If there's any chili heads in here, this is a recipe I bumblingly stumpled upon creating while trying to recreate Chiracha, it's even better than Chiracha, my mouth is watering just thinking about it right now

Ken's Chili Crack Chutney
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This stuff is so delicious you will be addicted to it like crack. It's HOT, sweet and sour, and can be

used on almost anything you can imagine.

Ingredients:
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• Garlic cloves, LOTS of garlic cloves.
• 4-5 searingly hot habaneros. Important, habaneros must be used. Red savina or scotch bonnets are good.
• 8-10 hot jalapenos, no wimp dick jalapenos that you can eat like bell peppers, must be HOT
• Red vine vinegar.
• Whole peppers mix. (White/black/red pepper corns)
• Clove, about 5-8 whole cloves.
• Juniper berries, about 5-8 whole berries.
• Beauvais ketchup (Important, HAS to be Beauvais and NOT the sugar free shit)
• 1 tablespoon iodine free salt.

Get a picle jar that can hold about 1 liter.

Skin enough cloves of garlic that you can fill the jar about half up, yep that takes a hella time so put on some good music, it will be worth it, trust me.

After you get done with the garlic, dump the rest of the ingredients into the jar, minus the Ketchup.

Now fill the jar so it JUST covers the whole mess, not any higher, and put the jar somewhere in room temperature for a day or so.

If you did not use iodine free salt your garlic cloves will turn sickly green, it doens't matter that much as there's no taste difference, but it looks better.

Alright, one day or so has passed. Get your food processor out and dump everythin into it. Now pure everything to oblivion, you want it REALY smooth, and all the spices broken up.

Once your done pureing, dump everything back into the picle jar. Now squeze out enough Beauvais Ketchup to increase the volume about 15-20% and stirr it up real good.

You'r done, try it on anything, it sooooo damn good.

Warnings: This stuff is HOT, but it's the kind of hot that rips into you and then dissapates in a few minutes, that one of the things that makes this so addicting. This stuff REEKS something fierce.

You will smell if you eat this stuff, and if you leave plates out over night with a little bit of chutney on it your whole house will REEK of garlic.

Also remember to rinse your plates with water first if you have a dishwasher, I made the mistake the first time I made this to leave chutney on my plates and just chuck em' in the dishwasher, it STILL reeked of garlic after completing 4 loads.

Enjoy.

Some if you may remember that I'm a chili hound, can't get enough, and it can never be hot enough.

This years selection for the greenhouse:

A few for the wimps that are over for a barbeque or wok dish: (Around 4-5 in hotness)

Jalapeño, the standard chili most people know, not to hot but still enough to put some hair on your chest if picked when ripe.

Bolivian rainbow, little hotter than Jalapeño but very small like a cherry and as they ripen they change to all the colors of the rainbow.

Weeding the men from the wimps... (From 6-9 hotness)

Pimento
Scotch Bonnet
Red Savina Habanero, this one was the world record hotness champ before...

AND finally available here in DK...

Dorset naga chili

To give an idea, a hot Jalapeño would be somewhere around 1500-2000 on the scoville hotness scale most people will take a small bite and then proceed to drink lots water, the Red Savina Habanero is around 350.000 scoville units, most people just putting thier tounge tip on a slice will spend an hour on the floor crying.

And finally the Dorset naga chili... One MILLION scoville units. It's rated as a poison in India heheh, that's a testement to just how hot this baby is. It is banned from ALL chily eating contests and eating one whole will send you for a trip to the hospital.

Tasting a single seed can cause blistering and hours of heartburn. A slice or two is enough to make a huge 10 liter pot of stew to hot for most people to handle.

Read a bit more about it here: http://www.timesonline.co.uk/tol/news/uk/article700700.ece

I can't wait, I'm germinating the seeds now, just in time to be ready when the last frost is gone.

Any other chili lovers besides me here?