Sounds delicious! 
I'm learning that just about every food is better if it's homemade.
Too bad my cooking repertoire only involves heating up pre-made food. 
This is the type of food I usually go for...
Hello David here Google Pepper Joe. He developed the variety and has a very interesting website. I have personally bought seeds of many varieties from him and have had excellent germination rates. The super hots can be finicky to germinate.
“dave’s insanity hot sauce” is what I recommend to everyone who likes hot and hasn’t quite got enough out of the average store bought sauce. It’s about as hot as a sauce can be while still being usable.
have u guys tried Scotch Bonnet peppers?
it has a heat rating of 100,000–350,000 Scoville units.
i usually just chop some up and put it in my food. i soak the left over in olive oil for later.
Texas Petes, sriracha, and Franks Red Hot are my 3 typical go to hot sauces. A lot of the others I have tried I like at first, but end up getting an after taste of something I do not like.
I swear by Jim Duffy at Refining Fire Chiles for seeds and plants. I usually buy live plants from his site in season, but I have purchased seeds as well, and his stuff is top notch.
Reaper seeds and other superhot variants are a lot like flashlights - there are all kinds of vendors offering what they claim are Reaper seeds, and I’d guess half or more send random chile seeds and laugh their way to the bank, so cheaper isn’t always the way to go. Refining Fire is as solid as they get.
Can I visit for dinner sometime? :innocent:
And a note on colon cleanser. In my younger days the convenient store down the street from the mill I worked at sold a 1lb beef and cheese burrito called “The Bomb”. I loved them, being gross and tasty at the same time. But I would call them my “unscheduled 15”, as in at some point in the day I would be spending 15 mins in the bathroom.
On another note, another thing I use quite frequently in the spicy world is crushed red pepper. I got a bottle that was sold in a spice grinder bottle kind of like a pepper mill, and I love it! I use it probably 3-4 days a week or more.
I love spicy foods, and can handle the heat with the best of them. When I go out for dinner and they serve wings, I will usually get the hottest they sell. But, as I will eat the spiciest foods I can get, if its so much heat the flavor gets killed, I wont care for it. It has got to have a good flavor, or flavor at all, to go with it
W… t… f…?!?
They have pepper seeds?!?
I never wouldda thunk it. I gotta peruse their “directory” in more detail!
In scrambled eggs, yeh. I fry ’em up lightly, usually stag but sometimes with onions (caramelise the onions first, put in the peppers for the last minute or two, to soften up). Really nice. Lots of the Angry Heat evaporates, but it still leaves a nice warm glow, packed with flavor.
Cow-horn peppers, too. Fresh jalapenos. Whatever I can get my hands on.
If you got a fume-hood, turn on the exhaust-fan, unless you want your eyes to water. 
Try the halal cart by me next time you get to nyc. 15min in the can is just Round 1…
Just when you think you’re safe… rumblerumblerumble… nope, not yet.
And I ain’t the only one. Some other folx have the same reaction.
When I go to my usual chinese-food place, even though they know me, I still ask for stuff “chinese spicy, not american spicy”. They usually dumb it down for the anglos. When I snicker and say, “I’ve been very bad… make me hurt”, they usually do.
I like the concept of that beef’n’cheese burrito. Just t’other day I had LD50 of White Castle bellybombs. They’ll crater your innards but good. No spice, just… grease? Kaboom…
They have ghost-pepper cheese as an option. I didn’t want to wait for a “special order”, as they were preparing in advance, so I figured “regular” cheese would already be on-tap.
I still wanna try that, though. No idea just how spicy they’d make it for muggles.
Well I put some a small amount of Green Dragon hot sauce on some Cheddarwurst smoked sausages.
It tasted quite good, but the sausages by themselves taste good.
Then I put a generous amount of hot sauce on some bland-tasting taquitos.
Delicious!
It's official.
I'm hooked on hot sauce.
I think I'll get some red hot sauce to mix things up. 
Hahaha hahaha
J-Dub7, sorry for not responding sooner
Funny!
No it is freaky, after the last winter a pepper plant grew back, I cut it at ground level when harvesting , it was in a pot with 6 others and I had the pot inside to get camomile going that had spread its seed in it.
It has been growing but no flowers or fruit. No pepper
I did got a few peppers from my neighbors , grown from seed of a pepper of his place of birth, the island or Reunion
They are hot
I cut them and put them in balsamic vinegar to see what happens.
Because of this topic just tasted, not really hot
So I dunked it all in a glass container, added a fee dried out peppers and hand blended it down.
Hmm it is hot, but also very sweet and acidic because of the balsamic vinegar.
Gonna wait a few days and see what to fo with it to get a nice hot sauce.
It has potential for sure
I don’t know if it’s something I would recommend, but it is as hot as I will go. There are tasty sauces that have already been recommended, but I can’t say I can actually taste or feel after adding this to my food. It’s more of a guest who comes to dinner and asks, “do you have any hot sauce?”, and you answer, I might have something. :smiling_imp:
Yeah, I wouldn't use this Green Dragon on sausages. I typically use spicy mustard, if anything.
[quote] Then I put a generous amount of hot sauce on some bland-tasting taquitos.
Delicious! [/quote]
Yes, the nice thing about this sauce is that it's not overly hot, so you can just increase quantity to give your food more of a kick, if desired.
I spent a few months driving around Central America a few years ago. We found a few stand outs during this time.
Marie Sharps from Belize is killer! It’s got a great flavor (Carrot!) and plenty of heat to go with it. Just read the reviews: ” https://www.amazon.com/Marie-Sharps-Belizean-Habanero-Pepper/dp/B000FH24RU?th=“: https://www.amazon.com/Marie-Sharps-Belizean-Habanero-Pepper/dp/B000FH24RU?th=1
We also found out about chile cobanero from the northern part of Guatemala. I haven’t been able to get my hands on it since getting back to the states, but it has a wonderful smoky flavor to it. We did a great Potato bacon soup with some of it in it. https://www.thespruce.com/all-about-cobanero-chili-pepper-3111641. If anyone can get their hands on this please tell me!
Oh ya, Scotch Bonnet peppers. The main ingredient of my all-time favorite hot sauce - Matouk’s West Indian Hot Sauce.
Available many places online, but much cheaper ($3.99) at a local Asian market of all places.
https://www.amazon.com/Matouks-West-Indian-Sauce-Ounce/dp/B003XRAI5O
http://hotsauceproductreviews.com/matouks-west-indies-hot-sauce/
25 Awesome Hot Sauces That Every Man Needs To Try | Complex - #13 on this hot sauce list.
I bought a bottle of this today, and tried it by itself, and with taquitos.
I don't like the flavor.
I'll stick to Green Dragon hot sauce. 
Thanks for the recommendation. Just picked up a bottle of this. Very nice and the smokiness makes it quite unique.