I love the hottest peppers!

[paulo73]

Just made a new batch of chillies sauce.
This one with 2grs of nice qwiso added to it
My own brew
250mls of pure olive oil
50mls of Portuguese bagaço, moonshine as you call it in the States
20grs of chopped garlic
10grs of whole peppercorns
3 bay leaves
100grs of chopped chillies (all from the back garden)
1/4 of a lemon
Add the oil first and gradually add all the other ingredients and seal it.
Store well sealed in a dark glass bottle/jar for at least 1month in a cold and dark place.
Shake the bottle/jar every week without opening.
Enjoy at your own risk

 

[bonecarver_OG]

sounds nice paulo i personally dont use garlic anymore in any sauces that i dont boil, besides my oven dried garlic that is pretty much sterilized.

i do a lot of jerk chicken latelly, and we are getting the winter harvest of citric fruits just starting, so it seems i will be having tons of fruits from the garden to use

at the moment im drying and bagging up all the chilis im harvesting - since i started harvesting the TS morouga blend's it seems the sauces are lasting for ever - so im trying to do the gf a favour and not hog too much space in the fridge hehe

also its fun to pile up the dried fruits and compare what types are the most productive. this far incaberry weigthwise is a clear winer.

the TS morouga is still producing new pods but i seriouslly doubt they will all finish well, but if the temps alove it im hoping for a lot more.

im considering to start freezing in a big part of the coming yield to have some meaty chilies to use for cooking. using only dried chilis might get boring

im eagerlly waiting for end of season so i can make some kind of calculations on the yields. anyhow, ill propably post pics of the lot later

in the end i think this year has been amazing and a great learing process. finally i got my peppers and chillis to same "high-grade" level of production and vigour as my indoor weed

the only thing i will do different the next year - is im going to buy in more potassium monohydrate for boosting the production in a cheaper manner. i have used a lot of PK 13/14, pk 50/30 and npk 10/15/15 at EC 0.1 to 0.2 on top of the water EC, but i would have prefeerd to boost only the potassium levels at times.

peace all!

 

[Canniwhatsis]

Yeah, my outdoor pepper season came to a screeching halt last week when we got about 6" of snow and the temps hit 15*f

Had to pull about 1/2 of my Habanero's while they were still green, most of the rest of the plants had already been pulled down. Soil prep for next year has begun and the indoor peppers are off and running. Nothing special since I don't have much extra space under the lights. But I am starting a bunch of Bolivian Ranbow peppers to give away as Christmas gifts!

 

[zachrockbadenof]

just found this 'great post'... question for u guys... every year i like to dry my hot peppers , grind em and use in my various meals..

i was stringing them up, leaving em hanging in a window... but more then 1/2 of em start to turn black and rot... and get thrown away..

this year i have put em on a baking sheet, and put the sheet onto my bbq at the lowest setting.. seems to work ok...not great

any other suggestions??

 

[bonecarver_OG]

use an oven. electrical ovens work great because of the low heat. just leave the door a little bit open, and set the temps at 60ºC. the more chilis you are drying the longer time it will take. a good idea is to cut the chilis in half. this speeds up the process.

 

[zachrockbadenof]

use an oven. electrical ovens work great because of the low heat. just leave the door a little bit open, and set the temps at 60ºC. the more chilis you are drying the longer time it will take. a good idea is to cut the chilis in half. this speeds up the process.

thanks

 

[bonecarver_OG]

i just had an awesome jerk chicken..

this time i used 8 incaberry, 6 pi22088, 6 zanahoria triangulo, 4 cayennes and 7 bubbas. before i put the chicken into the jerk sauce, i put some sauce to the side (about a cup) added 3 TS morouga blends to it (i now use the blender with cold morougas, since if the sauce is boiling hot the dank oils stinks down all plastic utensils for weeks) and slow boiled it while the chicken was roasting in the oven for 3 hours.

the side sauce got tremendously hot.. i used max one teaspoon of the morouga jerk sauce on top of the jerk chicken.. so even though i planned not to jar up more sauces i had to save the rest of the sauce.

the super hots are exactly what they are called. super hot. each time i use em in cooking i just get amazed!

