ghost peppers

[2thepoint]

some body gave me a starter plant in the spring now I have a bunch of chilies close to ripening. The only problem is what do I do with them after I harvest them?

thanks,
Phil

[MaryB]

Dry and crush to add to food, freeze whole, make salsa, pickle them to top burgers... anything you would do with any other hot pepper! I made atomic buffalo turds with them for a chili head meeting, they cleaned the plate but got reports the next day it was an unpleasant time sitting on the throne!

[txnative1951]

Being from Texas, I would say, chili, of course. :)

[DougGuy]

When you work with those uberhots, be SURE to wear some nitrile gloves, maybe even dbl thick as just touching those will get into your skin and it can be rather unpleaseant. Chopping them or other prep, wear respiratory protection. If you dehydrate them, put the dehydrator OUTSIDE. If you think I am kidding, put some in a food processor and then open the top inside your kitchen. Prepare to vacate with coughing, choking, runny burning nostrils, burning eyes, you won't ever forego equipping yourself with good protective gear again!



Dry and crush to add to food, freeze whole, make salsa, pickle them to top burgers... anything you would do with any other hot pepper! I made atomic buffalo turds with them for a chili head meeting, they cleaned the plate but got reports the next day it was an unpleasant time sitting on the throne!

I grow some Red Caribbean peppers here, not as hot as a Scorpion or Ghost, but hotter than a habanero by far. It gets my scalp sweaty to eat them, and although it is plenty hot, it never burns on the way out where jalapenos which are 1/10th the heat will burn me up. Never figured that one out.

[762 shooter]

Listen to DougGuy. Nitrile gloves. I got a drop of Carolina Reaper juice on my hand at the base of two fingers.
That sucker burned for three hours like a hot poker.

As to uses, I just bring them out to shut up the "Nothing is too hot for me" braggarts.

762

[6bg6ga]

Take needle and thread and string them up to dry. Once dried pun on gloves and cut off the stems. Once this is done put in a blender and blend. Let stand for a few minutes and then remove blender top and dump peppers into plastic or glass jars to store. Aviod inhaling the fumes or particles.

[gwpercle]

Do NOT just pop one in your mouth, frozen or dried and crushed would be best. Pickled peppers would be another way to keep them.
Dried in a food dehydrator until totally dry, crushed and put in a glass jar they will keep for years and still be HOT.
Gary

[MaryB]

Why I made the Atomic Buffalo Turds from them(pepper stuffed with cream cheese and wrapped with bacon then smoked). It was for a group who claimed nothing was to hot to handle... I was laughing so hard after they took a bite that I was crying. I ate one... and will never do it again! I like hot but I prefer flavor over extreme.



Listen to DougGuy. Nitrile gloves. I got a drop of Carolina Reaper juice on my hand at the base of two fingers.
That sucker burned for three hours like a hot poker.

As to uses, I just bring them out to shut up the "Nothing is too hot for me" braggarts.

762

[44man]

They got the name because after eating, people can see through you. I like hot and spicy but draw the line at pain. Those things hollow you out!

[RU shooter]

Take needle and thread and string them up to dry. Once dried pun on gloves and cut off the stems. Once this is done put in a blender and blend. Let stand for a few minutes and then remove blender top and dump peppers into plastic or glass jars to store. Aviod inhaling the fumes or particles.

thats what I did with the ones I grew a few years ago still have half a biggie full little goes a long way ! And a biggggggg+ 1 to the fumes and fine powder that's floating in the air after chopping them up in the blender ! Feels like you got pepper sprayed !

[SSGOldfart]

You could always make pepper spray,add a little to your dry rub next time you smoke meat,they will bring out a good taste with venison,but use just a little crushed pepper. Some like it with red beans and rice,,any recipe where you would use crushed red pepper,just use your own but keep a keg ready,really if you pickle them,it will cut down the heat a little bit and make it easier on your stomach.
Also a glass of cold milk will help stop the burn if you make the soup to hot.and by all means keep the kids away from it.and warn the wife unless your looking to trade her in:coffeecom

[DerekP Houston]

I let my serrano's dry on the plant and then crush them, would probably have done the same if my habenero's had produced anything. Ghost peppers are a good bit hotter than I can tolerate! I'd 2nd the opinion on wearing gloves when harvesting...you don't want those oils where the son don't shine.

[runfiverun]

little girl brought back some hot sauce from the Caribbean last year.
scotch bonnet [my favorite] ghost pepper and scorpion.
you can't really tell the ghost pepper from the scorpion but the scorpion has just a little bit deeper flavor and is maybe a bit sweeter.
I got a tick bit carried away with the ghost pepper sauce last night and feel it this morning.

anyway one more thing you can use the peppers for is to train dogs that beg or whine for food not to do that.
every time they whine for food offer them a chip or whatever with a drop or two of the sauce on it.
now you gotta be careful doing this, it worked on the Chihuahua just fine, but big dumb Haley now has an affection for hot sauce.

