Monday, 22 June 2015

Chili Lime Tequila Butter Recipe

                                             Chili Lime Tequila Butter Recipe
Our Chili Lime Tequila Butter Recipe is pumped up with spicy chili, lime juice, black pepper, tequila and flavour. slice on grilled veggies, fish, chicken, grilled steaks to create an instant sauce on top of steak, fish, or chicken. and adds a punch to any recipe

Total Time: Under 5 mins, plus chilling time
Active Time:
Makes: 6 servings

  • 6 tablespoons unsalted butter (3/4 stick), at room temperature
  • 2 teaspoons Trinidad Scorpion Moruga chili Powder
  • 1 tablespoon freshly squeezed Lime juice
  • 2 teaspoons tequila ( can be optional)
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon kosher salt


  1. Place butter in a medium bowl and, using a rubber spatula, soften until it’s very spreadable. Add remaining ingredients and mix until thoroughly combined.
  2. Place compound butter on a sheet of plastic wrap. Roll into a log and twist the ends to seal. Place butter in the refrigerator to harden. Enjoy

You can also use Carolina Reaper, 7 Pod Brain Strain, Trinidad Scorpion Butch T, Ghost Pepper, Douglah Chili Pepper. available at

Monday, 15 June 2015

Three Chili Citrus Spicy Hot Sauce Recipe

                                            Three Chili Citrus Spicy Hot Sauce Recipe

Though bottled hot sauces can be obviously convenient, making your own hot sauce gives you more choice. You can tailor the sauce to your family's needs with subtle hints of heat to off-the-charts. And when you're blending up your own batch you know exactly what's in the bottle and how long it's been there, so your sauce is always fresh.
The best hot sauces have layers of flavor, depth and a heat that lingers on the palate like a lover's kiss; hot but not scorching to the point of discomfort. This recipe uses the Trinidad Scorpion Moruga Yellow, 7 Pod Brain Strain Yellow and 7 Pot Jonah for that extra kick.
Lime juice, ripe mango, spices and fresh herbs round off a hot sauce that's pretty much picture-perfect when it comes to adding a hit of sabor to grilled fish or chicken. Bonus; there's likely enough left over to gift to your culinary BFFs. So grab a few bottles and get cooking!

2 cloves garlic, skin on
1 cup apple cider vinegar
1/2 cup lime juice, freshly squeeze
1 cup white vinegar
1 1/2 teaspoons sea salt
2 teaspoons raw cane sugar
1/2  teaspoon ground cumin
10 tablespoons avocado oil
1 cup cubed mango
2/3 cup fresh cilantro leaves, firmly packed
2/3 cup fresh parsley leaves, firmly packed
Wipe all your chili peppers with damp cloth to clean and place them in hot cast iron skillet (on high heat) until they slightly blister and are fragrant, turning them regularly for approximately 2-3 minutes to avoid burning. Remove from pan, set aside and let cool.
In the same pan, dry roast your skin on garlic cloves for a few minutes, making sure to turn so they get evenly blistered. Once blistered, remove from heat and let cool.
Place in bowl all your chillies and cover with boiling water. Set aside. Remove skins from garlic.
Drain water from chiles well and place all chiles and garlic in a blender or food processor. Add vinegars, lime juice, salt, cane sugar, and cumin. Pulse until combined. Add oil, mango, and fresh herbs. Blend until smooth. Adjust salt to taste.
Three Chile Citrus Hot Sauce uses the flavors of Hot chili peppers. Lime juice, juicy ripe mango, spices and fresh herbs to round off a hot sauce that's pretty much picture-perfect when it comes to adding a hit of sabor to grilled fish or chicken. You can replace your dried chili pods with chili powders. for all your hot chili peppers.

Thursday, 11 June 2015

Making Hot Sauce with Dried Chili Peppers recipe

                                  Making Hot Sauce with Dried Chili Peppers
 Make your own Hot Sauce. Our easy to make  passage-clearing, eye-watering, fire-breathing, chili laced  hot sauce will be a hit at your next bbq.

The trick with using dried peppers instead of fresh is that you have to reconstitute them. Since you’re not going to cook this hot sauce, you want to be  certain that your peppers plump up pretty well. I did a double soaking method that worked out nicely. Here’s how it goes!

