Chiles

**Trucha** · 10-12-2010, 04:46 PM

Now the season is winding down and we are frequently picking. These are Scotch Bonnets. They are lovely to look at but they pack a ton of heat - too much to be eaten as such or the entire pepper. They will be grilled, frozen and used in sauces and such.

**Trucha** · 10-12-2010, 04:51 PM

Here is a dish of pickled peppers that came out nice. I used jalapeño, serranos, Thai and Scotch Bonnets. The two small, thin sliced orange pieces are the Scotch Bonnets; that is about as much as a mere mortal can eat at one sitting.

**jeepster** · 10-12-2010, 07:24 PM

Oh I love that pepper dish. This mortal could eat that with no problem except the bay leaf. I have an extreme tolerance to the hottest stuff from end to end. However I am not exempt from the pain associated with contact to the eyes, nasals, or pecker after mishandling those hot peppers.

**Trucha** · 10-13-2010, 10:51 AM

Hey Jeepster,

I did like that dish very much, too. I made it for a BBQ we had a couple of weeks or so ago and it was a hit. One of our friends ate a few slices of the Scotch Bonnets and later told me she thought she halucinated they were so hot! I will probably make some more of the pickled peppers now that were are at the end of the season.

For a couple of days after slicing the SC's, my hands still had a slight tingle to them. I can't imagine touching my dick after handling them; I would wash my hands everytime I handle them - got to give them the respect they deserve.

I will save you a couple.

**jeepster** · 10-13-2010, 12:28 PM

Yum. My favorite is the habanera mainly because they are usually always hot. Ironically there's a story in today's starnet about a local tucson grown pepper, the scary-hot ghost pepper (bhut jolokia). Never heard of it but I think I need to try them out.

http://azstarnet.com/lifestyles/food...0fc711833.html

**gusstrand** · 10-13-2010, 02:35 PM

Ghost peppers are wicked. They are from India and Bangladesh...

http://en.wikipedia.org/wiki/Naga_Jolokia_pepper

**Trucha** · 10-13-2010, 04:03 PM

I have heard of Jolokia before. The Chile Pepper Institute at NMSU has seeds for sale.
http://www.chilepepperinstitute.org/...her_varieties/

Maybe a plant or two next year will be in the garden.

**lykos33** · 10-21-2010, 02:52 PM

All I know is as a produce manager, the only 2 peppers I could NOT sell to my Mexican clientele were Scotch Bonnet and Habaneros. I would offer them a discount if they would buy them off of me and it was always the same..a big cheesy grin and, "Noooooooo Senior', We no like theem, Tooooo caliente!" I once told one of my younger dumber employees that if he could eat a whole habanero without a drink or crying, I would buy him dinner for a week (a teenager so I would have been broke by week's end). Needless to say, I did NOT have to buy his dinner and he understood why I made him wear gloves or wash his hands after handling them.

**Trucha** · 10-21-2010, 03:05 PM

For the Mexican citizens, the Scotch Bonnet is quite foreign. It come from the "Capsicum Chinense" (same family as habaneros) and isn't grown in mainland Mexico. It is from some islands in the carribean and used in those dishes.

**Alpinefly** · 11-01-2010, 04:51 AM

These days, my stomach just does not handle the muy calienti stuff. Used to grow all types of hot peppers. Just taste stested one of my hot Green (Hatch Breed) Chiles that I am growing on the patio. Now that had an amzing lot of heat to it !!!