I'm going to disagree with tip 4, because the combo of some ingredients will make it more violent. Ginger, garlic and mustard seeds can add an additional punch that opens you up for a one two combo. It can act as a primer for your pallet and lower your resistance to the heat. Mustard will open up your nose for a more intense heat. Otherwise I agree, can't be adding fruit and other frills if you want a solid burn.
Valid point. Layering different types of heat, or other physical sensations can definitely add another dimension. I was focussing on just maximising the intensity of the chilli heat. 👍
@@AdventuresInSnacking I hear you, I usually go for the full experience, but if you wanted to experience a really nice pepper, this would definitely be the method. We occasionally get peppers at the end of summer from BC, they have a rainforest and an amazing valley for farming. I don't know what it is about Alberta, but it's not very good for growing nice produce, just grasses and grains.
An interesting thing about very hot sauces is they seem to be much more naturally mould resistant. Haven't tried making my own hot sauces (yet) but I have bought a lot of different sauces, and the super hot ones never seem to spoil even though I constantly use them and quite frequently forget them out on the table over night. While the very mild ones, even if they taste way more vinegary, tend to go spoil much faster; even though they are staying in the fridge constantly. I'm not sure if capsaicin has a significant preservative effect in itself, or if it's simply that the hottest sauces has less water and sugar in them making them naturally less likely to spoil. Of course you could argue that I use up the hottest ones much faster than the milder ones (because I like the hotter ones more) so maybe they don't have time to spoil, but that doesn't explain why the mild ones in a variety pack I ordered online has gone bad long ago while the hotter ones are still good.
You deserve so many more subs and views, man
Thanks for the support! I really appreciate it 😊. I'll get there. It just takes time 👍
I'm going to disagree with tip 4, because the combo of some ingredients will make it more violent. Ginger, garlic and mustard seeds can add an additional punch that opens you up for a one two combo. It can act as a primer for your pallet and lower your resistance to the heat. Mustard will open up your nose for a more intense heat. Otherwise I agree, can't be adding fruit and other frills if you want a solid burn.
Valid point. Layering different types of heat, or other physical sensations can definitely add another dimension. I was focussing on just maximising the intensity of the chilli heat. 👍
@@AdventuresInSnacking I hear you, I usually go for the full experience, but if you wanted to experience a really nice pepper, this would definitely be the method. We occasionally get peppers at the end of summer from BC, they have a rainforest and an amazing valley for farming. I don't know what it is about Alberta, but it's not very good for growing nice produce, just grasses and grains.
An interesting thing about very hot sauces is they seem to be much more naturally mould resistant. Haven't tried making my own hot sauces (yet) but I have bought a lot of different sauces, and the super hot ones never seem to spoil even though I constantly use them and quite frequently forget them out on the table over night. While the very mild ones, even if they taste way more vinegary, tend to go spoil much faster; even though they are staying in the fridge constantly.
I'm not sure if capsaicin has a significant preservative effect in itself, or if it's simply that the hottest sauces has less water and sugar in them making them naturally less likely to spoil.
Of course you could argue that I use up the hottest ones much faster than the milder ones (because I like the hotter ones more) so maybe they don't have time to spoil, but that doesn't explain why the mild ones in a variety pack I ordered online has gone bad long ago while the hotter ones are still good.
That's really interesting. I've found this, too. I might need to do some research.
amazing video
Thanks for the feedback 😊. I'm glad you liked it!
how would you make a chilli relish like grill'd ive tried and cant figure it out.
I've not tried that particular sauce, but you can get the ingredients and ratios from the nutritional information on their website 👍