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Post  walshevak on 2/15/2012, 9:49 pm

Saw this online tonight

http://news.yahoo.com/trinidad-moruga-scorpion-wins-hottest-pepper-title-015457622.html

Checked my pepper order and sure enough, the sampler I ordered has 10 seed of this pepper. world's hottest pepper 43549 world's hottest pepper 965819 Now if I can just get them to germinate.

Kay

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Post  georgiahomegarden on 2/15/2012, 10:18 pm

@walshevak wrote:Saw this online tonight

http://news.yahoo.com/trinidad-moruga-scorpion-wins-hottest-pepper-title-015457622.html

Checked my pepper order and sure enough, the sampler I ordered has 10 seed of this pepper. world's hottest pepper 43549 world's hottest pepper 965819 Now if I can just get them to germinate.

Kay

That is cool, what happened to the days when the Habanero was always considered the hottest? Now there are so many different varieties competing to become champ. I am growing habaneros this year, but not for me. I gave most of my jalapenos away last year and people said they were not hot enough. This year I hope to light them up!
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Post  walshevak on 2/16/2012, 7:47 am

We had jalapenos, habeneros, and cayennes last year. Made some good pepper jelly and gave away some. My DIL is Philippina and uses peppers in her cooking. adding scorpions and ghost peppers this year.

We put the habenero inside a greenhouse with christmas lights back in Nov . Dang thing bloomed and we cut a 2' pepper on Sat. Mostly though it produced bb sized peppers. Weird. But we have high hopes for a good crop this summer. Got over 300 peppers from that one hab plant.

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Post  RoOsTeR on 2/16/2012, 7:57 am

Wow! I just can't imagine tongue I have ghost peppers and they are so incredibly hot cyclops affraid I smoked some of them and the flavor is great, however, I need such a small amount to add heat, they will probably go bad before I ever use them all. I have always been a "hot" fan and love peppers. My tolerance for tongue pain has decreased with my age lol. I still love the novelty of it all, but man! I just can't put em down like I did when I was in my 20's.
I don't know if you guys are like me, but the hots for me make great friend gifts and conversation. It almost becomes a game of who can make what (and still taste good) with the peppers.

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Post  madnicmom on 2/16/2012, 10:59 am

I just went to a church chili cookoff as a fund raiser. I tried a chili that had ghost chili's in it. WOW! Hot is an understatement. I was talking to the cook of the chili and he said the whole crockpot contained 1/2 tsp of the peppers!!!!!!
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Post  Squat_Johnson on 2/16/2012, 12:18 pm

I grew Serrano peppers 5 years ago. I dried most of them in a dehydrator, and put them in little baggies in the freezer. I have finally used them all...

I am growing them again this year, hope they will still germinate.

Serranos are plenty hot for me.
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Post  camprn on 2/16/2012, 5:46 pm

@Squat_Johnson wrote:I grew Serrano peppers 5 years ago. I dried most of them in a dehydrator, and put them in little baggies in the freezer. I have finally used them all...

I am growing them again this year, hope they will still germinate.

Serranos are plenty hot for me.
+1 I really learned my lesson when I grew thai chilis and no one could eat them. I am growing one or two serrano plants, that's enough. I will probably plant at least 6 poblano plants. This gives me fresh peppers and enough to dehydrate to last all year.
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Post  llama momma on 2/16/2012, 5:51 pm

Does anyone grow those little yellow banana peppers? They have Very mild heat. I would love to grow them but haven't found any seeds in catalogues or in the stores.
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Post  UnderTheBlackWalnut on 2/16/2012, 6:01 pm

Hmm....my friend's Dad used to grow those...I have never tried growing them...but they were yummy when I stuffed what he grew...you give me ideas...llama momma Smile

Just poked up a couple of sites - Territorial has one called "Jepeto" pepper
http://www.territorialseed.com/product/13276

Bountiful Gardens
http://www.bountifulgardens.org/prodinfo.asp?number=VPE-4948

There is also a sweet banana pepper at SampleSeeds.com
http://sampleseeds.com/?page_id=2797
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Post  llama momma on 2/16/2012, 6:28 pm

Thank you "walnut". Those little banana peppers are about as hot as I can take it, what a whimp! But I totally enjoy them in salads and Italian subs, that's what they're called here in Ohio, or Hoagies in NJ, or Hero's in NY. Wonder what people call those sandwiches in the south or the west? Very Happy
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Post  camprn on 2/16/2012, 6:38 pm

@llama momma wrote:Does anyone grow those little yellow banana peppers? They have Very mild heat. I would love to grow them but haven't found any seeds in catalogues or in the stores.
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Post  llama momma on 2/16/2012, 6:54 pm

Thank you Camp!
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Post  UnderTheBlackWalnut on 2/16/2012, 7:04 pm

@llama momma wrote:Wonder what people call those sandwiches in the south or the west? Very Happy

When I went down to the New Orleans area, they were Po'Boys. I went to a place that Guy Fieri had visited on "Triple D"...total hole in the wall bar, but the shrimp Po'Boy was darned tasty! Smile
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Post  RoOsTeR on 2/16/2012, 7:42 pm

The one thing about habanero is they really do have a great and distinctive taste. They are just so incredibly hot What a Face

Squat, I agree. Serrano's are plenty hot! Heck, I've had Hatch style green chili's that have brought me some serious tears.

