This morning my wife went to the local ranch to pick up the beef Jalapeño sausage. While there the owner asked if we like hot. My wife said yes meaning me. He gave her these. Didn't ask what they were so I texted him. They're Thai Kristian chili peppers. 75K on the Scoville scale, so hot. I'm thinking of dehydrating in the Ninji Foodi. Then grind up to a powder. Anyone ever had these and if so how did you use them?
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slice one or two up and chuck it in a jar of pickles for at least a week. -
I’ve not used that specific variety, but I have made my own chili powder with dried chilies. It’s a winning idea!Comment
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Thai food, of course. I keep a bag in my freezer.Comment
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You could take one or two of em, plop em in a food processor or blender with some other select ingredients & make a sauce.Comment
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Feed them to guests that don't know when to leave...Comment
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Throw them on a pan of kosher salt (split with cut side down) with some garlic. Smoke at low heat until dehydrated. Then grind up the Chili's and mix back into the salt. I do this with ghost and reapers. Best smoked seasoned salt there is.Comment
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I just used some of my jalapeños and Thai Chilies mixed with onion, several mangos, cilantro, lime juice and salt. Blended it all together and this makes a super marinade for chicken!!Comment
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As the saying goes from the 1960's "Burn Baby, Burn!"
No, no, no, no, don't Burn me no more
Tired of heat burn I don't adore
No, thank you, please, it only makes me wheeze
And hard to find the Tums behind the doorLast edited by bbqLuv; August 10, 2021, 06:29 PM.Comment
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I have Thai and poblano peppers.
I am planning on doing a yellow Thai curry, Thai enchiladas, maybe some stuffed peppers, some kinda of Thai pepper salsa, and this amazing steak recipe.
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Sounds like some thai food should be in the offing. Pad Kee Mao or thai green curry would be a fine place to use those bad boys. Thai green curry chicken is probably one of the easiest dishes to make provided you pick up a jar of green curry pasteComment
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I decided to dehydrate them in the Ninja Foodi. I haven't used that function yet so thought a good opportunity to do so. On at 135 for 6 hours. That was the Foodi's default. Here's a link to a nice article on how to, what to do with them after and other goodies of information. I'll report back when I get the results.
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​https://www.chilipeppermadness.com/p...ating-peppers/Comment
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