What to do with the worlds hottest chilli?

[MonkeyBusiness]

My brother in law has kindly given me the worlds hottest chilli - http://www.dorsetnaga.com/

We had a family get together this weekend where he smothered this delicacy over a joint of lamb - slow roasted for a couple of hours. What can I say, superb and enjoyed by everyone (non-chilli lovers included).

Can anyone suggest what else I could do? These things are full of flavour but throwing it in a curry isn't an option.

Edited by MonkeyBusiness on Sunday 2nd November 21:32

[satchbot]

Save some for next Halloween. Coat in chocolate and hand to the trick or treaters.

[Steve Evil]

Make a salsa with them? I got my dad some seeds last year which he has yet to start growing, hopefully next year. Mate popped a packet of his ones into a Chilli, but if you're not up for putting them in a curry then that kind of rules that out too.

[Scraggles]

been eating some excellent chilli beef jerky, apparently 23 varieties,

as for the chilli, save the seeds and maybe slice up the flesh very thinly for use in foods later

[homicide]

Chuck it on a pizza, then serve it rach!!

[The_Jackal]

Isnt the Scots Bonnet the hottest anymore?
To be fair if you arent going to put it in a curry then that rules out any kind of eating solution.
So either maybe try and grow more chillis from it? Or just get loads of drunken mates round and see who can eat a whole one while videoing them and uploading it to YouTube lol

[Scraggles]

Scots Bonnet not all that hot, usually drop one into a sausage / bean casserole, nice and tasty

[MonkeyBusiness]

Cheers for the replies. I love a hot curry (think nothing of a vindaloo) but I was thinking this little beastie might be a tad hot.

However, nothing ventured.....

[507bhp]

It's a Scotch Bonnet, actually.

Curry isn't the only hot food you know. Why not get yourself some fresh squid from the market, fresh seasonal salad ingredients, some thin rice noodles and some chilli bean paste from your Asian Supermarket.

Clean the squid and cut each tube in half length-ways. Score on the inside. Wash and chop your salad, blanch the noodles. To a table spoon of chili bean paste add a few splashes of soy sauce, some lime juice and some ground nut oil. Mix. Add some finely chopped Naga to taste but only use the flesh or it will blow your mind and your sphincter!

Griddle your squid on each side for 70 seconds or so. Put a big handful of salad and noodles on each plate, top with squid and some fresh coriander. Drizzle with the (hot) dressing and some toasted sesame seeds.

YUM

[MonkeyBusiness]

507bhp said:

It's a Scotch Bonnet, actually.

I'm not going to split hairs over the worlds hottest chilli but the Scotch Bonnet isn't.

http://en.wikipedia.org/wiki/Naga_Jolokia_pepper

Nice recipe. Bit of a fish fan so I'll give that a try.

Edited by MonkeyBusiness on Wednesday 5th November 09:01

[Scraggles]

bought a bag of Jamaican chillies a few months back, seemed ok and hotter than birds eye chillis, found out they were scotch soon after

had some really hot chillies as a teenager - surprise present and could not finish the dish they were in