Re: [CH] Fire in the hole! The hottest chili is ready for theworld
JohnT Love2Troll (Love2Troll@kc.rr.com)
Fri, 3 Aug 2007 14:54:39 -0500
> Also, can someone suggest a (simple) recipe that could make good use of
> the habs.
Andy,
Dehydrate for powder or flakes. For good color and to not gas off the cap
set the temp at no more than 130°. I have a tray of Bhuts going now. The
next batch I'm going to ferment.
Refrigerator pickling is really simple too. Cut habs in half. Slowly heat
1 part 5% vinegar of choice and add 1 part sugar. Gently heat until sugar
dissolves. Add pods and put in fridge. Sticky, syrupy, but very good &
lasts forever with great candied color.
JohnT
----- Original Message -----
From: CH2060@xemaps.com
To: chile-heads@globalgarden.com
Sent: Friday, August 03, 2007 2:11 AM
Subject: Re: [CH] Fire in the hole! The hottest chili is ready for theworld
More info: An MSNBC article about Bhut Jolokia (ghost chili) peppers
being recently rated the spiciest chili in the world by Guinness World
Records.
http://www.msnbc.msn.com/id/20058096/
Well, early fall I'll see just how hot: I have a couple of the Bhut
Jolokia, some chocolate habs, some Red Savinas, and just to moderate
(slightly), several lemon drop plants. I'll do a side-by-side
comparison, and give you my purely subjective results. If any CHs
happen to be coming near Gaithersburg, MD, drop me an email, and you can
help compare.
I also plan make an even hotter chile powder mix this fall (last year's
mix using habs and the lemon drops was quite good).
Also, can someone suggest a (simple) recipe that could make good use of
the habs.
AndyB
(Seldom moderate)
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