These are the first two of what looks like maybe a couple dozen fruits ripening in the next couple weeks.
I have a reputation as a pepperhead. But ghosts, scorpions, reapers, X, and the like… those are weapons. A few years ago I grew Carolina Reapers, and made the mistake of trying to eat one. That was foolish. It was only one plant, and I got 3 or 4 fruits from it. I have 6 of these, and two of them failed to produce any pods at all. (I checked the internet; “Yeah, sometimes that happens,” was the general consensus.)
On the other hand, habaneros are pleasant. They’re hot, but I like them. I could dice up raw habs into a salad. So, somewhere north of habaneros but south of ghosts is my sweet spot.
I make a roasted habanero and garlic salsa. It’s pretty simple: take a dozen or so habaneros and five large cloves of garlic; roast them in a skillet, then puree them in a blender with lime juice and salt. Add water to desired consistency.
Maybe I could make that, but sub out one of the habaneros for a ghostie? I dunno. Ghosts are basically 10x habs. On the third hand, there’s nothing keeping me from cutting that salsa down with roasted red pepper if it’s too hot.
On the fourth hand, there are a lot of “don’t do this inside the house” warnings about using superhots.
That’s all, just writing my thoughts out.
I have a reputation as a pepperhead. But ghosts, scorpions, reapers, X, and the like… those are weapons. A few years ago I grew Carolina Reapers, and made the mistake of trying to eat one. That was foolish. It was only one plant, and I got 3 or 4 fruits from it. I have 6 of these, and two of them failed to produce any pods at all. (I checked the internet; “Yeah, sometimes that happens,” was the general consensus.)
On the other hand, habaneros are pleasant. They’re hot, but I like them. I could dice up raw habs into a salad. So, somewhere north of habaneros but south of ghosts is my sweet spot.
I make a roasted habanero and garlic salsa. It’s pretty simple: take a dozen or so habaneros and five large cloves of garlic; roast them in a skillet, then puree them in a blender with lime juice and salt. Add water to desired consistency.
Maybe I could make that, but sub out one of the habaneros for a ghostie? I dunno. Ghosts are basically 10x habs. On the third hand, there’s nothing keeping me from cutting that salsa down with roasted red pepper if it’s too hot.
On the fourth hand, there are a lot of “don’t do this inside the house” warnings about using superhots.
That’s all, just writing my thoughts out.
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