Too hot for my palete Fons, I like to taste my food! These are now in the dehydrator prior to being turned into chilli oil.
You can make a paste as a condiment, like sambal, dont use the seeds!
My favourite recipe,
take an onion, garlic, and some ginger, sautee them, chop the peppers, again leaving in the seeds will create a hotter result.
Add the peppers to the pan let them fry together with the onions etc. until tender. Add enough salt and some japanese soy sauce, like tamari or shoyu, preferably the authentic one. So you put the sauce in a pot into the fridge and when you added enough salt it will keep well.
Dont Use Vinegar!
