Kumar warns that the Carolina Reaper Hot Sauce is so hot it has caused some of his chefs to leave the kitchen with watering eyes when it’s being blended, so it’s best served on the side so you can add as much – or as little – as you like.
Carolina Reaper chillies are one of the world’s hottest chillies, but they can be replaced in this recipe with a milder option such as a Cayenne or Bird’s Eye chilli.
Carolina Reaper Hot Sauce
5 whole Carolina Reaper chillies (use milder chillies for less heat)
200g fresh ginger
20g peeled garlic
20g coriander roots
20g Thai basil
20g Korean chilli paste
150m grapeseed oil
100ml chilli oil
60m fish sauce
20g palm sugar
Zest and juice of one lime
Finely chop the herbs and place aside.
Place Reaper chillies, chilli paste, garlic, ginger, palm sugar and fish sauce in a blender. Blend slowly, mixing the oil in until it forms a smooth paste.
Remove from blender and stir in the herbs and lime zest and juice.
Madame Hanoi, at the Adelaide Casino, is presenting its own Chilli Festival until May 12, with a special lunch and dinner menu of chilli-fuelled dishes, including the crispy chicken wings.
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