Two questions about chilis (the peppers)

Seen folks selling plants on CL. Check farmer's markets.

If you're talking about hot sauce, as in real vinegar based hot sauce, don't.

I made hot sauce with green scotch bonnets a few years back. The ol' lady retreated to the back of the house, and we finally ran out of the house coughing and wheezing. I went back a few hours later to finish bottling said sauce. It was so hot it was unusable. Threw it away after about five years out of spite.

If you're interested in hot peppers, the world's hottest documented pepper was recently propigated by a man from LA. His farm is in Crosby, MS.

What would possess you to attempt such a thing?

It's been 10 years and she still grumps about it. I'd have kept the hot sauce to put in her runny-arse eggs if I knew she was gonna act like that.

The plants that I saw on CL were in MS.

The pepper grown in Crosby, MS:

LINK

LINK

Wow. That must be a freaking hot pepper. Ill bet it could actually give second degree burns to your skin if you tried cleaning it without gloves.

Ghost Peppers are very easy to grow from seeds that can be purchased online. I played around making some sauces with them last year. You can cut the heat by using vinegar, carrots or sweet onions. They are hot and gloves should be used at all times when handling them.

[quote]1. If I wanted to buy a ghost chili, where should I go.
2. Any of y'all try to make hot sauce with them? It seems that they would be very overpowering heat wise before they could contribute to the flavor. Any thoughts?[/quote]

Jibba, there is an answer/ solution to your dilemma. It's called the Datil Pepper.

LINK

This little demon is not well known outside Northeast Florida, although it will grow and is grown outside our region.

It offers 100K - 300k on the Scoville rating. It's a Delicious pepper, offering a sweet, fruity taste. We use it on just about anything worth eating. I use it every day.

I guess you could say I'm a self appointed missionary, spreading the gospel of the Datil. I would love to see this pepper in every pantry of the pepper eating world. It's really that good. You will not be disappointed!

I've saved you a step and provided the google link.

LINK

Go ahead and pleasure yourself, buy some seeds or plants from one of the vendors, or first try one of their sauces or vineger bottles. I grow my own and have for years.

Seriously, you won't be disappointed.

It can be HOT, but it's also very tasty and FUN!

Yeah... I said fun. I love the things!

My five year old grandson likes a sprinkling of the vinegar on his field peas & rice.

Check this for a source. LINK

I'm a datil eatin SOB!

I bought what I was told were Datil seeds last year from an E-Bay vendor and they proved to orange habaneros. Gotta a specific source?

As a service to his listeners Ron Wilson, a nationally syndicated garden radio show host, ate a ghost pepper. He strongly advised his listeners to not try it. He was in pain most of the day.

BTW, Wilson is out of Ohio and formerly Kentucky. He once mentioned that one of the best college websites for gardeners in America is LSU's.

I saw this on an episode of Bizarre Foods. The Jamaicans used Scotch Bonnet peppers, but I'm sure Ghost peppers would work fine. I used tabasco peppers as that is about the extent of my heat tolerance.


(1) empty bourbon bottle
(bunch) of red tabasco peppers
(1) tablespoon salt
(1) tablespoon soy sauce
(1) tablespoon brown sugar
(1) tablespoon allspice berries
(several) cloves of garlic whole
apple cider vinegar to fill the bottle

The sugar and allspice help to balance the heat. I put this sauce on most everything and love it.