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Ghost peppers and Moruga Scorpion peppers
Posted on 1/26/16 at 5:22 am
Posted on 1/26/16 at 5:22 am
I grew these peppers just because the idea of having some of the hottest peppers in the world. Does anyone know a recipe I can use them in they do have a great flavor they are just so hot to eat right of the tree
6
Posted on 1/26/16 at 5:47 am to LSU_Smash_the_West
i've cooked jerked pork before and used scotch bonnet peppers. cooked low and slow took the burn away and left only the flavor
Posted on 1/26/16 at 6:14 am to mack the knife
Do you have a recipe I would like to give it a shot.
This post was edited on 1/26/16 at 8:19 am
Posted on 1/26/16 at 6:50 am to LSU_Smash_the_West
Hope you put a roll of TP in the freezer.
Posted on 1/26/16 at 7:02 am to Clames
I made the mistake once. it took half gallon of milk and a jar of Vaseline lol
Posted on 1/26/16 at 8:12 am to LSU_Smash_the_West
check steven raichlen's cook books. i'm pretty sure thats where i got the recipe. it was really good but had all kinds of ingredients for the jerk sauce. i was surprised how much the heat/burn was reduced with the low and slow cooking time.
Posted on 1/26/16 at 8:18 am to mack the knife
Ok thank you
Posted on 1/26/16 at 8:47 am to LSU_Smash_the_West
One of my coworkers has a Carolina Reaper plant. Not worth it.
Posted on 1/26/16 at 9:20 am to Jester
I would love to get my hands on that one. But it's not easy. They are so hard to grow from a seed.
Posted on 1/26/16 at 9:25 am to LSU_Smash_the_West
Salsa is the only thing I've eaten with them in it
Posted on 1/26/16 at 9:30 am to LSU_Smash_the_West
quote:
LSU_Smash_the_West
ps: i've made jerk sauce with scotch bonnets and habanarios (spelling?). they have different taste. the scotch bonnets have a more smokey taste and the habanarios have a more fruity flavor. once you get the heat out of them!
Posted on 1/26/16 at 9:35 am to mack the knife
I always thought scotch bonnets were Habanero's. Are they similar, I could be way off. I grow Habanero's also they don't come close to these nasty ( heat wise) boogers
Posted on 1/26/16 at 9:42 am to LSU_Smash_the_West
similar but not the same. i know from personal experience that they have different taste.
be REALLY careful handling them. the heat will stay on your hands for longer than you think. i usually use latex gloves when i'm working with them
be REALLY careful handling them. the heat will stay on your hands for longer than you think. i usually use latex gloves when i'm working with them
Posted on 1/26/16 at 10:42 am to mack the knife
I grow Scorpions, habs and ghost......going to grow some reapers this year.
Here's a recipe:
BooDreaux's Ailes de la Mort(Wings of Death)
1 small Trinidad Moruga Scoprion pepper(which I grew) or a ghost pepper, habanero or whatever your preferred heat level tolerance.
Latex gloves & remember to wash your hands as well as anything you have touched with gloved hands.
Either chopped very fine (remove seeds for less heat). I grate mine finely
1/2 cup dark molasses
6 garlic cloves, chopped fine
3 tbsp honey
1/2 tsp ground coriander
2 tsp cayenne pepper powder
1 tbsp five spice powder(optional)
2-3 bird peppers, chopped fine
4 tbsp soy sauce
1 tbsp fish sauce
1/2 stick butter
1/2 cup water (adjust for thickness)
salt to taste
Place garlic and fresh grated/chopped peppers and saute in butter until soft, about 2 min. Add in all the ingredients (except water) and let simmer over low heat for about 10 minutes. (note: open the windows or wear a respirator lol). adjust thickness of sauce with water. toss in some fried chicken wings and mix well over low heat for another 5 minutes.
Serve with cold beer and have a bottle of tums nearby.
Here's a recipe:
BooDreaux's Ailes de la Mort(Wings of Death)
1 small Trinidad Moruga Scoprion pepper(which I grew) or a ghost pepper, habanero or whatever your preferred heat level tolerance.
