My original recipe idea, thanks to a wonderful friend of mine, was to make a spicy, tangy chutney out of some fresh Carolina Reapers that I had found at the supermarket. I did make it. It gave me a nosebleed. So I doused it in yogurt, sugar and lime and suddenly I had a pretty yummy dip! I'm going to run through a list of dos and don'ts after the recipe so you're in less pain than I was yesterday.
Chop about 2/3rds of a Carolina Reaper, deseeded, with half a red bell pepper/capsicum and a shallot. Sauté with cumin seeds on low heat for a very short time before adding to the blender with a big spoon of tamarind paste, a cup of yogurt, two spoons of sugar and lime to taste, plus a sprinkle of sea salt. Toast sesame seeds for garnishing. Chill in fridge before serving!
Warning: DO NOT touch your face.
DO NOT sauté without proper ventilation of fumes or on high.
DO NOT forget to take the seeds out.
DO NOT get ambitious and add more than the said amount of Reaper.
