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74novaman wrote:hm, those look fun! I may have to search around here for a few of them. I wonder if they'd grow in Central Texas?

They are a cultivar of the habanero, so I am sure you could grow them. I was thinking that you would probably have to seperate your peppers so they don't cross-pollinate. But then I was thinking that if they did you might develop a new variety.
I have already thought of a name for it: The Super-Nova Pepper.

sugar land dave wrote:

WildBill wrote:I made a post in 74novaman's "Great Night to Grill!" thread about Busha Browne's Jerk Seasoning. It is pretty hot stuff, but also has lots of interesting flavors. The second main ingredient of this Jerk seasoning is Scotch bonnet peppers. I am going to grill some jerked baby backs tonight.

viewtopic.php?f=83&t=43956&p=532124&hil ... ng#p532124" onclick="window.open(this.href);return false;

And from Wikipedia:

The Scotch bonnet has a flavour distinct from its habanero cousin giving jerk dishes (pork/chicken) and other Caribbean dishes their unique flavour.

http://en.wikipedia.org/wiki/Scotch_bonnet_(pepper" onclick="window.open(this.href);return false;)

I saw that post Bill, and I thank you for it! I am going to try and locate some of that for the kitchen. Bravo!

Thanks Dave. You might want to check at:

Cost Plus World Market
16750 Southwest Freeway
Sugar Land, TX 77479-2331
(281) 277-9400

I made a post in 74novaman's "Great Night to Grill!" thread about Busha Browne's Jerk Seasoning. It is pretty hot stuff, but also has lots of interesting flavors. The second main ingredient of this Jerk seasoning is Scotch bonnet peppers. I am going to grill some jerked baby backs tonight.

viewtopic.php?f=83&t=43956&p=532124&hil ... ng#p532124" onclick="window.open(this.href);return false;

And from Wikipedia:

The Scotch bonnet has a flavour distinct from its habanero cousin giving jerk dishes (pork/chicken) and other Caribbean dishes their unique flavour.

http://en.wikipedia.org/wiki/Scotch_bonnet_(pepper" onclick="window.open(this.href);return false;)

Carry-a-Kimber wrote:

WildBill wrote:

OldCurlyWolf wrote:

WildBill wrote:

hoot wrote:In 1972, I worked with a very cheerful engineer named Larry Johnson.
Larry loved jalapeñas and he kept a one gallon jar of jalapeñas and
onions and carrots on his kitchen counter.
I should have stayed away from the carrots!...
Hoot

They do have a bit of a kick, but I really like the carrots.

Love the carrots. Crunchy, sweet and spicy.

It too bad they don't sell just the carrots!

Hot Carrots

Thanks. I have never seen them in the store. I will go looking next time.

OldCurlyWolf wrote:

WildBill wrote:

hoot wrote:In 1972, I worked with a very cheerful engineer named Larry Johnson.
Larry loved jalapeñas and he kept a one gallon jar of jalapeñas and
onions and carrots on his kitchen counter.
I should have stayed away from the carrots!...
Hoot

They do have a bit of a kick, but I really like the carrots.

Love the carrots. Crunchy, sweet and spicy.

It too bad they don't sell just the carrots!

hoot wrote:In 1972, I worked with a very cheerful engineer named Larry Johnson.
Larry loved jalapeñas and he kept a one gallon jar of jalapeñas and
onions and carrots on his kitchen counter.
I should have stayed away from the carrots!...
Hoot

They do have a bit of a kick, but I really like the carrots.

Kiowa Scout wrote:FWIW, there are some restaurant supply stores that carry stainless steel bars for this purpose as well as the removal of onion and garlic smells from your hands.

I have used these and they work surprisingly well.

Lefty Writer wrote:

secure wrote:In addition to that make sure you dont handle them and then go to the bathroom. You will only do that once, hopefully.

We were eating at one of my favorite Mexican restaurants and they had those "chile torreados," which are essentially a jalepeno pepper that's been grilled and then rolled in lime juice and salt. VERY good on fajitas! Anyway, I handled a few of them with my fingers, so when I got home I made sure to wash my hands with lots of soap and water.

When I was satisfied that my hands were sufficiently washed, I then proceeded to change my contacts.

WRONG!

My eyes lit up and it wasn't fun for a while. After that, I only touch those things with a fork, NOT bare hands.

Ouch!! That must have hurt real bad.

secure wrote:I think the scale puts the Chile Pequin around 30-60k scoville area.
The ghost pepper is not an enjoyable experience if you ask me but its one to mark off the bucket list.

I have seen this chart before, but I still think the chile pequin is hotter, but I am not that interested that I am going to do any experiments. I am sure that the strain of the plant and the growing conditions affect the heat.

I haven't tried the Ghost Pepper, but Chile Pequins are the hottest pepper that I have ever seen or eaten. They make jalapenos and habeneros seem wimpy. They are readily available in Mexico or in the Texas border towns like McAllen. I used to get ;home-grown peppers from my friends in Mexico or at the HEB in Edinburg. They are available dried at most stores, but are hard to find fresh. In Houston, I have had some success buying the fresh peppers at stores that cater to the Mexicans. The fully grown pepper ia smaller than a green pea, but they have more heat than anything I have ever tasted. I have tried to grow them, but without sucess. Apparently the pepper has to be eaten and digested by a bird in order to make the seeds sprout.