it without sweating?
 
Do we have decent local options for different chilli sauces? Looking anything decent tasting from mild to maxxx
 
Daruk said:
@lived666 I got back from NYC yesterday and got to try the sauces today :love:
Fantastic job dude. I suspect the medium was mislabeled tho - I found the orange sauce (smoother) hotter than the two hot ones. It very much reminds me of the XX hot nandos sauce. All three are super tasty.

Now for the big q...
Are those recipes open sauce? :laugh:
Seriously, good job!!!
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I must be honest, I only like the sweet chili one, the other two not sure about. The smooth orange NOT hotter one is tomato-based, henced the texture and colour. I found it a tad earthy in flavour hence I am busy fermenting my chilis which usually I don't bother.
I am surprised that you didn't find the hot one hot,, hmmmmm

I posted the one recipe in the thread, I am not happy yet though, will be testing in a few weeks time roughly when this jar is done, mixture of various types
:
ferment.jpg
 
Would this work for chilli fermentation?

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Daruk said:
@lived666 I got back from NYC yesterday and got to try the sauces today :love:
Fantastic job dude. I suspect the medium was mislabeled tho - I found the orange sauce (smoother) hotter than the two hot ones. It very much reminds me of the XX hot nandos sauce. All three are super tasty.

Now for the big q...
Are those recipes open sauce?
Seriously, good job!!!
Click to expand...
Pics?
 
I had a whole lot of chilis ripen at once and due to lockdown didn't have anyone to give them away to, so I had to throw a whole lot away - they went funny - turns out you can freeze fresh chilis - I didn't know that.

Anyhow, I had quite a few left so I just made a sweet chili sauce with some fresh mango I managed to find now, and man oh man this is frikken potent I am sweating fire and struggling a tad to breath...and that is from like just a dab.

I have a huge bottle of reapers and habaneros fermenting, that will probably make me **** fire, will let you know soon :)
 
I decided to cook down my sweet chili sauce a bit more and also added a little bit of sugar, the mango wasn't sweet enough on its own. Anyhow it cooled down enough so I had a taste and its I think just too hot to enjoy, lips went completely tingly and numb for a while and face sort of feels like it has been pepper-sprayed- hard to blink.

I had a quick shower and decided to test my fermented chilis, a mixture of whatever I had including African birdseye, habaneros, reapers maybe a few others. I just blended the fermented chilis with some of the fermented water as per chili chum - It was hot but not nearly as bad as the sauce above with unfermented chilis. I added rosemary, lemon juice, garlic, and some more salt for flavor and blended it all up.

Tastes is very similar to a Nandos style sauce, except rated XXXXXhot - as it is very hot but hits you different to the other sauce, more edible but hot as ****. Going to make hot as **** prawns or chicken with this one.
 
I have some ghost chilli seeds from my last plant (which barley survived and probably mixed wit the other chillies in the garden). When can we start growing again?
 
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