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Dear BBQ Gurus
OK let’s talk about chili sauce! I'm about to unleash a bit of a beast!
I've been into hot stuff for quite a few years,

But this stuff is %$('&%')&%ken  nuts!!!
Here's where the story crazy mom...(bless her heart) knows that I'm very fond of chili furthermore she's well aware that I tend to dabble with some death defyingly potent concoctions.
So, low and behold she posts me a little envelope with a packet of 
Bhut Jolokia chili seeds inside. I gave the seeds to a local farmer and he grew them for me. A few months later my farmer friend appears with a carrier bag full of these blessed little chilies (the fruit are about the size of my thumb). They are so hot it’s ridiculous. I happen to live in Hokkaido Japan, none of my Japanese friends will go anywhere near the sauce that I made from the crop. I was able to make 3 kg of this deadly sauce. Every time I meet a chili guru I give them a little jar of it.  
The chili

Bhut Jolokia   has measured in at 855,000 units on the scoville scale. Not only that in 2007 Guinness world records recognized it as the hottest chili in the world. In north India the national defence puts it into hand grenades to use for crowd control in riot situations (as it causes intense pain without killing anyone). This chili has several names I like to call it the king cobra as I think that describes it best. I've never been bitten by a king cobra snake but I could only imagine that the bite may have a similar sensation to the stinging sensation that this sauce produces.
Give it a try

If you can find Bhut Jolokia and if you dare to consume a substantial portion then I would advise you to put a roll of toilet paper in your freezer ready for the next day as your bottom may get a little hot. Also having a bit of baby’s nappy rash cream to hand may be a good idea. But for all the warnings ...don't be scared, go ahead and give it a go. I think it’s absolutely tremendous.

But for heavens sake if ya touch it with yer fingers make damned sure ya wash well with hot soapy water or you'll be screamin after yer visit ta da toilet!!!!!!!!!!!!!!!! 



Measure the Heat 

The Scoville scale is named after its creator, American chemist Wilbur Scoville, who developed a test for rating the pungency of chili peppers. He devised this method in 1912.

 The piquancy of a chili is defined by the amount of capsaicin it contains. Capsaicin is a chemical compound which stimulates chemoreceptor nerve endings in the skin, especially the mucous membranes. The number of Scoville heat units (SHU) indicates the amount of capsaicin present.

In Scoville's method, a solution of the pepper extract is diluted in sugar syrup until the "heat" is no longer detectable to a panel of (usually five) tasters; the degree of dilution gives its measure on the Scoville scale. Thus a sweet pepper or a bell pepper, containing no capsaicin at all, has a Scoville rating of zero, meaning no heat detectable, even undiluted. Conversely, the hottest chilis, such as habaneros, have a rating of 200,000 or more, indicating that their extract has to be diluted 200,000 times before the capsaicin presence is undetectable. The greatest weakness of the Scoville Organoleptic Test is its imprecision, because it relies on human subjectivity.


10 King cobra chilis

250 cc olive oil

1 tsp salt

2 tsp crushed garlic

3 to 4 Tbsp white wine vinegar



Put all this into a food procecer and make a smooth paste. Store in a jar in the fridge. keeps for ages.




You can buy the Jolokia seeds from this website below