Hottest chili??

A few years ago we grew some Trinidad Scorpion chilis right in our own garden, and they ended up pretty darned hot. They made for an excellent hot sauce, with a rich fruity flavor that was frankly well worth surviving the heat.

Thanks .. very interesting

"Chilis are the male equivalent of cupcakes" ...

chilis

Hotest ones calledCarolina Reapers and are grown in S. Carolina =

Did you know that crickets love chilli pepers?

Here are my baby reaper's been growing in the window sill since feb. I have found that drying and turning into a powder takes away a lot of the extreme heat and brings out the natural smoky flavors of the pepper





[Edited on 4-6-2014 by blackwolfmt]

This chart is a little out of date as there have been many more hot ones found.

This was my last Hab harvest. I smoked all of them , then made a couple jars of hot sauce and ground the rest for powder which is one of my favs

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!!

CHINESE PRICKLY ASH Overview Information

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 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]

hey Bob, The new king of the mountain ,,

Carolina Reaper

Remember to wash your hands ...

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

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 ??

BajaNuts

Thanks Bajaguy,




Now this looks HOT!!


Pure Evil 9.6mil Capsaicin Drops

9.6 million Scoville Heat Units!

thank you Bajaguy!!

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]

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 ...

You do play golf .. right

[Edited on 7-20-2014 by wessongroup]

Carolina Reaper
Update: 1-month later

July 20th


August 17th: The Jungle


They look gnarly hot. Fire engine red when ripe.


My new favorite hot sauce for steak. Just a little dab will do it with "57".


[Edited on 8-18-2014 by Lobsterman]

Sept 9th update




Tried the 1st chili and it was everything it was made out to be. Buying hot sauce bottles to bottle the first batch like a thin tabasco sauce.

They look deadly hot ... nice grow and close up ... interesting fruit

My First Batch of Hot Sauces

Wearing gloves and other protected gear I processed about 40 Carolina Reaper chilis into three different hot sauces, i.e. pomegranate, carrot/onion and garlic and just plain chilies. The shaker bottles are 5 oz. The pomegranate is to die for. Going to take a few samples to farmers market and send some back east to friends so others can enjoy the tingle of this chili. Below is an article about a Carolina Reaper eating contest.

My basic recipe is
1 cup water
1 cup organic apple cider vinegar
2 tsp salt
2 tsp sugar
5-10 chilies (hot number)
1/4 cup thin-sliced carrots, garlic, onions, pomegranates, peaches, ect.

Seed and devein the chilies. Cut into strips. Place in pan with the rest of the ingredients. If using garlic saute' garlic cloves with husk on for about 15 minutes until soft, then remove husk and add to pan. Cook until all vegetables are soft, 5-15 minutes. Cool. Use a bullet or other type of food processor and mix until very fine. refrigerate for two days. Fine strain into shaker bottles.



http://www.bonappetit.com/entertaining-style/trends-news/art...

Here's an EBAY link for the sale of CR seeds. Just input Carolina Reaper seeds into the search. Since I'll have thousands of seeds, I must be a thousandaire. Seeds anyone?
http://www.ebay.com/sch/i.html?_from=R40&_trksid=p205060...


[Edited on 9-17-2014 by Lobsterman]

November 1st 2014

I feel like Mickey Mouse in that Fantasia Movie when the buckets of water kept coming and coming and..... Well I'm that way with Carolina Reaper peppers. My tiny specks of seeds (40) grew in the garage into 11 little plants of which I killed 4. Those 7 plants grew into monsters outside in night crawler infested black soil.

I just cut back the jungle so I could see how many peppers are ready for the 2nd harvest. It appears to me (1st time grower) that the Reapers are juiciest when their color is a bright orange red vs a fire-engine red. When they turn to a dull red, they are on their last legs. I do not know how that equates into hotness cuz they are ALL super hot.

