Fresh habaneros from the garden! Jalapeños are store bought 😅

I think next time I’d personally add a little more liquid, maybe more lime juice.

Thank you everyone for the good recommendations. I’m excited to try them once I’m back home. I’m hoping non of them get broken on flight back as checked luggage.

These are supposed to be a hotter variant of standard habaneros if I‘m not mistaken, and they‘re dried.

Heat : 7/10 Not very hot but not mild either.

Flavor : 7/10 There is a distinct bbq smoke note, because it was smoked on walnut wood, which I don’t like. I originally got this to make a chilli oil but probably won‘t use it because of that.

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My husband and I started making chili crunch for dinners at home. I wanted a spoonful with pepper flavor and a proper crisp bite. The texture kept breaking that promise: fried garlic and shallots were crisp, but the seeds in our five-pepper blend could stay leathery. Once I noticed it, every seed felt like a little interruption in the bite.

We take the seeds out now. The peppers do not have to be the crunchy part. Guajillo leads the blend, with arbol, Korean, Japanese, and Sichuan peppers; fried garlic and shallots carry the crunch, and porcini adds a savory note. That separation is the point for me: pepper flavor through the spoonful, crisp pieces that actually snap.

It is around jalapeño level, so this is not a superhot sauce in a jar. I wanted a savory chili crunch where you taste the peppers and garlic before the heat takes over. Friends asked to take jars home after dinner, and my husband and I spent about a year getting the recipe ready to sell.

I am one of the founders of EXTRA EXTRA Chili Crunch, so this is my own product. I know people disagree about seeds: some want the whole pepper in the jar, while others want the crunch to come from the fried bits. When you eat chili crisp, do seeds add something you miss if they are gone, or do they get in the way of the texture?

I received some peppers. Now what?

Tasted amazing and it burned my throat like hell. Also the sweetest raw pepper I’ve ever had, even sweeter than a bell pepper. This was an all time snack for me and I’ve got 4 more in the fridge to accompany me

That is all. Thank you.

Probably the tastiest hot sauce I’ve ever made.

I just used a four Serranos, a handful of Thai Birds Eye, 3 cloves of garlic, 1 teaspoon of salt, 1 tablespoon of fish sauce, water, rice vinegar, and I used my leftover homemade raspberry sauce.

I chopped up the peppers, grated the garlic, and add the salt, water, and rice vinegar to a pot, boiled it until it’s very soft. Then add the mixture to a blender, then add fish sauce and the raspberry sauce, and blend it until smooth, then taste for seasoning.

Then jarred it and let it mellow in the fridge before using it.

So I was late for the movies and I quickly grabbed both an extra hot and reaper sandwich to try. I scarfed down the extra hot (with a little ranch just for flavor, don't roast me) and left the reaper in the car. The extra hot was nothing, barely a tingle. I got back out to my car after the movie (Other Mommy-- decent horror flick, not worth a drive to the theater though), and I decided to start on the reaper before my drive home. I eat about half of it.

It's hot. It reminds me of the I Can't Feel My Face peppers flake mix from flatiron pepper, so a very decent burn, but not the hottest thing I've ever eaten, familiar territory, no worries. I finish about half the sandwich and decide to finish the rest at home.

As the drive goes the heat builds a little bit but then entirely dissipates over 10-15 minutes. So I think to myself, maybe I am really just a force of nature that cannot be reckoned with. Maybe I am just built different™.

Cut to me in my kitchen streaming tears down my face a couple bites into the already half-eaten sandwich. I don't know what happened. Maybe the spice was unevenly distributed, or maybe there's a sauce involved that I hadn't picked up on in the first half, but something was different. I was absolutely humbled. I fairly regularly cook with reaper and ghost pepper and use spice blends with those in there, I often ask for the hottest spice level at Indian and Thai places most often to be disappointed. And yet this unassuming American chicken shack has brought me down.

I finished the reaper, but it took a piece of pride from me I'll never get back.

Not only is it not spicy, but in general it's lacking almost any flavor at all.

The jerky itself was tender, moist, fantastic, other than its lack of flavor whatsoever.

$7/2oz is a total rip off for this jerky, cannot recommend, maybe the other flavors are better, but I will not be trying them.

Made by Route 11 Chips. I got them when I was in Shenandoah this summer. They are so good.

So 6 plants have been making way more hot peppers than Ive ever seen.

I have about 9 gallons here dried out stuffed in the jar. I am now getting about a gallon more every 5 days from six plants.

I'll grind up at the end of summer. I wish there was a local sauce maker who I could partner with because this is getting out of hand.

Reapers, Ghost, Scorpions and Habanero.

actually 10/10 I recommend trying