I have come into the possession of a couple of naga varieties. We don't know which ones exactly, but google search seems to confirm that I do have some very hot varieties on my hands and they may average close to 1 million Scovilles.
I was thinking of making some hot sauce, how do I calculate the right ratio of chilli to filler so that I don't end up with something that will kill me?
As reference, the hottest chilli I regularly use are bird's eyes.
Update: As a point of reference for others:
I started off with 4 of my nagas (and 1 tiny home grown halepeno) to 7 deseeded tomatoes. I just cut the top and bottom off, then run my knife around the seeds, taking out the 'cross-hairs' structure as well.
I had other ingredients, but tomatoes were the bulk of the sauce. This yielded about 700ml of sauce. At this dilution I could feel the heat, but it was quite mild.
I then cooked it down until most of the liquid was gone. A reduction of about 50% in volume. This left me with a moderate level chilli sauce. It's got heat but I can still taste everything.