Hahah…I was gonna post that
Usually doesn’t bother me on the 2nd passing…I might have cauterized it enough I just can’t feel it
Use to grow ghost peppers but since moving away from San Diego I don’t have the right conditions. I do have some friends that have had The Source but I was too big of a chicken.
My first experience with “hot” was when I was at work and me and the buddies went to Buffalo Wild Wings…I was broke and one of them offered a free lunch on a bet, the bet eat a dozen “Blazing Wings” (their hottest flavor)
I said sure but they wouldn’t let me eat the celery or bread that came with the meal and all I had to drink was a coke
I did it, cowboyed thru it but couldn’t feel my lips afterwards (for about 20 minutes), a buddy of mine tried one and it almost floored him…
Got a free meal…now…bring on the heat! >)
Use to have a bottle of Dave’s insanity sauce too. Used it (a couple of drops) to spice up my bowl of chili. Not much flavor though, just heat. Now the tastiest hot sauce by far and away (IMHO) is Ring Of Fire (original flavor). Not too hot, just taste great!! Can’t imagine a taco stand taco without it. Great for other dishes as well, like huveos rancheros, ect.
Ray-o-light, now your just making me hungry
My girlfriend has zero sensitivity to spice. I bought her a pack of bhut jalokia peppers for Christmas and they barely fazed her (though we both suspect some of their heat was lost in the roasting). We just got back from a Korean dinner and she asked for her food to be “spicy enough to kill a goat.” I took a bite of her dinner, and it tasted like getting punched in the face.
Rusty LOVES and LIVES on hot sauce. His favorites are 1) run-of-the-mill cayenne pepper which he keeps on his table—uses about 1 tablespoon per serving on chili. 2) Serrano peppers in most main courses, and 3) Habanero sauce in most main courses. But any hot sauce can hit the spot. And 3) Dave’s Insanity Sauce. He has so few non-spicy meals that it is just about scary.
I’ve built up a crazy resistance to food heat. I can’t hardly even make salsa for anyone in my family since I always get it too hot on accident.
Got some Trinidad butch T seeds on the grow atm, & several types of Jalapeno & Habanero bushes producing… I make a chilli-chutney on a regular basis. We use it at work to ‘compliment’ the food we get from the pie-truck.
Did you get yours to take root?? I ordered those last year and not a one sprouted.
Yep, got the seeds from a local supplier, no problems getting them to sprout.
I soaked the seeds in some water for a day or so before planting them. Still babies atm, but spring is about to begin over here 
The hottest . . . something with Bhut Jolokia. But they really taste strange. I have no idea what to combine their taste with, so I use them very little. I also don’t like anything with chili extract in it.
Good old habanero puree is hot enough for me. I like Red Savina the most so far. Awesome aroma!
(For the ‘2nd burn’ problem: I don’t use flaked chilis if they are as hot or hotter than Jalapenos. Just to dangerous. 
Powder or (not to much) puree ist a lot less dangerous in my experience.)
I use quite a bit of hot sauce. Sriracha isn’t hot but it adds garlic and chili flavor to about everything. I’ve tried Marie Sharps after some recommendation. It’s a carrot based habanero and really not that hot. More or less a Tabasco replacement.
I’ve always liked Daves Insanity sauces. Right now I’m rockin the Ultimate Insanity and the Ghost pepper. The Ultimate Insanity is supposed to be 3x hotter than the regular version. It is spicy but not so much I couldn’t pour a line down a taco or something 
. But for half the price on amazon when I bought it the Ghost pepper bottle is where it’s at. It has better flavor and doesn’t separate in the bottle into oil layers, because of the extract concentrate, like the ultimate insanity. So it’s less messy to use.
I got 7 Habanero plants in the ground - 6 are Caribbean Red's, 1 Scotch bonnet. I put them through the food processor, jar them, add olive oil and garlic and have them for the rest of the year, plus more to give away to friends/family 
. I've been picking a couple already, green, but the Caribbean Red's have a kick already.