There turned out to be 205 Reapers that needed to be seeded and the pulp processed into hot sauce. This time due to how many chilies I have and lack of refrigerated space to store them, I increased the ratio of chilies for my "Kiss of Death" hot sauce from 10 chilies per basic recipe to a 16-chili batch. I also doubled the recipe amount of roasted garlic.

I now have 6200 dried seeds from the 1st harvest. The seeds from the 200 Reapers are in their 3-week drying process in the garage. I'm guessing another 4000 seeds. There must be about 100 green reapers now on the plants. The tallest 7-footer and others have 100s of pretty white flowers ready to turn into more Reapers. Yikes! What to do? I'm being over run with Reapers.

I now have about 4 gallons of "Kiss of Death" hot sauce both 10 & 16-chili hotness. I ordered (120) 3oz hot sauce bottles for this occasion (like Tabasco's).

Udo, I'm working at John Wayne Monday and Tuesday only so I'll give you a call and perhaps I could drop some off at lunch time. I'll U2U you.
.
....................................................................................
7 feet and growing up, up and away. When do Carolina Reapers die? How long will this go on and on and.....?



How would you like to count those seeds in lots of 100? One-half tsp equals about 120 seeds. Using protective gloves and eye ware, it took me 4-hours to top, cut in half, de-seed the Reapers to get the pulp ready to cook. With a glass of cold milk handy, I might add.


A sea of red Christmas bulbs. Um maybe Christmas tree ornaments for friends. On second thought my mother-in-law.


200 Reapers processed into 16-Chili hot sauce compared with last month's 5oz 10-chili sauce bottle.



[Edited on 11-1-2014 by Lobsterman]

For the past 6 months I have been working around the USA. I bring bottles of my AloHot' Carolina Reaper hot sauce with me. They make for a great conversation piece at work, in restaurants and sport bars I frequent after work. I was really surprised how many people love hot sauce the hotter the better. Needless to say I've run out of this hot sauce and decided to make some more with the many quarts of "Kiss of Death" hot sauce I have remaining from last year's bumper Carolina Reaper crop. I keep it refrigerated for aging.

I'm back to work in a couple of weeks, Oahu this time at the now closed Barbers Point naval base. I'll be staying in the town of Makaha on the far west end of the island. I plan on sharing this Hawaiian named hot sauce with the locals over pupus. I wonder if they like "hot" with their food dishes.

Below are a few pics from today making my AloHot' hot sauce recipe. It's not for the faint-hearted.

1. First I make the flavor base with pineapple, tumuric, cumin, garlic, ginger and other ingredients below. After blending for one minute, place in large pot and slow cook for 15 minutes. Makes 2 quarts.


2. Then I blend 2 quarts of aged "Kiss of Death" hot sauce (64 whole CR chilies) for 1 minute to heat it up. Then add it to the hot pineapple flavoring in a 1:1 mixture.


3. I then placed the combined mixture into a smoker oven at 300-350 degrees for 30-60 minutes depending on how much smoke you want in the final product. I used a combination of hickory and apple woods. I smoked this batch for 45 minutes at 300 degrees, stirring every 15 minutes.


4. After aging the cooled and refrigerated mixture of AloHot' for a couple of days, I'll bottle it in 3 oz shaker bottles. The final product first has a delicious sweet pineapple-turmeric taste on the front of the tongue, then the smoky undertones delights your palate before the CR chilies takes its punch as it slides down your throat, watering the eyes in the process. Therefore, be careful not to take a second taste for at least 30 seconds while the CR chilies tickle your whole mouth to the delight of the "hot" hot sauce lovers. The tingle, an aphrodisiac to some, lasts for many minutes!


