I would love some trinadad seeds if your willing to salvage some wiljen 
I just ordered some Mad Dog 357 Silver Collector’s Edition with bullet Key Chain Hot Sauce from an Amazon seller. Claims to be 750,000 Scovill units. I also have some Faraon Habanero Pepper “Pure Pulp” in red and green. The only Habanero sauces I have seen that lists water and vinegar as ingredients 2 and 3. I just bought them so have not tried them yet. Listed as made in Panama. We shall see.
Ive got the 357 Collectors stuff and it is wicked hot but obviously an extract sauce - the sugar cane as a cover for the extract helps though, has a good flavor.
Definitely a lightweight here. Probably due to some unfortunate incidences in my youth with second chance meals. I do like foods with some spice but hot oil for my Cubano and Kolsh is about the high end for me.
I like peppers, but powdered cayenne and jalapenos are about my limit. My two sons grow and enjoy hot peppers, including the Carolina Reaper. Heat varies with growing conditions and varies pepper to pepper as well as plant to plant.
The pepper I cannot eat? Bell peppers, something in them always raises heck in my digestive system.
I’m fine with Jalapeno’s, Chili Pequin, Habanero, but don’t care for the results when eating Bell Peppers. Crazy maybe but it is what it is.
Great, now you guys have me watching people eating hot peppers on youtube!Not how I thought I would be spending my Sunday morning!
…you laughed your butt off didn’t you! Cracks me up, every time I see it.
I did, but then started watching all the other ones.I did try the Habanero challenge once while I lived in VA.I spent most of the night drooling on myself.The best part was the next morning at work.My co-workers could hear my screaming in the bathroom!Talk about “ring of fire”!Never again!
My Aunt in San Antonio used to grow Chili Pequin peppers in her yard, they were quite hot! 
The Chili Pequin or Bird’s Eye Pepper is actually quite hot, but it’s a safe hot. Meaning, it’s a flash of heat and then it goes away. The Habanero isn’t instantly hot, but takes a few seconds after you bite into one and then there’s not a thing you can do about it for maybe 20-30 minutes! lol
To the uninitiated, you absolutely have to be careful preparing and handling these kinds of peppers! Getting the juice from these super hot peppers on your fingers while slicing them up and then rubbing your nose or eyes or even touching other parts of the body can cause a lot of pain and in the case of the eyes, send you to the hospital. We’ve seen times after slicing up Habanero’s that even 3 repeats of washing hands with dish soap you could still taste hot on a finger! So be Vewy Vewy Caweful!
OMG! I love that video!
My staple hot sauce is cheap and comes from Wal-mart. http://www.pesola-scales.com/habanero-powder/extra-hot-habanero-sauce-xxx-6-bottles/prod_121.html
Me and a friend polished off a bottle of this at work. It took us about a year and now my heat tolerance has gone up. Dave's Ghost Pepper Naga Jolokia Hot Sauce, 5oz.
My son brought home some crazy hot sauces that we have at home but a can’t remember what they are call right now.
My favorite pepper is the habanero. The flavor is outstanding! I make hickory smoked turkey chili, and I smoke the habaneros too.
Has anyone tried the Bonda ma Jaques pepper? I have heard that it is a great tasting pepper+also great heat
I’ve eaten yellow Trinidad Scorpions. I had a plant which produced a few pods last season, hoping for more in the next one this summer. Also eaten chocolate habaneros which weren’t quite as hot.
The chocolate ones just rub me wrong. The visual profile, and perceived conflict of flavors, is too much for me.
How is the flavor on the chocolate habanero?
It depends on the strain and climate but the ones I grew last year had a citris and sweet flavor by itself. The true flavor comes out whenyou smoke it. I smoke mine with apple wood and made jerk sauce. Definitely my favorite pepper for making sauces and spice rubs with.
Nice! I love jerk sauce! Thanks for the tip!
I have but don’t think the flavor is that good. If you want great flavor along with near nuclear heat get either a douglah or a fatali.
The habeneros I added were about the size of 3 average grapes. Split two between the three pint jars. Used about a quarter a jalapeno per jar, and dropped the crushed red pepper to half a tea spoon. Also put about twice the garlic, because I really like garlic. And added a little extra salt because I was using sea salt, and emptied my salt grinder on a plate and ended up being about a third a table spoon, so u just put 4 tablespoons of unground pink sea salt in the brine.
Next time I will stick to the recipe on salt and garlic, and remember the pepper corns. Will still use the pink sea salt, because I like the fact it's not processed and still has the minerals that made salt the needed nutrient it once was