[MaryB]

I tried that with my cat Tigger... who knew cats like hot sauce!

[Reverend Al]

I made atomic buffalo turds with them for a chili head meeting ...

OK, I can't help myself and just HAVE to ask ... what is your recipe for "Atomic Buffalo Turds"?

[2thepoint]

little girl brought back some hot sauce from the Caribbean last year.
scotch bonnet [my favorite] ghost pepper and scorpion.
you can't really tell the ghost pepper from the scorpion but the scorpion has just a little bit deeper flavor and is maybe a bit sweeter.
I got a tick bit carried away with the ghost pepper sauce last night and feel it this morning.

anyway one more thing you can use the peppers for is to train dogs that beg or whine for food not to do that.
every time they whine for food offer them a chip or whatever with a drop or two of the sauce on it.
now you gotta be careful doing this, it worked on the Chihuahua just fine, but big dumb Haley now has an affection for hot sauce.

Years back I had a lab puppy named Moses who loved chewing on the ends of sheet rock. I had a large pile of them while I was renovating my house. If left alone for a short time he would chew the end off a sheet like a potato chip. So I figured I'd cure him by slopping on some hot sauce and that would be the end. Well anyway like Mary's cat, my lab had zero taste buds and really liked the hot stuff. He proceeded to eat more when he had the opportunity. He was sentenced to time in the portable crate kennel for bad behavior!!

[MaryB]

Aka jalapeno poppers, started on the BBQ circuit long before they became popular

http://blog.bbqaddicts.com/recipes/atomic-buffalo-turds/


OK, I can't help myself and just HAVE to ask ... what is your recipe for "Atomic Buffalo Turds"?

[skeeter2]

ABT recipe:

brown one lb jimmy dean pork sausage
add garlic to taste
add one 8 oz box cream cheese and a tablespoon or two of sour cream (melts nice if left on low heat)
cut jalapeños in half and remove seeds
fill peppers with sausage mixture and wrap with a piece of bacon
smoke over Apple wood at 250 degrees until the bacon is nice and crispy and brown

[Reverend Al]

Awesome! Thank you! [smilie=s:


Aka jalapeno poppers, started on the BBQ circuit long before they became popular

http://blog.bbqaddicts.com/recipes/atomic-buffalo-turds/

[w5pv]

I like spicy food but I also don't have to prove to any one how hot I can eat.



Vote Trump

[TXGunNut]

If you gotta use haz-mat procedures to handle it I'm not gonna put it in my mouth! I love foods that most folks think are hot but jalapeno is about as far as I can enjoy...unless someone else wants to eat them, lol.

[JWFilips]

I prefer a Chilli that has super flavor with building heat .......That is why I love and grow the Aleppo Chiles!
Super flavor sauted With foods and a build up of heat in your chest not an uncomfortable numbness in your mouth and lips For me it takes about four red ripe aleppos to trigger this sensation; once the heat builds in your chest you start to sweat but not uncomfortable mouth, nose lip or throat feel and nothing on the other end the next day! I don't eat Chillies for shock treatment, I eat them for taste and pleasure. I pretty much cook all my evening meals from end of July on thru September with a few fresh aleppos. For lunch I use my home made Aleppo fermented chili sauce on my food. For me there is no need for much else.

[Sean357]

My wife works at the harley store near us. Every fall they have a chilli cookoff and it is awesome. Last year a sales guy had a ghost pepper chilli that was excellent! But then I really like extremely hot foods that have a great taste also, this chilli had it.

Sent from my XT1030 using Tapatalk

[Sean357]

ABT recipe:

brown one lb jimmy dean pork sausage
add garlic to taste
add one 8 oz box cream cheese and a tablespoon or two of sour cream (melts nice if left on low heat)
cut jalapeños in half and remove seeds
fill peppers with sausage mixture and wrap with a piece of bacon
smoke over Apple wood at 250 degrees until the bacon is nice and crispy and brown
That sounds awesome thanks for the recipe.

Sent from my XT1030 using Tapatalk

[dragon813gt]

If you gotta use haz-mat procedures to handle it I'm not gonna put it in my mouth! I love foods that most folks think are hot but jalapeno is about as far as I can enjoy...unless someone else wants to eat them, lol.

I'm with you. But I do like them slightly hotter than jalapeños. I honestly hate the taste of them. I don't know why people like them so much. Now habaneros I'm down w/. They taste better to me and a little goes a long way. I do wear gloves when cutting them. Touched my eyes after washing my hands twice and still got hit. I don't want to repeat that experience.

