I have got to get some good hot sauce, I normally use tobasco but since I moved into this place a month ago there has been a bottle of hot sauce I have been useing, but it doesn't cut it.

There is this place around the corner from my flat called Lupe Pintos, they sell heaps of hot things, I will have to check out there sauces, I got a chillie beer there the other day, it has a green chillie in the bottle, pretty nice. Except when I nearly swallowed the chillie, that freaked me out.

Use Naga Jolokia chilis in your recipe. They are currently the hottest chili in the world. (aka Bhut Jolokia and other names)

Scoville rating of over 1,000,000.

For comparison, habaneros are around 250,000

I have Naga Jolokias growing at home, and they are damn hot. The after-taste is not particularly pleasant, but they can't be beaten for pure heat.

But be warned - they are really, really hot. Hot enough to do real damage, it would seem - those recent news stories about people dying after eating chilis - these I believe were Naga Jolokias (although they did eat a few whole chilis).

I've read the figures...considering how habanero can make you feel, not something I'll be fucking with all too soon.
Seems they'd do the job but might just ruin the possibility of consumption...I mean you use too much of the other ones and it's fucked, imagine this.

Also ferret remember, chilli isn't the only thing that can give things a heat level, try some of your warm type spices too, lots of pepper.

Of course now I have to try growing those others...

Feces dude and lots of it... feces.

Add kidney beans, pinto beans, and black beans to give your dish substance. That's what we do in the States. Oh, and fresh cheese grated over top: cheddar, monteray (if you can get it in the UK), non of the funk cheese you people make. Basic cheese.... Colby cheese works too.

That's feces and you know it.

Always with the faeces...

:D

He's been spending A LOT of time on the scat sites lately.

Just think at it as chocolate. Spicy chocolate. Mmmmmmhh...



http://i124.photobucket.com/albums/p...r_76/homer.gif

Thanks for the help guys. It seems the basic idea is to make a normal chili and just add the hot stuff. Seems nice and simple. Thanks Cheebs as well. Out of curiosity, why do I only grill half of it?

And I think the main heat source I'll use will be Piri Piri (African Birdseye).