How hot can you go?

[Workingman]

For chilli fans.

1 bowl of hot soapy water
paper towels
food prep rubber gloves if you have them
1 chicken stock cube
1 tsp tomato purée
1 crushed garlic clove
1 tsp cumin powder
1 hot chilli - scotch bonnet or hotter. I am up to a Trinidad reaper.

Ready the bowl of hot water with a slug of wash-up liquid and have hand wash soap and paper towels nearby.

Get the stock cube warm enough to make it mashable then place in a mortar with the tomato purée, crushed garlic and cumin powder. Very carefully remove the stalk from your chosen chilli and chop it as fine as you can. Add it to the mortar and mash everything into a paste. You now have a rub for steaks, chops or chicken pieces, which you can fry, grill or BBQ as normal. Leave the meat to marinade for at least an hour before cooking.

If you were wearing food prep gloves, bin them. Carefully, not too much splashing, wash the chopping board, mortar and pestle and other utensils, rinse and set aside to dry. Empty the bowl and refill with clean hot water, now wash your hands. Empty and rinse the bowl. Dry everything with paper towels and bin them.

[Kaz]

Gawd, no thanks!!