Think the hottest peppers I've had had been from my garden, dehydrated, jar'ed in olive oil - came out incredibly hot. Fingers went numb for a day or two handling them. Garden grown Caribbean Red's are the best! 
I've eaten challenge hot wings that were incredibly hot, but my dehydrated ones were hotter.
Use it quite often. Red Savina Habanero and done right, without the taming effect of carrot. Gotta love it!
We grew our own Habanero for a while and would slice up a fresh one on burgers, eggs, whatever. We’ve gotten a bit out of the habit though.
When we go to our favorite Mexican food restaurant we always ask for Extra Spicy Pollo Chipotle, love the stuff, and it’s important to know if the owner’s wife Angela is cooking! She makes it “hurtcha hot”! Jose will be cautious and afraid to cause damage. Angela has no such concerns and we love how she does it!
I have eaten a Habanero raw before. Took a healthy bite of it and really was amazed at the delicious flavor and how sweet it was. Thought I’d gotten one that wasn’t hot. It got down into my stomach and decided to make itself known.
One of the funniest vid’s I’ve ever seen on Facebook was of a black woman that was talking up the value of fruits and vegetables. Held up a bright orange Habanero and called it a Cherry, “Isn’t this one cute!” and she bit it in half and started chewing. Then said, “I think this one is some kind of pepper.” And then she stuffed THE REST OF IT IN HER MOUTH! Chewed it up and then put on the funniest performance I’ve ever seen. I could watch it every day for a week and have six pack abs. Seriously!
“Eating the ”Cherry”“:
Just had my meal today; four burritos with habanero (six of them) sauce made from boiled peppers, including two orange bell peppers, lime, and cilantro. After boiling for ten minutes, I blend them and the result is a nice, mean bite. Washed all that down with two Bud Lights. I am now ready to doze off.
Nothing about Rusty Joe is rusty, for sure! And healthy too, I’d bet!
DAAAYYUUUUUMMM! You serious, Dude!
You Texans got it made! Actually we got a pretty good Latino population in this area, our church now has a Latino asst. pastor and Latino services. All I care bout though is the food - we got a great Spanish/Mexican restaurant close by, and yes, also an excellent Chipotle dish I get often - ask for as hot as they can make it.. Really good!
I tried growing some ghost, jalapeno, and banana peppers last year, got them all about 1' tall and they all died on me 
I dont have any real good hot sauce here, just some Tabasco and Franks Red Hot. we will cook chicken breasts soaked in the Franks and italian dressing quite often. Besides that, the hottest thing I eat regularly is jalapenos. Get them on my sandwiches for work and on pizzas...
Ill try just about anything spicy, but its got to have a good flavor. Not big on chipotle, dont like the taste. A lot of the real hot sauces I have tried have the heat, but the flavor is not there
Going to try my hand at some pickling some green beans and cauliflower this weekend. Got a dill brine recipe I have been tweaking, and think I got it finalized for my first batch
Per pint jar:
1/2 cup vinegar
1/2 cup water
1 tablespoon salt (using pink sea salt)
1 med clove garlic (may do two)
1 teaspoon dill seed
1 teaspoon crushed red pepper
3 pepper corns
Bring the water, vinegar and salt to a boil and stir to dissolve the salt.
All the other ingredients will go right in the jar.
Want to add some jalapenos to it, but not sure how much yet
PS: Thats not my recipe, looked at a few different spicy dill recipes and tweaked them a little and got it down to a per pint amounts because I do not have a large canner, can only do 3 pints at a time
Add a little baby Habanero or two to that recipe and I’ll bet it’d be delicious!
Once, when we had a few plants, a Habanero matured and turned orange when it was tiny, I mean about the size of a green pea or kernel of corn. I figured it wouldn’t be hot because it was so tiny. WRONG! hahaha