EATING Apache chilli – 100,000 Scoville (we don’t handle it well)

So when it comes to eating hot chillies I’m a wimp. Myself, Tom, and Claire did the Apache chilli challenge (100K Scoville)

It was pretty intense but it hasn’t put me off going bigger next time – maybe a 250K Scoville Scotch Bonnet or something similar…. we will see shortly.

First proper CHILLI plant update of 2020 (super hots) March 26th

Decided to move some of the chilli plants out of the grow tent and into the greenhouse early. Insulated with polystyrene and monitoring the temps overnight. These seem to be enjoying the sun – can’t beat real daylight.

December update – seedling development

I planted the first super hots in my heated room (spider room) in mid November so we can have a very long season for the reapers, especially. This was a test and they are growing under a 6700K LED light… growing well. Planted 45 seeds to start but once these are transplanted I will be planting 100 more – the plan is to take juvie plants to sell in spider expos… they will also be available to buy here on the website too.

Varieties

  • 5 x Carolina Reaper
  • 5 x Chocolate Naga Jolokia
  • 5 x Red Bhut Jolokia
  • 5 x Trinidad Scorpion
  • 5 x Chocolate Reaper
  • 5 x Peters Peppers
  • 5 x Chocolate Habanero
  • 5 x Chocolate Habanero
  • 4 x Fatalli
  • 4 x Devils Tongue (Yellow)
  • 2 x Lemon Drop

So these are enough to fill my greenhouse – I better buy another or maybe a poly tunnel.

First “taster” batch of hot sauce

Over the next two weeks I am on annual leave so will be making small batches of sauce as taste tests. This is the first – a basic tasty sauce.

Jalapeno, Apache and Garlic

  • 3 x Large Jalapeno
  • 1 x Apache
  • 1 x Red Bell Pepper
  • 1 x Sweet Onion (small)
  • 6 x Garlic Cloves
  • 1 Handful of Coriander
  • 1/2 cup of White Wine Vinegar
  • 1/2 cup of Sugar
  • 1/2 cup of Salt

I’m using this as a base for where I want to take the next batch. I’m writing this as the jar cools after sterilisation and filling, once it’s cool I’ll film a quick review and post it to the channel (here too)

The white wine vinegar should preserve it enough to keep in the fridge for a good few months – it is also really important to bring the sauce to at least 185 degrees and to boil the jar to kill off anything nasty.