Okay, here’s where I’m at with the hot peppers.

[Mosca]

I got mostly ghosts. And some Scotch bonnets. But it looks like a scorpion snuck in there (center left). No habaneros, I use them in eggs as quickly as they get ripe.

I got this salsa recipe from Chili Pepper Madness, which is where I’m going with this. I have no doubt it will be excellent, and blow my head off.

Homemade Ghost Pepper Chili Hot Sauce

Ingredients:
6 bhut jolokia peppers (ghost peppers), chopped
1 small red bell pepper diced
1 14- ounce can whole tomatoes
1 small onion diced
3 cloves garlic chopped
2 tablespoons cider vinegar
1 tablespoon sugar (or use honey)
1/2 teaspoon salt or to taste

Directions:
Add all ingredients to a large saucepan. Add water to cover and bring to a boil.
Reduce heat to low and allow to simmer about 20-30 minutes to soften.
Transfer contents to a food processor and process until smooth.
Transfer to a container. Seal and refrigerate until ready to use.

Notes:
NOTE: The flavors will grow more intense the longer you wait.
Heat Factor: VERY HOT. Ghost peppers pack a GREAT amount of heat. Enjoy.

Source: https://www.chilipeppermadness.com/c...ili-hot-sauce/

[58limited]

I would be afraid to try that: 6 Ghost Peppers would be quite hot. My heat tolerance is about serrano level.

Got my first two Scotch bonnets today. About to start a batch of my original hot sauce, I want to use the Scotch bonnets instead on habaneros.

[Mosca]

Yeah, I think so too. We’ll definitely find out.

[STEbbq]

Wouldn’t you need a mask to cook that without smoking yourself out of the kitchen?

[Mosca]

Naw. I thought I might, but by just tossing everything in a pot and simmering it, I avoided all the oils releasing, like would have happened had I sautéed the peppers first.

[Mosca]

This is pretty straightforward and uncomplicated. It needed more vinegar, and I added half a lime, and more sugar and salt; I think all those will vary depending on the tomatoes you use. I used Isola, an Italian brand; I didn’t think they were all that great, but other people seem to like them.

As far as how hot: it’s pretty hot, but it’s nowhere near stuff like Last Dab. On a pepperhead scale, it has a decent punch, but it’s also one that doesn’t discourage dipping more chips.

Regular folks scale: 10+. Pepperhead scale: 7 or 8.

[Michael_in_TX]

I love his recipes. I don't think I've ever had one I didn't like.

[Mosca]

Same here. We are in sync.

[Michael_in_TX]

Mosca He's got some African ones that I am really anxious to try. I just need to bit the bullet and get the spices off of Amazon.

[58limited]

That looks good but I'm still afraid to try it