Member Since 2007

Chile Peppers That I Have Grown.

exember Says

Left to right: Habanero Red, Carolina Reaper, Brown Naglah, Jalapeno Hybrid

atlasorion:
Excellent! Do you make salsa with them? Or cook them down to a paste? We've grown quite a few hotties over the years- Last summer we did a bush of scorpion peppers- they were nauseatingly hot. My husband can take some heat but these were awful- beautiful peppers but way too hot! I'll stick to the hot bananas, jales and habaneros! 
exember:
@atlasorion I only just started learning about peppers last summer. At this point I have a space in our basement setup as a grow room that is around 14 1/2 feet x 7 1/2 feet and I am attempting to work towards starting an actual greenhouse operation - just proving tough to find financial support/backing to obtain land & funds to get off the ground... I haven't learned how to make salsa, yet, but with Ghost peppers I bought at the local grocery store I did dabble into trying to make hot sauces.. The only experiment I ended liking the taste of was one that included maple syrup and it ended up being a sort of hard candy/thick gel-like substance.. but the heat is pretty damn strong.... I've never had a Trinidad Scorpion, but the Brown Naglah (the particularly nasty looking one) is quite likely far, far hotter. The longest a Ghost burn ever lasted for me was around 10 minutes without anything to calm it. With the Naglah it lasted at least 30 minutes with a TON of milk. lol
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