[Edited on 5-28-2015 by Lobsterman]

Quote: Originally posted by Lobsterman

For the past 6 months I have been working around the USA. I bring bottles of my AloHot' Carolina Reaper hot sauce with me. They make for a great conversation piece at work, in restaurants and sport bars I frequent after work. I was really surprised how many people love hot sauce the hotter the better. Needless to say I've run out of this hot sauce and decided to make some more with the many quarts of "Kiss of Death" hot sauce I have remaining from last year's bumper Carolina Reaper crop. I keep it refrigerated for aging. I'm back to work in a couple of weeks, Oahu this time at the now closed Barbers Point naval base. I'll be staying in the town of Makaha on the far west end of the island. I plan on sharing this Hawaiian named hot sauce with the locals over pupus. I wonder if they like "hot" with their food dishes. Below are a few pics from today making my AloHot' hot sauce recipe. It's not for the faint-hearted. 1. First I make the flavor base with pineapple, turmeric, cumin, garlic, ginger and other ingredients below. After blending for one minute, place in large pot and slow cook for 15 minutes. Makes 2 quarts. 2. Then I blend 2 quarts of aged "Kiss of Death" hot sauce (64 whole CR chilies) for 1 minute to heat it up. Then add it to the hot pineapple flavoring in a 1:1 mixture. 3. I then placed the combined mixture into a smoker oven at 300-350 degrees for 30-60 minutes depending on how much smoke you want in the final product. I used a combination of hickory and apple woods. I smoked this batch for 45 minutes at 300 degrees, stirring every 15 minutes. 4. After aging the cooled and refrigerated mixture of AloHot' for a couple of days, I'll bottle it in 3 oz shaker bottles. The final product first has a delicious sweet pineapple-turmeric taste on the front of the tongue, then the smoky undertones delights your palate before the CR chilies takes its punch as it slides down your throat, watering the eyes in the process. Therefore, be careful not to take a second taste for at least 30 seconds while the CR chilies tickle your whole mouth to the delight of the "hot" hot sauce lovers. The tingle, an aphrodisiac to some, lasts for many minutes! Hey, muchas gracias for bringing by some of your hot sauces a few weeks ago. They are going slowly, but they are going. They sure are a cure for sore throats. HOTTEST CHILI RELESE FORM The undersigned chili taster acknowledges and understands that no warranty, either expressed or implied, is made by the chili cookers (Udo & Jana Winkler) as to the heat units of said chili. As part of being allowed by the chili cookers to taste the “WORLD’S HOTTEST CHILI,” the taster indemnifies Udo & Jana Winkler from all liability of personal injury suffered by the taster because of the extreme spicy heat generated by the said chili. Death is a possibility because of the extreme spiciness of the chili. Side effects may include dizziness and sweating, The undersigned taster has willingly participated in tasting the “WORLD’S HOTTEST CHILI” by accepting the optional powdered chili spices and willingly mixed them in the supplied chili PRINTED NAME SIGNATURE DATE COOKOFF LOCATION Here is a copy of my signature release form that I had chili tasters sign before they tasted my super-hot chili, back in the days when I used to participate in chili cook-offs: [Edited on 5-28-2015 by Lobsterman]

After a Year

Udo,
I'm back from Hawaii after 4 months with the last project on Hilo's airport. After a month or two off, I'll be working part time in the LA area (Santa Monica, Hawthorne, Burbank, etc.) in 2016. If you are still there I'll drop in and let you try the smoked meats that come off my new wood-fired REC TEC smoker. (https://www.youtube.com/watch?v=B1rm3YNfYVw). The 20-hr smoked "fatty brisket" and its burnt-ends are to die for. I use a 17lb full packer brisket and DO NOT carve off any fat. I let the fat protect the meat as it S L O W smokes so it's as soft and melts in your mouth like butter. I also do not wrap it cuz it takes away its crispy outer bark.

A little over a year ago I started processing the 1000 or so Carolina Reaper chilies from 7-plants into different hot sauce recipes. I made 5 different hot sauces called, Kiss of Death, Pineapple, AloHot' and others. I average about 25-35 CR peppers per quart of liquid (vinegar and water). The hot sauces were too hot for me at the time but many around the country loved them in my business travels. They were great conversational pieces at restaurants and got me many free drinks and foods.

