Re: [CH] Fire in the hole! The hottest chili is ready for theworld
Matt Evans (tmattevans@gmail.com)
Fri, 3 Aug 2007 20:47:18 -0400
JohnT --
Tell me about your Bhut Jolokias -- I have a single surviving plant,
but it isn't producing yet. Are they hot? Taste? Size? Color?
Anything you could tell me would be more than I currently know....
Thanks -- I hope you're well.
Matt
On 8/3/07, JohnT Love2Troll <Love2Troll@kc.rr.com> wrote:
> > 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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