Skip to comments.Man grows own chili for spiciest sauce
Posted on 04/12/2010 12:03:38 PM PDT by JoeProBono
NEW YORK, - A New York man said he is using his home-grown Naga jolokia, known as the world's hottest chili, to create the city's spiciest sauce.
Jeff Blaine, 53, said he and restaurant owner Satish Sehgal, 62, are using the Naga jolokia, sometimes known as ghost chili, to create a sauce about 400 times spicier than store-bought Tabasco, the New York Daily News reported Monday.
Guinness World Records recognized Naga jolokia as the planet's spiciest chili in 2007.
"It's very, very hot," Blaine said. "How hot is hot? You can hallucinate from this chili."
He said the sauce will eventually be available for purchase.
"We want to call it 'Killer Sauce' but we're afraid -- if you're not used to this, it can be dangerous," Blaine said. "It'll be easy -- there's such a high demand for heat like this."
WOT - NO BEANS?
No beans? Heck, the sauce is so hot, you probably don’t even need a fire under the pan.
Ghost Chili? Well SOMETHING haunted the bathroom, that's for sure...
gotta hav beans...
otherwise it’s just a hotdog condiment
I WANT it!
Me loves hot, spicy seasonings although the intestines are made of flesh and not cast iron skillet! Love the hot fire in the food but not raging to the point as to burn a hole in the belly either!
Chili con carne (literally “Chili with meat”, often known simply as chili) is a spicy stew. The name “chili con carne” is taken from Spanish, and means “peppers with meat.” Traditional versions are made, minimally, from chili peppers, meat, garlic, onions, and cumin, along with chopped or ground beef. Beans and tomatoes are frequently included. Variations, both geographic and personal, may involve different types of meat as well as a variety of other ingredients. It can be found worldwide in local variations and also in certain American-style fast food restaurants. The variant recipes provoke disputes among afficionados, and the dish is used as an ingredient in a number of other foods.
Bhut Jolokia Assam ghost Chile?
I don’t know where to start...
What's the Scandinavian version? Is it white and bland?
A Native American legend from Texas, Arizona and New Mexico claims that Chili was a dish taught to them by Venerable Sister María de Agreda. Described as a beautiful young foreign lady dressed in blue (”The Lady in Blue” or “La Dama de Azul”), in the early 1600s. This mysterious lady was a Spanish Nun who taught the Indians how to prepare a dish made with venison, spices and assorted peppers (chilis). Support for this legend can be found in the earliest known record of Sister Ágreda missionary exploits in the New World as recounted in 1670 by Bishop Jose Jimenez Samaniego of Spain. In 1888, Fr. Michael Muller’s book Catholic Dogma also recounts Sister Ágreda’s interactions with Native Americans in Southwestern United States.
Thanks for the interesting story!
Sloppy Joe without the bread.
We Texans would have to hang you from an oak tree if you put beans in chili!
In Texas, the chili is limited to the ingredients you listed [the chilis are dried]. In New Mexico, pinto beans are included, on the side, andf green chilis are used.
Up here in New York, you usually find tomatoes and beans [usually kidney beans]. In Cincinnati they can add onions [two way], cheese [three way, and serve it over spaghetti [four way]. Oh yeah, they put cinammon in it, too.
How about ground beef or shredded beef?
I won't even ask about macaroni...
PS It's all good!