Anyone else love this stuff? It’s absolutely delicious, a nice comfortable burn and the flavor is exceptional. Goes great on a charcuterie board, on a sandwich, and the best thing I’ve tried was using it to make a sauce for some pulled pork.

happy national mango day!

So in the last few months I really loved eating peppers and I was mainly eating jalapeño and Serrano. And the other day when I was walking in Walmart I found that they do have orange habanero peppers. So my question is should I try eating habanero pepper or not ?. Also if I ate will it be much pain for someone who eats it for the first time and will the pain stay for hours or will it go after 30 min or so. Also should I eat it the whole pepper in the same day as small pieces or not?

Thanks

Seeds: Smokin Ed Currie
Tent: vivosun 3x3 200w

I call this pod “Death Cloud” this is the first wave of fruit in this tent on this plant.

I am keeping the seeds from this pod for sure. It looks insane. The top looks like “Freakshows” neck Harold and Kumar reference.

It has a melting effect down the sides and a star shaped tail. I know it’s going to be a wild pepper.

You take some chorizo and you add in some spaghetti sauce. And then you add in some Tabasco. I went a little heavy with the Tabasco. And then you dip sourdough bread. Or really any other bread. I mean it could be a bagel or a tortilla. I was originally going to do like a Mexican sloppy joe thing. But I used too much of the spaghetti sauce.

And as you can see the can says traditional so it is traditional. And it's Mexican because there's chorizo in it and it's spicy because of the Tabasco.

The last picture I had a little left over so put some mozzarella cheese in it.

i picked up a bunch of fresh serranos from a local farm stand yesterday expecting a mild crunch for some homemade tacos. i took a tiny test bite and it immediately felt like a molten habanero. i didn't even know serranos could physically reach that level of intensity. it makes me realize how much of a gambling game fresh produce can be. what is the most shockingly hot pepper you bought that was supposed to be mild?

Hey guys! I am Thai and regularly consume spicy food. I’ve never tried habanero peppers. I just learned they are higher on the Scoville scale than Thai peppers. I want to try and I am up for a challenge! What are some restaurant dishes that contain habanero? Does Habanero come in dry chili flakes form? (Would appreciate recommendations for any spicy chili flakes too!) TIA!

First time making this dish, came out great. Used pork chops instead of the more traditional pork belly/shoulder.

More of a relish, to be honest.

Bought a plant from B&Q for £2.00 a while back, and grew it on the windowsill.

Used this recipe, with 6 peppers instead of 5.

Very tasty stuff, it's hot and doesn't linger for ages.

I need 1 before my long drive to Maryland. I do really miss their Lava Sauce.

Beer-battered cod brushed in a Nashville-style chili oil after frying. The slaw has serranos, cabbage, green onions and jocoque

Developed the recipe for my column in the SF Chronicle.

Ingredients: broad bean paste, garlic, dried chili peppers cut into two or three sections and soaked in water, red and green Sichuan peppercorns (prepare according to personal preference) soaked in 50% alcohol or higher liquor, chicken chopped into small pieces (we usually don't remove the bones), and rapeseed oil.Soaking Sichuan peppercorns and dried chilies for fifteen minutes is enough.

Soaking Sichuan peppercorns and dried chilies for fifteen minutes is enough. Try to remove the seeds from the dried chilies.

Instructions: First, heat a pot of rapeseed oil until very hot to remove any fishy smell, then let it cool. Marinate the chicken with white pepper powder and salt, then add a small amount of oil to seal in the oil. The marinating time depends on the size of the cut chicken pieces, generally ranging from fifteen minutes to half an hour.

Reheat the rapeseed oil according to the amount of chicken, ensuring each piece is fried. When the oil temperature reaches approximately 60% of its maximum heat, add the marinated chicken. Fry until the surface is set and no moisture remains, then remove the chicken. Continue heating the oil until small bubbles disappear and large bubbles appear, then add the chicken back in for a second fry. Fry a second time until the surface is golden brown and crispy, then remove the chicken.

Next, fry the dried chilies and Sichuan peppercorns separately until crispy and remove them. If there's any sticking to the bottom of the pan, wash it, dry it, and add a small amount of oil. If there's no sticking, leave some oil in the pan and continue to the next step: add one to two tablespoons of fermented bean paste over low heat and stir-fry continuously until fragrant. Add garlic and continue stir-frying, then add the chicken and continue stir-frying over high heat. You can add a small spoonful of soy sauce for a better color. Finally, add the fried dried chilies and Sichuan peppercorns, stir-fry until the aroma and color are evenly distributed, and then remove from the pan.

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Perfect blend of a burst of sweetness as soon as you bite into it, followed by perfect fruity notes, then ends off with a hint of citrus & earthy notes. The heat hits at the end, then lingers like a bhut jolokia