[DougGuy]

There are 3 Caribbean peppers that I don't know how much difference there are in them, but they are Scotch Bonnet, Red Caribbean, and Red Sovina. They all look alike. I thought Scotch Bonnet and Red Caribbean were one in the same. The Red Caribbean is by far my favorite hot pepper, I love that waxy sweet flavor that they have, and you can NOT get that authentic Caribbean flavor to Curried Goat or Ox Tail Soup/Stew without these peppers. The best thing about the Red Caribbean? No burn on exit!!!!!! Yayyyyy!!!! Jalapenos on the other hand, 1/10th as hot, do a number on me a day or so later.. Ugh!

[DerekP Houston]

I prefer a Chilli that has super flavor with building heat .......That is why I love and grow the Aleppo Chiles!
Super flavor sauted With foods and a build up of heat in your chest not an uncomfortable numbness in your mouth and lips For me it takes about four red ripe aleppos to trigger this sensation; once the heat builds in your chest you start to sweat but not uncomfortable mouth, nose lip or throat feel and nothing on the other end the next day! I don't eat Chillies for shock treatment, I eat them for taste and pleasure. I pretty much cook all my evening meals from end of July on thru September with a few fresh aleppos. For lunch I use my home made Aleppo fermented chili sauce on my food. For me there is no need for much else.

Aleppo are on my garden list for next spring! Didn't have much luck with all the carpy rain this year and flooding, hoping next year will turn out better for all my peppers. I enjoy the "building heat" factor as well, I don't mind sweating while eating but I like to taste it for a second first.

[brassrat]

I have a few Habanero plants, in pots. They are 3-4 yrs old and a crazy good year for them. Will post a pic after I take one.

http://i1123.photobucket.com/albums/l542/g5uis23ft5h/PEPPER%20LEI_zpsfdboqqdl.jpg

not bad for a city boy with no land

[JWFilips]

Derek,
Always have luck with Aleppo's I have even over wintered plants and I'm in NE Pennsylvania! The fact is they are of the "Pimento" style chilles so they grow on shrubs: very fleshy and can not be dried in the usual fashion They either have to be salted & dried (like Cod fish) or I have had some success Dehydrating them & making Pulverized powder ( Great On Pizza) I mostly freeze the ripe fresh fruit for use all winter until a new crop sets in!
If you need seeds PM me The Hot Pepper websites sell them at 10 seeds for $10 While worth it that is a high price...however I do every few years buy new fresh seeds to be sure my strain stay pure ( but there are no other pepper plants around me for 1/4 mile)
Jim

[DerekP Houston]

Derek,
Always have luck with Aleppo's I have even over wintered plants and I'm in NE Pennsylvania! The fact is they are of the "Pimento" style chilles so they grow on shrubs: very fleshy and can not be dried in the usual fashion They either have to be salted & dried (like Cod fish) or I have had some success Dehydrating them & making Pulverized powder ( Great On Pizza) I mostly freeze the ripe fresh fruit for use all winter until a new crop sets in!
If you need seeds PM me The Hot Pepper websites sell them at 10 seeds for $10 While worth it that is a high price...however I do every few years buy new fresh seeds to be sure my strain stay pure ( but there are no other pepper plants around me for 1/4 mile)
Jim

I do believe you provided the current seeds I am using. Thanks again! I had thought peppers were an annual crop that needed replanting each year. If that is the case, we barely get cold enough to freeze for 2 weeks outta the year. I can start some again in a container and see what happens. Like most things I'm a bit guilty of just tossing seeds in the garden and 'seeing' what happens ;). Pumpkins appear to be dang difficult to kill...

[JWFilips]

Derek,
Then you are in luck: just like certain Cayenne peppers If you have the right seasons they come right back because they are a shrub not a normal annual plant. Up here in PA we have a long winter so I bring some in in October & set them back out in April and play freeze tag until May when it really gets warm!
The only pest to worry about over winter I have, is a 23 pound Orange Tiger cat that loves to harvest fresh greens as they grow!!!:D
Jim

[DougGuy]

Ha I just found a volunteer Hungarian Black Wax plant that grew from last year's discarded seed, it has a couple of peppers on it!

[JWFilips]

This Evening was nice here so I sat outside and processed about 60 Red Ripe Piment D'Espelltte Chillies Not really excited about these & can't figure out why the French prize them so highly! Can't eat them fresh because the skin is as hard as nails Green or Red. Roasted & skinned not so bad But not great! Best I can do is what the French do; Cut them open Take out the seeds and dry them and turn them in to chilli powder It is tasty but not so special as the prices of the French stuff suggest.
2/3 of my Chille growing this year was based on these French Chillies ( glad the other 1/3 was my beloved aleppos!)
Next season a new try with "Urfa Biber" but even then as I have learned my lesson: it will be 50/50 with Aleppos!
Anyone wanting seeds from these French Piment D'Espelltte Chillies let me know because I'm just dumping them in the grass as I clean them!