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Post  georgiahomegarden on 2/16/2012, 8:00 pm

@llama momma wrote:Thank you "walnut". Those little banana peppers are about as hot as I can take it, what a whimp! But I totally enjoy them in salads and Italian subs, that's what they're called here in Ohio, or Hoagies in NJ, or Hero's in NY. Wonder what people call those sandwiches in the south or the west? Very Happy

We call them subs or sub sandwiches where I am from down here in Georgia.
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Post  Noie on 2/16/2012, 10:58 pm

We call the subs out here in Oregon. I blame Subway. Rolling Eyes
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Post  shannon1 on 2/17/2012, 4:43 am

nKedrOoStEr wrote: they will probably go bad before I ever use them all.
I grow an heirlom hot called Datil (because in St.Augustine,Fl you pretty much have to) One bush puts out way to many for me to use in a year but you can freeze 'em. I also make hot pepper vinager by cutting the stems off shoving as many as will fit into a cruet and filling with boiled vinager. Put it in a dark place for about a month and it is the best to sprinkle on greens.
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Post  RoOsTeR on 2/17/2012, 8:09 am

@shannon1 wrote:
nKedrOoStEr wrote: they will probably go bad before I ever use them all.
I grow an heirlom hot called Datil (because in St.Augustine,Fl you pretty much have to) One bush puts out way to many for me to use in a year but you can freeze 'em. I also make hot pepper vinager by cutting the stems off shoving as many as will fit into a cruet and filling with boiled vinager. Put it in a dark place for about a month and it is the best to sprinkle on greens.

I loves me some hot vinegar! I usually use little tabasco or even little pequin peppers (which are incredibly hot too) but never thought to use the ghost peppers Razz
Thanks shannon1! I might try to make some hot vinegar with the ghosts. world's hottest pepper 3170584802

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Post  Unmutual on 2/17/2012, 8:42 am

@llama momma wrote:Thank you "walnut". Those little banana peppers are about as hot as I can take it, what a whimp! But I totally enjoy them in salads and Italian subs, that's what they're called here in Ohio, or Hoagies in NJ, or Hero's in NY. Wonder what people call those sandwiches in the south or the west? Very Happy

In New Orleans, we have our own specialty: Po boys. Usually stuffed with fried shrimp, oysters, fish or roast beef. There's nothing quite like eating a sloppy roast beef po boy, especially with that crusty french bread.
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Post  llama momma on 2/17/2012, 9:53 am

So they're called Po Boys in the south, that's a new one to me. And subs in Oregon. When I first moved away from NY thirty years ago, it was a little strange to have different names for the same thing, Hero's, Hoagies, or bags and sacks, soda or pop etc. The first time in the supermarket someone asked if I needed a sack for a purchase - thought the guy was a ninny to offer a burlap potato sack to carry 2 boxes of cereal. Shocked
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Post  AvaDGardner on 2/17/2012, 8:55 pm

@madnicmom wrote:I just went to a church chili cookoff as a fund raiser. I tried a chili that had ghost chili's in it. WOW! Hot is an understatement. I was talking to the cook of the chili and he said the whole crockpot contained 1/2 tsp of the peppers!!!!!!

LOL, one year as a young wife I made chili (where I'm from we make sloppy joes, but not spicy chili). Anywho...I didn't have any chili powder, so I used cayenne powder in equal amounts...LOL...hubby who loves HOT HOT HOT stuff couldn't eat it! I gave it to a coworker who loved peppers and chili, and he broke out in a full sweat eating it. We never laughed so hard.

My adventures with Habaneros runs along the same lines..except we discovered how the seeds are the hottest and the oil sticks to your fingers and easily crosses over to your mucus membranes like lips and eyes...
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Post  Nonna.PapaVino on 2/17/2012, 11:25 pm

One unusually warm Oregon summer, we grew Bulgarian Carrot Chili peppers. Beautiful 3 to 4 inch bright orange carrot-shaped chilis with a lovely fruity overtone to their heat. They're hot, but not habanero hot. Hmmm, may have to see if I can find a source again for the seed. Nonna
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Post  shannon1 on 2/18/2012, 3:06 am

@llama momma wrote:So they're called Po Boys in the south, that's a new one to me. And subs in Oregon. When I first moved away from NY thirty years ago, it was a little strange to have different names for the same thing, Hero's, Hoagies, or bags and sacks, soda or pop etc. The first time in the supermarket someone asked if I needed a sack for a purchase - thought the guy was a ninny to offer a burlap potato sack to carry 2 boxes of cereal. Shocked
yep and down here in the store we don't have shopping carts, we have buggies.
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Post  Tommy Tomato Toes on 3/4/2012, 10:28 pm

I am trying hot pepper plants for the first time. Here in coastal BC may not be the best climate but if need be I can bring them back inside and put them under lights if the season is short.

So far I have sprouted indoors and currently under flourescents:

Tepin
Ghosts and
Chocolate Habanero
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Post  RoOsTeR on 3/5/2012, 7:33 am

Holy smokers, Tommy Tomato What a Face You love the hot stuff cyclops

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