The sauce is made simply from Bhut Jolokia chillies, red peppers, cider vinegar, lemon juice and a little salt. The flavour of the Bhut Jolokia is very similar to that of Habanero chillies.
Discovered in 2000 in Assam in India, the Bhut Jolokia (pronounced ‘Boot Jol-ok-ee-er’) was reported as being twice as hot as the previous record holder, the Red Savina Habanero. At the chilli farm, they have to use gloves and a mask when handling these chillies.
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