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 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!
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!
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.
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.
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
With my habanaros I will can them in extra virgin olive oil and freah fennel. Let them sit up to two months before I open and eat the habanaros. Then use the olive oil to cook with.