Harz devil stuff Carolina fire

We make this wonderfully spicy seasoning mix from fresh chili, rapeseed oil, garlic and other great spices. The spice devil's dung gives it its name. Used sparingly, it gives our chili paste its special note: deep and slightly bitter, a wonderful aftertaste! In Ayurveda, this spice is added to bean dishes and is said to prevent flatulence and some other unpleasant ailments. We actually developed it to season chili con carne, although it also adds a wonderful kick to chili sin carne. Unlike Tabasco, our chili paste is only refined with a touch of vinegar. In my family, devil's stuff is used for grilling, to refine sauces and dips, and as a spread on bread. Especially in winter, when hands or feet get slightly frosty, we enjoy this spicy ingredient very intensely. For the summer, it provides a certain basic sharpness, because getting used to it is an important exercise here too. We produce devilish stuff in small batches and bottle it by hand. Extra-extra and Carolina are particularly hot; these two are also bottled in maxi glasses. I discovered this recipe while working in Mozambique. There it is simply called Piri-Piri. It tastes a little different in every household. There are secret recipes there too. :-)We had to change the bottle format because our supplier no longer receives the original bulbous bottles. Tip for scooping out the drink: Use a long-handled dessert spoon, a kebab skewer or a few drops of oil to enjoy the entire tall bottle.👨‍🍳Ingredients: Rapeseed oil, fresh chili 49%, apple cider vinegar, evaporated salt, Carolina chili 1%, devil's dung, garlic, habanero chili 0.5% Nutritional values per 100g: Calorific value/energy content in kJ: 2.301.1 Calorific value/energy content in kcal: 549.6 Fat: 47.8 of which saturated fatty acids: 7.2 Carbohydrates: 26.0 of which sugar: 4.0 Protein: 5.5 Salt: 1.3