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Superhot peppers
Posted on 10/16/22 at 3:53 pm
Posted on 10/16/22 at 3:53 pm
Went to the local market and came back with about a lb of a mix of Ghost, Scorpion, and Scorpion peppers. I think im going to dehydrate and grind up most to use as a seasoning. What other uses do you like for these peppers?
6
Posted on 10/16/22 at 8:37 pm to ClampClampington
I like to throw them in the garbage. I don’t want to be overwhelmed by heat. I’d really rather taste whatever you intend to season them with instead of having a half million Scoville units marginalize all the other ingredients. But that’s me.
Posted on 10/16/22 at 10:33 pm to ClampClampington
I don’t understand that sort of heat. It buries other flavors.
That being said, drying them and using them to your level of enjoyment sounds like a good plan.
That being said, drying them and using them to your level of enjoyment sounds like a good plan.
Posted on 10/16/22 at 10:59 pm to ClampClampington
quote:
What other uses do you like for these peppers
Pranks.
Posted on 10/16/22 at 11:01 pm to Gris Gris
You are right Gris. I think many have used more and more hot spice over the years and have burned away their taste buds. Hard to believe some of the dishes I have encountered (that the cook is proud of) are considered edible by anyone.
I guess I'm just a whimp.
I guess I'm just a whimp.
Posted on 10/17/22 at 4:12 am to ClampClampington
I found myself in your situation and made pepper jelly. I used a couple of ghost, scorpion, and reaper peppers and “diluted” the mixture with several red bell peppers. I was certain it was going to be too hot to eat….it turned out to be amazing and is still talked about today by all who got to eat some. It was certainly spicy but not near what I was expecting. Wear gloves 
.
A lot of those crazy hot peppers have a very good flavor. It’s just that they’re so hot that it doesn’t matter. You could taste that in the jelly without ending up on the floor in tears. Don’t remember the exact recipe but it was something like peppers, sugar, vinegar, water, fruit pectin.
. A lot of those crazy hot peppers have a very good flavor. It’s just that they’re so hot that it doesn’t matter. You could taste that in the jelly without ending up on the floor in tears. Don’t remember the exact recipe but it was something like peppers, sugar, vinegar, water, fruit pectin.
This post was edited on 10/17/22 at 4:18 am
Posted on 10/17/22 at 4:38 am to Gris Gris
quote:
That being said, drying them and using them to your level of enjoyment sounds like a good plan.
+1
quote:
pranks
If you work with a food theif load something up with them. You will find out fast who it is
Posted on 10/17/22 at 7:37 am to ClampClampington
I grew some Carolina reapers this yr and made some fire roasted salsas and a batch of hot sauce
with em, fermented everything for the hot sauce for 2 weeks
Flavors come together nicely with the fruit (pineapple and mango)
I used 1 reaper pure batch of salsa
While still hot af it’s not something you instantly regret
with em, fermented everything for the hot sauce for 2 weeks
Flavors come together nicely with the fruit (pineapple and mango)
I used 1 reaper pure batch of salsa
While still hot af it’s not something you instantly regret
This post was edited on 10/17/22 at 5:19 pm
Posted on 10/17/22 at 3:26 pm to No8Easy2
Can you tell me more about the salsa?
It looks amazing
It looks amazing
Posted on 10/18/22 at 12:19 pm to tigerinthebueche
There are many ways to tame them to get an insanely complex flavor while keeping the heat level manageable. One of my first hot sauce creations was using reapers and habaneros but was heavy on things like pineapple, mango and coconut which worked wonders, it was actually a bit too mild heat-wise but still tasted great. Then there’s also ways to use super hot sauces that can also tame the heat down.
Posted on 10/18/22 at 3:38 pm to ClampClampington
I used to slow smoke and dry them in a Primo and then grind them for multiple hot wing sauces.
Posted on 10/18/22 at 6:21 pm to Havoc
quote:
There are many ways to tame them to get an insanely complex flavor while keeping the heat level manageable
This. I fire a ton of super hots and many sauces that are mid range to hot.
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