A nice hot chilli oil would be fab!

For some time I have been making my own Sweet Chilli sauce. Recently, a local butcher has chosen it to blend with his own-brand sausages for retail. I love the sauce but have no idea how one calculates Best Before dates for this kind of thing (doesn't bother me because I always very quickly consume what I prepare .

10g Bhut Jlokia (dried)
25g (dried)

finely ground in coffee bean grinder

2 Jars Rustica Passata
2 teaspoons chilli mix
1 breakfast cup white wine vinegar
1 breakfast cup caster sugar

Grateful for your comments:

I miss the Mexican food I used to cook back in Arizona. I am very happy to find your site but I have no way to grow my own chilies. I would love to be able to buy Anaheim chilies and tomatillos. Those are the two things I have not been able to find here in the UK *** SDCF Reply We hpe to grow more tomatillos next year (we had a few for sale this year) and we do have some Anaheim this year, but not many. We do still have Joe E Parker for a few weeks. ***

Chilli chocolate easter eggs????? Would be more interesting than the usual...

Will you be making any chilli crisps or maybe any chilli cheeses etc?

Have you considered making a citrus fruit marmalade with chilli.Yum!

Hi Steve

Visited your shop on a recent visit to england from South Africa. Was wondering when the Bhut Jolokia seeds will be available in your shop? Need to roder some and plant before our planting season is over.

Bought some of the sauce and dried Bhut Jolokias, they are awesome and you just want more.

Thanks

Sandi

I just got back from the US where I had the most fantastic dessert: A slab of warm brie slathered with a *hot* chilli-honey glaze. Chilli infused honey blew my mind! I am going to try and make my own, but you have resources to find the best chillis and ratios for the job - any recommendations?? Thanks!

**** SDCF Reply. Interesting stuff, honey. If you place a fresh chilli in honey, over a few weeks, it will 'dry' the chilli and the honey takes up the flavour and heat of the chilli. It's just a case of how hot you like it. You could try a Habanero and take it out once the honey has picked up the desired heat.

Just found this site after searching for stockists of the Bhut Jolokia, what a great site! I can see many purchases ahead and some suggestions to the wife and kids for my christmas/birthday/fathers day presents!!

Most of the recipies that use your Santa Fe and New Mexico Green chilis will call for them roasted. It would be wonderful if you offered them roasted. If you removed the skin and deseeded them, you could put them in tins to be sold/used year round. In the US that is the most common way to find them and it works wonderfully.