So many #chilli varieties... I want to grow them all!!
Browsing Fatalii right now and have a browser tab "shortlist" 19 varieties long, plus have about 4 shortlisted from ChilliChump.
All quite aside from the fact my current seed collection contains at least 28 varieties of seed. 😅
Plus next year I'm supposed to be cutting down the number of varieties I try to grow lol. (Did about 20 this year, though only really successfully grew on about 17 I think.)
Here's a couple of samples of this year's superhot #chilli varieties from the #allotment greenhouse, the big one is a Naga Morich which is our core "superhot" - it is a classic, hard to beat for balance of heat/flavour/aroma.
The evil little pointy bastard is a 7 Pot Primo and... wow... this is our first year successfully growing some (we tried and failed last year) and I thought the Naga has a "presence" when I cut it, but the 7PP hit me in the face with its aroma by comparison. There's a lot going on in this little chilli.
I am conservative in my superhot growing, basically I have a slot for the Naga as our core sauce-maker, and I have a slot for one "other" - this year it is the 7 Pot, next year maybe something different. I am tempted to make it 2x "other" superhots next year. (For context: things like scotch bonnets and habaneros do not count as superhots as nowhere near the million scoville mark, they're merely the "hot" chillies.)
The "DEATH SAUCE" I made with a mix of Naga Morich and Big Black Mama chillies 2 years ago is down to the last jar. So it is time... DEATH SAUCE v2.0 - DEATH HARDER!
Annoyingly, if I made notes about that sauce recipe they're now lost to the mists of time. I am bad at keeping notes.
Anyway, so far DEATH SAUCE v2.0 is:
#Allotment produce ingredients:
Plus bought ingredients:
All in a pot, simmer until it is all soft.
Kitchen smells both wonderful and alarming.
Don't sniff the pot too deeply, unless you like the pain.
The air is pain.
A suffusion of pain.
@Pollinators TBF that's why the million Scoville ingredient is only about 10% of the recipe 😅 I'm not entirely mad. I want a hot sauce that is damn hot, yet still edible as per my standard rating: can eat a 1 x 0.5 x 3 cm piece of semi-mature cheddar 50% dipped into it without dying. (Ideally: whilst properly tasting the naga, and overall enhancing the experience of eating the cheese.)
This death sauce is fine, but it isn't as good as my 2023 harvest death sauce... though TBF that sauce was made with a different naga-descendent chilli variety so comparison is a bit tricky. I do wish I'd written down the recipe somewhere I could find it though! I have a feeling that one may have had some roast red capsicum in it for body.
Yvan
Pollinators