Tag: Chile Extract
Wing Sauce: How to Make it Great
When it comes to making great wings, it’s all about the Wing Sauce! If you have ever gone to a bar or restaurant and tried all of their wings, then you have probably noticed that the hotter they get, the worse they taste. Sure, there are exceptions, but that seems to be the rule. Adding [...]
NEW Demon Ichor Label
It’s still the same amazing product – the 2,000,000 Scoville Unit Chile Extract from Hell, but with a significantly better label than the one that debuted back in 2004. Click on the label to see a larger image…and to add Demon Ichor to your hot sauce collection! Hot Sauce Hottest Hot Sauce Trinidad Moruga [...]
What They Don’t Want You to Know
Extract Industry Lies There are several products on the market that claim to be 4,000,000, 7,000,000, etc. Here is what “they” don’t want you to know. At 3,500,000 SU, capsaicin starts getting pretty thick. At 4,000,000 SU it can no longer be poured from the bottle without heating it up. At 6,000,000 it is a [...]
Chipolte BBQ Sauce
1 Can Chipotle in Adobo (7 oz) 1 Beer (Dunkel, Bock, Dopplebock, Stout, or Porter) 1 Cup Ketchup 1⁄2 Cup Onion, chopped 1⁄4 Cup Dark Brown Sugar 6 Cloves of Garlic 1⁄2 Cup Cider Vinegar 2 T each Thyme, Molasses 1/3 Stick of Non-dairy spread 1 T Black Pepper Juice of 1 Lime 1 1⁄2 [...]
Chili Peppers Bring More Than Just Heat
Wines World Magazine March 13, 2012 By: Hrayr Berberoglu It is no accident that “hot” peppers are the backbone of Central- and South American indigenous cuisines. They “love” heat. The capsicum genus, a branch of the solanaceas family, contains 31 known species, only five of which are domesticated. Over centuries, these five species travelled from [...]
Chile Extract – What’s the Point?
We are often asked, what is the point in having a Chile Extract that is too hot to be consumed directly? Extract, Chile Extract, Pepper Extract, Chile Pepper Extract are classified as Additives and as such, they were never meant to be consumed directly. Chile Extract will usually come with a disclaimer that will make [...]
Fire Roasted Salsa
8 Plum Tomatoes 2 Habanero Chilies 1/4 Cup Red Onion 1/4 Cup Fresh Cilantro, chopped 1/4 Cup Fresh Lime Juice 2 T Olive Oil 1 t Salt 1/2 t Freshly Ground Black Pepper 1/4 t Balsamic Vinegar, or just a dash (optional) Demon Ichor to Taste Cut tomatoes in half lengthwise and core them. In [...]
Screamin Demon BBQ Beans
(2) 16.5 oz Can Great Northern Beans, drained 15 oz Can Butter Beans, drained 15 oz Can Black Beans, drained 1 Large Onion, chopped 1 Medium Yellow Pepper, chopped 1/3 Cup Molasses 1/3 Cup Maple Syrup 1/3 Cup Dark Brown Sugar 1/2 Stick of non-dairy spread 2 Chipotles in Adobo, chopped 1 extra T Adobo [...]
Heat Scale
The heat of a Chile Pepper is measured in Scoville Units. The following scale goes from mildest to hottest: Scoville Units: 0-100: No Heat 500-1000: New Mexican Chile 1,000-1,500: Espanola 1,000-2,000: Ancho & Pasilla 1,000-2,500: Cascabel 2,500-5,000: Jalapeno 5,000-15,000: Serrano 15,000-30,000: Chile de Arbol 30,000-50,000: Cayenne & Tabasco 50,000-100,000: Chiltepin 100,000-350,000 Scotch Bonnet 200,000 to [...]
