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Post by spike on Sept 10, 2017 13:32:37 GMT -5
What in the name of all that is holy do you do with super hot peppers? Now someone (I am looking at you) gave me a recipe for Habanero Ginger Snaps. So I grew, picked and am dehydrating orange Habaneros to make the powder for the cookies. Good gosh golly I washed off my cutting knife before I put it in the pile to wash. My horribly HIGH IQ caused me to touch the knife to my tongue to see if I got it cleaned off good enough. The answer is no. Actually the answer is OMG MY MOUTH IS ON FIRE. My lips are burning off my face.
What do you do with these super hot peppers? I am at a loss for words . . . >,< . . . and tongue and lips even dang.
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Post by paulf on Sept 10, 2017 16:22:46 GMT -5
I used to give them to a daughter-in-law who vowed I couldn't grow a hot enough pepper to make her eyes water. Fatalii and Ghost Pepper were too mild, but the Orange Habanero a couple of years ago caught her speechless gasping for air and rushing to the water faucet. Since then I have only grown sweets that a normal person can eat.
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Post by paquebot on Sept 10, 2017 16:25:28 GMT -5
I love to grow hot peppers. In fact, this is second year for Carolina Reaper. Don't ask what they taste like as I'm not crazy enough to try. I just grow them for friends who think that they can handle them.
Martin
The truth is more important than the facts.
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Saltflower
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Post by Saltflower on Sept 10, 2017 19:00:51 GMT -5
The immediate cure for burning skin from hot peppers is to splash with half vinegar, half cool water. I learned this from an E.R nurse years ago when I absentmindedly rubbed an eyelid after chopping hot peppers.
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Post by pepperhead212 on Sept 10, 2017 19:50:19 GMT -5
That is so funny spike! Reminds me of times I have gotten people to "just touch your tongue to the knife", to see how hot a pepper is, and this is when the knife has juice on it! I just made a batch of pumpkin (actually, another squash) seed dip, to which I added 3 gold bullets. I used those, since they are small, and I can add them to the blender one at a time, until the heat is right. There is nothing like that flavor in certain dishes. This is why I was hoping to get that flavor in those heatless habanadas, so I could share some of those delicious foods with friends that can't do hot. On that topic, I harvested a huge number of those today, and something made me taste one of the green ones, and the flavor was better (more habanero flavor) than the ripe ones, IMO. Yet, green habs, as a rule, don't have the flavor (or heat), so I never even think about using them. I never use the superhots for cooking, as I can't use enough in a dish to get flavor, without being too hot. The 3-400k peppers are hot enough, and also have more flavor.
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Post by ladymarmalade on Sept 10, 2017 20:52:35 GMT -5
If you can get to the flavor in most of them- they really are amazing. A big batch of my home canned salsa with just one ghost pepper in it is far superior than the same batch of salsa without the ghost. Ghost Pepper (Bhut Jolokia) and Fatalii are my favorite super hots to actually use, though I'll use everything I have on hand for making hot sauce.
Other than that, I grow them to taste them. It's wicked fun to sit around a table with a few friends or family members and taste the hottest peppers in the world. We don't sit down and take big bites or eat the whole thing, just small little tastes with cubes of cheese and tortilla chips in between for palate cleansers. I have sampled the hottest- Carolina Reaper, Ghost, 7-Pots, Scotch Bonnets, Fatalii, and so many more. I thought the Reaper tasted terrible and I never want to try one again, but the rest all have their place in my garden for the occasional grow out.
I grew very few this year, and the hottest ones were not ready in time for our usual Labor Day shenanigans with family, so I'm going to have to suck it up and taste them on my own this year. It's harder to be brave when you're all alone in the kitchen!
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Post by spike on Sept 10, 2017 21:20:56 GMT -5
The immediate cure for burning skin from hot peppers is to splash with half vinegar, half cool water. I learned this from an E.R nurse years ago when I absentmindedly rubbed an eyelid after chopping hot peppers. LOL I forgot about that!! I was dipping a paper towel in milk and holding it on my lips and prayed I could put the fire out before my lips were ashes >,<
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Post by pepperhead212 on Sept 10, 2017 23:29:29 GMT -5
I thought the Reaper tasted terrible and I never want to try one again It really didn't taste very good to me, either, but then, I probably wasn't thinking about the taste at the time! Also, only got one harvest - right about nowthere are flowers starting for a second harvest, but nowhere near enough time here. At least the ghost and 7 pots had huge harvests, most of which I gave to a friend, who makes hot sauces. Fatali was one of my favorite tasting habs, too, and I probably only didn't grow it again due to its lateness. But then, that was before I started them in Feb, and put them out under WOWs, to speed things up! Some of the milder habs seemed to be lacking in flavor, for sure. However, aji dulce was one that tasted great, but had only about 500 SUs, and I might try this again - didn't grow this again due to lateness, and low numbers, but in an SIP, everything does better!