Surprisingly after a year of aging in a controlled environment of 39 degrees the hot sauces above have mellowed for me and others to finally enjoy. Many have found the CR chili to have a wonderful aftertaste to compliment how it stimulates the whole mouth just not the tongue with a long-lasting tickle. I still have about a gallon of aged CR only hot sauce that can be agmented into flavors like AloHot' with pineapple and turmeric.

My wife just talked me into raising another batch from the 10,000 or so seeds produced from the first batch above. I just put 200 seeds into the freezer for a week before I start the long process of growing the juveniles in the garage under grow lights until they reach a height of about 4". I'll pick the healthiest 20-25 or so plants. Then they will be transplanted into the 5 half wine barrels I have in the back yard. This time I will sell my aged hot sauces from the 1st batch along with the newly grown peppers at a farmers market along with my recently retired "green-thumbed" wife's beautiful succulent and cactus pots and displays.

The prolific growth of my last batch of CR chilis I attribute to the soil's management not this novice's growing ability. I read earlier and followed excusively using only bone meal, blood meal and fish emulsion (at Home Depot) as soil additives. PERIOD. Just look at the stoutness of its stalk on a 7' CR plant! The results speak for themselves.

I do not know if I'll make a batch of hot sauces from the new CR chilies cuz they are so hard on the body to process with masks and gloves. But we will see.



[Edited on 12-6-2015 by Lobsterman]

How do you use the "really" hot in cooking ??

Have used the Habanero ... very sparingly and it had a very unique "flavor" which I enjoyed

Have seen video's of people cooking with the "Ghost Chili" ..

They had it on a string and just dropped it into the "dish" being cooked and then pulled it back out

Started using hot sauce in the service ... for really bad SOS and a few other things that got placed on my tray when going though the cow line

[Edited on 12-13-2015 by wessongroup]

Quote: Originally posted by Lobsterman

UDO, I'm now starting my CR seeds from last year's crop. I paid $50 for 50 seeds from Puckerbush (inventor of the CR chili). They are now only about 10 cents each on Ebay from other growers. I'll start with 200 seeds in wet towels in a dark cool place. In about 2-weeks or less they will start hatching. Then I'll take about 50 of the healthiest seedlings and transplant them into potting soil in those little 2-inch square planting cups you get at HD. After about a month under grow lights in the garage they should reach a height of 4 inches. I'll then transplant them into 5 half wine barrels in the back yard that has only partial sun. My goal is to get 2-4 thousand CR chilis to sell at a farmers market along with the 10k seeds and aged hot sauce from last year's crop. They produce chilis for about 6 months as they grow from 4 inches to 7 feet. Do you want any of these 4-8 inch CR plants for your back yard? I'll put them in smaller pots until you are ready for them. Dennis [Edited on 12-12-2015 by Lobsterman]

Hey Lobsterman ... thanks

Question, how much shade you yours get ... you get to outstanding growth and/or production off your grows ... nice

Like to grow, but, its been a while ... about 3 or 4 years I haven't planted some thing ... not even tomatoes

Still enjoy seeing others ... plants are very cool

Look what they do for golf .. I've played in the dirt .. not as much fun nor nice

Keep climbing

[Edited on 12-15-2015 by wessongroup]

Wesson,

My 1/2 wine barrel beds get very little sun. Two get partial sun, more during the summer and 3 no sun. Suprisingly this does not seem to hurt the growth at all. Appears to me that the larger the planter the larger the plants since I had 3 much smaller pots which the plants only grew 3 feet with few small chilies while the wine barrels had plants that grew to 6-7' with many larger chilies in stages as the plants grew. They produced chilies for 6 months.

Two weeks ago I started this years crop. First I froze 200 seeds for two weeks. Then I placed the frozen seeds between towels and kept them damp in a dry, dark and warm place (hall closet). Today the 200+ seeds sprouted many white roots. I planted 170 of these hatched seeds into the 50 seed containers shown in the picture below. About a third still need to hatch or are not viable. Time will tell. This is my first time growing seeds from a previous crop. But it appears that these year old seeds from original Puckerbush seeds ($1 a piece) are very viable. I still have about 10,000 seeds from the original plants. However, the price of seeds has gone down dramatically cuz many people like me bought them soon after the CR chili made the World's Hottest Chili list.

