My passion first hit home maybe 5 years ago when my mate Duchy was having trouble getting his chili seeds to strike. For some reason, it took 2 years for his chilies to acclimatize.
I was hooked on finding out why.
We have spent thousands of hours talking about and growing chilies ever since.
My dad used to grow chilies for the local butcher so he (the butcher) could make hot meat balls and chili snags.
They really worked a treat, one of the pubs in town (singleton) would put the meatballs out on the bar for Friday bar snacks.
It wasn’t long before the publican realized his till was up every Friday(not just because it was Friday). His patrons would be hoeing into the meatballs, then of cause needing lots more cold beer thinking it would help put out the fire,
It didn’t, needless to say, from that day on, that same pub had meatballs on the bar every day of the week!
Just the same, everyone loved the shooters and still do today! I had started tweaking a recipe for a nice passata based chilli sauce, it was nice but it could have been better….
It needed something,
So i added this, took out that, put a bit more of this and that in and found some guinea pigs to taste it! Well the rest is history i suppose.
They told me that they loved my recipe! And that’s why we are here! And i hope you will like it too!
To be continued…
So, anyway. I had never been a “cook” nor had i wanted to (meat n three vegetables kinda person. That was about it)
But there was something niggling, telling me to have a go!
But it would have to wait, we had a holiday in Vietnam to do first. Riding a motorbike through the country was fantastic,
The aroma of fresh food cooking, the sights. Wow, it was awesome! We were in da lat airport this particular day waiting to board a flight back to Saigon,
It was lunch time so, we thought..hey we are in Vietnam -
We ordered a bahn mi each with extra ot…ot being the Vietnamese word for chili.
As we were tucking in, i noticed duchy had started to sweat, you know, that chili sweat!
The forehead, under the eyes, nose running, eyes welling with tears. As he looked toward me he took in a deep breath and let it out slowly as if to cool his mouth.
I just smiled and said,” what do ya reckon mate, a bit ‘ot or what?”
Before he took another bite, he calmly replied “shit yeah but not too ‘ot”!
It was at that precise moment i decided, i had to have a go, i had to feed my passion.
By the way, i still grow that variety of chili we had for lunch that day, i call it “da lat gem”. But that’s another story!
It was on my mind, day in, day out. John and i talked chili, i would wake up thinking chili and of cause we ate chili.
We made bowls of nuoc mam nhi (fish sauce) phu quoc style for dipping. It was to die for.
I hate that phrase but it was!
For “the local watering hole” we put together an awesome bhut jolokia “tabasco” for the famous El Arish tavern oyster shooter…. It was way too hot!
The Habanero chili pepper is one of the hottest chili peppers in the Capsicum family.
These little hot peppers have it all: a lot of flavor, heat, and big doses of the antioxidant vitamins A and C. Vitamin A-
Though Habaneros prefer hot weather, too much sun exposure can cause damage to these nightshade family members. When growing our Habanero peppers, we help our peppers thrive well under a good morning sun while making sure the soil we use have an ideal pH of 5 or 6. We also take pains not to water the Habanero plants too much to avoid the peppers tasting bitter.
Why do we use Habanero Chillis specifically, you may ask?
Here are some weird & interesting trivia.
Research has shown that Habanero peppers could possibly benefit as an anticoagulant in thinning blood clots. Thus aiding in the prevention of conditions such as stroke and heart attacks. Studies have also shown that eating Habaneros, and other chilli peppers may assist in the burning of calories. In fact, archaeologists have unearthed proof that the Habanero has been included in the diets of human beings for over 8,000 years.
Habaneros are high in Vitamin C. Adding Habaneros to your diet may provide many of the benefits attributed to vitamin C including, “protection against immune system deficiencies, cardiovascular disease, prenatal health problems, eye disease, and even skin wrinkling.”
The Habanero pepper is also credited with helping relieve some cold symptoms, particularly respiratory issues. It is reported to help clear out the sinuses and congested mucus membranes in the nose and lungs. It also creates a sweat effect which can help aid your body in eliminating toxins.
Level 1. Not too hot. We made this for the general public. If you are not a big fan yet, this one will definitely get you started!
WARNING! Level 3 and up. Definitely for the seasoned pro. Not kiddin ya around at all!
Level 2. This one is the original and has some serious bite. A tad hotter than the regular stuff you are used to.
We try our darnest to give each flavor its own unique label! Our sauces make a great complement to any meal, giving you a kick of heat and flavor without overwhelming whatever you're eating! Try a bottle now to taste for yourself!
To get you started in the road towards our Habanero Heaven, we have made a heat guide for you so you can better choose the degree of heat you’d like! The Habanero chile pepper is around 100 times hotter than the jalapeno. This heavy hitter has rightfully taken its place among the most widely used peppers in the hot sauce world. Its versatility, and unique taste make it an easy choice that will set your mouth alight, and tickle your taste buds. So here's a way to look at our Chilli Scale...