Ghost peppers in the garden....

[JEBIV]

Mo hotter mo better

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[HoosierKettle]

I love hot shit but ghost peppers scare me. I took a bite of one that someone brought in to work that they grew in their garden. About a half hour of shear torture and my stomach wasn't right for half a day at least. I like the idea of a sauce. A couple drops hear and there MIGHT be tolerable lol. Sauce looks good. What all went into it?


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[kettlebb]

I think I've told this one before here but maybe not. My hottest to date is the Trinidad Scorpion. This pepper is roughly 440,000 SCH hotter than the Ghost pepper. This was an accident by the way.

I like hot peppers pretty well so at a cookout a buddy gives me a small bottle of sauce I hadn't seen or heard of before. I didn't read the label, I just had a nice portion on my top bun, bottom bun, in my beans and Mac n cheese. About 6 bites into it my lips were numb and I was involuntarily tearing up.

Ghost pepper is good but from now on I'll ask questions and read labels.


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[Mike in Roseville]

I'd dry them and grind them.

I did that with some Fatalii peppers years back and I'd add an occasional dusting to a pot of chili or on a burger.

A little goes a long way!

[Troy]

I ate some of the peppers that @pbe gummi bear hooked me up with and now I get PTSD at anything hotter than a jalapeno :\

I used to love the spicy, Lawrence!

[Dc_smoke309]

I love hot shit but ghost peppers scare me. I took a bite of one that someone brought in to work that they grew in their garden. About a half hour of shear torture and my stomach wasn't right for half a day at least. I like the idea of a sauce. A couple drops hear and there MIGHT be tolerable lol. Sauce looks good. What all went into it?


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6 ghost peppers ( seeds and all)
1 onion
Two medium tomatoes
5 garlic cloves
Salt
Pepper
Red wine vinegar
Water

Let it simmer for 20-30 ish .

Put it in the blender and let it do its thang

Awesome flavor which I expect to change over the next few days as all the flavors mix around . But it has some heat for sure .


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