Allotments 4 All

plants of distinction catalogues are out and they have what they describe this chilli as the hottest yet, giving a 5+ for heat, describe it as "spitefully hot"  :o

anyone up for it, not sure I dare  8)

http://www.plantsofdistinction.co.uk

Well I have just harvested some Dorset Naga's and they are almost pointlessly hot.

I made some chili sauce with them - roasted onion, toms and two Naga chilis - very carefully chopped.
Then milled and bottled - made over a pint. Even the faintest bit of the sauce is very very hot - two drops in a soup is about it.  Seriously hot and i like my food spicey!  Not sure what I am going to do with the rest - not sure I need any more heat!  ;D

If a recipe says 2/3 red chillies, I use a tiny piece of one of my Naga Jolokias and its more than adequate.  One goes a long, long way.