Bhut jolokia (the Ghost), with Scottish Bonnets, Habanero (two sorts), various types of Bird's Eyes and whatever, plus as many types of fresh garlic as you can get, barring that execrable crap from China ... 
... shred em in the blender ...
... after you've covered it in oil, let the blended paste cool and settle for a few hours before bottling ... if you can't keep it in the fridge, you'll be safer pasteurising the paste after bottling ... a small jar lasts a long time ... call me ... only joking ... photos of Whitey and turmeric by the grower of these chillies, Annika Berlingieri (pictured) the wood oven pizza Satanika/St Annika of Settlement Wines ... all other photos by Philip White (thanks Struick for the St Petersberg Museum shirt) ... the chilli paste recipe is an evolving thing coming like a soprano sax solo from unthinking lungs ... every photograph natural light ... and the paste? Half life 1.6 trillion years?
2 comments:
How did you go with the Trinidad Scorpion, you crazy bastard?
Once you reach the nether regions beyond 1,000,000 Scoville units, everything gets a bit blurry. I can't detect any change in heat between my paste and the Scorpion, but an impressive brute it is: like the Ghost and the Habanero, it's full of extreme vanillins, like Jackfruit and Durian.
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