- Ho<\/strong><\/a>t as never before<\/a><\/strong><\/li>
- Scoville scale and million chilies<\/a><\/strong><\/li>
- Bring on the chili heat!<\/a><\/strong><\/li>
- Hot chili sauce is not your limit<\/a><\/strong>
- Vegetarian chili: simple as it can be<\/a><\/strong><\/li>
- Crispy spicy vegetable chips<\/a><\/strong><\/li>
- Tangy meatballs with red wine and chil<\/a><\/strong>i<\/a><\/li><\/ul><\/li><\/ul>\n\n\n\n
Hot as never before – hottest chili peppers<\/h2>\n\n\n\n
As with all great things, chili peppers are used not only for cooking. The component that affects the heat level is called capsaicin<\/em>. This substance found its place in medicine. As if that\u2019s not enough the peppers are getting hotter year by year in an \u201carms race\u201d for chilies.<\/p>\n\n\n\n
![\"Thai](\"https:\/\/blog.saltsup.com\/wp-content\/uploads\/2021\/08\/153_birdeye-1024x1024.jpg\")
<\/figure>\nScoville scale and million chilies <\/h2>\n\n\n\n
Million city is a city with a million and more inhabitants. Millionaire is a person with millions in a bank account. However, what’s a \u201cmillion chili\u201d? <\/p>\n\n\n\n
In fact heat or spiciness of peppers is measured in scoville heat units (SHU). Today for the hottest peppers it can mean millions of SHU.<\/p>\n\n\n\n
Wilbur Scoville was an american pharmacist that created the so-called \u201cScoville organoleptic test<\/a>\u201d. Organoleptic test means a test that uses human sensory organs in case of chilies \u2014 taste. <\/p>\n<\/div><\/div>\n\n\n\n
Bring on the chili heat – from Jalape\u00f1o to Bhut Jolokia!<\/h2>\n\n\n\n
Even Jalapa paprika, known as jalape\u00f1o can sometimes make our mouths burn and that\u2019s only with 5000 scoville units. Clearly the testers don\u2019t eat chilies to measure their \u201cheat\u201d. <\/p>\n\n\n\n
They make an alcohol extract of it and dilute the extract. Specially trained people try the solution and repeat dilution until there is no sign of spiciness. The number of dilutions multiplied by 100 SHU is the heat of a chili.<\/p>\n\n\n\n
Agriculturists from around the globe are developing chilies with more capsaicin inside. First million SHU was achieved in 2007 by Bhut Jolokia<\/a> also known as \u201cghost pepper\u201d. It was the hottest pepper at that time, but not any more. <\/p>\n\n\n\n
If peppers would have their hall of fame, it would contain such names as: thai chili or bird\u2019s eye chili<\/a> (75k SHU), scotch bonnet (200k SHU), already mentioned ghost chili<\/a> (1 million SHU), carolina reaper (1.5 million SHU), dragon’s breath (2.2 million SHU) and currently the hottest pepper in the world Pepper X<\/a> (3 million SHU). Spicier than those guys is only pure capsaicin, basically pepper spray.<\/p>\n\n\n\n
In light of the above, we have to warn You: do not get pepper burned! Capsaicin is a very reactive and irritative substance. Be careful adding chilies into the food, wear cooking gloves while dealing with any pepper hotter than red chili or jalape\u00f1o, and do not touch Your eyes during cooking with chilies. Milk will help with the burning feeling in the mouth.<\/p>\n\n\n\n
![\"Ghost](\"https:\/\/blog.saltsup.com\/wp-content\/uploads\/2021\/08\/154_bhutjolokia-1024x1024.jpg\")
<\/figure>\nHot chili sauce is not your limit<\/h2>\n\n\n\n
Chilies are beautiful as a plant: colorful fruits of all shapes and sizes contrasting with emerald-green leaves. But edible features of chili make it even more attractive! Get ready to take notes, because You will definitely want to storm the kitchen with our finger lickin’ tasty hot recepies.<\/p>\n<\/div><\/div>\n\n\n\n
Vegetarian chili: simple as it can be<\/h3>\n\n\n\n
\n\nIngredients<\/h4>\n\n\n\n
- onions \u2014 2 pcs.<\/li>
- dried chili peppers \u2014 2 pcs.<\/li>
- chili pepper \u2014 2 pcs.<\/li>
- garlic \u2014 1 head<\/li>
- canned chickpeas \u2014 400 g<\/li>
- tomatoes in their own juice \u2014 400 g<\/li>
- canned kidney beans \u2014 400 g<\/li>
- vegetable broth \u2014 500 ml<\/li>
- bell pepper powder \u2014 to taste<\/li>
- vegetable oil<\/li>
- Beech smoked salt \u2014 to taste<\/li>
- oregano \u2014 to taste<\/li>
- cumin \u2014 to taste<\/li>
- tortilla<\/li><\/ul>\n<\/div>\n\n\n\n\n
Cooking method<\/h4>\n\n\n\n
- Heat dried and fresh chili peppers on a frying pan with a splash of vegetable oil. Add chopped garlic, onions, Beech smoked salt<\/a>, oregano, cumin, bell pepper powder, canned chickpeas, tomatoes in their own juice.<\/li>