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Post by spike on Sept 11, 2017 9:31:24 GMT -5
I was returning some dishes to my neighbor and his nephews (pesky little turds)scared the beans out of me yesterday. But I have the little toads addicted to my peppers. Told them to grab a bag and we would go pick. (Little creeps eat them like apples) So they filled a grocery bag full of peppers and kept fussing that they did NOT want any spicy peppers cause they didn't like them. Yep they spotted the Habs. Kept telling them to STAY AWAY that those peppers were mean and would melt their faces off. Little creeps laughed at me. They wanted 2 peppers cause they were going to eat them together. Now these little monsters were listening to me about as good as any rabid, angry grizzly bear. I argued with them for about 10 minutes. FINE. Take 2 peppers but you take them across the street to your dad and eat that stuff over there. I followed them, they showed their dad, they barely bit the very end of the peppers >.< There is a 10 year old and a 12 year old that will forever listen to me when I say NO. I will say that I made the little monsters give me my hugs BEFORE they barely scraped their teeth across the peppers lol
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Post by ladymarmalade on Sept 11, 2017 10:06:34 GMT -5
This is the hottest pepper I've ever eaten. At least, that's how it seems when I think of all the peppers we've tasted. This is the Trinidad Moruga Scorpion, which is also known as a 7-Pot Red Brain Strain. Brain Strain indeed. This was the one where a very small taste sent one into a very real adrenaline rush. The heat built and built and built for a good ten minutes- it almost made me cry. And yet, despite the pain and how strange I felt eating it, it didn't taste icky and I've considered making a batch of salsa with one. ETA: I remembered that the following year we sampled the Yellow Brain Strain and I thought that one tasted terrible! Nothing like it's red cousin.
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Post by paulf on Sept 11, 2017 10:12:01 GMT -5
Our local volunteer fire department has an annual soup supper to raise funds and that includes chili. They have five or six soups including 'regular' chili and super hot 'firehouse' chili. A nephew is on the dept. and asked me to get them some peppers for the small batch 'super-hot firehouse'. I gave them three peppers and told him to use only one per pot because more would make it too hot to eat. Sure enough, some goofball put all three in the pot, whole. By the time I got to the supper, the super-hot was gone. I asked how it went and was told they used a cup of the super added to the regular to make the super-hot that anyone could eat. The original super batch burned the eyes of the cooks when they leaned over the pot to sniff it. The next year I only gave them one pepper.
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Post by guruofgardens on Dec 14, 2017 19:00:53 GMT -5
This is the hottest pepper I've ever eaten. At least, that's how it seems when I think of all the peppers we've tasted. This is the Trinidad Moruga Scorpion, which is also known as a 7-Pot Red Brain Strain. The TSMB (Trinidad scorpion moruga blend) and the red 7 pot brain strain are not the same pepper, though they are related. The TSMB is quite a bit hotter than the red brain strain.
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Post by brownrexx on Dec 14, 2017 19:13:10 GMT -5
Jalapenos are hot enough for me.
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Post by Gianna on Dec 14, 2017 20:25:43 GMT -5
LOL, me too.
I've grown a variety of hab before. (Is there one called Fransiscan?) After surgically removing placenta and seeds, I dried the outer flesh. A bit of that gives a very nice flavor to stocks. This year I got some seed of a non hot hab and am hoping I can get that hab flavor without all the heat.
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Post by mgulfcoastguy on Dec 14, 2017 23:33:44 GMT -5
Chocolate Habaneros are the hottest that I grow and I use them to make a barbecue sauce. I years production makes all that I need for 5 years or more. Other than that Jalapeño and Thai Hot are regulars.
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Post by pepperhead212 on Dec 14, 2017 23:54:59 GMT -5
I am re-trying Aji Dulce this season, as this was a very mild (maybe 500 SUs?...not as hot as anchos, for sure) habanero, with a great habanero flavor. Problem was, that one year I grew it (the reason for just one year!) it ripened in LATE Sept., and I only got maybe a dozen peppers per plant. Starting early, like all those other habs, and growing in SIPs, I am hoping will make them much more what I want. The TSMB (Trinidad scorpion moruga blend) and the red 7 pot brain strain are not the same pepper, though they are related. The TSMB is quite a bit hotter than the red brain strain. Those definitely aren't the same, and the TSMB is definitely hotter! Unscientific, for sure, but the 7 pot stayed in my mouth much longer!
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Post by Gianna on Dec 15, 2017 2:02:46 GMT -5
I'd forgotten... I got a few seeds to try this coming season. Aji limon and Aji fantasy are included. Reviewers on YouTube say they are mild, sweet, and with nice flavor.
