Posted on 04/14/2011 8:09:15 PM PDT by GSP.FAN
A new rival to The Ghost Pepper. I suppose if you needed to be wormed you could eat the Trinidad followed by the Ghost.
It looks just plain evil!
A couple years back, one of the pepper plants I bought and planted put out a bunch of them. Small, very red.
Now I absolutely love peppers. Green ones, red ones, (I even found a store selling purple pepper plants and grew them)!
Chile peppers, no problemo. Just have a glass of milk or maybe a slice of buttered bread near.
So I bit one of these odd, small peppers.
Holy mama!!!!!!!!!!!!!!!!!!!
I ended up saving them all. They’re in a spice jar I have, which I promptly drew a skull and crossbones on!!
My favorite comment:
“Sing’s Johnny Cash’s “Ring of Fire”
Then I pulled down pants and sat in a snowbank and sang “Don’t it make my Brown eye Blue”
Or you can say you’ve just swallowed the sun!!!
Heh, I’ll pass. I enjoy spicy food, but I start to shy away when you get into stuff like this. The hottest pepper I think I’ve eaten by itself was one of those little red Thai chiles. I’ve might have had small amounts of hotter ones in certain dishes, but that was the hottest I’d ever bitten in to (and boy howdy, was I grateful for the icy cold bottle of Singha I had in my other hand).
I tend to like the moderately-hot pepper types overall, like cascabels or anchos. I run dried ones through my spice grinder to make my homemade chili powder (along with toasted cumin, garlic powder, and rubbed oregano leaves). Love the stuff.
I like habaneros - I keep some around for chili, salsa, and believe it or not: on my pizza. They are really the stop with flavor on the way up the scoville scale. I love them!
I’m growing a new chili ( for me ) called “ Chilly Willy “ . The seeds came from the UK . I don’t know how hot they are , but they are sexier than these . I plan on pickling them . Should be a great conversation piece at parties .
“sh*& in the creek to keep from setting the woods on fire.”
I plan on stealing that line!
Classic line. I’m still laughing!
I grow Trinidad Scorpions, but I was not familiar with the ‘Butch T’...something new to track down...
The Scoville scale is a measure of the ‘hotness’ of a chilli pepper or anything derived from chilli peppers, i.e. hot sauce. The scale is named after Wilbur Scoville who developed the test in 1912.
http://www.chilliworld.com/FactFile/Scoville_Scale.asp
Pure capsaicin and Dihydrocapsaicin = 16,000,000 Scoville Heat Units
Habanero = 100,000 ~ 350,000 HSU
Serrano pepper = 6,000 ~ 23,000 HSU
Jalapeño = 2,500 ~ 5,000 HSU
I'd gladly travel to Scoville to find out.
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