my tip is to not remove the seeds or placenta since that kills a lot of the effect.. i just grind them up whole with the sauce in the blender.



the jerk spice mix i made is like this:
1 tbs whole cardamoms
1 tbs whole cloves
1/2 nutmeg
1 tsp coriander seed
4 tbs thyme
2 tbs oregano
1 teaspoon salt
15 grams (1/2 ounce) dried whole garlic cloves.
1/4 cup of crushed dry sweetpeppers
3 cinnamon sticks.


oven roast on 115ºC all the spices before grinding it as fine as possible. i use 1/2 cup for 2 filletes.

for the sauce i throw in the spices, the chillies and the following into a blender;
2 lemons, juiced
4 oranges, juiced
1 pineapple or mango
(1 banana - optional)

try if u dare dont skimp on the chillis! jerk is suposed to be hot ..

if you use an oven, 175 to 200ºC is nice for a slow roast with crunchy crust. i usually use a big pyrex tray so the sauce can get concentrated during the cooking. i baste 1-2 times an hour with the sauce. i roast it all untill the colour of the surface of the chicken fillet is dark and glossy and the sauce in the tray is almost boiled down to less than a 1/4 inch.

serve with rice

peace

 

[White-rhino]

This thread is still going! Grew some ghost peppers last year. Mmmm mmmm good. Dried them to a crisp in the oven, as described above and crushed them (CAREFULLY!!). Took a pointy knife and scooped a tiny bit on the end, dropped into some ramen. Very hot and long lasting hot, but great taste. Not like habaneros, where there is an aftertaste.

 

[Canniwhatsis]

i just had an awesome jerk chicken..

this time i used 8 incaberry, 6 pi22088, 6 zanahoria triangulo, 4 cayennes and 7 bubbas. before i put the chicken into the jerk sauce, i put some sauce to the side (about a cup) added 3 TS morouga blends to it (i now use the blender with cold morougas, since if the sauce is boiling hot the dank oils stinks down all plastic utensils for weeks) and slow boiled it while the chicken was roasting in the oven for 3 hours.

the side sauce got tremendously hot.. i used max one teaspoon of the morouga jerk sauce on top of the jerk chicken.. so even though i planned not to jar up more sauces i had to save the rest of the sauce.

the super hots are exactly what they are called. super hot. each time i use em in cooking i just get amazed!

my tip is to not remove the seeds or placenta since that kills a lot of the effect.. i just grind them up whole with the sauce in the blender.



the jerk spice mix i made is like this:
1 tbs whole cardamoms
1 tbs whole cloves
1/2 nutmeg
1 tsp coriander seed
4 tbs thyme
2 tbs oregano
1 teaspoon salt
15 grams (1/2 ounce) dried whole garlic cloves.
1/4 cup of crushed dry sweetpeppers
3 cinnamon sticks.


oven roast on 115ºC all the spices before grinding it as fine as possible. i use 1/2 cup for 2 filletes.

for the sauce i throw in the spices, the chillies and the following into a blender;
2 lemons, juiced
4 oranges, juiced
1 pineapple or mango
(1 banana - optional)

try if u dare dont skimp on the chillis! jerk is suposed to be hot ..

if you use an oven, 175 to 200ºC is nice for a slow roast with crunchy crust. i usually use a big pyrex tray so the sauce can get concentrated during the cooking. i baste 1-2 times an hour with the sauce. i roast it all untill the colour of the surface of the chicken fillet is dark and glossy and the sauce in the tray is almost boiled down to less than a 1/4 inch.

serve with rice

peace

Just copied this!,..... I'm gonna try it with some Hab's since that's the hottest that I've got. No way in F**k the rest of the family will eat it, but sounds super yummy!!!


Question tho,... the spice recipe calls for 1/4 cup "Dry Sweet Peppers" Is this where your using the hot chilies?

I ask because you didn't post when or where you are adding the hot stuff, or how much of it.

If using normal orange habanero's how many and at what stage would they be added?

I opted to freeze my final harvest of habs, FYI.

