If you dice up two Ghost Chillies to add to your blackened chicken rub, you shouldn't inhale the cooking fumes. Mouth and belly can handle them, but the sinuses can't.
dpnewell wrote:
amateur...
Try one of these bad boys. The new king: Trinidad Moruga Scorpion Pepper topping out at 2,009,231 units on the Scoville Heat Scale.
Rclay wrote:
Sheesh, I figured you needed an "extract" sauce to reach anywhere near that. I do sprinkle a 1.5 mil extract sauce called "Backdraft", the way most folks sprinkle Tabasco, but don't know if I could handle those peppers.
senseless violence. I have burn butt the day after jalapenos; I aint trying anything hotter.
lou2row wrote:
I must be blessed or really scr*wed up, as I've never had burn butt, and even use an "extract" sauce on my eggs in the morning. Jalapenos? Aren't those a "sweet" pepper good for snacking or heaping on salads?
wheelrite wrote:
Absolutely wheel, as this Yankee could never match you Texans. These things where labeled Ghost Chillies, but they looked just like an over ripe red Habanero, so I wasn't sure if the description was correct. Took a big bite of one to make sure. Started out nice and sweet and for the first 10 seconds or so, thought it was nothing but a Habanero, but then the heat kicked in and I realized these where in a whole other league. Though the heart palpitations worried me a bit, the capsicum rush was out of this world.
Of course you Texans eat these by the hand fulls as snacks, so my hat goes off to ya'll.
Only when I want to dissolve my hemorhoids.
Ron
