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

Ingredients

• 4-5 Trinidad Scorpion Moruga chili peppers, dried
• water, to cover
• apple cider vinegar, to cover
• 4-5 cloves of garlic
• 1T brown sugar, or more, to taste

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 www.firehousechilli.com 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!

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.
PLANTING
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.

www.firehousechilli.com for your hot chili seeds

Carolina reaper seeds available at http://www.firehousechilli.com/firehousechilliweb1_162.htm 

 

DIY Capsaicin Cream

Make your own Capsaicin cream

Capsaicin is the chemical component in hot peppers that makes them taste spicy. It is also a clinically proven and safe topical therapy for pain relief for arthritis and joint tenderness. Capsaicin binds to nerve receptors and initially causes a burning, tingling sensation, which is followed by an analgesic effect or the blocking of pain. Want to make your own inexpensive capsaicin cream? The recipe is simple.

Things You'll Need

• Trinidad Scorpion Moruga chili powder
• Sunflower or canola oil
• Saucepan
• Stove

• Cheese cloth
• Storage jar
• Beeswax

Instructions

1. • 1
     Combine two tbsp. of Trinidad Scorpion Moruga powder with two cups of sunflower or canola oil in a saucepan.
   • 2
     Heat the combination on low on a stove top for two hours to allow it to combine fully. Stir every 15 minutes to aid in the mixing.
   • 3
     Strain the mixture through a cheese cloth into a storage jar. The jar should have a lid so that you can safely store the cream.
   • 4
     Add 1 ½ oz. of beeswax to give the mixture the consistency of a cream. Cover the jar with the lid to store.
   • 5
     Rub the cream on sore joints and muscles.

How Capsaicin Fights Pain
I don’t have to tell you that if you rub a hot pepper on the skin, it burns. The capsaicin in the pepper triggers the release of chemicals along nerves that relay pain signals back to the brain. So far, pretty obvious. But what’s different about the capsaicin is it gets those chemicals to fire so much and so often that the chemical becomes depleted. No chemical, no pain.
So the first two things you should know about using capsaicin are:

1. It’s going to really burn the first few times you put it on.
2. It takes a day or two, sometimes more, before it depletes the chemical and begins to relieve your underlying pain.

Hot Chili Peppers,  pure capsaicin crystals available at www.firehousechilli.com

Hot Chili Seeds

                                                         Hot Chili Seeds

Grow your own chili peppers, from our range of chili pepper seeds, the worlds hottest commercially available chili. The worlds hottest peppers, Carolina Reaper seeds, Trinidad Moruga Scorpion, Trinidad Scorpion Butch T, Trinidad 7 Pot Brain Strain seeds, Bhut Jolokia or ghost chilli, Naga King Chilli, Trinidad Scorpion, Trinidad 7 pot seeds. Trinidad Congo Yellow, Trinidad Congo Black, Trinidad 7 Pot Jonah, Habanero. Habanero Black.

Chili seeds germination is easy as long as you follow a few simple rules and germinate in a heated propagator thermostat controlled. Sow chili pepper seeds early, as some hot varieties can take 120 plus days from transplanting to fruiting. Temp should be maintained at the indicated temp 25-30 Centigrade seeds will germinate at 25 Centigrade but will take longer 30 Centigrade plus is the preferred temp for the very hot chili peppers Bhut Jolokia, Brain Strain, Moruga Scorpion, Carolina Reaper seeds Trinidad and Habanero types which can be slow and erratic to emerge, allow up 45 plus days for germination, compost should not be too moist to prevent the seeds from rotting, keep seed & seedlings out of draughts. Available at http://www.firehousechilli.com/firehousechilliweb1_151.htm

www.firehousechilli.com for all your hot and spicy chili peppers, spicy seasonings, pure capsaicin, chili pepper extracts,

Pure Capsaicin

                                                            Pure Capsaicin

                         
  

Pure Natural Pepper Capsaicin Crystal 3, 6, 12, 16 million Scoville Heat Units ( SHU)

A very difficult-to-obtain product of the highest purity and quality - offered at unbeatable prices. Firehousechilli is offering Capsaicin extracted from naturally grown Capsicum annuum hot peppers, a material which is far more expensive and difficult to isolate than the synthetic capsaicin. Our Pure Capsaicin Crystals are of the highest purity available for your own uses.

Uses For Pure Capsaicin :

Pure Capsaicin is not particularly soluble in water, but will easily dissolve in oils and fats. You could easily create a superior fire-oil to flavour dishes without imparting a unwanted vinegar or hot peppery flavor, by dissolving a very small quantity of Capsaicin in a large volume of oil (Vegetable, Olive, Sesame, etc).If you are true chili head and want an oil as hot as the Bhut Jolokia (Ghost Chili Pepper) which ranges from 800,000 - 1,000,000 Scoville heat units, to drop sparingly in chili dishes or other foods you want to make spicy, then 100mg in 2 grams of oil should be sufficient to give it a rating of 800,000 Scoville heat units.

In very small amounts , it can be used to spice up flavourful sauces that aren't as spicy as you would like, or to produce in the manufacture of your own "thermonuclear" hot sauces or salsas. Be sure to shake/stir it extensively and let it sit for a while to allow the Capsaicin to dissolve (it doesn't dissolve easily in aqueous solutions) and diffuse throughout the product. You can also mix with oil put in microwave for 15 seconds for the capsaicin to dissolve quicker.

