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heat Maximise Chilli Flavour without the heat??

Me again!
 
Wondered if anyone had success with this?
 
Some of my favourite indie hot sauces seem to be able to pack a lot of scotch bonnet flavour into a relatively mild sauce.
 
Are they simply using scotch bonnet varieties that pack less heat?
 
Are they having more success de seeding/de veining their chillis?
 
Are they giving them lime/soda baths!? 
 
What do you guys think?
 
Thanks peeps!
 
Edmick - Good tip, thats what I have been doing but still pretty hot. I love the heat but wondered how I could pack more flavour!
 
dragonsfire - Another good tip. I feel like I have balanced the sauce but like I said above I am just trying to squeeze that flavour out without bringing the heat (like my favourite sauces do) 
 
The Hot Pepper said:
 
Rocotillo capsicum chinense (not the baccatum)
 
 
Thanks! Think you've hit the nail on the head. A blend of milder chillis must be how they do it!
 
Love this forum!!
 
You can also use any milder chili or bell. Yellow bells for a yellow sauce etc.
 
Okay well see if you can get that pepper or powder then. Or just don't use so many sb and bulk with carrot etc.
 
MrJohnGallagher said:
Showmedasauce - Would you recommend a heated propagator?
 
The Hot Pepper - Really after that scotch bonnet flavour :)
 
Not sure what you mean? If you mean a pepper to use, well ive never looked for a mild chinense that tasted like a bonnet. Ive grown Ben Highlands that are well under 100k SHU but they dont taste like a yellow bonnet. Dulce in Spanish is sweet or candy so im trying them this year but mainly for cooking. They are virtually heatless.
 
aji-dulce-1-pepper-plants.jpg
 
ShowMeDaSauce said:
 
Not sure what you mean? If you mean a pepper to use, well ive never looked for a mild chinense that tasted like a bonnet. Ive grown Ben Highlands that are well under 100k SHU but they dont taste like a yellow bonnet. Dulce in Spanish is sweet or candy so im trying them this year but mainly for cooking. They are virtually heatless.
 
aji-dulce-1-pepper-plants.jpg
 
Ah, I live in the UK and a lot of people say you cant grow chilis in colder climates without a heated propagator (little heated box to start growing seeds) Just wondered if you experienced the same thing?
 
solid7 said:
Alcohol is supposed to be one of the only things that cuts pepper oil.  So maybe try soaking and rinsing in vodka, pre-sauce...  After removing the placenta, that is.
.
Then, give that firey liquor to one of your friends.
 
I will conduct a little test and get back to you! (curious to try the soda/lemon method too)
 
A propagator helps. Most of us let house temps drop overnight or when at work.Not good if germinating in Feb or March.
But I have germinated on a sunny window sill in margarine tubs with a cling film cover.
My limited experience is that box peppers are easy, milder Chilis are a bit harder and the hotter ones are harder still.
But there are a few techniques I have not tried yet.
Good luck.
 
Chillis.jpg

Scorchio said:
A propagator helps. Most of us let house temps drop overnight or when at work.Not good if germinating in Feb or March.
But I have germinated on a sunny window sill in margarine tubs with a cling film cover.
My limited experience is that box peppers are easy, milder Chilis are a bit harder and the hotter ones are harder still.
But there are a few techniques I have not tried yet.
Good luck.
 
I through a couple in a pot next to my kitchen window (while chopping fresh scotch bonets) just to see what would happen and looks like I picked the right day to do it!
 
Lets see what happens!
 
 
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