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Bhut/Fatalii hot sauce


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#1 tony05

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Posted 01 February 2009 - 06:03 AM

Moyboy gave me a ripe Fatalii today, so tonight i made a bottle of sauce with a Bhut and a Fatalii. An awsome combo for flavour and heat.

took me a total of 20 min into the bottle.

First i dropped 3 tomatoes into boiling water for 30 seconds and skinned and de seeded them. Chopped them coursly and set aside.

Heated a table spoon of olive oil in a pot and dropped one chopped garlic clove in and the chopped Bhut and fatalii.

sizzled for 20 seconds to release the flavours (made my wife start sneezing in the next room....... what the f$#k's that smell?) and droped in the chopped tomatoes. Simmered for 1 minuite and added 1 teaspoon tomatoe paste, 1 teaspoon brown sugar, 100mls white vinigar and 1 tablespoon balsamic vinigar, large pinch of salt and black pepper. also added about half tspoon light mustard seeds and a small sprinkle of cinimon powder.

Put the lid on and let it simmer for 5 min and poured it in the food processor. With the processor running i slowly sprinkle in about half a tspoon xanthan gum powder to thicken it. You need it moving to add this stuff. Its like cornflour on steroids. Its great because you dont have to boil the life out of it and you keep all the delicate flavours in the sauce. And it gives you that "bought sauce" consistancy

Poured into bottle and will enjoy on a steak very soon. Just tasted it from the bottle now that its cold in the fridge and its awsome! If i bought this i would be very happy with my purchase.

Look out Mick....... im coming to take your title :lol:

cheers

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#2 stillmanz

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Posted 01 February 2009 - 06:08 AM

looks great.
I'm going to have to start brewing beer or something lol.
that will be the bomb on white meats I would think.
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#3 tony05

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Posted 01 February 2009 - 06:21 AM

mate when i get some devils tongues going i will make you a bottle and send it up. Id love your opinion on my sauce making.

Might add in a bottle off beer as well :)
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#4 stillmanz

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Posted 01 February 2009 - 07:18 AM

sounds good, I'd love to give it a try.
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#5 Nova

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Posted 01 February 2009 - 08:20 AM

Have a rest tony, you deserve it! Between this and beer your better half would be learning lots!

#6 TXCG

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Posted 01 February 2009 - 08:52 AM

That looks like a damn fine sauce tony. I'm going to have to get me some of that xanthan gum.

Sobriety certainly is good, i try to save it for special occasions though.


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#7 moyboy

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Posted 01 February 2009 - 02:37 PM

i'll be around soon to taste it....:)

Did you throw in the rest of my morich?
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Mmmmmm that is the most awesomeness my computer screen will handle without shutting down.


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#8 chilehunter

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Posted 01 February 2009 - 04:24 PM

the sauce looks colorful & nice consistency. though I dont see how the sauce can be that hot when you only used 1 pod each of bhut/fatalii for the bottle.
maybe my tolerance is a little higher than yours ?

#9 LordViykor

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Posted 01 February 2009 - 04:55 PM

Looks good Tony, where did you get the xanthan gum from? I'm keen to try it out.
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#10 tony05

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Posted 01 February 2009 - 05:43 PM

I got the gum from a health food shop. Its a bit pricy but a little bit goes a long long way.

Chillihunter......... i didnt want it too hot. The sauce was about flavour with heat......... not burning myself.

And trust me...... it has a good helping of heat.

cheers
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#11 staffing

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Posted 02 February 2009 - 06:21 PM

Sounds great. LOL at your wife's comments. Sound like my house when I'm cooking habs.

#12 HotSauceGoonie

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Posted 02 February 2009 - 06:43 PM

That looks awesome. I just got CaJohns Lethal Ingestion in today and I can't wait to try that tonight! The mix of Bhut Jolokia, Fatalii, and Red Savina seem to go quite well with each other. Scorch is another great sauce too.
It's only hot if you use alot!

#13 tony05

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Posted 03 February 2009 - 05:32 AM

Had some with a BBQ Grilled rump steak tonight for dinner and its great. THe consistancy is dead on perfect. It holds shape on the plate but isnt thick. ITs smooth and fluid.

Nice heat and flavour.

Now to work on some more exotic flavour and ingredient combos.

cheers
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#14 Penny

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Posted 03 February 2009 - 10:53 AM

Looks awsome!

#15 JumpinZacFlash

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Posted 18 April 2009 - 07:52 PM

Looks brilliant! I'm going to give it a go!

#16 moyboy

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Posted 18 April 2009 - 08:59 PM

I've still got a quarter of a bottle left of this and it's great...

The flavour has matured really well.....

Tony's jerk sauce it top stuff as well......and he just made a 7 pot sauce with is liquid fire.....
Reality is only an illusion that occurs due to a lack of alcohol.

You Aussie's seem to breed like rats on here.

Mmmmmm that is the most awesomeness my computer screen will handle without shutting down.


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#17 Nova

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Posted 18 April 2009 - 09:21 PM

Hey MoyBoy i'll save a bottle of Naga 666 for you to try. I used a "little" more heat than your bro though so be warned!!

#18 moyboy

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Posted 19 April 2009 - 04:34 AM

thanks mate....I look forward to it.....
Reality is only an illusion that occurs due to a lack of alcohol.

You Aussie's seem to breed like rats on here.

Mmmmmm that is the most awesomeness my computer screen will handle without shutting down.


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Light travels faster than sound. This is why some people appear bright until you hear them speak.

#19 Wildfire Chilli Australia

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Posted 24 April 2009 - 08:17 AM

I love the colour and the consistency looks perfect. How much xantham gum do you use?
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#20 theHippySeedCo

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Posted 24 April 2009 - 11:06 AM

looks outstanding,, love the colour Yeaaaaaaaaaaa
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