 

[bonecarver_OG]

in top part of that post i list all the hot fresh chillis i used in the jerk, but i skipped to use it as part of the recepy, since i doubt anybody else will have same combination of chillis. just use a lot of the best u got

i just had an awesome jerk chicken..

this time i used 8 incaberry, 6 pi22088, 6 zanahoria triangulo, 4 cayennes and 7 bubbas. before i put the chicken into the jerk sauce, i put some sauce to the side (about a cup) added 3 TS morouga blends to it (i now use the blender with cold morougas, since if the sauce is boiling hot the dank oils stinks down all plastic utensils for weeks) and slow boiled it while the chicken was roasting in the oven for 3 hours

and

for the sauce i throw in the spices, the chillies and the following into a blender

the fresh hot chilies i throw into the blender with the juices and fruit. i only use the hottest i got and a lot of them

i treat the dried hot chillis as part of the spice mix, i prefeer to handle all dry ingredients separatelly untill its mixing time

the dry sweet-peppers i use in the dry spice mix to add some nice colour to the whole lot.

since you ask about how many habaneros to use, i can only say its up to you, how hot do you like it? you can try the jerk sauce when you are blending it, but have in mind it will get concentrated in the oven, and ends up hotter. i cant say how many yo should use, i guess each and everyone gotto experiment a little bit to find the heat level they like. but imho, a jerk is better a bit too hot, than not hot enough.

hope it helps

 

[NE_GROWER_978]

ghost peppers are where its at. i make a killer ghost pepper fried chicken tenders and wings. for sure worth a try on those peppers. just be cautious when ingesting there hot as hell.... well for sure hotter.

 

[zachrockbadenof]

i just had an awesome jerk chicken..

this time i used 8 incaberry, 6 pi22088, 6 zanahoria triangulo, 4 cayennes and 7 bubbas. before i put the chicken into the jerk sauce, i put some sauce to the side (about a cup) added 3 TS morouga blends to it (i now use the blender with cold morougas, since if the sauce is boiling hot the dank oils stinks down all plastic utensils for weeks) and slow boiled it while the chicken was roasting in the oven for 3 hours.

the side sauce got tremendously hot.. i used max one teaspoon of the morouga jerk sauce on top of the jerk chicken.. so even though i planned not to jar up more sauces i had to save the rest of the sauce.

the super hots are exactly what they are called. super hot. each time i use em in cooking i just get amazed!

my tip is to not remove the seeds or placenta since that kills a lot of the effect.. i just grind them up whole with the sauce in the blender.



the jerk spice mix i made is like this:
1 tbs whole cardamoms
1 tbs whole cloves
1/2 nutmeg
1 tsp coriander seed
4 tbs thyme
2 tbs oregano
1 teaspoon salt
15 grams (1/2 ounce) dried whole garlic cloves.
1/4 cup of crushed dry sweetpeppers
3 cinnamon sticks.


oven roast on 115ºC all the spices before grinding it as fine as possible. i use 1/2 cup for 2 filletes.

for the sauce i throw in the spices, the chillies and the following into a blender;
2 lemons, juiced
4 oranges, juiced
1 pineapple or mango
(1 banana - optional)

try if u dare dont skimp on the chillis! jerk is suposed to be hot ..

if you use an oven, 175 to 200ºC is nice for a slow roast with crunchy crust. i usually use a big pyrex tray so the sauce can get concentrated during the cooking. i baste 1-2 times an hour with the sauce. i roast it all untill the colour of the surface of the chicken fillet is dark and glossy and the sauce in the tray is almost boiled down to less than a 1/4 inch.

serve with rice

peace

shit man ... u got me drooling all over myself...

 

[exploziv]

just a small bump:

 

[Canniwhatsis]

just a small bump:

Looks yummy!

Strain?

 

[exploziv]

it was sold as beeing naga jolokia, and it is indeed very hot. it may be a hybrid, don't know.

later edit: I was talking about the seeds beeing sold, not the pepper. I was too high when I wrote this and didn't realised that it can be misunderstood.

 

[g0vnaa]

Here is my harvest
Love those little bombs of fire

 

[exploziv]

looking good, g0vnaa!

 

[bonecarver_OG]

looks tasty

 

[Krull]

Very nice g0vnaa, enjoy the heat

=K

 

[zachrockbadenof]

mouth is watering... here are some i am dryin, then grinding and put into jars... hope the link works....