Then I placed the 50 seed containers in the garage under grow-lights at 16 hours a day. We'll see how they turn out in future photos.

....................Seeds..............


.................Planted Seeds.........



[Edited on 12-24-2015 by Lobsterman]

Hey, thanks much ... very interesting

You got it "wired" ...

I'm a 2nd Year Failure

After all my effort to grow a new batch of CR chili's this year, they all died!. Why I do not know. Perhaps I started too early. So instead I decided to grow herbs and vegetables from tiny plants bought at a local nursery. I thought I made sure there was plenty of spacing between plants so not to crowd each other during their growth. So I turned over the soil over, added some more soil, added bone meal, blood meal and fish emulsion as well a bunch or earthworms. A month or so later the biotic soil produced this. The mint around the barrels use to be 2' high before I cut it back to make mint sauce for a leg of lamb.

So for novice green thumbs like me the secret is what you put in the soil.

Somewhere in the pics you can see:
3-kinds of oregano, 3-types of thyme, 3-kinds of parsley, tarragon, marjoram, mint, boc choy and its edible flowers, 3-kinds of kale, spinach, basil, 2-kinds of dill, cilantro and fennel. This is after I've been cutting back much of the wine barrel garden to feed my vegan daughter and health conscience wife as well as herbs for my many dinner recipes. Notice how these once itty-bitty plants are now fighting amongst each other for their piece of the sun.





[Edited on 5-1-2016 by Lobsterman]

too bad with the other ..... it happens

[Edited on 5-1-2016 by wessongroup]

Quote: Originally posted by Lobsterman

Wearing gloves and other protected gear I processed about 40 Carolina Reaper chilis into three different hot sauces, i.e. pomegranate, carrot/onion and garlic and just plain chilies. The shaker bottles are 5 oz. The pomegranate is to die for. Going to take a few samples to farmers market and send some back east to friends so others can enjoy the tingle of this chili. Below is an article about a Carolina Reaper eating contest. My basic recipe is 1 cup water 1 cup organic apple cider vinegar 2 tsp salt 2 tsp sugar 5-10 chilies (hot number) 1/4 cup thin-sliced carrots, garlic, onions, pomegranates, peaches, ect. Seed and devein the chilies. Cut into strips. Place in pan with the rest of the ingredients. If using garlic saute' garlic cloves with husk on for about 15 minutes until soft, then remove husk and add to pan. Cook until all vegetables are soft, 5-15 minutes. Cool. Use a bullet or other type of food processor and mix until very fine. refrigerate for two days. Fine strain into shaker bottles. http://www.bonappetit.com/entertaining-style/trends-news/art... Here's an EBAY link for the sale of CR seeds. Just input Carolina Reaper seeds into the search. Since I'll have thousands of seeds, I must be a thousandaire. Seeds anyone? http://www.ebay.com/sch/i.html?_from=R40&_trksid=p205060... [Edited on 9-17-2014 by Lobsterman]

Will you be selling any of the bottled stuff? I have a good collection and my favorite is fourth from left on the bottom shelf in photo:

I edited the label to make it acceptable to this board. It now reads "I AM" "SOFA" "KING" "STEW" "PET" and you can copy it and use it on your bottles if you desire.

Dennis - If you are serious see your u2u

Quote: Originally posted by Lobsterman

Give me an address on OT to send them to you for free of charge ole friend or meet me somewhere in San Diego. I've got a couple of different recipes for you to try or present. In fact after storing the last batch for over a year in a refrigerated cooler, I'm ready to get out of the CR business. I've got about 1-2 gallons of the hot sauce above to distribute to friends as future gifts. Tabasco sauce is aged for about 3-years in a controlled environment. I've notice that the CR heat diminishes with time (a little) but the sauces' taste improves. Dennis