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What to do with a mess of ghost peppers?
Posted on 7/25/19 at 2:53 pm
Posted on 7/25/19 at 2:53 pm
My wife just picked me up a container(she thinks it is about half a pound)of ghost peppers from a local produce stand. I would like to make a cooked hot sauce but I know I would end up having to evacuate. 
I am wondering if I can do a fermented sauce without heating? Any other ideas?
I am wondering if I can do a fermented sauce without heating? Any other ideas?
10
Posted on 7/25/19 at 2:53 pm to mouton
quote:get single burner
Any other ideas?
Take burner outside
Cook outside
Posted on 7/25/19 at 2:55 pm to mouton
throw them in the garbage unless you want to wipe your arse with a snowball in the morning.
Posted on 7/25/19 at 3:18 pm to oldcharlie8
I had some amazing superhots a couple of summers back. I overwintered them, and they took off in the spring like a scalded ape.
Ended up with peppers every where. I made a batch of peach habernero BBQ sauce with a Box of over-ripes l bought at an orchard...and kept adding peaches until l ran out of them.
That BBQ sauce ended up in the woods.
I Give all of my superhots away to people who must have cast iron colons.
Ended up with peppers every where. I made a batch of peach habernero BBQ sauce with a Box of over-ripes l bought at an orchard...and kept adding peaches until l ran out of them.
That BBQ sauce ended up in the woods.
I Give all of my superhots away to people who must have cast iron colons.
Posted on 7/25/19 at 3:51 pm to mouton
It's pretty much just a novelty item.
You'll occasionally have the hard arse that's like yea I make salsa and all kinds of stuff with them because I like the flavor and its not that hot!!
Peppers like those are too hot to be enjoyable
You'll occasionally have the hard arse that's like yea I make salsa and all kinds of stuff with them because I like the flavor and its not that hot!!
Peppers like those are too hot to be enjoyable
Posted on 7/25/19 at 3:58 pm to Jones
quote:
It's pretty much just a novelty item.
I definitely agree. My plan was to make a hot sauce out of them purely as a novelty. Something I can have people try out of a dare or if they think they are a hard arse like you said.
Posted on 7/25/19 at 4:13 pm to oldcharlie8
quote:
unless you want to wipe your arse with a snowball in the morning
I concur. My dumb arse bought some ghost pepper jerky from Rouses last week. I about choked to death, I shite u not. The next morning, you would've thought I ate the whole bag! Flames shooting out of my arse! And I bet I didn't even swallow an entire piece of jerky.
Posted on 7/25/19 at 4:43 pm to Jones
quote:
You'll occasionally have the hard arse that's like yea I make salsa and all kinds of stuff with them because I like the flavor and its not that hot!!
Peppers like those are too hot to be enjoyable
For you.
Seems like this is a weekly thread now anyways.
quote:
Something I can have people try out of a dare or if they think they are a hard arse like you said.
I ate a whole ghost pepper once. It's not that bad.
This post was edited on 7/25/19 at 4:45 pm
Posted on 7/25/19 at 4:54 pm to TH03
You have a much higher tolerance for spicy foods than me. I like sweat inducing foods but even a habanero is too much for me . Sucks because habaneros have an awesome fruity flavor.
Posted on 7/25/19 at 5:00 pm to mouton
correct consensus in this thread is to chuck those demon peppers in the trash.
Posted on 7/25/19 at 5:04 pm to mouton
Dry and grind them into a powder for sprinkling.
Maybe pickle some and add to a crawfish boil?
Maybe pickle some and add to a crawfish boil?
Posted on 7/25/19 at 5:13 pm to GCTigahs
quote:
My dumb arse bought some ghost pepper jerky from Rouses last week.
I’m not trying to be “that guy”, but I really like the ghost pepper jerky from Rouses.
Posted on 7/25/19 at 5:21 pm to Epic Cajun
Ok, so how are there such wide variations in the heat in these? I buy them from the local Air Force commissary, and they are obviously hot, but nothing like what people here are making them out to be. I put 5 minced up into chili and it will burn, but it's not too much.
Posted on 7/25/19 at 5:23 pm to TennesseeFan25
quote:
I put 5 minced up into chili and it will burn, but it's not too much
You either aren't using actual ghost peppers or you have the highest heat tolerance in the world.
Posted on 7/25/19 at 5:25 pm to TennesseeFan25
I know there are wild variations in the heat levels of jalapeños but I think they have bred less spicy varieties over the years that has maybe affected the seed supply???
This post was edited on 7/25/19 at 5:26 pm
Posted on 7/25/19 at 5:27 pm to TH03
quote:
You either aren't using actual ghost peppers or you have the highest heat tolerance in the world.
The ones I have look almost identical to scotch bonnet so I wonder if they get mistaken.?
Posted on 7/25/19 at 5:30 pm to mouton
Ghosts:
Posted on 7/25/19 at 5:54 pm to TH03
That’s what my larger ones look like but I have allot that are much smaller(not as long) that look like scotch bonnets.
Posted on 7/25/19 at 5:58 pm to TH03
Anyone have any experience fermenting hot sauces? I’ve just gotten into fermenting (various types of kimchee) so I assume it’s pretty straightforward.
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