BMG
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Speaking of peppers....
they do have varying degrees of 'heat' in them depending on the soil and climate where they are grown. Even in the same varieties of peppers, the
range varies greatly.
If you experiment too much, keep in mind that water does not help with that burning sensation. Cold drinks will help a bit but dairy products work
best to help relieve the burning.
Here is a cool Scoville Heat Unit Scale that some may find helpful next time you are shopping for these fiery delights.
I think the world is run by C- students.
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BMG
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| Quote: | Originally posted by grover
We used to keep a bottle of habanero in our traila as a joke; not much flavor, but Gawd. Awful. Insane. hot...
Good for keeping the Rottie pup off the toes, too. |
I just finished off my last bottle of good habanero sauce. So now I'm down to using the 'Whoop Asss Hot Sauce' (a mesquite/habanero sauce) and the old
standby, Salsa Huichol (cascabel peppers with about a 1900 scoville rating.)
I haven't been able to find my favorite sauce recently. It's made from scotch bonnets and is called 'Colon Cleaner'.
I think the world is run by C- students.
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Gypsy Jan
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Salsa de Chiltepin
Producto Navojoa, La India Brava, Sonora, is my latest chile sauce obsession.
According to some reports, it is the original chile pepper and never hybridizes.
Trust me, it's good, spicy, fruity, but never too overwhelming or "burny".
I have never found a good bottled habanero sauce, but working with the fresh peppers produces good results.
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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Oso
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Thanks, I didn't know of the top two. I always thought of Habanero and Scotch Bonnet as the same. I will try to dig out my recipe for Salsa X-nipec.
All my childhood I wanted to be older. Now I\'m older and this chitn sucks.
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BMG
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| Quote: | Originally posted by Gypsy Jan
Producto Navojoa, La India Brava, Sonora, is my latest chile sauce obsession.
According to some reports, it is the original chile pepper and never hybridizes.
Trust me, it's good, spicy, fruity, but never too overwhelming or "burny".
I have never found a good bottled habanero sauce, but working with the fresh peppers produces good results. |
Will look for the La Linda Brava next time we visit Ana's father in Cd Obregon. He was born in Bacobampo near Navajoa.
Reminds me of the time he picked a tiny berry off a plant in his backyard. Told me it was a Mexican wild cherry. Found out later it was a ripe
chiltepin. I now keep a container of them here on the boat and another at the house. They are great little peppers.
I think the world is run by C- students.
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Bob H
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Interesting stuff on the Tezpur Chili from India. I'll have to ask Audrey to bring one home from one of her trips there.
http://pitara.com/magazine/features/online.asp?story=98
HOT HOT HOT
Bob H
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Sunman
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If you are a habanero fan, These folks make some seriously hot habanero sauces...
http://www.elyucateco.com/
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bajajudy
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| Quote: | Originally posted by BMG
Will look for the La Linda Brava next time we visit Ana's father in Cd Obregon. He was born in Bacobampo near Navajoa.
Reminds me of the time he picked a tiny berry off a plant in his backyard. Told me it was a Mexican wild cherry. Found out later it was a ripe
chiltepin. I now keep a container of them here on the boat and another at the house. They are great little peppers.
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I have these all over my yard. They will burn you a new "you know what" Mine are a little more pointed.
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BMG
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| Quote: | Originally posted by bajajudy
I have these all over my yard. They will burn you a new "you know what" Mine are a little more pointed. |
Judy,
No, no, no. They are just 'wild cherries'. Try one.
I do like them though. The ones I get are homemade. Just the pepper on the inch long stem packed in vinegar. One bite, one pepper.
The ones I have always had are green. Don't know if they get hotter as they ripen.
Sincerely,
2 "you know what" Steve
I think the world is run by C- students.
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Natalie Ann
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Did you know that those Mexican wild cherries really are fruit?
Like many folks, I knew that tomato is a fruit. I did not know that peppers and many more of my 'favorite vegies' are actually fruit. That would
include avocado, squash, string beans, cucumber, eggplant and okra (actually I do not care for okra).
Wonder how we'd like a Mexican wild cherry pie.   
http://news.yahoo.com/s/livescience/20080722/sc_livescience/...
Nena
Be yourself, everyone else is already taken.
.....Oscar Wilde
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Cypress
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Question? What is the proper pepper name for a pepper that is called a "white banana pepper"? Bit into one of 'em way back when down in Dixie Land and didn't thing I'd survive the experience. 
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Cypress
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Natalie Ann, You ever had fried okra?
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Natalie Ann
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Cypress.... Nope, never had fried okra. I don't like okra.  
I gather you have a good recipe? Might wanta share it please. Never can tell when I might be willing to give that slimy vegie - er, fruit - a
try.
Nena
Be yourself, everyone else is already taken.
.....Oscar Wilde
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BMG
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| Quote: | Originally posted by Natalie Ann
Cypress.... Nope, never had fried okra. I don't like okra.
I gather you have a good recipe? Might wanta share it please. Never can tell when I might be willing to give that slimy vegie - er, fruit - a
try.
Nena |
Those that know me will tell you that I will eat just about anything that someone calls food. The Shirokiya store in the Ala Moana Shopping Center
next to Waikiki used to put out samples of Japanese 'delicacies'. Most were interesting but 1 or 2 did make me regret my sampling. Okra fits right in
with those 1 or 2 other 'foods'.
Here are the peppers I enjoyed with my breakfast this morning.
I think the world is run by C- students.
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Cypress
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Fried okra is easy! Cut the stem off, dip in egg-milk 50-50 mix, roll in corn meal, fry in oil. It's good!
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bajajudy
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Ok
Cypress your okra recipe is not close to mine. Slice the okra so that you have little circle, toss with corn meal and salt and pepper and fry quickly
in oil.
BMG
Is this the same thing. These puppies are HOT
[Edited on 7-23-2008 by bajajudy]
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bacquito
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| Quote: | | Quote: | | |
I have these all over my yard. They will burn you a new "you know what" Mine are a little more pointed. |
I think the chiltepin is the pepper I was eating sometime ago. I rubbed my forehead not realizing I had some of the pepper on my fingers and ended up
with blisters on my forehead and red, very irritated eyes
bacquito
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bajajudy
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| Quote: | Originally posted by bacquito
ended up with blisters on my forehead and red, very irritated eyes |
At least you didnt wind up with a "you know what" between you eyes. whew!!!!!!!!!!!!!!!!!!!!!!!!!
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BMG
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| Quote: | Originally posted by bajajudy
Ok
Cypress your okra recipe is not close to mine. Slice the okra so that you have little circle, toss with corn meal and salt and pepper and fry quickly
in oil.
BMG
Is this the same thing. These puppies are HOT
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I don't think those are chiltepin, but I'm not much of an expert.
Check out the database on this site when you have some time to see if you can identify it. Chile Head Lots of other information also on the site.
As for the okra, I'm willing to try it again even though previous samplings haven't been very positive. Maybe mix in some of those tiny chilies?
I think the world is run by C- students.
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