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Author: Subject: Hottest chili??
durrelllrobert
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[*] posted on 4-8-2014 at 04:15 PM
My favorite is the 3rd from left on bottom shelf


Quote:
Originally posted by bajalearner
Quote:
Originally posted by Pompano
I can't resist the hot stuff....or a good laugh. Found this display at a stop near the world's tallest thermometer at that wide place on I-15 driving towards Las Vegas from California. Baker or ?

Lots of wild hot sauces with funny labels. Can't vouch for how any tasted...just wanted the photo.




For a good quick appetizer or entre...I love marinated & grilled peppers.



Some of the sauces I've tried are a little too....mmm...HOT....like this one that's burning a hole in my stomach.





I can't see what you are pointing to on your tongue. But I see what that stuff did to your hair! Very scary!!

Sofa King Stew Ped :lol:Thanks Roger
[url=file:///C:/Users/Robert%20Durell/Pictures/sofa%20king%201.docx]file:///C:/Users/Robert%20Durell/Pictures/sofa%20king%201.docx[/url]

[Edited on 4-8-2014 by durrelllrobert]




Bob Durrell
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Bob53
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[*] posted on 5-6-2014 at 02:10 PM


I have a Trinidad Moruga Scorpion chile plant growing in my garden. Supposed to be the world's hottest chile. We'll see. I also have Chiltepins, Habaneros, Haustecos, Bailey Pequins, Jaloros, Sandia Green chiles and Poblanos. Will be making more hot sauce this summer.
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blackwolfmt
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[*] posted on 5-6-2014 at 02:59 PM


Quote:
Originally posted by Bob53
I have a Trinidad Moruga Scorpion chile plant growing in my garden. Supposed to be the world's hottest chile. We'll see. I also have Chiltepins, Habaneros, Haustecos, Bailey Pequins, Jaloros, Sandia Green chiles and Poblanos. Will be making more hot sauce this summer.


hey Bob, The new king of the mountain ,,

Carolina Reaper

Reaper 2014.JPG - 34kB
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Bob53
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[*] posted on 5-6-2014 at 03:18 PM


Quote:
Originally posted by blackwolfmt
Quote:
Originally posted by Bob53
I have a Trinidad Moruga Scorpion chile plant growing in my garden. Supposed to be the world's hottest chile. We'll see. I also have Chiltepins, Habaneros, Haustecos, Bailey Pequins, Jaloros, Sandia Green chiles and Poblanos. Will be making more hot sauce this summer.


hey Bob, The new king of the mountain ,,

Carolina Reaper

You're correct. It appears the Trinidad is currently in second place. Honestly, habaneros are about as hot as I can take. But it's fun to mess around with the extremely super hot variety.
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wessongroup
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[*] posted on 5-6-2014 at 04:26 PM


Remember to wash your hands ... :):)



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[*] posted on 5-7-2014 at 05:42 PM


I love pepper jelly. The last one I bought was not quit hot enough.
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durrelllrobert
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[*] posted on 5-11-2014 at 09:51 AM


Quote:
Originally posted by wessongroup
Remember to wash your hands ... :):)

After I marinate the peppers in cheap tequila for 3 months I toss them out and gargle the tequila. NO MORE DIRTY MOUTH :lol:




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[*] posted on 5-11-2014 at 10:50 AM


You must be an immortal
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blackwolfmt
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[*] posted on 5-11-2014 at 10:53 AM


Quote:
Originally posted by CaboMagic
Quote:
Originally posted by capt. mike
an amiga nomad here has/had a chili mfg and internet store, i bought several of hers. Wish i could recall her handle. All were good.

That is BajaLuna :-)

[Edited on 5-11-2014 by CaboMagic]


So what's the name of her biz ??:?:
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[*] posted on 5-11-2014 at 06:35 PM


My mistake .. it is not BajaLuna .. cant recall correct name nor biz name .. sorry about that.



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[*] posted on 5-11-2014 at 06:48 PM
BajaNuts


BajaNuts...........She was from eastern Washington State:

http://texascreekproducts.com/


Quote:
Originally posted by CaboMagic
My mistake .. it is not BajaLuna .. cant recall correct name nor biz name .. sorry about that.


