I have three Trinidad scorpion plants in my front yard I've been picking two or three per day but today I picked a hatful
I have three Trinidad scorpion plants in my front yard I've been picking two or three per day but today I picked a hatful
My pot of peppers
hateful hatful
Don't get any of those peppers on yer hootus!
I absolutely love them they're hotter than hell and have a great flavor. I'm not a big egg eater but when these are fresh I love to get an omelette and have a bite of omelette and a small bite of pepper. The rest of them I keep in the refrigerator and I make up a sriracha sauce. My basic recipe is 2/3 two 3/4 peppers 3 remainder garlic add some brown sugar or honey and blend them thoroughly. Ferment for 5 to 10 days. Then add a cup or two some cider vinegar and boil for 20 to 30 minutes and you have Wicked tasty hot sauce
I love the hateful hatfull and I do try to keep them from the hootis
Fantastic! I love hot sauce.
I'm growing tabasco peppers right now. I popped one in my mouth the other day thinking "How hot can it be?" It was berkeleying hot.
poopshovel again said:I'm growing tabasco peppers right now. I popped one in my mouth the other day thinking "How hot can it be?" It was berkeleying hot.
What is it with tabasco sauce.
I used to buy the small bottles but I found that they ran out too fast so I started buying the medium bottles but they ran out just as fast so the last time I went to the market I bought the big bottle and it's already half empty.
For reference, my first wife was Cajun and she did two things very well...cook and 
...I didn't mind a bit when she cooked for others but when she started for others, I went out and got my second wife.
"Why does my forehead hurt when I sweat?"
Them be the ones that burn when leaving you.
Tabasco is too mild and has too much of a vinegar taste for my liking. Cholula is superior. I gotta make my own salsa with the jalapeno and serrano peppers from the garden....
Stock Tobasco is just too bland for me. It's a little heat and some vinegar.
CHIPTOLE Tobasco on the other hand, THATS the E36 M3!
Love that siracha recipe and used it for my remaining ghost peppers a year or so back. Had so much didn't grow anything that hot this year but will probably try next as I've gone through or given away a bunch.
Had them, scorpions, and reapers at that time.
Did have one incident with them...My wife, who while not having a hootus, is a phone call wanderer... I had about 20-25 chopped peppers drying on newspaper in the sun on the porch...she just strolled over and started running her hands through them and stirring around inadvertently... Then had to hang up rather rapidly when she realized that her whole hand and anything she'd touched was on fire. Luckily dish soap and aloe soothed most.
In reply to clutchsmoke :
Cholula chipotle is the bomb diddly.
My hot sauce. Hungarians and Cayennes and your recipe (loosely). I used malt vinegar as well as cider. Tingly but sweet.
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