Monday, 27 December 2010

Chile Tomato Soup

Bought some fresh Chilies at the African shop on Great Western Road today. I asked the guy for the spiciest he had and boy did I get what I asked for.

This is the ones I bought, I think they are Scotch bonnet from checking on Google images

They have a rating of 100,000-350,000 on the Scoville Rating which is;

'' a measure of the 'hotness' of a chili pepper or anything derived from chili peppers, i.e. hot sauce. The scale is actually a measure of the concentration of the chemical compound capsaicin which is the active component that produces the heat sensation for humans. The name capsaicin comes from the scientific classification of the pepper plant, a type of fruit, that belongs to the genus Capsicum. Capsaicin (8-methyl N-vanillyl 6-nonenamide) occurs naturally in chilli peppers together with a number of very similar compounds referred to generically as capsaicinoids, it is the precise ration of these capsaicinoids which causes the differences in taste reaction to different pepper species, for example the typical delayed reaction to the habanero pepper (C. chinense) as compared to other species.''

This is hot when you compare it to cayenne pepper which has only 30,000 as its rating. The birds eye chili was the spiciest I had had up until now with a rating of 100,000.

So what did I make with it? Here's the recipe.

300g organic cherry Vine tomatoes
1/2 tsp of sun dried sea salt
5 white peppercorns
3TB of raw apple cider vinegar
2TB Italian Herb Seasoning
1/2 to 1 organic avocado (optional)
50g  Fresh Organic Kelp seaweed or Dulse
1 Scotch Bonnet Chile, seeds left in (go half if just starting out with chilli's).
4 Spring Onions topped and taled, green top left on. Alternatively one small organic purple onion can be used.
2Tb Anti Plague Venom (see next post for details)
3TB Udos oil
1TB Raw Honey
1TB Unpasteurised Organic Barley Miso

Add everything to a high speed blender except the Kelp, salt and oil and blend until completely pulverised and liquid.

Pour into a saucepan and heat at lowest heat until warm to the touch, do not boil!

When warm take off stove and add salt, oil and chopped kelp.

Stir and enjoy :)

This is VERY spicy, be warned. Next time I will probably only add half a chili. To mellow it down and cut the spiciness a but I added some Stilton cheese, anything high in fats i.e cream, butter cheese,avocado etc etc will cut the spiciness.

Here's some health benefits of eating chilies;

There also great for your skin because they are so high in Silicon, this is what gives the skin of the pepper (and cucumber) its shine.

Eat shiny skin to get shiny skin.

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