Ghost pepper. I'll try anything. I have yet to come across the Carolina Reaper or the Trinidad Moruga Scorpion, but I would try them...with caution. I had a co-worker that brought in peppers one day. She didn't know what they were, as her tenants planted them and offered them to her. She was afraid to eat them, but I tried. One of them was so hot my eyes were watering. The hottest food I ever ate was actually Korean. I have no idea when I ordered, but the burn was so bad I couldn't taste anything.
I Love long Hots, nuked then sauteed in a little oil and garlic, Dago-style. I dice up a few habaneros in there to make them hotter. like swishy, ill try anything hot.
Im not sure the hottest I've tried, but it was pretty mild on the scale of things. My tongue is numb and my face starts to sweat if a jalapeno's seeds aren't removed.
Funniest hot sauce name I saw in a store: Devil's Crotch😂
Part of my growing up years were with a Korean and a Vietnamese sister-in-laws, so I was introduced to Kimchi at a young age. (fresh, not fermented). Love that stuff! We grow Hobinaros, Cayenne, Dragon Peppers, Banana Peppers, Jalapenos, and Serrano's. Put one or the other in most dishes, or a hot drink with chicken broth and garlic, keeps us healthy.
Reapers...they're nice, pleasant afterburn, though I'll admit I've had Ghost peppers I've rated as being hotter.
The hottest sauce I've tasted yet was an anonymous Chinese thing, no indication as to what the peppers were, but it was seriously, seriously hot (one drop in a gallon of soup made it too hot for the rest of the family....so, all for me!), and it had such a pleasant afterburn, like a piquant hot battery acid..that bottle lasted me about a year and a half of careful use.
(I should add, I tend to use Jamaican hot pepper sauce - mostly made from scotch bonnets - the way other people use tomato sauce/ketchup...)
Loooove hot sauce. Food don't make sense w/out hot pepper. I crush habanero in my food! I desperately want to try da bomb and the last dab from hot ones!!
How the Habanero Pepper Got its Name. Habaneros are a variety of the Capsicum chinense species, which includes the 7-Pot varieties, the Bhut Jolokia, the Scotch Bonnet, and many others.
I put habaneros in food, but I don't eat hot peppers by themselves.
ReplyDeleteDr. Pepper
ReplyDeletejalapenos are as far as I go, the hot ones, not the mild ones.
ReplyDelete@ Dorvannnn haha.
ReplyDeleteGhost pepper. I'll try anything. I have yet to come across the Carolina Reaper or the Trinidad Moruga Scorpion, but I would try them...with caution. I had a co-worker that brought in peppers one day. She didn't know what they were, as her tenants planted them and offered them to her. She was afraid to eat them, but I tried. One of them was so hot my eyes were watering. The hottest food I ever ate was actually Korean. I have no idea when I ordered, but the burn was so bad I couldn't taste anything.
ReplyDeleteJalapenos, and that was too much. I'm a real weenie when it comes to peppers.
ReplyDeletei have habanero sauce, and i use it sparingly. that is as hot as i will go.
ReplyDeleteScotch bonnet. The OUTSIDE of my face felt like it was on fire.
ReplyDeleteI tried the Carolina Reaper.Its INSANE. Try at your own risk.
ReplyDeleteLove spicy, but habanero is plenty.
ReplyDeleteHabenero. It was painful.
ReplyDeleteI can do Habanero and I love spicy food.
ReplyDeleteI Love long Hots, nuked then sauteed in a little oil and garlic, Dago-style. I dice up a few habaneros in there to make them hotter. like swishy, ill try anything hot.
ReplyDeleteWe did a ghost pepper challenge while traveling through Boise. It was worse the next day then during the actual challenge
ReplyDeleteJalapeños
ReplyDeleteSerrano or poblano . I make salsa with 5 of these in it and strips of roasted poblano. It’s hot but I can handle it.
ReplyDeleteSalt N Pepa
ReplyDeleteNone. I grew up eating Portuguese food and never even heard of piri-piri until I was more than 50 years old. No peppers in anything I eat.
ReplyDelete@Dorvannnn I'm with you! 😂
ReplyDeleteWe have a habanero plant in the garden, along with some more palatable chillies. Habaneros are almost too hot for me.
ReplyDeleteIm not sure the hottest I've tried, but it was pretty mild on the scale of things. My tongue is numb and my face starts to sweat if a jalapeno's seeds aren't removed.
ReplyDeleteFunniest hot sauce name I saw in a store: Devil's Crotch😂
Pepper Anderson AKA Angie Dickinson's iconic lead in POLICE WOMAN
ReplyDeleteRed Hot Chili Peppers
ReplyDeletePart of my growing up years were with a Korean and a Vietnamese sister-in-laws, so I was introduced to Kimchi at a young age. (fresh, not fermented). Love that stuff! We grow Hobinaros, Cayenne, Dragon Peppers, Banana Peppers, Jalapenos, and Serrano's. Put one or the other in most dishes, or a hot drink with chicken broth and garlic, keeps us healthy.
ReplyDeleteBlack pepper. LOL
ReplyDeleteReapers...they're nice, pleasant afterburn, though I'll admit I've had Ghost peppers I've rated as being hotter.
ReplyDeleteThe hottest sauce I've tasted yet was an anonymous Chinese thing, no indication as to what the peppers were, but it was seriously, seriously hot (one drop in a gallon of soup made it too hot for the rest of the family....so, all for me!), and it had such a pleasant afterburn, like a piquant hot battery acid..that bottle lasted me about a year and a half of careful use.
(I should add, I tend to use Jamaican hot pepper sauce - mostly made from scotch bonnets - the way other people use tomato sauce/ketchup...)
wow, Lauren, good stuff. I'm coming to your house some day for dinner.
ReplyDeleteGround black pepper that's 10 years old (i.e. tasteless).
ReplyDeleteTruth!
Forget the hot. Hatch green chilies. Addicting.
ReplyDeleteLoooove hot sauce. Food don't make sense w/out hot pepper. I crush habanero in my food! I desperately want to try da bomb and the last dab from hot ones!!
ReplyDeletePepper Saltzman.
ReplyDeleteHow the Habanero Pepper Got its Name. Habaneros are a variety of the Capsicum chinense species, which includes the 7-Pot varieties, the Bhut Jolokia, the Scotch Bonnet, and many others.
ReplyDeleteSgt. Pepper
ReplyDeleteI have tried ghost and scorpion peppers. Not a whole lot of fun. When I lived in the Caribbean, I ate Scotch Bonnet peppers in food all the time.
ReplyDeleteToilet pepper
ReplyDeleteJalapenos, before I found out I was allergic to them.
ReplyDelete