> 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) -- No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.5.476 / Virus Database: 269.11.2/931 - Release Date: 8/1/2007 4:53 PM