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!
Chili cooked in lye. Made with cod and Jarlsburg.
That sounds about right.
But where else can you ask the waitress for a three way and not get slapped?
By the way, at both Skyline Chili and Gold Star Chili a two-way is chili and spaghetti. Three-way adds cheese, a four-way adds either beans or onions and a five-way adds both beans and onions.
Good to have around to kill off any bad parasites in your gut. Might kill you, though.
Texas Chili has no beans.
I find the secret to the best chili is always use the cheapest meat, sauce, tomatoes, beans, etc. you can find. Put several types of peppers, actually a couple of everything at the grocers(always minus seeds) and the cheapest chili powder out there (over $1 means you spent too much). Venison, when too tough use any other way is spectacular with some pork ($1 lb stuff) added. If you have more invested in a big pot of chile than steak dinners you have missed the true meaning of life.
That's what happened to Homer...
That one was a classic.
But I doubt if many under 50 will get it.
If your over 50, you will get it when you sit on the throne.
I’m working through a bottle of Dave’s Ghost Pepper sauce. It is unbelievably hot.
“Ma ma mia! That’s a spicee meatball”?
There’s a guy in Texas who developed a strain of Jalapeno without any heat. He actually grows them (and I think he sells them too). When I heard that I was like, “What the heck for????”
I have no interest whatsoever to EVER meet that individual. If it happens by accident I’d be seriously disappointed; I can’t conceive of liking anything about such a person at all.
I enjoyed this review of the sauce on Amazon:
I purchased a burrito from a small shop a few blocks from home. I was unimpressed with their habanero "hot" salsa. Eager to kick it up a notch, I reached for a bottle of what I later found to be Dave's Gourmet Ghost Pepper Jolokia Hot Sauce. I unscrewed the top and went to put a dab on. I quickly realized that there was no flow regulation but not before a large pool of the magma colored liquid dripped into my lunch. I decided to dab my finger in it and see what I was dealing with. It was formidable, sweet and flavorful with a long heat. I thought I could take the heat.
I demolished the burrito, hot sauce and all, and shrugged off the pain. Every bite was saturated with the taste of a thousand tortured souls but the guacamole still tasted great. I wiped my tingling lips and while downing a glass of water I looked at the bottle. It claimed a heat rating of "Insanity++." I headed home thinking surely the worst must be over. I've ate plenty of hot food and my stomach is battle tested. I was wrong.
I walked no more than a block before I started to feel odd. It was in the forties in Cleveland but I could feel the sweat forming on my brow. I walked another block and I could literally feel the burning sensation outlining my stomach. My breaths were noticeably faster and shorter. People on the street looked at me weird. I figured it would go away by the time I got home but I decided to pick up the pace. By the time my apartment was in sight I was experiencing tunnel vision and it felt like a live agitated weasel had been placed inside me. I knew what I had to do. After flushing my lunch, a tablespoon of this sauce, half a gallon of milk, and my ego down the drain, I can honestly say I am just happy to be alive. This sauce is not for mortals.
Empress chili in Cincinnati used to have “six-ways”. I always wondered what the sixth topping was.
I know, I know....
but it’s still a hotdog condiment.
I wouldn’t sully good chili with a tube of pig’s snouts and a&&holes.
My sentiments exactly!
There's a word for what he's growing, they're called bell peppers.
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