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heat-level Maximise Chilli Flavour without the heat??

MrJohnGallagher

MrJohnGallagher

Me again!
 
Wondered if anyone had success with this?
 
Some of my favourite indie hot sauces seem to be able to pack a lot of scotch bonnet flavour into a relatively mild sauce.
 
Are they simply using scotch bonnet varieties that pack less heat?
 
Are they having more success de seeding/de veining their chillis?
 
Are they giving them lime/soda baths!? 
 
What do you guys think?
 
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MrJohnGallagher said:
attachicon.gif
Chillis.jpg
 
I through a couple in a pot next to my kitchen window (while chopping fresh scotch bonets) just to see what would happen and looks like I picked the right day to do it!
 
Lets see what happens!
 
Click to expand...
Yep that worked.
It's mid June, what's the plan?
 
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mitchNC said:
I just grew something called a Tam Jalapeño.
It has no heat whatsoever.

I have no idea what to do with them.
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Slice up some Habs and cucumbers with them, throw them in vinegar with some sugar and salt. pickle them for a month or so, and then you've got some pickles and pickled peppers.

I'll even take the pickled goodness and process it into relish
 
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I make 750ml-1000ml bottles of hot vinegar. It works REALLY well to perk up mild jalapenos or for cukes-n-onions. Yesterday i chopped up some jalas and a few other "greeners". Mixed in some minced garlic and onion. Sprinkle of salt to sweat it. Add about 50/50 vinegar and fresh lime juice. Adjust with either more lime or vinegar to your taste after it has some time to rest in the fridge.
 
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