I like spicy food as much as just about anyone, but this race to create the world’s hottest chili pepper is getting ridiculous. As it is, I’ve subjected myself to plenty of discomfort simply by using store-bought habaneros.
sheesh! what can you do with it? i cooked a quarter of a habanero, which only falls 100,000 to 350,000 on the Scoville scale, and i choked my family out of the house... and we like heat in our food...
I really doubt that the Reaper is any hotter than the Cili found in the Philippines and other SE Asian areas.
I want the spray version.
I'll stick with my jalapenos.
¡Ay, Carumba!
All being used for weapons, I presume?
I’m buddies with Sammy Hagar’s kid, Aaron. Two years ago, I stopped into his bar to say ‘hi’. He said, ‘Hey, you like hot sauce, right?”. I said, “Oh, yeah. Can’t be too hot.” He then told me that he made a special batch for Michael Anthony because he was going to visit Tahoe for the weekend, but - unfortunately - couldn’t make it. He asked if I wanted it for my wings, adding “but it’s wickedly hot!”. Well, I cockily replied “Bring on this Rock Star wussy’s ‘hot sauce’! Puhlease!”.
Aaron brought out some wings with the sauce in a wimpy side cup. “Seriously? This is it?” My other friend bolstered my bravado and told Aaron “You haven’t seen Billy down blazing sauce, have you?” Aaron said “well, this will beat anything he’s tried...be warned.”
So, predictably, I downed a half shot of it, to try and put the Van Halen idol to shame. Yeah, Aaron went to get the milk and Blue cheese dressing before I had a chance to start crying. I was in hell for twenty minutes and had a revisit of the pain the next morning, on the exit.
For you sauce lovers who have my bravado, stop in to Cabo Wabo in Tahoe and see if they have any of Anthony’s sauce on hand...but do a pinky dip, first.
I like the taste of what I eat.
I don’t care to scald my taste buds.
I also enjoy taking my Obama without scalding my wookie.
There is discussion of your ghost peppers on this thread.
I wonder if he grows giant, flavorless squash also.
My wife is from Mexico, and she and some folks on her father’s side REALLY like to eat hot stuff - to the point where their eyes are tearing and the noses are running. The wife usually cannot find anything hot enough at local restaurants, and I’ve taken to telling the waiters and waitresses to just get some battery acid and put it on her food.
However, she will only dabble a bit with the ghost peppers, as they’re 5 times hotter than the habaneros that most normal people (like me) think are alien chemical weapons from Hell. Can’t wait to tell her about these evil little sumbitches.
I make buffalo wing sauce with cayenne pepper sauce (Durkee’s). I boil it down a little, mix in some Heinz 57 and honey. I adjust the heat by the amount of vinegar I boil off and how much 57/honey I add. The cayennes are about the limit of what I enjoy.
A little bit goes a long way with some of these nasty little preparations, and by a "little bit", I mean a toothpick dipped in the sauce and added to a bowl of already-hot salsa.
I had one a few months ago that could have been used by the Marines to clear out Japanese caves in the Pacific.
Here is the safe way to make habanero picante, which the first time you taste it, a single drop is unbearably hot, but with a month of daily consumption will probably work you up to between a tsp and a tbsp a day, and you will be hopelessly addicted to it.
Important safety notes: you must wear rubber gloves, a surgical mask and protective glasses, as well as work outdoors during several stages of this. All equipment should be pre-rinsed in cold water before you put it in a dishwasher. If you or anyone in the area develops a dry cough, it likely means you have inhaled some of its fumes.
Two begin, while wearing gloves, mask and glasses, outdoors, cap about 20 habaneros, then put them through a meat grinder, along with a quartered white onion. Put the mash in a large glass jar. Boil white vinegar with one teaspoon of salt per cup, and pour over the mash enough to cover, plus an inch or two. Put the lid on the jar, and wash equipment.
Put the jar in a cool, not sunlit place for two weeks, gently agitating daily.
Once again outdoors, do a final blending of the mix in a blender, then just before bottling, add one cup grain alcohol as a preservative. Do not strain, so it is somewhat thick like Sriracha sauce. The bottles you store it in should have holes at least 1/4” wide.
Habanero is about the strongest pepper you should do this with, as stronger peppers can result in mouth blisters. Importantly, even habaneros can cause skin blistering on people with thin or sensitive skin, so common sense and concern for safety should be used when working with them.
My son tried some of the Currie peppers at Albuquerque’s fiery food show. He said it was fine going down, but after a few moments it was like spontaneous human combustion, and he sweat out a gallon or two of water.
When SHTF and you are eating possum and such you are going to want this stuff.