Posted on 04/12/2010 12:03:38 PM PDT by JoeProBono
NEW YORK, - A New York man said he is using his home-grown Naga jolokia, known as the world's hottest chili, to create the city's spiciest sauce.
Jeff Blaine, 53, said he and restaurant owner Satish Sehgal, 62, are using the Naga jolokia, sometimes known as ghost chili, to create a sauce about 400 times spicier than store-bought Tabasco, the New York Daily News reported Monday.
Guinness World Records recognized Naga jolokia as the planet's spiciest chili in 2007.
"It's very, very hot," Blaine said. "How hot is hot? You can hallucinate from this chili."
He said the sauce will eventually be available for purchase.
"We want to call it 'Killer Sauce' but we're afraid -- if you're not used to this, it can be dangerous," Blaine said. "It'll be easy -- there's such a high demand for heat like this."
Chili cooked in lye. Made with cod and Jarlsburg.
That sounds about right.
But where else can you ask the waitress for a three way and not get slapped?
By the way, at both Skyline Chili and Gold Star Chili a two-way is chili and spaghetti. Three-way adds cheese, a four-way adds either beans or onions and a five-way adds both beans and onions.
Good to have around to kill off any bad parasites in your gut. Might kill you, though.
Speecy Spicy!
Texas Chili has no beans.
I find the secret to the best chili is always use the cheapest meat, sauce, tomatoes, beans, etc. you can find. Put several types of peppers, actually a couple of everything at the grocers(always minus seeds) and the cheapest chili powder out there (over $1 means you spent too much). Venison, when too tough use any other way is spectacular with some pork ($1 lb stuff) added. If you have more invested in a big pot of chile than steak dinners you have missed the true meaning of life.
That's what happened to Homer...
That one was a classic.
But I doubt if many under 50 will get it.
If your over 50, you will get it when you sit on the throne.
I’m working through a bottle of Dave’s Ghost Pepper sauce. It is unbelievably hot.
Hmmm...
“Ma ma mia! That’s a spicee meatball”?
There’s a guy in Texas who developed a strain of Jalapeno without any heat. He actually grows them (and I think he sells them too). When I heard that I was like, “What the heck for????”
I have no interest whatsoever to EVER meet that individual. If it happens by accident I’d be seriously disappointed; I can’t conceive of liking anything about such a person at all.
I enjoyed this review of the sauce on Amazon:
I purchased a burrito from a small shop a few blocks from home. I was unimpressed with their habanero "hot" salsa. Eager to kick it up a notch, I reached for a bottle of what I later found to be Dave's Gourmet Ghost Pepper Jolokia Hot Sauce. I unscrewed the top and went to put a dab on. I quickly realized that there was no flow regulation but not before a large pool of the magma colored liquid dripped into my lunch. I decided to dab my finger in it and see what I was dealing with. It was formidable, sweet and flavorful with a long heat. I thought I could take the heat.
I demolished the burrito, hot sauce and all, and shrugged off the pain. Every bite was saturated with the taste of a thousand tortured souls but the guacamole still tasted great. I wiped my tingling lips and while downing a glass of water I looked at the bottle. It claimed a heat rating of "Insanity++." I headed home thinking surely the worst must be over. I've ate plenty of hot food and my stomach is battle tested. I was wrong.
I walked no more than a block before I started to feel odd. It was in the forties in Cleveland but I could feel the sweat forming on my brow. I walked another block and I could literally feel the burning sensation outlining my stomach. My breaths were noticeably faster and shorter. People on the street looked at me weird. I figured it would go away by the time I got home but I decided to pick up the pace. By the time my apartment was in sight I was experiencing tunnel vision and it felt like a live agitated weasel had been placed inside me. I knew what I had to do. After flushing my lunch, a tablespoon of this sauce, half a gallon of milk, and my ego down the drain, I can honestly say I am just happy to be alive. This sauce is not for mortals.
Empress chili in Cincinnati used to have “six-ways”. I always wondered what the sixth topping was.
I know, I know....
but it’s still a hotdog condiment.
:)
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