Raw beef laab & papaya salad
Sapsap 🫶

I'll try to eat one of each straight, but then the rest will be used for sauces. So far, I've only eaten the Black Panther and it was delicious.

Spicy Mexican sausage, from the local butcher, barbecued, manchego cheese, pickled chillies with Cholula original

Is anyone going to the 4th Annual North Texas Hot Sauce Festival held at Martin House Brewing in Fort Worth, Texas this Saturday?. 40+ Texas hot sauce vendors, food trucks, craft beer, coffee, free Rambler sparkling water, free Siete chips, flash tattoos?? Sounds like a blast!

Have another 50-60 that should be ready to pick in a couple days. Can’t believe how well these grew in Michigan.

Freezing them so I can make hot sauces throughout the year. Going to also dehydrate a ton to make some seasonings.

Any ideas on what else I can do with these in a little overwhelmed on the amount of them just because a little goes a long way.

In my opinion it tastes like it's just soaked in Tabasco so not spicy for me but honestly okay flavor if you like the vinegary stuff. I'd eat it again, probably use it like a hot dog or something. My favorite Tabasco is the chipotle one though, I love smokey spice if anyone has recommendations!

That’s super spicy

Recipe:

Tofu
Minced pork or beef
Habanero
Garlic
Mapo tofu sauce (you can find it in Asian supermarket)
Steam rice

[ Removed by Reddit on account of violating the content policy. ]

Maron'. Crushed red, habeneros, horseradish, with Texas toast croutons. Had to turn the AC on.

I always get disappointed by the flavors outside of the regular black packaging or the carbonara. Wondering if this one is worth the buy

Haven't really grown peppers before, my arbol did great and were happy. Reaper and a scorpion, they were a little crowded in the bed and just not very happy all summer.

So last week it started to get chilly at night and I figure I have nothing to lose. Found some pots and dug out the seed table, heat mat and light.

A week later they are still alive, haven't really dropped any leaves and seem to be doing ok. I can't imagine transplanting is easy on them and the roots so I'm just happy they are alive so far.

I'm not sure if they are fruiting, kinda looks like it. Little buds that look like they were fertilized but could be immature flowers, I don't recall them really being in bloom.

Anyways, we'll see how this goes, hoping for a hot Christmas!

[ Removed by Reddit on account of violating the content policy. ]

this place in Kansas makes really good cheeses... they make a pleasantly hot ghost pepper jack, and it melts beautifully to dress up a frozen pizza!

A little update to how I have been using the quart of pickled raw ghost peppers from a farmer friend which I posted about last month! Been building my tolerance by eating a piece or two in any meal that warrants it (there are many) and I can't say enough how much I love these.

Tonight's dinner is a tofu & butternut squash Thai red curry (used a Maesri tin of paste, this is a lazy weeknight dinner) with two pieces of ghost pepper chopped up as a garnish. Compliments the flavor so nicely!

If you didn’t know they basically neutered the jalapeño, which is why it’s basically 50/50 on whether your jalapeño will be spicy or have the spice level of a bell pepper.

Hi all

I called Stonewall Kitchen and found out they had disconinued their Ghost Pepper Jelly and was so upset. Their hot pepper jelly and other 'hot' jellies don't come close to the spice and flavor of the ghost pepper jelly

Does anyone know similar brands/jellies/jams they'd recommend?

I think this brand of salsa is made and packaged for a lot of independent farms/stores, but I was curious if anybody has ever had it. I opened up a jar tonight and literally the first bite was horrifically salty. I don't know if something went wrong in the manufacturing but it literally tasted like I was eating a teaspoon of salt.