Live Stoner Chat Do ya like chilli sauce .

[hecno]

any chilli sauce lovers out there , I just made a batch of home made chilli sauce , the base is mangoes and fresh grown jalapeno chilli that I grow myself and some spice ect . so post ya home made sauce up or any other that you like , I tend to like my sauce not to hot as I like flavour so I make a mid range in the heat department , that way the whole family can enjoy it .

 

[CrystalLakeCounselor]

I grew some chocolate ghost peppers last year. While they are somewhat hot, their main attribute for me was the flavor. I ate them along side some Trinidad Scorpions and Carolina Reapers...the chocolate ghost had the least heat but the best flavor.

The Morugan Scorpions were ridiculous with the heat, but the flavor sucked. The Carolina Reapers were like a grenade spiked with fire went off in my mouth, yet the flavor was actually decent.

Out of the three, I'd go with the Chocolate Ghost pepper. When they mature, they really do have a chocolate milk color. If you want to know where I got them, just PM me, the company has a huge catalog of plants and they deliver live clones.

 

[Eekman]

Awesome stuff hecno. Also very medicinal. Nevere had a reaper or that scorpion one. I like the Habenero for flavor, and the Chipotle for saucier dishes.

Question Mr. Hecno, what's your method for making a chili sauce with less heat, and not loose any of the flavors?

 

[CrystalLakeCounselor]

Question Mr. Hecno, what's your method for making a chili sauce with less heat, and not loose any of the flavors?

Yeah, that's my question too. I LOVE the flavor of jalapenos, so if you could oblige us with a recipe that'd be awesome.

 

[hecno]

I don't know . but I do pick them early before the are fully red , and use heaps , this patch the spices I used took over the flavour of the chilli but I got the heat level I wanted , but if I want the flavour of the chilli I us pears as the base and not much else apart from garlic [ little bit ] salt - some sugar , smoked paprika - vinegar - for me this tends to give the full flavour of the chilli then cook for 30 min , seems to work out ok , but I do like to play around , some work some don't . Ps I find using canned pears will not throw there flavour into the sauce and makes a great base to work on .