Mourouga Chilli

[Blue 1]

Anyone else into the hot stuff encountered one of these fellas?

It's been bred by crossing the Trinidad Scorpion with the Red Savina Habanero and it's not been tested for heat yet. I had one in a chilli I made tonight and I have never eaten a chilli so hot in my life. The Naga Jolokia has nothing on it. It's ridiculous. Still has that lovely scotch bonnet type flavour though. The yellow ones aren't as hot as the red ones.

Recommended.

http://www.chillipepperpete.com/products/Seeds/Morouga_Red_Chilli_Seeds.html

If the makers of Satan's **** are telling you it's bloody hot then you know they're not messing about.

 

[CahillsCornerFlag]

Ever had a ghost chilli? or watched Man VS Food? (quality show). The hottest i've had is scotch bonnet, but I would like to be taught in the ways of chilli eating.

 

[ijjysmith]

I would literally sh!t for the rest of the year if that went into my stomach.

 

[Tubey]

[video=youtube;sKihjJi6Lnc]http://www.youtube.com/watch?v=sKihjJi6Lnc[/video]

3 minutes in, classic xD

 

[Blue 1]

Ever had a ghost chilli? or watched Man VS Food? (quality show). The hottest i've had is scotch bonnet, but I would like to be taught in the ways of chilli eating.

Yeah, had a Naga Ghost Chilli last night. This was way hotter.

 

[Tubey]

[video=youtube;5BfxlTwcLjI]http://www.youtube.com/watch?v=5BfxlTwcLjI[/video]

Even better ^^

 

[CahillsCornerFlag]

Yeah, had a Naga Ghost Chilli last night. This was way hotter.

But isn't the ghost chilli like, 5000x hotter than the Jalapeno?

 

[Blue 1]

[video=youtube;sKihjJi6Lnc]http://www.youtube.com/watch?v=sKihjJi6Lnc[/video]

3 minutes in, classic xD

Haha, seen that guy before. He's pretty funny. Didn't seem to **** him up as much as the Naga, but his didn't seem to have the bubbly, Naga-esque skin mine had. His didn't look fully ripe, either.

 

[chicoazul]

Ever had a ghost chilli? or watched Man VS Food? (quality show). The hottest i've had is scotch bonnet, but I would like to be taught in the ways of chilli eating.

Don't get it on your lips mate, is the best advice I can give.

But isn't the ghost chilli like, 5000x hotter than the Jalapeno?

Habanero is way, way hotter than Jalapeno.

 

[Blue 1]

But isn't the ghost chilli like, 5000x hotter than the Jalapeno?

Yep. A Jalapeno is about 3500-5000 on the Scoville scale, a Scotch Bonnet about 100,000-350,000, the Naga/Ghost Chilli about 1,000,000 and the Trinidad Scorpion, of which this is a hybrid, has been measured at about 1,450,000. The Trinidad Scorpion Butch T is the hottest chillli in the world by quite some way.

 

[CahillsCornerFlag]

Don't get it on your lips mate, is the best advice I can give.



Habanero is way, way hotter than Jalapeno.

I might have an invest. Love a nice hot curry. If anyone wants to throw any chilli heavy recipes into this thread then please don't be shy.

 

[Blue 1]

Ever had a ghost chilli? or watched Man VS Food? (quality show). The hottest i've had is scotch bonnet, but I would like to be taught in the ways of chilli eating.

Scotch Bonnets are delicious, some of the tastiest chillies around. Habaneros are lovely, too. Kinda citrus-y. Probably nicer, come to think of it, marginally less hot, too.

 

[Blue 1]

I might have an invest. Love a nice hot curry. If anyone wants to throw any chilli heavy recipes into this thread then please don't be shy.

I do chilli like this:

Ingredients:

500g minced beef
2 Onions
2 cloves garlic
2 tbsp Tomato Puree
2 tbsp Worcester Sauce
2 tbsp Soy Sauce
Chilli powder to taste, I usually use 2 tbsp hot.
2 tbsp cumin powder
2 beef oxo
2 squares quality (70% cocoa solids) dark chocolate
2 tins chopped tomatoes
1 Tin kidney beans
1 tin mexican bean mix
Splash of vinegar
Bit of sugar
Salt and Pepper to taste.
Some chillies, whatever you like, depending on how hot you like it.

Fry the onions and garlic gently until soft.
Take off the heat and add the chilli powder, cumin, worcester sauce, soy sauce and tomato puree. Mix together to make a paste.
Put back on the heat and add the mince and fry until brown. Add the oxo to the frying beef once there's some juice.
Add the tomatoes and break squish them a bit. Then add the beans. Top up a bit with water.
Add chocolate, splash of vinegar and a bit of sugar. Salt and pepper to taste.
Chuck in a fistful of chillies.
Leave to simmer for a couple of hours until it reduces and thickens to how you like the look of it.

Even if you put stupid hot chillies in it it still shouldn't be too hot for other people. The heat comes from them, so just give them to people who want it extra hot. I just put them on the side of the plate for whoever wants them and let them cut them through it.

Should serve about 4 generously.

 

[heatmeiser]

Yep. A Jalapeno is about 3500-5000 on the Scoville scale, a Scotch Bonnet about 100,000-350,000, the Naga/Ghost Chilli about 1,000,000 and the Trinidad Scorpion, of which this is a hybrid, has been measured at about 1,450,000. The Trinidad Scorpion Butch T is the hottest chillli in the world by quite some way.

Have you had the Dorset Naga? My mate's currently growing some. It was some freak hybrid accidentally made in Dorset (obv).

They were recently measured at 1,600,000 on the scoville scale.

 

[Blue 1]

Have you had the Dorset Naga? My mate's currently growing some. It was some freak hybrid accidentally made in Dorset (obv).

They were recently measured at 1,600,000 on the scoville scale.

1.6m? FFS. No. I've only heard about them. Knew they were hotter than yer average Naga but didn't know that hot.