[Edited on 5-12-2014 by bajaguy]




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blackwolfmt
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[*] posted on 5-11-2014 at 07:09 PM


Thanks Bajaguy,




Now this looks HOT!!


Pure Evil 9.6mil Capsaicin Drops

9.6 million Scoville Heat Units!

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Bob53
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[*] posted on 5-12-2014 at 11:15 AM


Snort it!
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rts551
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[*] posted on 5-12-2014 at 12:34 PM


I grow Chile de Arbole from seeds I got in San Ignacio. While they are listed at 15-30,000 SHU's I think they are way hotter than the Habaneros
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[*] posted on 5-12-2014 at 02:09 PM


http://www.ecoseeds.com/Pepper.growing.tips.html

My friend has made a career out of peppers. Check out his website. More than you need to know about peppers. He even has developed his own "hotness" scale.




"If voting made a difference they wouldn't let you do it." Mark Twain
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thumbup.gif posted on 5-12-2014 at 07:11 PM
thank you Bajaguy!!


at this point with many episodes of CRS I am grateful to you .. Baja-something didn't seem an appropriate response :-)
Baja Nuts is it indeed! had I kept reading the member list and not stopped at bajaLuna .. great opp to say gracias!

Quote:
Originally posted by bajaguy
BajaNuts...........She was from eastern Washington State:

http://texascreekproducts.com/


Quote:
Originally posted by CaboMagic
My mistake .. it is not BajaLuna .. cant recall correct name nor biz name .. sorry about that.


[Edited on 5-12-2014 by bajaguy]




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[*] posted on 7-20-2014 at 11:05 AM
Update On Carolina Reapers


Out of 40 Carolina reaper seeds I planted in my garage only 12 made it to boyhood. Two are very healthy and already producing many flowers. The runts of the litter are not far behind. We in San Diego are having a good weather year for pepper growth.

I harvested 32 Burning Bush Habs today and made a sweet-hot pear hot sauce I found online. I modified this recipe to more of my taste like by adding a tbsp of sugar and only 20 peppers. The hot sauce first has a sweet pear flavor before the habanero kicks you on the way down.

Ingredients
• 10 – 40 Scotch Bonnets or Habaneros
• 2tsp Cracked Pepper
• 4-6 Large Sweet Pears
• 1 Cup Apple Cider Vinegar
• 2tbsp Lime Juice
• 8 Cloves Garlic
• 1tbsp Ginger
• 2tsp Fish Sauce (optional)
Cooking Directions
1. Remove the stems from the peppers, you can remove the seeds if you want a smoother consistency.
2. Add the pears, Vinegar, ginger and garlic into a food processor.
3. Liquefy the mixture and taste, if need be add more ingredients to taste. It needs to be strong tasting if you intend to add a lot of peppers.
4. Add the chilli peppers into the food processor with the other ingredients and blend thoroughly.
5. Add the blended mixture into a pot and slowly bring it to a rolling boil.
6. Add the last ingredients and adjust the amount of fish sauce, keep in mind as the hot sauce reduces the strength of the fish sauce will become more prominent. Keep in mind the saltiness of the sauce will increase as the sauce reduces.
7. Keep the sauce at the boiling point for at least 15 minutes.
8. Reduce the heat and simmer the hot sauce until the consistency thickens.







[Edited on 7-20-2014 by Lobsterman]
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wessongroup
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[*] posted on 7-20-2014 at 11:36 AM


Great thread and thanks for the pic's ... great grow and finished product :):)

Keep a few going ... just for taste

Say, can one use it to clean their balls too ... :lol::lol:

You do play golf .. right :biggrin::biggrin:

[Edited on 7-20-2014 by wessongroup]




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[*] posted on 7-23-2014 at 11:50 AM


Lobsterman, your recipe sounds delicious! thanks! I have a lot of peppers almost ready in the greenhouse, but not ones as hot as the kind you use! Yikes!



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[*] posted on 7-23-2014 at 04:33 PM


Bajaluna,

Make sure you use ripe pears not the hard green ones you get in most supermarkets. You know the kind of pears that when you bite into them the juice runs down your chin and you can not believe how delicious and thirst quenching they are. Good food is all about the starting material.
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