Dried Pepper Hot Sauce

Cooking Directions
  1. Cut the tops off of your chili peppers, then place them in a small bowl. Heat your water to boiling, then pour it over the peppers. You may need to use a spoon or two to anchor those suckers so that they stay submerged. Let your peppers soak in the water for about 30 minutes, then drain them.
  2. Add the peppers to the bowl with the garlic cloves, then pour enough vinegar over them to cover. Use your spoons again, to keep the peppers from floating, and soak for 30 minutes more.
  3. Pour the peppers, garlic, and vinegar into a food processor and add the sugar. Blend until smooth. Enjoy.
  4. You can change the flavour profile by adding lime juice, herbs etc. 

That’s it! Trinidad Scorpion Moruga chili peppers were used, but you could mix things up and use any hot peppers you like to control the heat. Variety of hot chili peppers available at are Carolina Reaper, 7 Pod Chili, Butch T, Jonah, Douglah. If you don’t like things too atomic, you can also shake some of the seeds out of the peppers before you start, since the seeds definitely up the heat factor.
 Make hot sauce all winter long!

Tuesday, 9 June 2015

Growing Carolina Reaper Chili Pepper from seeds and other superhots

Growing Carolina Reaper from seeds

Step 1: Growing from seed or small sprout??

Now have you bought seeds or have you got a sprouting plant? If you have a sprouting plant skip to step 3
The Carolina reaper needs heat and light when germinating so I would highly suggest starting them in a mini incubator on a window ledge as you will get the most heat and plenty of sun. You could also grow them in a glass permanent green house provided it is hot enough and has plenty of light; however I would NOT recommend trying to grow them from seed in a mini plastic green house as I do not believe they would be ideal. The Reapers will need damp soil (NOT SODDEN), I would suggest using a mist gun when watering.
Prepare your container, make sure there is some drainage in the bottom and sit it a receptacle to catch excess water (especially if on a window sill). Get some compost and fill your container to the relevant level (do not use large pots to start with an incubator tray is the perfect size). Wet the soil through with some water and poor the excess from the receptacle away. If you have a single seed try to plant it as centrally as possible, if you have multiple seeds space them evenly. For a standard size incubator use four seeds in one incubator. Place the seeds atop the compost, push them in half way and cover them. If using an incubator place the lid on top and leave in your chosen place; otherwise place in your green house.

Step 2: Maintenance

Your seeds are now getting ready to sprout, keep misting the compost well and keep it in the sun as much as possible. DO NOT FEED YOUR PLANTS AT THIS POINT! Try to resist repeatedly removing the lid as it will reduce the temperature in the incubator, you should remove the lid occasionally to allow fresh air inside (only once every two days). If the compost looks dry apply more water but not too much, if the compost looks too wet allow to evaporate. Not too much, not too little is the key.

Step 3: Your sprouting plant

So all has gone well so far and the seeds have sprouted. Allow them to get to a largish size before transplanting to a pot. When you have your plants get a small pot and fill it with compost; get your plant from the tray making sure not to damage the root and put it in one hand. Use your other hand to make a hole in your compost and slide the plants roots in. Cover the bottom of the plant and press (or firm) it in with your thumbs so that your compost is lightly compacted, now water your plant plenty and leave it. Put your plant in a green house glass or otherwise; your plant needs to go in one either way.
This chilli is damaged by sudden changes in temperature and will wilt. If you are using a pop-up or push together greenhouse then make sure you weight it down and put it somewhere with lots of sun e.g a patio. Apply water when necessary (every two days or so) but don't allow to go dry or sodden, I personally recommend buying a green house thermometer as it will help you look after you plant. This chilli likes temperatures around 80 degrees tops and 60 minimum; although the plants wont die below 60 they wont be comfortable and will struggle to grow and fruit. Try to keep it in this temp range as it will aid growing greatly.

Step 4: Growing

Your plants are now growing bigger and bigger, they will need bigger and bigger pots or they will become pot bound. You can generally tell when it is necessary to change containers but if you are unsure hang on a bit longer. Keep your growing plant inside the greenhouse and keep watered. It wont be long until your chilli flower and fruit. DO NOT FEED YET!! it is very important not to feed yet as I will explain next.

Step 5: Flowering and Fruiting

Once your plant has flowered it will begin to fruit, ONLY AFTER the plant has flowered should you feed it as it will help to produce a greater healthier yield. Use a fruit and veg feed, tomato feed will do fine. Soon you will have some strange looking fruit forming, the fruit will look disgusting when grown but that's just how they look and no you haven't grown some mutant killer pepper that will take over the earth. Once red harvest your peppers. If peppers are nearly ripe but not quite take them inside and leave them on some tissue in front of a window with sun and they will self ripen. Your plant will keep producing so make sure you can use them as you'll soon have lots. for your hot chili seeds