re: Where to get Ghost Chili in Baton Rouge?

I can't fathom why anyone would want one either

Seems like it would just be too hot too enjoy even if you dilute it

I don't think a gallon of sauce picaunte or whatever the hell it's called is going to dilute something that strong

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What in hell's name are you going to do with the peppers? i can see one in your sauce, but when you have dozens of them?

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...he could try this.

I'm growing several Bhut Jolokia (Ghost Pepper)plants now.

I've grown them once before last year as a gag really. They take forever to produce from seed. Usually 120 days from planting to first harvestable peppers.

A couple of notes, always wear gloves when handling the peppers. The Ghost Peppers like it hot and direct sunlight is the way to go. The plants react really well to magnesium, so I add a few tb of Epsom Salt to a spray bottle and apply once every few days.

As for eating them, I gave away many of mine last year. I did make a relish/salsa of sorts using ghost, habaneros, jalapenos and cayenne that I chopped and pickled with a bit of garlic and sugar. After the flavors blended it was still amazingly hot. I also dried a lot of peppers in a food dehydrator and later ground them in a coffee grinder. The resultant powder makes a great chili powder or seasoning for anything from pizza to wings or even a bbq rub.

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: I'd also like to drop one in a bottle of vodka for about a week and serve bloody mary's from Hell at the bar.

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You're arse gonna bleed