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.
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:
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!
Just to show I’m not just grabbing pics off the internet, my bottle of Reaper sauce… I’ve been eating Habanero’s for 25 years, this stuff is different! It’s slow going, you just have to be careful and measure out drops at a time (ok, so I get carried away and pay the price, but still)
I love me some Cholula on mexican food. :heart_eyes:
I really like hot stuff, right to the point where you get a little red faced and your eyes begin to blur with water in your eyes type stuff.
My father-in-law gave this to me for Christmas several years ago.
.
Holy Moly! This stuff is extremely HOT! :zipper_mouth_face: I add about 5 drops to a full bottle of Cholula to bring the heat up, good stuff.
I can take a tooth pick and get one drop out and put in a big bowl of chili, and Oh man will it clean your sinuses out. I have tried 2 drops to a big bowl but that makes my eyes water to much, a little to much heat. Just using a drop here and there this stuff will last me forever.
If you like hot stuff just add a few drops of this to your favorite sauce, it will make grown men cry.
Do be careful!!!