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Not sure what to do, now that I have them grown...

Barbarian

Barbarian

Member
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Barbarian said:
Ghost peppers. I cut one and put my tongue on the side of the blade. And it was hotter than anything I've tried before.

Flavor is good, but I can't get past the heat.
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Aren't the Ghost peppers the hottest peppers there are? Be careful!
 
What ever you do, if you have kids, you better keep these peppers under lock and key. Way too hot.

Jalapeno's are hot enough for me. I can add enough of them for flavor and heat with about anything. I tried the habanero for a while, but couldn't add enough due to the heat to get a flavor.

Quantrill
 
Quantrill said:
Jalapeno's are hot enough for me. I can add enough of them for flavor and heat with about anything. I tried the habanero for a while, but couldn't add enough due to the heat to get a flavor.
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I know what you mean. The flavor of Habeneros is great, but the heat is just too much for me. I am now growing mild Habeneros, which have that citrusy flavor, but not much heat. Only one seed of five germinated and grew, but that one survived the winter in the garage, and is now fruiting again. Makes really good barbeque sauce, with one poblano to amp up the heat just a bit.
 
Barbarian said:
I know what you mean. The flavor of Habeneros is great, but the heat is just too much for me. I am now growing mild Habeneros, which have that citrusy flavor, but not much heat. Only one seed of five germinated and grew, but that one survived the winter in the garage, and is now fruiting again. Makes really good barbeque sauce, with one poblano to amp up the heat just a bit.
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I am also growing some different types of peppers this year. But not the Habenero.

Years ago a friend of mine, who grew up in the country where they always had a garden, told me that if you grow the pepper in black soil as opposed to sandy soil, it will be hotter. So, perhaps if you grew the Habenero in sandy soil, maybe it would take away some of the heat. It is just lore, but it seems to make sense.

Quantrill
 
Interesting. It doesn't come much blacker than the montmorillonite clay of N. Texas. I till in a lot of compost to make it fertile. Next year, I'll try a pot of sandy soil. Might work.
 
Barbarian said:
Interesting. It doesn't come much blacker than the montmorillonite clay of N. Texas. I till in a lot of compost to make it fertile. Next year, I'll try a pot of sandy soil. Might work.
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I know the black land dirt, the clay. Me and my cousins used to play football in a field after it rained. We were all 6 inches taller by the end of the game. It very well may work.

Something makes even some jalapenos hotter than other jalapenos. I mean blistering hot. It seems to make sense that it is that which they derive from the soil that makes them as effectively hot as they can be.

Quantrill
 
Quantrill said:
What ever you do, if you have kids, you better keep these peppers under lock and key. Way too hot.

Jalapeno's are hot enough for me. I can add enough of them for flavor and heat with about anything. I tried the habanero for a while, but couldn't add enough due to the heat to get a flavor.

Quantrill
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Jalapeno has the best hot/flavor combo of any pepper, but I grew up in Texas so I could be biased.
 
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