henry d Posted October 9, 2013 Report Share Posted October 9, 2013 OK after a little scorchio of the taste buds we are finding that 1/2 a small chilli is enough for 6-8 chilli con carne portions and as there is just me and my wife and a load of naga`s, what do we do with them, other than freeze? Quote Link to comment Share on other sites More sharing options...
Rexcernui Posted October 9, 2013 Report Share Posted October 9, 2013 Liquidise them with a little sugar smoked paprika and white wine vinegar with maybe garlic and tomato paste. I got a liad of ghost chillies and made this paste with it. You find it is easier to dose a dish with it than just putting the chilli straight in. Quote Link to comment Share on other sites More sharing options...
henry d Posted October 9, 2013 Author Report Share Posted October 9, 2013 Nice idea, don`t think I could liquidise them though as the eyes start to water when I chop them with a knife they are that strong Quote Link to comment Share on other sites More sharing options...
kyska Posted October 9, 2013 Report Share Posted October 9, 2013 Nice idea, don`t think I could liquidise them though as the eyes start to water when I chop them with a knife they are that strong Wear swimming goggles. Also, how about bottles of chilli oil? Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted October 9, 2013 Report Share Posted October 9, 2013 Do what a mate of mine did, take one to work and let everyone try a bit. Great laugh for all the chilli eaters was watching the poor fools struggling to breath and or speak for ages afterwards!!!!! Quote Link to comment Share on other sites More sharing options...
kyska Posted October 9, 2013 Report Share Posted October 9, 2013 (edited) Do what a mate of mine did, take one to work and let everyone try a bit. Great laugh for all the chilli eaters was watching the poor fools struggling to breath and or speak for ages afterwards!!!!! Yes and wipe Down the loo roll and wind back up. Edited October 9, 2013 by kyska Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted October 9, 2013 Report Share Posted October 9, 2013 Yes and wipe Dow the loo roll and wind back up. You nasty man!!!!! Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted October 9, 2013 Report Share Posted October 9, 2013 Liquidise them with a little sugar smoked paprika and white wine vinegar with maybe garlic and tomato paste. I got a liad of ghost chillies and made this paste with it. You find it is easier to dose a dish with it than just putting the chilli straight in. Like the idea of that. They are great chillies and have a unique flavour all of their own (aside from the heat), but they're just too strong and you have to bulk cook with them to dilute them a little Quote Link to comment Share on other sites More sharing options...
rimfire4969 Posted October 9, 2013 Report Share Posted October 9, 2013 Thread them on a string and dry them out somewhere warm like an airing cupboard. Once very dry and brittle you can pop them in a jar and use when you want a bum like the Japanese flag. Or pop a couple in the post for me so I can plant some of the seeds for next year. Quote Link to comment Share on other sites More sharing options...
aris Posted October 9, 2013 Report Share Posted October 9, 2013 Liquidise them with a little sugar smoked paprika and white wine vinegar with maybe garlic and tomato paste. I got a liad of ghost chillies and made this paste with it. You find it is easier to dose a dish with it than just putting the chilli straight in. I did this with Scotch Bonnets. Also a lovely tasting chille. I just used white vinegar, de-seesed chilles, and salt. Liquidised it, and let it mature for a few weeks. I then filtered it, and put it in a tabasco bottle for dosing (Yes, I changed the label lest someone make a mistake!). Though it should keep outside the fridge with all that vinegar, I keep it in the fridge and it has not lost its aroma, or potency. Quote Link to comment Share on other sites More sharing options...
