Duo to certain circumstances my naga plants were slow to produce this year ( my first year growing the fiery devils). I have made 3 batches of naga sauce so far but only with the nagas as one ingredient supported by other chiles, mainly habaneros. These sauces were successful for what they were and I got great responses from everyone who tried them.
Still, making a "pure" naga sauce, with nagas the sole chile ingredient has eluded me...until today. Thanks to a real nice late harvest, I have made my first "pure" naga sauce.
Now, as I suffer with a case of "hunan hand" from some accidental exposure, a pot of sauce containing 53 naga morich chiles sits simmering on my stove top. In a few minutes I will can a few and save the rest of this "reserve" for myself and close friends.
This stuff is hot. I realize that heat levels tend to be subjective and that I'm not the most "hardcore" chilehead out there but this stuff damn near takes my breath away. If I had to guess I'd say the heat level is near Dave's Insanity but with a great natural taste.
Except for the pain in my hands, I'm pretty happy with the results so far.
Still, making a "pure" naga sauce, with nagas the sole chile ingredient has eluded me...until today. Thanks to a real nice late harvest, I have made my first "pure" naga sauce.
Now, as I suffer with a case of "hunan hand" from some accidental exposure, a pot of sauce containing 53 naga morich chiles sits simmering on my stove top. In a few minutes I will can a few and save the rest of this "reserve" for myself and close friends.
This stuff is hot. I realize that heat levels tend to be subjective and that I'm not the most "hardcore" chilehead out there but this stuff damn near takes my breath away. If I had to guess I'd say the heat level is near Dave's Insanity but with a great natural taste.
Except for the pain in my hands, I'm pretty happy with the results so far.
