Ghost Chili Mayonnaise Update

"Racescort666" (Racescort666) 10/04/2014 at 13:28 • Filed to: Foodlopnik, Stef Schrader's ghost chili mayonnaise of death

3

20

Update on Stef Schrader's Ghost Chili Mayonnaise of Death: not quite there yet. So I actually did this last weekend but wanted some feedback on it before I updated everyone. The mayo is actually a mayonnaise base with barbecue sauce added for the additional flavor. So, step 1 was to make the barbecue sauce with most of the ingredients pictures above.

For those that haven't been following, !!!error: Indecipherable SUB-paragraph formatting!!!

!!! UNKNOWN CONTENT TYPE !!!

I started off with about this much of each chili and added that to the simmer. It was quite potent smelling it but the hotness conclusion will be at the end here.

After the simmer, I threw it all into my food processor to smooth out the large chunks of chilies. It turned out to be not as hot as I planned so at this point I added the remainder of the diced chilies.

De-seeding the chilies.

So, the first batch turned out ok but I had put way too much cumin in it. Since there was no way to take the cumin out, I made another batch, exactly the same without the cumin.

I also added more chilies right away. But this second batch wasn't as hot as the first and everyone that tried it said that it didn't taste like the death heat they were expecting from a "ghost chili barbecue sauce."

I think the solution is more ghost chilies. But also, I still don't totally love the taste. I'll post the recipe when I have it to the point where I like it but as of right now, 4 tablespoons of molasses might be too much for roughly a cup to 2 cups of barbecue sauce.

505Turbeaux > Racescort666 10/04/2014 at 13:30

0

looking damn fine there.

Racescort666 > 505Turbeaux 10/04/2014 at 13:45

1

Thank you. It tasted pretty good too. I'm going to mess with it to try and get the taste a little better yet though.

505Turbeaux > Racescort666 10/04/2014 at 13:51

0

that is the joy of coming up with a recipe right there. Good luck. 505 always accepts FedEx and UPS packages of stuff to eat :)

STAGGERED-6 > Racescort666 10/04/2014 at 13:57

0

I've got a case of ghostface killa beer on the way from Colorado. If you like ghost peppers then you'll love the beer. They don't sell it outside of CO but its worth the hassle or roadie to get a case if you've got the means to figure it out.

Racescort666 > STAGGERED-6 10/04/2014 at 13:59

0

Hmmm... My sister is in CO right now.

nFamousCJ - Keeper of Stringbean, Gengars and a Deezul > Racescort666 10/04/2014 at 14:02

0

I had a ghost chili experience a while back. Neighbor of ours grilled some chicken and had a ghost chili in the grill while they cooked. That along was enough to add some heat. then after we got the idea to eat bits of it. At first it wasn't too bad then omgsweetjesus the heat was terrible. Seeds = death ... The membrane is alsmost as bad. Terrible experience. Don't understand the people who eat painfully hot stuff for fun.

STAGGERED-6 > Racescort666 10/04/2014 at 14:03

1

Twisted Pine Brewing in Boulder

Racescort666 > nFamousCJ - Keeper of Stringbean, Gengars and a Deezul 10/04/2014 at 14:17

0

I actually didn't de-seed one of the peppers for the second batch and it still wasn't super hot. I don't know if I got mild peppers or what but these are not exactly what I was expecting.

Racescort666 > 505Turbeaux 10/04/2014 at 14:38

1

If you really want some, I'd be happy to send it to you. I'm not really sure what the protocol is for shipping food though. I suppose I could get a small Styrofoam container and toss some dry ice in to keep it cold.

KoenigSTIGg > Racescort666 10/04/2014 at 15:26

0

Tips:

1. Make it right when you get the chilies. They lose heat over time.

2. Don't take out the seeds. If you keep them in you can make more sauce with less peppers.

Racescort666 > KoenigSTIGg 10/04/2014 at 16:17

0

It was made within a few days of getting the chilies. Heat is less of an issue than getting the flavor right at this point. Although I the next batch won't be de-seeded at all.

505Turbeaux > Racescort666 10/04/2014 at 21:09

0

Thats about right. I'll send you some of my grammas recipe German potato salad in trade, same way.

Racescort666 > 505Turbeaux 10/04/2014 at 22:10

2

I'm always down for potato salad. I've got a recipe that's not too bad.

It's a combination of John Schumacher's New Prague Hotel potato salad and Hell's Kitchen's chipotle mayo. The mayo isn't that dissimilar from this ghost chili one.

Stef Schrader > Racescort666 10/04/2014 at 22:44

0

OH OH OH!

Based on our taco-speriences:

1. Less premade sauces. Already prepared hot sauces tend to taste chemical-like in other food. Even seasonings made from peppers (red savina, in particular) tend to do the same thing sometimes.

2. More fresh peppers.

Also, NOM! NOM! NOM!

Racescort666 > Stef Schrader 10/04/2014 at 23:19

1

I try to make everything from scratch. I think the issue was too much molasses. I tried it again today with half the molasses and 2 ghost peppers with the seeds. It came out pretty good. Maybe more salt? I dunno.

Once I get the barbecue sauce nailed down, the mayo is easy: eggs, lemon juice, dry mustard, salt, sugar, peanut oil. Process until smooth, add barbecue sauce.

Manny05x > Racescort666 10/04/2014 at 23:51

1

nice. I grew my own ghost chiles over the summer but don't have the balls to try them.

Manny05x > Racescort666 10/05/2014 at 09:13

1

505Turbeaux > Racescort666 10/05/2014 at 13:12

1

No mayo in mine, though that looks bangin. Mine is dressed with bacon fat, vinegar, and ground onions

Manny05x > Racescort666 10/05/2014 at 20:53

1

I don't mind sending you a couple chiles here is my email hgarcia05x@gmail.com

Racescort666 > Manny05x 10/06/2014 at 14:21

0

Thanks! I appreciate the offer and if I need more, I'll let you know.