For me the serrano is the king of peppers for flavor and heat, I love them.
Posted on 04/01/2021 7:24:11 AM PDT by mylife
The pandemic has driven chilliheads online, where some have built impressive followings for their hot sauce reviews and daring feats of strength
Kate Robertson
Thu 1 Apr 2021 04.00 EDTLast modified on Thu 1 Apr 2021 08.07 EDT Shares 134 Carolina Reaper Hot Chilli Peppers: ‘You can effectively map your GI tract by feeling how it moves.’ Two Carolina Reaper peppers: ‘You can effectively map your GI tract by feeling how it moves.’ Photograph: mrsixinthemix/Getty Images/iStockphoto Behind his calm, methodical approach to every hot chilli eating and super spicy food challenge, Dustin “Atomik Menace” Johnson is enduring a kind of physical pain and mental anguish beyond what most will ever experience in a lifetime.
In one of his most-watched YouTube livestreams, the 31-year-old Las Vegas resident downs 122 super-spicy Carolina Reapers, the Guinness World Record holder for hottest pepper, while fans watch and cheer him on. While there are clues that he’s struggling – his face turns a deep red color and shines with perspiration, and in the latter half in particular, he takes breaks – his low-key demeanor has made the growing chillihead community question whether he’s built like an average human, or if he’s human at all.
“I would say anywhere after 60, every few peppers I would say, ‘I don’t know if I can keep going,’” Johnson recounts via Zoom from the same black-lit, poster-adorned spot he shoots his videos in. “And people were like, ‘Nah, just keep going. You look like you’re fine.’ And I’m like, ‘I’m not ... but I’ll keep trying.’”
Two hours later, he finished the bowl.
(Excerpt) Read more at theguardian.com ...
For me the serrano is the king of peppers for flavor and heat, I love them.
Agree
I make my own pickled serranos, so have not tried those. For a pot of chili (or pinto beans with ham hocks), though, I’ll always add a few La Costena chipotles with adobo. Good stuff.
Not even ice cream for dessert? (Very old joke.)
chipotles with adobo.
A little goes a long way, I slip a couple in my chili
Yeah, I never use the whole can. Just two or three, chopped, and a spoonful of the adobo sauce, then freeze the rest in a baggie for the next pot.
2 and a spoon of sauce, it on of my secret ingredients
You just posted it. Now it’s not a secret anymore.
One of my secrets...
I use 7 kinds of chilis, most are for flavor not heat and there are other secrets as well.
5 chilipequins will make it hot and the serranos
Damn! I’m giving my secrets away!!, but wait theirs more...
I use chile pequin and/or chiltepin, chile de arbol, some ground red chile (Chimayo if I have it), some green chile (canned is OK), some minced fresh jalapeno or serrano, a couple of chipotles, and plenty of black pepper. And yes, I use pinto beans in chili. (New Mexico style red or green chile is an entirely different matter.)
You’re on the right track, and of course NM has to have green chilis! those go in mine too... For Flavor!
Worst pepper whooping I ever had was Wild mountain grown chile pequin and/or chiltepin in Nogales Mexico, they are so small, how bad could it be I thought.
I was blind and could not breath for 10 minutes!
I remember finding wild chiltepin bushes in the woods around Alamos, Sonora, when I worked there. The cook made me a jar of pickled chiltepines which I used up over the course of the next few years. Treat these with respect!
Also, there’s a type of chile pequin that you might find as an ornamental plant called a rainbow pepper. The blossoms are white, then the fruit is green, turns to purple and stays purple for quite a while, then yellow to orange to red. All stages can be on the same plant at the same time, so it’s quite colorful. The ripe peppers are about as hot as chiltepin. I have some dried ones around here somewhere, so I think I’ll try growing another.
A latino buddy of mine never found a chile too hot for him to handle. He’d seek out the hottest varieties just to show off. Ghost peppers, Thai chiles, others that I’d never heard of. Covid got him earlier this year, I’m surprised that the chiles didn’t kill the virus first.
Wouldn’t this scar your GI lining?
A nice belch "cleans your teeth and saves wear and tear on your backside."
Hat tip sir... you know your peppers.
dunno.
I’m not the doctor, just the doctor son... but I can ease your pain until the doctor comes..
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