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Making chillies hotter?

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I was wondering if any chilli heads could help. I'm looking at making up a super hot chilli sauce. I've got a mixture of different chillies available, some that need to be rehydrated, another in pow… Read More
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6m, 2w agoPosted 6 months, 2 weeks ago
I was wondering if any chilli heads could help. I'm looking at making up a super hot chilli sauce. I've got a mixture of different chillies available, some that need to be rehydrated, another in powder form. I was wondering what's the best way to make the chillies hotter, I believe you can rehydrated them in the frying pan to get more of a kick?

I've also been told to add in Scotch Bonnet into my mix?
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6m, 2w agoPosted 6 months, 2 weeks ago
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#1
Just add couple of ghost chillies there of find a ghost chilli paste... That should do the job
#2
Green Chillies, Black Pepper & Ginger - This mix is spicy enough.
#3
If your buying the super hot chillies (500k+ rating) you shouldn't need any more heat without you want it to be inedible.

If you've already got the chillies then add as little liquid as possible and don't remove the seeds until after you've made the sauce. If your rehydrating keep the liquid and add use that instead of water.
#4
Yeah - Tesco sell the hottest chillies in the world now - you're not meant to handle them with gloves they are that bad.
Scotch Bonnet is not that hot.
Get the Carolina reaper....https://www.tescoplc.com/news/news-releases/2016/carolina-reaper-chilli-pepper/
#5
They will only have the same amount of capsaicin (the chemical that provides the hotness) in whatever you do to them. The only way really is to use more chillis and less of everything else.
#6
My friend if you want to make a super hot sauce... cheat a little and add 1 drop of 'psycho serum'......

If you want to make it all from scratch think first about who it is for - a hot chilli eater or just to show off?...
Essentially if you are rehydrating in a frying pan u are adding oil to lock in the heat! great start, but dont forget to add it tomatoes, garlic, onion, saltto give it some base flavour. Add some sugar and either citric acid, white vinegar or apple cyder vinegar.....
acid, salt, heat (chilli), sugar are the key components to any great sauce. Give it even more flavour throw in a beef stock bit of water cook for 40 minutes then blend until smooth. if the liquid is too runny, take it back to the pan and cook off the water until its thick enough for your requirements....

Going back to the first point I made - you need to know how hot you want to make it... scotch bonnet is hot enough for most peoples pallets... for me i prefer things hotter the better if eating at home, less so if eating out - but on a food challenge I'll do any heat!

Heres a video of me eating the Naga ghost at 1.4million scovilles https://www.youtube.com/watch?v=A1xZK9LO-3k
#7
Lucifer_UK
My friend if you want to make a super hot sauce... cheat a little and add 1 drop of 'psycho serum'......
If you want to make it all from scratch think first about who it is for - a hot chilli eater or just to show off?...
Essentially if you are rehydrating in a frying pan u are adding oil to lock in the heat! great start, but dont forget to add it tomatoes, garlic, onion, saltto give it some base flavour. Add some sugar and either citric acid, white vinegar or apple cyder vinegar.....
acid, salt, heat (chilli), sugar are the key components to any great sauce. Give it even more flavour throw in a beef stock bit of water cook for 40 minutes then blend until smooth. if the liquid is too runny, take it back to the pan and cook off the water until its thick enough for your requirements....
Going back to the first point I made - you need to know how hot you want to make it... scotch bonnet is hot enough for most peoples pallets... for me i prefer things hotter the better if eating at home, less so if eating out - but on a food challenge I'll do any heat!
Heres a video of me eating the Naga ghost at 1.4million scovilles https://www.youtube.com/watch?v=A1xZK9LO-3k


Will a combination of Chillies and Chilli Extract work well?
#8
FTCom
Lucifer_UK
My friend if you want to make a super hot sauce... cheat a little and add 1 drop of 'psycho serum'......
If you want to make it all from scratch think first about who it is for - a hot chilli eater or just to show off?...
Essentially if you are rehydrating in a frying pan u are adding oil to lock in the heat! great start, but dont forget to add it tomatoes, garlic, onion, saltto give it some base flavour. Add some sugar and either citric acid, white vinegar or apple cyder vinegar.....
acid, salt, heat (chilli), sugar are the key components to any great sauce. Give it even more flavour throw in a beef stock bit of water cook for 40 minutes then blend until smooth. if the liquid is too runny, take it back to the pan and cook off the water until its thick enough for your requirements....
Going back to the first point I made - you need to know how hot you want to make it... scotch bonnet is hot enough for most peoples pallets... for me i prefer things hotter the better if eating at home, less so if eating out - but on a food challenge I'll do any heat!
Heres a video of me eating the Naga ghost at 1.4million scovilles https://www.youtube.com/watch?v=A1xZK9LO-3k
Will a combination of Chillies and Chilli Extract work well?


Yea the combination of chillies and extract can and does work well, afterall, the extract is there for the added heat whereas the raw, dried or rehydrated chillies are there for the flavour. But ultimately you need to go back to the fundamental questions of how hot you want to make it and who is the sauce for?!

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