Rexcernui Posted October 9, 2013 Report Share Posted October 9, 2013 I got the 6.4 version of this. It is utterly mental. A sugar grain worth of the 6.4 had me screaming for death for about 1/2 an hour. http://www.ebay.com/itm/121179696879?ru=http%3A%2F%2Fwww.ebay.com%2Fsch%2Fi.html%3F_from%3DR40%26_sacat%3D0%26_nkw%3D121179696879%26_rdc%3D1 Quote Link to comment Share on other sites More sharing options...
gazbev Posted October 9, 2013 Report Share Posted October 9, 2013 Would love to grow some where do you get the seeds from? Quote Link to comment Share on other sites More sharing options...
henry d Posted October 9, 2013 Author Report Share Posted October 9, 2013 Tesco had some chillis in and I bought them to try. I thought they were ok at the time not too hot so I saved the seeds. I will try to save some seeds and pass them on. Quote Link to comment Share on other sites More sharing options...
gazbev Posted October 9, 2013 Report Share Posted October 9, 2013 Henry, if they are the naga ones I would really appreciate it,always wanted to try one but they are way too expensive Quote Link to comment Share on other sites More sharing options...
sky gipsy Posted October 11, 2013 Report Share Posted October 11, 2013 OK after a little scorchio of the taste buds we are finding that 1/2 a small chilli is enough for 6-8 chilli con carne portions and as there is just me and my wife and a load of naga`s, what do we do with them, other than freeze? How about this for an idea.. Krakatoa sauce 6 - 10 Nagas 12 cloves of garlic 12 spring onions 1 large carrot 3 tsps english mustard 4 fl ozs water 6 fl ozs chicken or veg stock juice of 2 - 3 limes small bunch of coriander leaves Blend the chillies, garlic, spring onions, carrot, water and stock in a processor until smooth. add the rest of the ingerients & pulse until blended, adding water to get to the consistency you want. Pour into sterilised jars or bottles and refrigerate for 24 hours to let the flavours meld. This HOT sauce is not for the faint hearted, but I think it has good flavour, and keeps well in the fridge for many months. Failing that, and you still have too many chillies, you could send a few down here Henry!! ATB S.G. Quote Link to comment Share on other sites More sharing options...
Catweazle Posted October 11, 2013 Report Share Posted October 11, 2013 If anyone is looking for an easy to grow hot chilli I can recommend the Biala Shipka and Lemon Drop. Quote Link to comment Share on other sites More sharing options...
sky gipsy Posted October 11, 2013 Report Share Posted October 11, 2013 I grew a lemon drop plant last year and was inpressed with them... plenty of heat and lots of citrus flavour. I am enjoying chinese whites & seven pots this year. Quote Link to comment Share on other sites More sharing options...
henry d Posted October 15, 2013 Author Report Share Posted October 15, 2013 Henry, if they are the naga ones I would really appreciate it,always wanted to try one but they are way too expensive They were labelled as Nagas in Tescos and look like the pictures on google images. The ones on the right are the nagas and the left were something from mungler a few years ago, both were individually pollinated using fine paintbrushes to avoid cross pollination. Quote Link to comment Share on other sites More sharing options...
ollie Posted October 15, 2013 Report Share Posted October 15, 2013 The ones on the left look like Apache. The Nagas look nasty. Quote Link to comment Share on other sites More sharing options...
aris Posted October 15, 2013 Report Share Posted October 15, 2013 The Nagas look like Scotch Bonnets. Would be a serious mistake to make. Quote Link to comment Share on other sites More sharing options...
Ollieollie Posted October 15, 2013 Report Share Posted October 15, 2013 and it burns burns burns, been there before- not good at all! Quote Link to comment Share on other sites More sharing options...
aris Posted October 15, 2013 Report Share Posted October 15, 2013 Does the naga at least have any flavour - or is it just burn? Scotch bonnets have a reasonable bury - but superb flavour too. Quote Link to comment Share on other sites More sharing options...
henry d Posted October 16, 2013 Author Report Share Posted October 16, 2013 Quite a distinctive flavour and smell, along with the heat. Quote Link to comment Share on other sites More sharing options...
Outlander Posted October 16, 2013 Report Share Posted October 16, 2013 Its been a good year for chillies had loads on mine apache mostly, I hang mine next to boiler in the small net bags you get in your washing powder to dry out and then use them at will. Outlander Quote Link to comment Share on other sites More sharing options...
Amazed Posted October 16, 2013 Report Share Posted October 16, 2013 I like the nagas taste yes it burns but it's very distinctive. I found if you want a hint the cut one in two and rub it on a nan or pizza base full flavour but no fridge chilled loo roll needed. Quote Link to comment Share on other sites More sharing options...
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