You can freeze them whole for later use. I’ve got a 5 year old bag of habs in the freezer that are still great for cooking or salsa.
I made the following seed order today through pepperjoes.com and pepperlover.com. I may have to host a local chile eating challenge next Summer. Might need some waivers written up. ;D
HP22B (Carolina Reaper)
Trinidad Douglah
Habanero Chocolate
Orange Rocoto
Giant Jalapeno
Piquin
Cherry Hots
Trinidad Douglah
Unbearable pain caused by the highest concentration of capsicum oil in any pepper ever. This pepper is not to be eaten plain by humans due to the severe pain inseparable to its location in our body. Even if you sallow the pod the pain will move along with it all the way down to your stomach and pass that too. According to many chili heads this is- with no doubt -way hotter than the World Hottest pepper the Bhut Jolokia , between this one and the Trinidad scorpion Butch chili heads cant decide which one is worse and more dangerous to eat , we found the Douglah is hotter due to the higher concentration of the capsicum oil and thinner skin. What is really good about this pepper is the smokey flavor that can be found in fresh pods as well as in powders
Trinidad Douglah is mistakenly named as Trinidad 7pod brown , they are two different varieties Trinidad Douglah is smaller in size, thinner skin, more bumpy rough skin, and absolutely hotter while the Trinidad 7pod brown bigger in pod size, skin more smooth glossy . You have been warned not to get close to this killer if you still think you can handle it be very careful and don’t try to play tricks with friends using this pepper because you could seriously hurt someone
Call me crazy, but a pepper that comes with a warning just doesn’t appeal to me.
Where’s your sense of adventure? ;D. That Douglah picture looked mild enough, no?
after watching some youtube videos, i still don’t understand why people eat these peppers. do they get you ‘high’ so to speak?
After spending yet another sleepless night due to heartburn, I’m thinking of retiring my sense of adventure.
Absolutely, some are addicted to the endorphin rush. Hell of a price to pay though. Some, I suspect, do it simply for attention. Some view themselves as chile “reviewers”, responding to a very miniscule group of “chile heads” who actually care. Some are just kids who took a dare, others, masochists.
I’m really looking forward to using a few of these chile varieties. If you’ve ever had La Cholula hot sauce (it has the spherical, wooden top), then you’ve had a piquin pepper hot sauce. I think I’ll try my hand at producing a Mexican hot sauce with this chile. The Orange Rocoto has my interest, too, based on this description:
*Another big size Rocoto and plant, not as hot as the red variety but still quit hot, can also be used home made sauces; this pepper tastes and smells like melons. Very interesting variety to use fresh in salsas as well. *
I plan on pickling the Cherry Hots as well as some of the Giant Jalapenos. Anyone familiar with barbecue can see the attraction in these Giant Jalapenos…ABTs, i.e., stuffed with cream cheese, wrapped with bacon. The first two, I’m not sure about…perhaps drying and grinding the Habs into a powder…The Carolina Reaper? I saw Pepper Joe put a few slices on a bruschetta with cheese, tomato, onion, and garlic. He didn’t look like he was suffering too badly. Plus, it apparently is quite tasty and sweet. So, I’m game there. Another new hobby I’m looking forward to.
HP22B (Carolina Reaper)
Trinidad Douglah
Habanero Chocolate
Orange Rocoto
Giant Jalapeno
Piquin
Cherry Hots
i love La Cholula. the only one i use really.
My neighbor gave me a couple of ghost peppers from one of his plants. I chopped them up and infused them into about 10 oz. of white vinegar. I did eat a couple of strips from them and they are quite hot. The heat spreads from your mouth to your whole body, not all that unpleasant, but I wouldn’t chow down on a whole pod, that would be foolish. 8) I ate a habanero for comparison afterword, it didn’t even seem hot.
I’ve been upping the ante over time. Graduated from jalapeños to green chilies…Flirted with small amounts of habanero and now Chile de árbol. This particular chile has great heat and fantastic flavor and I bulk buy them dried out of the bin at the grocer for $5/lb.
Yesterday I blended up one pound of jalapeños with 3.5% kosher salt in the blender. Took about half a cup of water to get a nice slurry. This went into a quart mason jar and covered with some cheesecloth to ferment for a month or so. The plan is to mix with some vinegar and age for another month- then blend again and strain. Green hot sauce!
Nice! I had a buch of jalpenos that I let turn red and some anchos as well. I froze the anchos and made relish out of the jalapenos.
Two years ago, Taco Bell mild sauce was to spicy for me. Then one day something clicked in my head, and I love chili’s. The hottest I’ve done is ghost pepper sauce. I won’t lie. It killed me. Ended up inadvertently doing the milk challenge right after. I’m in the camp of “I do it for the high I get”. Its addicting. Even though you know its gonna hurt, you want more.
Don’t you have to add something like yoghurt whey for the fermentation?
For those aspiring chile growers and chile sauce makers…my two favorite forums:
World record chile eating:
Somewhere out there there’s a video of me eating a bhut jolokia… Questionable whether it was worth the $20. The aftermath the next day was worse than the pepper.
I’m glad that those things weren’t around back in my college days. Worst I ever did was a whole dried habanero, and a chicken wing slathered in Dave’s Insanity Sauce. Had the hiccups for hours after the wing. Can’t imagine ghost chili pain…
Post a link!
My bhut jolokia plants grew and flowered, but I never got any fruit. That’s probably for the best.
You don’t have to, but you can to help kick off the fermentation.
The slurry spontaneously kicks off and quite rapidly- by the end of 24 hours it is going strong. My problem is that mold tends to grow on top. I spooned the mold off the top the first batch before mixing in the vinegar but the second has white furry mold filling the entire 2" space above the chile slurry. I’m wondering if it should be tossed? I can post a pic if needed.
I am interested in fermenting peppers - please share. I grow a lot of wild varities, tepins, pequins, etc.
The idea of a fermented hot sauce (not Tabasco) sounds cool. Although I do have a Tabasco plant …