I hadn't watched YouTube pepper reviews before, and found them interesting. Peppers from mild to very hot are eaten and filmed. Just type in a papper name, and you'll usually get a few videos of guys eating and describing the pepper in question. These were very helpful when I was selecting the seeds I wanted to try.
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Deleted
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Post by Deleted on Dec 15, 2017 6:13:01 GMT -5
I am so glad about the Habanada comment as I am sooooo very non heat person!! I have seeds for it.
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stone
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Post by stone on Dec 15, 2017 9:45:59 GMT -5
I like the fact that a few slices of pepper will season a large pot of whatever. If I don't get many peppers, being able to stretch them out is a very practical use.
Grew some ghost peppers this year, added half of one to some Spanish rice.... Was decent.
Grew some habenaros, from the same seed packet.... Added one of those to a pot of something, and it had no heat.... On spooning into mouth and chewing... Swallowing gave a nice after-burn....
Very interesting mix of peppers this year.... Ordered ghost pepper seed, and the first plant to produce had zero heat, might as well have been eating bells.... Was I disappointed! Eventually other plants produced better results.
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aqua
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Post by aqua on Dec 15, 2017 13:48:32 GMT -5
Ooo what a nice conversation with many different folks discussing hot peppers. spike, this is a great thread. I think I'm with paquebot, on this- no desire to place glowing embers in my mouth, but interested in growing them for others. Actually a kind soul sent me a nice variety of pepper seeds this year, so they will be what I learn to grow this year, I hope. Ya'll will probably hear from me in a few months, begging for advice. At least I already know- get your hugs first, and DON'T lick the knife!
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Post by Gianna on Dec 15, 2017 14:04:30 GMT -5
At least I already know- get your hugs first, and DON'T lick the knife! I'm glad I had already read the preceding posts, lol.
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Post by guruofgardens on Dec 15, 2017 14:34:40 GMT -5
I grow, use, freeze superhot peppers and don't ever lick the knife!
Wear nitrile gloves. Wear a mask when de-seeding or cutting. Wash pans in cooler water or the oil vapors will overwhelm you! Use one dedicated blender (or Magic Bullet) for the hot peppers. Freeze in small quantities in ice cube trays or 1 oz. containers with lids. Once frozen the cubes are removed from the ice cube trays and put into a freezer Ziploc bag. Much easier with their own containers and very little freezer burn.
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aqua
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Post by aqua on Dec 16, 2017 8:19:16 GMT -5
guruofgardens, I've worked with a class III biohood, and it still seems less dangerous than dealing with those peppers.
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Post by guruofgardens on Dec 16, 2017 19:43:14 GMT -5
aqua - you really have to know HOW to handle the superhot peppers. If you follow the previous rules there should be no problem. Just be careful!! You really have to want the hot peppers. Growing them is easy though many of them are very late season. It seems like a new science to me.
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aqua
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Post by aqua on Dec 17, 2017 7:51:29 GMT -5
guruofgardens, I plan on trying some new peppers this spring, just to take some cool pictures, and give to co-workers. I don't know where you're at, but I'll probably be asking for advice on these this spring.
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Post by guruofgardens on Dec 17, 2017 20:35:31 GMT -5
guruofgardens , I plan on trying some new peppers this spring, just to take some cool pictures, and give to co-workers. I don't know where you're at, but I'll probably be asking for advice on these this spring. aqua - the superhots take a l-o-n-g time to grow and mature into ripe peppers. I start my superhots around January 20-30 and annuums (like jalapenos, fresnos) a month later because they are quicker growers.
You're lucky as you can grow your seedlings outside. We're zone 5 and cold, so I start peppers and tomatoes under lights in the basement. If you might want seeds, just let me know as I have lots. Peppers are prone to cross with other peppers quite readily, so what you may think is one variety, may have characteristics of another. I don't bag mine any more.
Plus, pepper seeds are notable for being very slow to germinate.
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aqua
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Post by aqua on Dec 18, 2017 17:55:01 GMT -5
guruofgardens, yeah they are slow to germinate for sure. I do start my seeds indoors, because we may have frost or a light freeze until March. I know peppers need warmth, so I use a warm mt and a grow light in the kitchen. Thank you for the offer of seeds! I think I'm good for now...it just takes so much patience to wait for germination!
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Post by spike on Dec 19, 2017 15:32:45 GMT -5
Thank you for the offer of seeds! I think I'm good for now WHAT? Who are you and are you even allowed on this forum? . . . How is it even possible to be "good for now" on seeds? whoa
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Post by Laura_in_FL on Dec 20, 2017 16:57:39 GMT -5
Come on, spike, give her some credit for willpower. Especially since we all know that it's temporary! Soon enough she'll be looking to expand her seed collection again.
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