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Tesco Komodo Chillies

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    #2
    Greenmachine
    Registered Users Posts: 5,063 ✭✭✭Greenmachine


    Got them a while ago. It was almost a week after I bought them before I got around to tasting them. I bought a single packet with one chilli in it. I cut a big wedge off of it and chewed it right up. It starts off really fruity and sweet and packs a real punch. It packs a lot more punch than a scotch bonnet so prepare yourself for that.


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    #3
    Simply Red
    Registered Users Posts: 1,291 ✭✭✭Simply Red


    Got 2 packets when they were first released and picked up 2 more yesterday.

    They definitely pack a punch, I add half a large chilli or a whole small one to around 2 chicken fillets for a stir fry. Similar amounts for a curry. I store them in an airtight container and them keep very well. Id use a small amount first time round so you get an idea of the heat, no point ruining a meal by over-doing it.
    Enjoy :)


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    #4
    Confucius say
    Banned (with Prison Access) Posts: 418 ✭✭Confucius say


    Simply Red wrote: »
    Got 2 packets when they were first released and picked up 2 more yesterday.

    They definitely pack a punch, I add half a large chilli or a whole small one to around 2 chicken fillets for a stir fry. Similar amounts for a curry. I store them in an airtight container and them keep very well. Id use a small amount first time round so you get an idea of the heat, no point ruining a meal by over-doing it.
    Enjoy :)

    Cheers! Can I freeze the little b*stards?


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    #5
    Simply Red
    Registered Users Posts: 1,291 ✭✭✭Simply Red


    Confucius say wrote: »
    Cheers! Can I freeze the little b*stards?
    I havent tried it but i dont see why not, i think some people recommend taking the seeds and membrane out first though.


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    #6
    The Hill Billy
    Registered Users Posts: 22,777 ✭✭✭✭The Hill Billy


    I can't honestly see the point in buying a chilli because it is super-hot & then trying to make it less super-hot. What's the point?


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    #7
    Confucius say
    Banned (with Prison Access) Posts: 418 ✭✭Confucius say


    The Hill Billy wrote: »
    I can't honestly see the point in buying a chilli because it is super-hot & then trying to make it less super-hot. What's the point?

    Who's doing this?


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    #8
    Confucius say
    Banned (with Prison Access) Posts: 418 ✭✭Confucius say


    Jeepers. Just finished stir fry with one whole big enough one, seeds and all innards in too. Lovely heat, mouth on fire but not painfully so. That was for two so tomorrow I might ramp it up to 2 or 3 chillies. Lovely citrusy taste and smell from them. I'd be buying them on the regular if they were always for sale. Top marks!


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    #9
    The Hill Billy
    Registered Users Posts: 22,777 ✭✭✭✭The Hill Billy


    Confucius say wrote: »
    Who's doing this?
    Nobody here, but it was mentioned in this post...
    Simply Red wrote: »
    I havent tried it but i dont see why not, i think some people recommend taking the seeds and membrane out first though.


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    #10
    Simply Red
    Registered Users Posts: 1,291 ✭✭✭Simply Red


    The Hill Billy wrote: »
    Nobody here, but it was mentioned in this post...

    S/He was asking about freezing them, some people take the seeds and membrane out before freezing. Never mentioned taking them out before cooking


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    #11
    The Hill Billy
    Registered Users Posts: 22,777 ✭✭✭✭The Hill Billy


    Maybe I am missing something here.
    Why bother remove it at all?


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    #12
    the beer revolu
    Registered Users Posts: 17,040 ✭✭✭✭the beer revolu


    The Hill Billy wrote: »
    Maybe I am missing something here.
    Why bother remove it at all?

    I always understood that the seeds and membrane had heat but little flavour and can be bitter. I usually remove them.


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    #13
    The Hill Billy
    Registered Users Posts: 22,777 ✭✭✭✭The Hill Billy


    You'd want to have a quare set of taste buds on you to detect a hint of bitterness when eating a Komodo chilli.


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    #14
    Billy86
    Closed Accounts Posts: 23,495 ✭✭✭✭Billy86


    I usually buy hot chili's when I need them in small amounts so don't really have experience here, but don't extremely hot ones (which these would qualify as, apparently 1.4mn* Scoville units! :eek: ) basically never go bad because it is just too hot of a surface for any bacteria to grow on? Some hotter Tabasco sauces lasts for a long, long time because of this and that is, and they are only 2-3 times as hot as jalapeno. For context, these things are anywhere from 100-400 times(!!) the strength of jalapenos.

    For anyone reading this thread, be careful with these! I love spicy food, but after having ghost chili chicken wings (similar strength of Scoville to these peppers, which they made me sign a medical waiver before serving!) in Dundrum SC about two years back, I spent the rest of a long weekend curled up on a ball on the couch sipping litres and litres milk... because chugging it burned. Pooing burned. Taking a wee... burned. Coughing burned. Hiccups burned. Farting... oh Christ that burned! And the whole time the pit of the stomach felt like there was battery acid or something in there; a real uneasy chemical-like burning sensation in the pit of your stomach that does cause mild nausea... I do not want to even imagine how much that vomit would, you guessed it, BURN! :o


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    #15
    Confucius say
    Banned (with Prison Access) Posts: 418 ✭✭Confucius say


    I'm actually really enjoying them, they really don't seem much worse than when I put a load of birds eyes in a meal. I'll put 4 in chilli later for 2 people and we're both enjoying them without any ill effects! It's a shame they're only temporary they've a lovely citrus taste.


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    #16
    Gloomtastic!
    Registered Users Posts: 8,497 ✭✭✭Gloomtastic!


    Instead of freezing them, why not try drying them. They last for years..

    Chop the heads off them and place them on greaseproof paper on a roasting tin. Put them in a 100c oven with the door ajar and leave them for three/four hours until they are crispy dry. If there is any give on them they're not dry yet.


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