Home Forums Hunting & Shooting Hunter's Campfire How This Guy Made the World's Hottest Peppers

Great for pepper spray maybe... But what else to do with the damned things... Ya can't eat em...

I like some heat and my Thai restaurant thinks I’m a little crazy but I want no part of any of those peppers !

I like a little heat, not that hot.

If I am sitting on the throne crying Come on icecream. The peppers were too hot. Even a taste of a habenero, and I would be taking an ice cream suppository.

Had a deer lease in S. Texas near Rio Grande City. I'm speculating the turkeys fed on the many wild habenero pepper plants. The turkey meat was almost too spicy to eat. The spiciness wasn't present in the deer meat.

There is something about hot peppers and birds. Most can not even taste it. Powdered cayenne in large doses is highly recommended to prevent black head desease in Turkeys.

Bought seeds from him a few years ago. Some germinated, but I didn't have much time to care for the plants, so they died. Might do it again.

Yes, I cover suet blocks in cayenne to keep the squirrels off of it. Birds don't care.

Carolina Reaper has a great flavor. You can mix it with another pepper, and make the sauce to the heat level you can consume comfortably.

I love peppers and pepper sauce… but when the peppers/sauce overwhelms the taste of everything else, what’s the point? Sriracha sauce is about as warm as I like for a sauce and seedless, sliced and sautéed jalapeños for other dishes… I look at them a spice and not a food group.

It doesn't overwhelm anything when mixed with other peppers and veggies in the right proportion. It does have a great flavor, though.

I'd use them to make hot sauce, and add what I needed to get the heat I want.

Yep!

I've had habanero sauces that were conservatively made and pretty mild actually.

2.5 million scoville units??? Sheesh…and I thought ghost peppers came from satans ass…maybe use a pea size piece per gallon of brew?

Some 50 years ago I actually schitt some blood because of overindulgence of plain old pickled jalapeños…

I raise peppers every year, dry them, and remove the seeds to use in cooking and to add some pep to pizzas etc. Got some Trinidad Scorpions this year rated as #2 with a 2,000,000 Scoville rating.

I used ten ghost peppers in my last batch along with all the habaneros and serranos and some jalapenos. I ferment them for 3-4 weeks with the onion and garlic and tomatillos, it makes them milder but leaves the flavor.
This pic is habanero, and ghost pepper with mango

You can quit the biracial indoctrination pics any time.

Thanks.

-Campfire Guy