Wiltshire Chilli Farm Naga Chilli Extreme Hot Sauce 140ml

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Small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish) If you are new to hot curries, you might want to reduce the chilli amount used in this recipe. Start adding a teaspoon of chilli first then build up more to your taste. Do not add a big scoop at once. First, the heat of the chilli can vary depending on the season and how it was grown, leading to inconsistencies in the dish. As with all of the sauces I make they always need to be boiled for at least 20 minutes, this sauce was a little chunky even after a good blend so I boiled the sauce for a total of 40 minutes straight to soften it up. The bottles, caps, funnel, and metal cup used in the bottling process were all sterilized for the entire 40 minute cook time.

Really good. A bit mellow, not hot for too long. A bit fruity, a bit sour. More flavour happening than just “hot sauce”, but not as hot as I was expecting.The doner kebab isn't usually something attempted successfully at home. But, as someone with decades of experience in the food industry, Miz Rahman had all he needed to make it work. BBQ Sauces – From mild, sweet and smoky to sauces containing te World’s Hottest Chilli Pepper, we have a great selection of premium quality BBQ Sauces and Marinades for you to choose from. I created a dish and I started off from home, it became popular and it just went wild. I was cooking it from my kitchen with the support of my wife. Add the cumin seeds and fenugreek seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed. Carefully bottle the hot sauce while it is still hot, this will help sterilize the bottles, be sure to use bottles that have already been sterilized.

Serve this with your favourite roast dinners and watch everyone ask for more. They will ask for more, so make plenty.

Garam Masala- I used garam masala in this recipe, you can add your choice of meat masala or hot Madras curry powder. How to make it Caution: The heat of this sauce is immediate and powerfully intense, starting from the tip of the tongue and spreading throughout the whole mouth. Handle with care! Well, let’s put it this way, In 2011, the naga chilli pepper was called the worlds hottest chilli by the Guiness book of records. Is that hot enough for you?

This is a great sauce, very hot, very, very, very hot but it has a wonderful taste. I used half red wine to white wine vinegar in this Hot Sauce, I wanted the red wine to compliment the sauce but I didn’t want it to overpower the flavor of the Dorset Naga. The artichoke hearts are a great base, they impart a creamy smooth flavor that gives the sauce a good body but doesn’t overpower the Dorset taste. Three Brothers. It's the south Manchester takeaway that's gone viral for selling the region's hottest kebab. That’s a rough ingredients list for this hot sauce, with all of the ingredients blended (except for the vinegar) the volume totaled 3 Cups and then I added 1 cup of vinegar which was an equal mix of red wine vinegar and white wine vinegar.Sour, herby vibes. You could convince me there’s avocado in there – the consistency. I feel it’s hard to make chilli sauces that taste of other stuff because the chilli takes away the flavour. Clothing – Wear your passion for the pepper with pride! Top quality T-shirts, Hoodies and more at great prices. Indulge in the rich flavours of our Superhot Naga Sauce by pairing it with rice and noodle dishes, curries, soups, grilled vegetables, and a wide range of Indian and Asian-inspired recipes. Hot, but not to the point of no return. Is it a piri piri style? Ah ... the heat sits in your palate. I think it’s scotch bonnet, the way they encapsulate your mouth.