Super Hot Peppers - The HuntingPA.com Outdoor Community
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post #1 of 33 (permalink) Old 08-28-2019, 12:52 PM Thread Starter
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Super Hot Peppers

So...my wife's uncle picked up pepper plants for me this year, for my first garden ever. He knew I like hot and spicy food, so he got me 3 habanero and 3 "scorcher" plants as well as a Jalapeno plant...I asked him for 2-3 plants. I think he thought I meant 2-3 varieties and 2-3 of each variety

We had no idea what the Scorchers were, only that they were going to be hot. Lo and behold...they turned out to be Ghost Peppers...3 plants of them.

Now, I have 3 quart size bags of frozen Ghosts, 3 bags of frozen Habs, and 4 bags of frozen jalapenos...with about 150+ ghosts, 150+ habs and 50+ jalapenos still on the plant, ripening.

Has anyone used them before? What have you done with them?

I plan to dehydrate some, make sauce with some, and even cook some up, but I just don't see how to use them all. I am going to be sending some to some buddies who want to try them, but who in their right mind can use that many Super Hots???
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post #2 of 33 (permalink) Old 08-28-2019, 01:01 PM
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I like eating lightening and crapping thunder once in while but that many peppers would give me an ulcer! Dried then minced habaneros real small always goes well with my sweet mustard for deer sausage but I only need/use 5-10 peppers a year. As far as the jalapenos. The wife and I grow 4-5 plants and we eat them all as poppers.
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post #3 of 33 (permalink) Old 08-28-2019, 01:06 PM Thread Starter
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HAHAHA! Yea...I will NOT be eating them all. I have been giving them away to people at work. Last night, I cut the SMALLEST piece off of a ghost and put it in with my peppers/onions for sausage...

made my eyes water while cooking it. Made my eyes leak profusely while eating it...
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post #4 of 33 (permalink) Old 08-28-2019, 01:27 PM
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Originally Posted by Mikeymjr23 View Post
So...my wife's uncle picked up pepper plants for me this year, for my first garden ever. He knew I like hot and spicy food, so he got me 3 habanero and 3 "scorcher" plants as well as a Jalapeno plant...I asked him for 2-3 plants. I think he thought I meant 2-3 varieties and 2-3 of each variety

We had no idea what the Scorchers were, only that they were going to be hot. Lo and behold...they turned out to be Ghost Peppers...3 plants of them.

Now, I have 3 quart size bags of frozen Ghosts, 3 bags of frozen Habs, and 4 bags of frozen jalapenos...with about 150+ ghosts, 150+ habs and 50+ jalapenos still on the plant, ripening.

Has anyone used them before? What have you done with them?

I plan to dehydrate some, make sauce with some, and even cook some up, but I just don't see how to use them all. I am going to be sending some to some buddies who want to try them, but who in their right mind can use that many Super Hots???


If you have any Jamaicans in your area, they will take them, they use them in Jamaican cooking.
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post #5 of 33 (permalink) Old 08-28-2019, 01:27 PM Thread Starter
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Not a bad idea. Thanks for the info!
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post #6 of 33 (permalink) Old 08-28-2019, 01:48 PM
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I use this when we make hot wings:

1 ripe mango peeled and chopped
6 habanero peppers chopped (use more or fewer, as desired)
3-4 cloves garlic chopped
1 teaspoon cayenne
cup apple cider vinegar
Juice from 1 small lime
Pinch of salt
cup honey
Instructions
Pat the wings as dry as you can get them. This will help with the crispiness.
Set the wings into a large bowl and season with baking powder, Cajun seasonings, flour, garlic powder, and salt and pepper. Toss to get them nice and coated. The baking powder helps with the crispiness.
Heat oven to 250 degrees. Set the wings onto a lightly oiled baking sheet and bake for 30 minutes.
Increase oven heat to 425 degrees and bake another 30 minutes, or until the wings are cooked through and the skins are nice and crispy. We have since bought a Air Cooker and now use it.
For the sauce, add the mango, habaneros, garlic, cayenne, vinegar, lime juice and a pinch of salt to a food processor. Process until nice and smooth.
Pour the sauce into a sauce pan with the honey and heat to medium-low, stirring frequently, until the sauce is warmed and the honey is incorporated, about 5 minutes or so.
Remove from heat and toss with the finished wings.

A simple salsa
1 pound vine ripened fresh tomatoes (roma tomatoes or plum tomatoes are great here)
2 jalapeno peppers (or use serranos or habaneros, or a combination)
1 small white onion
3 cloves garlic
1 packed cup cilantro cleaned and stemmed
Juice from 1 lime
1 teaspoon cumin
Salt and pepper to taste
Add lime juice, cumin, and salt and pepper to taste.

I grow serranos, habaneros, jalapenos and several other. You can never have too many hot pepper plants. I picked a couple dozen just this morning and have many more plants that are still producing and many with new blossoms.
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post #7 of 33 (permalink) Old 08-28-2019, 01:54 PM Thread Starter
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Awesome! Thanks!
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post #8 of 33 (permalink) Old 08-28-2019, 02:33 PM
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Originally Posted by Woods walker View Post
If you have any Jamaicans in your area, they will take them, they use them in Jamaican cooking.

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post #9 of 33 (permalink) Old 08-28-2019, 03:05 PM
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You really should stop posting your picture on these threads.
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post #10 of 33 (permalink) Old 08-28-2019, 03:41 PM
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Originally Posted by Woods walker View Post
You really should stop posting your picture on these threads.
Sorry, been hanging out with too many Jamaicans lately. LOL

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