Chocolate Fire

[SavinaRed]

I got these nice peppers from Hybrid Mode 01 and made this sauce out of them. I used all but 2 of these peppers for 8oz of sauce. All that is in it is 3 tbs honey, 1/4 cup ACV, salt and juice from 1 lime. These are douglahs and bhuts.

 

[moruga welder]

Sweet !      

 

[JohnsMyName]

Sounds good but wow that sounds hot! Did you deseed?

 

[SavinaRed]

Sounds good but wow that sounds hot! Did you deseed?

only took out a few seeds from 2 of each kind of pepper and saved them for next season. I always leave in the seeds

 

[Alchymystic]

only took out a few seeds from 2 of each kind of pepper and saved them for next season. I always leave in the seeds

 
Rustic & Radioactive! Sounds awesome and HOT!
 
Just by the looks of those peppers, I can only imagine the heat from this. Simple and to the point -all about the focus on the peppers without extraneous additions- love it!!

 

[Peter S]

Very nice!

 

[Student of Spice]

How did you manage to stay in the kitchen
 

 

[SavinaRed]

How did you manage to stay in the kitchen
 

i made it on my patio with a portable burner

 

[total noobsauce]

Is deseeding for texture reasons?

 

[Inedible]

Is deseeding for texture reasons?

 
It is to seriously tone down the heat levels. Most of the capsaicin is in the seeds and the membranes around the seeds. Lots of restaurants do this even with jalapeños.

 

[SavinaRed]

I'm one of those who uses the whole pepper seeds and all. If I was selling sauce then I would put it through a sieve so the sauce is smoother but would still use the seeds/membrane. But everyone is different hence the different strokes for different folks.

 

[SavinaRed]

I made a choc Caribbean sauce today with 30 habs and other ingredients from my garden. The flavor is one of my favorites with heat the is tolerable. The sauce in the OP just one drop lights you up lol.

 

[pepperguy1]

How does it taste?

 

[JoynersHotPeppers]

 
It is to seriously tone down the heat levels. Most of the capsaicin is in the seeds and the membranes around the seeds. Lots of restaurants do this even with jalapeños.

Hmmmmm seeds removed solely do not reduce the heat however if you remove them and their membrane I agree. 

 

[SavinaRed]

How does it taste?

The one in the OP is extremely hot and right off the bat your entire mouth is on fire then it works its way down to your throat, chest and stomach. It seems hotter than the reaper sauce I made last year.
 
The choc had sauce is delicious and is probably 7/10 heat whereas the choc bhut/doughlah  is 10/10 heat.

 

[tims77]

I just made a sauce with the same peppers (and a few other chocs).......i added ginger, roasted pumpkin, garlic, parsnip & agave
 
 
came out really nice.......could have stretched it out more, it is pretty hot......you can't really distinguish any of the other ingredients, but they provide a ton of depth (which is kind of what i go for)

 

[Siouxzn]

 
I just made a sauce with the same peppers (and a few other chocs).......i added ginger, roasted pumpkin, garlic, parsnip & agave

 
Ohh pumpkin! great idea for a base!

 

[SavinaRed]

 
Ohh pumpkin! great idea for a base!

Yes that sounds interesting. I might have to give it a try in my next batch.

 

[tims77]

i think if you added MORE pumpkin and ginger, you could get some really good flavors
 
 
i used 3 sandwich bags of peppers.....one whole ginger root, two small sugar pumpkins (roasted) and 2 bulbs of garlic.....i think if you really want lots of ginger flavor you might do better really steeping and softening the ginger all day.....and adding more pumpkin
 
 
as i said, i want to the peppers to shine....and just look for some interesting depth.......but as base flavors you could do well with the combo

color came out nice, too
 

 

 

[Siouxzn]

Those look beautiful! what do you use to screen the sauce? I have a food mill (oxo one) but it still seems like I get small bits in there. Yours looks all uniform