It melts at between 144 and 149 degrees Fahrenheit, so aqueous mixtures at this temperature should allow for ideal homogenization of Capsaicin within your projects. It could also potentially be used as a deterrent to rodents and other mammalian pests.
available at http://www.firehousechilli.com/firehousechilliweb1_156.htm
  
 www.firehousechilli.com for the worlds hottest chili peppers, hot flavoured salts, spicy seasonings, pure capsaicin, chili pepper extracts, Carolina reaper, trinidad scorpion chili, ghost peppers. Hot chili flakes, chili powders and hot chili peppers 

7 Pot Brain Strain Yellow Chili Pepper

                                      7 Pot Brain Strain Yellow Chili Pepper
This is a Yellow version of the 7 Pot Red Brain Strain , even heat seems to be very similar except the yellow one smells and tastes like a mixture of pineapple and 7pod together which will make great yellow homemade hot sauce . When you cut the pod you can actually see the placenta full of capsicum oil. One of the hottest if not the hottest yellow chili pepper variety there is. It is defiantly worth trying if you like to have extremely hot 7pod taste, with topical fruity taste. Has been described by one taster 'it was like someone poured a cup of lava down my throat'. buy at http://www.firehousechilli.com/firehousechilliweb1_155.htm

www.firehousechilli.com for the worlds hottest chili peppers, chili flavoured salts, spicy seasonings, hot chili seeds

Carolina Reaper Tom Kha Gai Recipe

 

 

Carolina Reaper Tom Kha Gai Recipe is a popular Thai soup or curry, made with coconut milk and chicken, and flavored with lemongrass, galangal, and chilies. It really focuses on the delicious richness of the coconut milk.

Along with tom yum goong, tom kha gai is one of the most famous Thai dishes.

In Thailand, tom kha gai is eaten more like a curry instead of a soup, paired with a plate of rice and spooned onto your rice before eating – so it’s eaten more curry style, and the broth is more like gravy.

Serves: 3 - 4

Ingredients
•400 grams (I used 2 chicken breasts)
•6 cups coconut milk (If you use a can of coconut milk, you might want to mix equal ratios of coconut milk to water, in order to tone it down so it’s not too thick or too rich.)
•1 thumb chunk of galangal or ginger
•3 stalks of lemongrass
•1 big white onion (or 2 small white onions)
•2 tomatoes
•6 kaffir lime leaves
•200 grams of oyster mushrooms (I used 2 big handfuls)
•3-4 Dried Carolina Reaper pods chilies or 1 teaspoon of Carolina Reaper Powder
•½ teaspoon salt (to taste)
•4 tablespoons of lime juice
•small bunch of cilantro



Instructions
1.First take a thumb sized chunk of galangal, cut off the stems, and cut the root part into thin slices. It can be a little tough, so you might have to hit the top of your knife with your palm.
2.Next grab your lemongrass, slice off the bottoms, pull off the outer skin layer, and then slice it diagonally into about 1 inch strips. This is just going to help release its amazing fragrance.
3.Turn on your stove to medium heat, and add about 3 cups (or ½) of the coconut milk to a medium sized saucepan. Put the pot on the heat and immediately toss in the sliced galangal and lemongrass.
4.As your coconut milk begins to heat, move back over to your cutting board and slice up the chicken. I used 2 chicken breasts for this recipe. Slice the chicken into medium sized chunks - they can be kind of big in size.
5.Just before the coconut milk comes to a boil, add the chicken, and then add the other remaining 3 cups of coconut milk. Now, turn down the heat to a medium low, as you don’t want the coconut milk to heat too fast or burn.
6.Prepare your Carolina Reaper Pod chilies by peeling off the stems and then just slice them diagonally. Go ahead and add them directly to the soup.
7.Give the soup a quick stir, and then add about 200 grams of oyster mushrooms (it was about 2 handfuls for me).
8.Your coconut milk should not boil, but just maintain a nice low heat. Because coconut milk is so delicate, when you stir, be sure to move your spoon in 1 direction only, otherwise you run the risk of the coconut milk getting too shaken and it will start to curdle. Be gentle with the coconut milk.
9.Move back over to your cutting board and peel and slice 2 small white onions into thick wedges (if your onion is really big, just use 1). Immediately toss the onions into the soup.
10.Next, cut your tomatoes in the same way as your onions, into thick wedges. Wait until your tom kha gai is just about to boil, and then add the tomatoes.
11.Take the kaffir lime leaves, break them with your hand, and toss them directly into the soup. Breaking the kaffir lime leaves is going to release their flavor.

12. Now add about ½ teaspoon of salt to begin with (taste to add more)

13.Mix your tom kha gai slowly and gently, for about 5 - 10 minutes, making sure it doesn’t come to a full boil - and if it does - turn down the heat to even lower. You want the chicken, onions, tomatoes, and other ingredients to be fully cooked, but you don’t want to overcook the coconut milk.
14.After about 5 - 10 minutes of cooking, go ahead and turn off the heat completely.
15.Go back to your cutting board, slice up a handful of fresh cilantro, and add it to the soup. Give it a quick stir, and the cilantro will cook enough from the already hot soup.
16.The final step is to juice a couple of limes into a separate bowl and then add about 4 tablespoons of lime juice to the tom kha gai Again, just give it a quick and gentle stir, and it’s ready to be served.
17.Make sure you do some taste-testing to make sure it’s salty and sour enough. You may need to add a little extra salt or lime juice to get the flavor you want.

   Notes
 You can also try Trinidad Scorpion chili peppers, Ghost Chili. This will give you different flavors and heat.
   When you tom kha gai is ready, dish it into a bowl, and serve it with a plate of hot fresh steamed rice. Enjoy!

www.firehousechilli.com for all your fiery spicy hot chili peppers.