Posted on 01/11/2007 12:49:25 PM PST by aculeus
Looks like all those jalepeno eating contests I had as a kid growing up in Tucson is gonna work out all right!
Think I'm gonna go get some jalepeno queso right now in fact!
Well lessseeeee....
I have habanero jelly on my toast in the morning, and jalepenos in my sandwich at lunch.
And then the thai peppers used to marinate my dinner.
I like this report. :)
I wonder if it works on brain cells as well?
Actually, this applies to me. I also read they treated diabetes in rats with capsaicin, though the process was a little different.
Fire it up! I grew jalapenos right next to habaneros - didn't realize the cross pollination actually makes XXtra hot jalapenos 'til after the fact. It sure did. I've always heard that capsaicin kills the bad bacteria that can inhabit raw oysters too.
I've also wonder if after a hot pepper binge, If I've killed off my good digestive bacteria. Usually try to eat some live culture yogurt within the next few days.
These are Scotch Bonnets and they are hot. Scotch Bonnet info at Food Network.
Dunno.
I grow a "salsa garden" every year that is predominantly bells (red,yellow,green) jalapeno, thai, jabanero and then tomatoes, spices, onions, carrots, squash, corn, etc.
The idea being that we eat lots of good salsa, pickle and jelly up a bunch and have poppers often.
I'm not an expert though, just a hobbyist.
I grow habaneros and no jalapenos because to me jalapenos have a nasty taste. My nephew grew both side by side and he too said it made the jalapenos hotter. I got a few of the habeneros from him and could taste that distinct jalapeno flavor in them.
I had 60 habenero plants this past season and they yielded about 2500 peppers (yes,I kept count) I dehydrate and grind most of them and give away a lot to friends (and enemies) but they made outstanding salsa too.
I need a longer growing season because the plants still had immature peppers on them when the frost hit here in central Illinois.
They look like jabaneros with different colors.
For a dozen pints of jelly, we use about 8-12 so they are definitely HOT.
How are you dehyrating them? Just hanging them?
I'd like to give peppers another shot this spring. A horrible landscaping accident ruined my few little bushes about a year and a half ago. (The weedeater accidently swiped them.)
The picture in post #12 looks like them but it needs some blue ones mixed in.
They were far and away the hottest pepper I ever tasted.
No, they weren't round like that.
I have two dehydrators, they are about $40 at Wal-Mart.
They have to be sliced to fit in the dehydrator and that is a very troublesome operation. As many as I slice and dry, rubber gloves are not up to the job, the juice penetrates right through them and leaves a lasting burning sensation, so I use a knife and fork and dont touch them with my bare hands when slicing.
The grinding should be done outdoors too, indoors and you will be overwhelmed by the fumes.
I learned all this the hard way.
Yes, I learned not to answer nature's call after slicing habaneros back in college. Unless, of course, you want to run out of your house and down the street aimlessly.
A small electric coffee grinder works great for grinding them after they are dried. They cost about $15.
I use one for grinding all sorts of dried spices.
I have used an electric smoker ( without the wood chips) for dehydrating stuff. Works great.
"I'm healthy, but my ass hurts...."
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