- With a spatula squash everything till desired consistency. <\/li>
- Add canned beans and vegetable broth. Cook for 40 minutes. Stir constantly for the last 10 minutes.<\/li>
- Decorate with cheese tortillas. Bon Appetit!<\/li><\/ol>\n<\/div>\n<\/div>\n\n\n\n
Crispy spicy vegetable chips<\/h3>\n\n\n\n
\n\nIngredients<\/h4>\n\n\n\n
- sweet potato \u2014 2 pcs.<\/li>
- vegetable oil \u2014 3 tsp. + some for brushing the potato<\/li>
- Guerande coarse salt \u2014 \u00be tsp.<\/li>
- sun dried pepper Isot chili Ufra Biber \u2014 \u00be tsp.<\/li>
- Cooking method<\/li><\/ul>\n<\/div>\n\n\n\n\n
Cooking method<\/h4>\n\n\n\n
- Preheat the oven to 150\u00b0C. Line 3 baking sheets with parchment paper.<\/li>
- Use 2 small sweet potato tubers, without the skin. Cut the vegetables into 3-mm slices using a mandolin or a very sharp knife (you should have 4 cups of chopped vegetables).<\/li>
- Pour \u00bd teaspoons of vegetable oil on each baking sheet. Spread with a brush. Arrange the vegetable slices on the baking sheets so that they do not touch one another. Brush potatoes with some oil and sprinkle with Guerande coarse salt<\/a>.<\/li>
- Place the trays in the oven and bake for 20-30 minutes, turning the trays every 7-10 minutes, until the vegetables are golden brown or dry. (to check, take 1 piece from the baking sheet, let cool for 30 seconds, evaluate how crispy it is).<\/li>
- Remove the baking sheet, let it stand for 1 minute, then place the vegetables in a large bowl or leave to cool on the baking sheet. As a final touch, sprinkle all over the potato Isot chili Ufra Biber<\/a>. Enjoy the spicy crispiness!<\/li><\/ol>\n<\/div>\n<\/div>\n\n\n\n
Tangy meatballs with red wine and chili<\/h3>\n\n\n\n
\n\nIngredients<\/h4>\n\n\n\n
- For meatballs:
- ground beef (can be mixed with minced pork) \u2014 400 g<\/li>
- onions \u2014 \u00bd pcs.<\/li>
- egg \u2014 1 pcs.<\/li>
- bread (fresh crumbs) \u2014 75 g<\/li>
- granular mustard \u2014 \u00bd tbsp.<\/li>
- Birdeye chili pepper \u2014 \u00bd pcs.<\/li>
- olive oil \u2014 3 tbsp.<\/li>
- Red wine gourmet salt \u2014 to taste<\/li><\/ul><\/li>
- For the sauce:
- canned tomatoes (pulp) \u2014 800 g<\/li>
- red wine or meat broth \u2014 100 ml<\/li>
- onions \u2014 \u00bd pcs.<\/li>
- bell pepper powder \u2014 \u00bd tsp.<\/li>
- parsley \u2014 to taste<\/li>
- cilantro \u2014 to taste<\/li>
- Red wine gourmet salt \u2014 to taste<\/li>
- Schinuberries pepper (ground) \u2014 to taste<\/li><\/ul><\/li><\/ul>\n<\/div>\n\n\n\n\n
Cooking method<\/h4>\n\n\n\n
- Preheat the oven to 200\u00b0C. Finely chop half of the onion. Finely chop the Birdeye chili pepper<\/a>. Pour olive oil on a baking sheet, heat in the oven.<\/li>
- Toss the minced meat with onion, chili, mustard, egg, bread crumbs, Red wine gourmet salt<\/a> and ground Schinuberries pepper<\/a>. Use your hands to form small spheres \u2014 future meatballs.<\/li>
- Place the meatballs on a preheated baking sheet, sprinkle with vegetable oil and roll them over until they are covered with oil. Bake for 25 minutes, turning occasionally. Remove the baking sheet from the oven.<\/li>
- Prepare the sauce. Heat oil in a skillet. Finely chop the second half of the onion and fry, sprinkle with bell pepper powder, stir. Cook for 1 minute.<\/li>
- Pour in wine or broth, add canned tomatoes, Red wine gourmet salt, bring to a boil, cook for another 15 minutes.<\/li>
- Put the baked meatballs in the sauce, simmer for 5 minutes. Garnish with parsley and cilantro when serving. <\/li><\/ol>\n\n\n\n
*TIP: A more dietary version of meatballs will be obtained from turkey fillets in vegetable broth, and wine can be omitted.<\/p>\n<\/div>\n<\/div>\n\n\n\n
- Toss the minced meat with onion, chili, mustard, egg, bread crumbs, Red wine gourmet salt<\/a> and ground Schinuberries pepper<\/a>. Use your hands to form small spheres \u2014 future meatballs.<\/li>
- Preheat the oven to 200\u00b0C. Finely chop half of the onion. Finely chop the Birdeye chili pepper<\/a>. Pour olive oil on a baking sheet, heat in the oven.<\/li>
- Heat dried and fresh chili peppers on a frying pan with a splash of vegetable oil. Add chopped garlic, onions, Beech smoked salt<\/a>, oregano, cumin, bell pepper powder, canned chickpeas, tomatoes in their own juice.<\/li>
- Crispy spicy vegetable chips<\/a><\/strong><\/li>
- Scoville scale and million chilies<\/a><\/strong><\/li>