this year I grew the Naga Jolokia 'Ghost Pepper'... didn't say I 'ate' it.
I found this recipe for slow cooker beef with pepperoncinis. Gonna try it next week.
http://allrecipes.com/recipe/246721/mississippi-roast-—slow-cooker-pepperoncini-pot-roast/
I eat ghost pepper sea salt. Apparently when it is manufactured the workers wear masks.
A little bit of it goes a long way in cooking. And don’t ever get it on your finger and touch your eyes.
I had a habanero burger at a restaurant that tasted really good, so I grew some habaneros this year. I touched a tiny piece to my tongue. My cheeks went numb for half an hour.
I dried the remainder and put them in with my garden chemicals and marked it poison.
Habanero has an incredible flavor, You just need to learn when it becomes a flashover!
Kinda of an old chart.
No mention of either of the Scorpion peppers, or the new hottest, the Carolina Reaper about 1.5 million Scoville units.
The Carolina Reaper apparently has about 2.3 million Scoville units. It is a hybrid - it doesn’t exist in nature - but hot is hot.
I wouldn’t even dream of using something anywhere near that hot. I once smelled a salsa made with Ghost Peppers, and resolved to never even think about consuming it. A reasonable dose of Cayenne is about my limit.