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Thread: Hot Chiles - aka Pepperheads "corner"

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    Senior Member PLanzaSr1957's Avatar
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    Default Hot Chiles - aka Pepperheads "corner"

    Howdy all you fellow "pepper heads",

    As I perused our web site I noticed there was NO search hit's for pepper heads or "Hot Chile's", although I did notice a few threads that did mention hot peppers, hot sauce, etc.
    BUT, there were NO actual threads dedicated to us folks with pepper fetishes. Please feel free to add YOUR PEPPER stories, recipes, etc., to this thread, as you see fit.

    That said, let me start the new "Pepper head thread" by making the now famous GHOST Chile (aka Bhut Jolokia) the topic starter.

    This Chile - which comes from the Assam region of India - has now been entered into the Guinness Book of World Records as the HOTTEST Chile in the world. 1,001,304 Scoville heat units. **note**FYI "SHU" - from this point on - means Scoville Heat Units. That is how they measure a peppers heat range.

    The Bhut Jolokia (aka "ghost") is almost three times as hot as the infamous Habanero Chile which comes in at between 300,000 and 400,000 SHU. The only other Chile that is hotter then Habanero would be the also "infamous" Red Savina which comes in at 577,000 SHU.

    The Bhut Jolokia cinches the world title as hottest by being employed to serve in the military of India. It's now being made into "hand grenades" to be thrown into crowds in order to disperse them - if you can believe that. That means, for all you protesters out there, that you're going to taste the sting of that Chile pepper (like it or not) if you are ever involved with any movement to protest whatever the government doesn't want to hear about from the populace.

    Adding to that "military" use, there's one more use for this pepper the folks of India have used it for. Keeping away ELEPHANTS!

    I hope you learned as much as I did. I started this thread for just that purpose - to learn about our favorite Chile's and anything and everything that has to do with them. And now you can search it from the search engine using the search term "Hot Chile's".

    Enjoy the ride, recipes, and THE BURN.

    Cheers,

    ~Phil
    Last edited by PLanzaSr1957; 04-22-2010 at 02:22 AM.

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    Senior Member blabbermouth Kees's Avatar
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    Peanut butter and sambal bajak sandwiches!
    Plus ça change, plus c'est la même chose. Jean-Baptiste Alphonse Karr.

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    Senior Member blabbermouth niftyshaving's Avatar
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    Almost BBQ season.
    With gloves shave some habenaros (scotch bonnet)
    with a mandolin into VERY thin rings.

    On a medium to hot grill dredge one side of a chicken breast
    on the peppers and grill with the peppers up for half the
    time. Flip the chicken and pull the lid closed quickly and finish.

    They will fall off but will leave a fine warmth and flavor behind.

    You can work up to them with any fresh hot pepper or even
    mix peppers...

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    Shaves with Tarantulas Ogershok's Avatar
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    It's hard to believe that just a few days after popping up in this forum I'd find a thread about one of my other passions. I raise a variety of hot peppers on my balcony including the Bhut Jolokia, Manzanos, Tepins, and Scotch Bonnets. This year I'm adding yellow jellybeans, an un-named red Thai, and another unknown long red hottie that a Mexican friend got from his Grandfather. Of all the ones I raise the Manzanos are my favorite. The best salsa chili ever. Burn baby, burn.
    Dave Ogershok.

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    Senior Member PLanzaSr1957's Avatar
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    Quote Originally Posted by Kees View Post
    Peanut butter and sambal bajak sandwiches!
    Thanks for the post! I have never heard of that "sambal bajak". It looks full of fire by the pictures. And there's so many variations of it I was amazed. I have a friend that is Indonesian so I will ask him if he knows of this stuff. Thanks again!

    That's perrrrfect, too. Add whatever you think of, folks! I especially like the recipe/s added.

    So far we're off to a great start for the Hot Chile's "pepper heads" thread.

    Thanks, and keep em coming!

    ~Phil

    PS, a great resource book is:

    Dave DeWitt & Paul W. Bosland

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    There's a restaurant near me called the Chicken and The Egg, commonly known as the Chegg, that is reknown for their hot wings. They have a variety of sauces to choose from; from the mildest honey barbecue to their famed Ludicrous sauce. Ludicrous sauce is made with ghost peppers and is on the menu purely as a challenge. People routinely throw up from this challenge and at least one seagull is known to have died from eating a French Fry with a small bit of this sauce on the end. Several people have also experienced severe burns due to their negligence to follow the advice of washing your hands before touching any part of your body after eating ludicrous sauce.

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    zib
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    I grew some last year, Pic included...(Bhut Jolokia) unfortunately, I left the plant out, (it was in a pot) and it died in the lousy North Florida winter...

    Important Safety Tip....Never cut one up, feed it to your unsuspecting friend, using no gloves, and unwittingly use the restroom....Karma's a bitch......

    One of my other passions is Hot Peppers. I had two dozen pepper plants last year.....
    I got it down to five this year....
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    Last edited by zib; 04-22-2010 at 04:09 AM.
    We have assumed control !

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    Senior Member Pops!'s Avatar
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    ah.. this is a good thread.. i regularly use sambal in my cooking as well as sriracha.. and i carry a small bottle of tapatio in my nannysack.. i however have been looking for the ultimate garlic hot sauce.. any recommendations?

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    Quote Originally Posted by vthomlinson View Post
    ah.. this is a good thread.. i regularly use sambal in my cooking as well as sriracha.. and i carry a small bottle of tapatio in my nannysack.. i however have been looking for the ultimate garlic hot sauce.. any recommendations?
    Thanks for the comments. And I too have a bottle of sriracha. I love the stuff. First experienced it [believe it or not] at a Chinese restaurant. I like hot sauces for my "fried dumplings", "pot stickers", etc. Can you tell I love Sichaun style food? Mongolian Beef, anyone?

    I am even more glad I got the "wild hair" (punn intended str8razor heads) to start a dedicated Chile thread. I hope it takes on a life of it's own - as it looks like it IS!

    Thanks y'all.

    Cheers!

    ~Phil

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    Aaaaah! Another reason to feel at home at SRP! My favorite hot peppers are habaneros and scotch bonnets. I have a great habby sauce recipe and will post it when I find it. I remember the first time I cut up a batch of peppers with no gloves (after eight years in the restaurant business I should have known better). That stuff found every microscopic crack in my skin and burned alll night long Have about 20 pepper plants this year, charleston chile, tabago (don't know what it is but can't wait to try it!), scotch bonnet, lantern, and hot banana...woohoo!

    I also have a passion for Jamaican food especially Jamaican meat patties and a dish called stew peas (which I never make the same way twice) both use lots of scotch bonnets.

    One more thing...my favorite pepper seed site has it all (even pepper porn! ).

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