Latex gloves & remember to wash your hands as well as anything you have touched with gloved hands.
Either chopped very fine (remove seeds for less heat). I grate mine finely
1/2 cup dark molasses
6 garlic cloves, chopped fine
3 tbsp honey
1/2 tsp ground coriander
2 tsp cayenne pepper powder
1 tbsp five spice powder(optional)
2-3 bird peppers, chopped fine
4 tbsp soy sauce
1 tbsp fish sauce
1/2 stick butter
1/2 cup water (adjust for thickness)
salt to taste
Place garlic and fresh grated/chopped peppers and saute in butter until soft, about 2 min. Add in all the ingredients (except water) and let simmer over low heat for about 10 minutes. (note: open the windows or wear a respirator lol). adjust thickness of sauce with water. toss in some fried chicken wings and mix well over low heat for another 5 minutes.
Serve with cold beer and have a bottle of tums nearby.
Posted on 1/26/16 at 11:07 am to BooDreaux
Thanks BooDreaux!! I will try them it this weekend..
Posted on 1/26/16 at 11:11 am to BooDreaux
If your Reapers do well if you would be so kind to sell me a few. Are give me some contact info on buying a small plant so I can grow it. Would be awesome chaisson187@gmail.com
This post was edited on 1/26/16 at 11:12 am
Posted on 1/26/16 at 11:14 am to mack the knife
Posted on 1/26/16 at 11:34 am to cgrand
Will try thanks
Posted on 1/26/16 at 12:10 pm to cgrand
Here's a salsa we made for people to try if they dared at our Gumbo cook-off a couple of years ago......The flavor is great.....if you like very very hot too
NUCLEAR SALSA
WARNING FOR ANY WIMPS THIS WILL BURN YOU TWICE.
4 large beef steak tomatoes chopped
4 16oz cans diced petite tomatoes don't drain
3 Habanero peppers, diced
2 red chilies diced
3 Serrano chilies, diced
3 Thai bird chilies diced
6 jalapeno peppers diced
1 ghost pepper diced
1/10 of a small scorpion pepper
3 large sweet onion, diced
2 large red onions chopped
12 large peeled diced garlic cloves
2 bunch of cilantro chopped
3 Tbs. salt
1 tbsp granulated garlic powder
1 tbsp onion powder
4 Tbs. brown sugar
Juice of 6 limes
Juice of 4 lemons
5 Tbs Olive oil
2 Tbs black pepper
1 green pepper diced
1/4 cup apple cider vinegar
1/3 cup balsamic vinegar
Wear gloves for sure and combine all ingredients in a large bowl and let sit in fridge to allow the flavors to meld together. This is for chileheads......you can adjust the type/amount of peppers as the base recipe is really good.
NUCLEAR SALSA
WARNING FOR ANY WIMPS THIS WILL BURN YOU TWICE.
4 large beef steak tomatoes chopped
4 16oz cans diced petite tomatoes don't drain
3 Habanero peppers, diced
2 red chilies diced
3 Serrano chilies, diced
3 Thai bird chilies diced
6 jalapeno peppers diced
1 ghost pepper diced
1/10 of a small scorpion pepper
3 large sweet onion, diced
2 large red onions chopped
12 large peeled diced garlic cloves
2 bunch of cilantro chopped
3 Tbs. salt
1 tbsp granulated garlic powder
1 tbsp onion powder
4 Tbs. brown sugar
Juice of 6 limes
Juice of 4 lemons
5 Tbs Olive oil
2 Tbs black pepper
1 green pepper diced
1/4 cup apple cider vinegar
1/3 cup balsamic vinegar
Wear gloves for sure and combine all ingredients in a large bowl and let sit in fridge to allow the flavors to meld together. This is for chileheads......you can adjust the type/amount of peppers as the base recipe is really good.
Posted on 1/26/16 at 12:24 pm to LSU_Smash_the_West
quote:
They are so hard to grow from a seed.
I grow lots of Reapers. Are you having trouble getting the seed to sprout or bare fruit after it grows?
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