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Hot peppers

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I love them and (believe it or not) my 80+ year old grandmother does too. She used to grow the habaneros and would always give me a few at harvest time. She is too old to grow them now, maybe it's time I get the green thumb and try for myself.

Speaking of hot stuff, anybody ever eat at the Genghis Grill. For those who don't know, it is fresh made mongolian food. You get to pick your own mix of protein, starch, vegetables, spices and sauce. They have a plethora of hot/spicy peppers, herbs and sauces. And they cook it right in front of you. Every time I go there, I pile on the hot stuff, I mean pile it on; everyone looks at me like I have a penis growing out of my forehead. I don't care though, I love the lip numbing, sinus clearing, eyes watering, ass bleeding hotness. Not to endorse them too much, but try it out, you wont be disappointed.

-My favorite salsa recipe is (no exact measurements) Half of a really ripe ghost pepper no seeds, green jalapeno, red cayenne, some purple numex peppers (forgot which number they are) black cherry tomatoes, tomatillo, garlic, onion, apple cider vinegar, sacha inchi oil (I think this makes it) and a SHIT ton of fresh cilantro, so much to the point it has a cooling sensation that compliments the hot.
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I make mine in a similar fashion. Try adding a cup of above recipe to 2 fresh avocados for some outrageous guacamole :d
 
DiMiTriX said:
Ancho Poblano,serrano,jalapenos,cayenna are traditional in mexican dishes i think :)
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idk about cayenne (popular in creole cuisine), but yeah...serrano, poblano/ancho, chile de arbol, pequin, tepin, jalapeno/chipotle, and cascabel


on a side note, I've made a murderous pepper spray consisting of cayenne, chiltepin, pequin, habanero, and serrano extract; 10-hour soxhlet extraction using everclear.
 
I love small amounts of habanero diced up into burritos. A quarter to a half in two or three large burritos is enough to feel it warm your whole body just slightly. It is yummy!

I was reading about another pepper, the Dorset Naga which is reported to be the hottest tipping the SHU scale at 1,598,227. Speaking of chemical warfare...
 
benzyme said:
pure capsaicin is mad toxic; it's a neurotoxin
pretty much have to wear a hazmat suit, double-gloves, and a gasmask to handle it.
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Yeah, the site I know of that sells it requires that you print out the legal disclaimer, sign it, and send it back before they will ship your order.

I just made my first hot sauce using fermented red habaneros.
 
rivea,swim doesn't know if this measurement is trustable..it seems atm that naga viper is new record holder (it will be on 2012 guinnes book afaik) and has a oltrageus 1,4 million and more of SHU...anyway i mailed to chileseeds and they said me they wouldn't have viper seeds this season,so xtechre where are you planning to get em?
wow benzyme soxlelet extraction sounds good,swim will buy one in the future,it's a very nice lab piece and very usefull for all plant extractions
 
somenone knows the real differenc from all theese super hot? bih jolokia,bhut jolokia and naga morich seems to be same variety grown in different location?are they really differt? couse swim is placing an order and won't spend 40 fucking pounds on them.. :?
trinitdad and 7 pod seems really different
 
Ah i didnt mail chilliseeds, too bad. I was planning to buy them there. Alas that one might have to wait.
I didn't realize capsaicin was a neurotoxin.

Apparently chilli pepper extracts and products containing extracts of capsaicin are to be made illegal to sell within the UK in February coming.
Aint that something! ahah.
 
Speaking of hot peppers, :shock: my mouths on fire now, I'm dusting off the last of a new recipe. Some of the hottest stuff I've made in a while. It was killing most my family, lol.

It's friggin simple too.

1 (7oz) can of chipotle peppers
Sour cream, (as long as you got a few tablespoons you'll make it, add cream or cheese in lieu)
2 lbs of chicken tendorloins or breast, etc
Onions and garlic as usual

Chop peppers
Mix chipotle peppers with couple Tbsp of Sourcream
Add marjoram, coriander, cumin, whatever floats your boat
Salt pepper
Baste the chicken, and let sit for 20min to 2 hour
Broil 5-7 minutes on each side. Add sour cream if desired.

Saute onions and garlic and maybe some mushrooms and toss. You can also saute and then throw in with sauce.

Add habenero for a super spice delight. Post results if anyone decides to try it. I found it hot for a recipe. Usually that kinda heat only comes in the morning on hardshell tostadas with habenero and beans and sour cream, the Salvadoran preferably. I can't wait to try my hand at some of the varieties mentioned. Looking forward to some nice gardens.
 
ok dudes..swim just got his seeds from semillas.de for next spring,so here we go..:

giant rocoto
costa rica yellow rocoto
ancho poblano
early jalapeno
tabasco
aji amarillo
aji cito
aji minas gerais
cumari pollux
capsicum praetermissum and free sample swim asked,maybe chiltepin 😉

superhot or almost
bhut jolokia improved strain II
trinidad scorpion
trinidad douglah
7pot jonah
fatalii

suggestions advices and what the hell you want are ever appreciated

swim was thinking to moist em in some h2o2 just to disinfect a bit,than wash very well,put in some KNO3 solution (33g/L) as osmopriming,wash em again and put theese seeds on moisten paper towel into a glass jar still they sprout :)
 
This year, starting from seeds:

-'Ali Umba' aka Habanero pepper (capsicum chinense)
-Mulato pepper (capsicum annum)

Love this superfood too !
 
r0m mulato seems very close to the ancho poblano i'm growingmaybe it's a little hotter?
xtechre,unfortunatly i never grown haba choco,i say unfortunatly couse i red that's is maybe the hottest of haba family and has a nice flavour too..
anyway dudes it's official! the 2011 season is started and day by day my peppers is sprouting happy!:p

maybe i'll post some pics when they grow a bit!!
what about you dudes?
 
benzyme said:
alright man, let's talk salsa. how do you guys prepare it?

mine:
(ground/blended in a mortar)
20 dry chiltepins
1 tsp whole cumin seed
3 cloves garlic
1 Tbsp fresh cilantro, diced
1 tsp. black peppercorns
1 tomato, diced
1 tsp. salt
4 oz tomato sauce
juice from 1 key lime
spash of pickle juice

I just made some, this salsa kicks.
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I have a preference for asian food.
You put fresh peppers in a mortar, mix them with onions, herbs and oil, make a paste out of it and bake it so the peppers slightly caramelise (often they even add a little sugar for more caramel-flavor).

In asia this is often used toghether with fresh koriander, cumin, turmeric and coconutcream wich balances the heat from the peppers and cools it down a bit.
 
cayenne is a good 'pas part tout' pepper,its very versatile and you can put it in any dishes,great annuuum flavour and medium heat.one of best pepper's noob choice
hehe chronic i'm a chilehead too,i love put some salsa in salad too!
did you tried your fist hot pepper or are you speacking parlticularly of cayenna? couse you can buy a can of dried peppers at the drugstore and grow yourself..i saw that often in my country they sell tiny pods that are most prolly Capsicum frutescens.
if you lied cayenne i suggest you to try jalapeno and serrano and ever tabasco! theese are tipically mexican traditional peppers and are very good imo,expecially the jalapeno is very good
fresh sliced,fried,baked,in oil,in vinegar (or acetic acid,not lemon juice or hcl lol),smoked :d

i hope i could try this recipe this autumn if i'm lucky to get some rocoto fruits from my plants! :lol: :surprised

 
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