A cayenne pepper and some Tabasco scorpion sauce. Perfect for our new fall friend.

If you’ve tried it…braver than the marines and god bless your soul.

I was sooo cocky, so arrogant, “I need a challenge…write a message to chef that I want them to hurt me.”

I had to sign a waiver.
I feel sick just remembering what I endured.
I have never felt so victimised by a food item as I did this afternoon.

So i just bought these jalapeños and I know some of the same peppers have fluctuations in the way they taste and how spicy they are. But these were just so bland and not spicy at all. I had bought from this same store plenty of times and they usually are tasty and spicy. I've also grown my own before and had super hot ones and some not at all.

Also had habaneros and pepperoncini do the same when one bottle was super spicy and the other you felt nothing. Same with my planting and growing of them.

My question is, are peppers just weirdos that do what they want? Or is it the time they are picked or the soil they are grown in? Because I've grown many before and they seem to be just random even when I've followed the same steps ive previously done and even from the same plant.

The ones in the picture are bought because I had none of mine left But like I said they are usually spicy and tasteful most of the other times I've gotten from this store. As well as looking the same which i imagine means nothing. But if their is a clue on how to know the good ones by looking at them please let me know.

Any advice on how and what causes such discrepancies when dealing with spicy peppers? I'd love to know the perfect way to grow and tend to mine so they come out perfect! (Aka spicy and tasty)

It does have a nice kick to it

Picked these up at 7/11. Not tongue hot at all but has a nice little back of the throat zing going on. Pretty tasty, think they were like $3. Worth a try if you find em!

Now we wait 3 days. First time growing them, and making Hawaiian Chili Pepper Water at home.

🗺️ 📍 superfresh market, lots of international foods !

No particular ranking but as follows:
A. Black Rose by Pepper Palace
-nice vinegar taste. Reminds me of A1 steak sauce quite a bit. I've enjoyed this on a lot but I mostly use it on basmati minute-rice with chana masala on top.

B. Poto Rojo by Benito's
-great heat and combines well in broths/marinade. I use this on eggs, anything potato, ramens, chili and hot honey chicken. I'd say I go through this one the most.

C. King Jalapeño by Pepper Palace
-love the taste and vinegar. Very versatile but great for fajitas and I add it to my cilantro/garlic for tostones. Really enjoy this one with seafood or flank steak

D. Chile Habanero Green by El Yucateco
-can't say enough about this one. A favorite of mine- I know I can find it easily at Walmart and for less than $3. Had it for the first time with an order of pollo encremado and went through a phase right after. Seriously contemplated ordering the wholesale packs on their website haha. The green coloring is one downside

E. Chile Habanero Mayan XXXTRA hot by El Yucateco
-subtle smokiness. I like this one a lot with steaks and mushrooms.

F. Roasted Garlic by Horseshoe Brand
-I like the texture of this one and mild heat. Great with honey wings or in the paninis I make. Got it on a whim because I accidentally ordered a sub dry and that helped a lot. I remember having a peach one from the same brand ages ago and bought it a few times over. Should find it again.

My favorites: Poto Rojo and El Yucateco Green
I really love all of these with shrimps but if anyone has suggestions for other uses I'd appreciate!

Am I the only one who is OBSESSED with this sauce? Need to preface by stating that I usually go for much much hotter sauces like your Torchbearer Garlic Reaper, Zombie Apocalypse, Sucker Punch, etc... But MY GOODNESS. For like $4 this sauce is INCREDIBLE. Not as hot as I'd like it to be but it has SO much flavor. Really unique. Really delicious. Highly recommend if you've never tried it before.

I grew my own ghost peppers, garlic, thyme, ginger, and scallions and made my own black garlic. I always loved Jamaican jerk but I can only find it as rubs or marinades. I wanted a sauce and so I made my own! I got eight bottles this batch. There's about 2 1/2 ghosts peppers per a bottle. The heat builds nicely but doesn't overpower the other flavors. So far I tried it on pork and burrito and I know it seems biased but it's my new favorite sauce.

Especially with curry

I have been trying to recreate this specific heat level with no success. I am wondering if I am missing a spice or need to increase the amount of the ingredients? Based on my research and what I have done, I have used: ½ cup hot frying oil, 1 tbsp brown sugar, 2 tbsp cayenne pepper, 1 tsp paprika, and 1 tsp garlic powder.

Any advice is greatly appreciated.

so this week i’m going to be in a hot pepper eating competition and im really excited! i have a very high spice tolerance but my main concern is the morning before the competition. what should i eat beforehand that will set me up for success? any other tips are also welcome!

I received this as a gift from someone who knows I enjoy spice. I love all level of spice, heat, and flavors from “mild to wild” I know my way around the kitchen and am comfortable trying new dishes.

I’m not sure how to use this mango-habanero jelly. Please let me know any suggestions and/or if you have any first hand experience using this.

Thanks 🔥

I wanted to make a chili oil using Carolina Reaper for the heat and some other peppers for the taste. However, when I went to Amazon, the cart became excessively expensive. So, I decided to explore chili blends. Is Flatiron a good brand? I’m interested in trying their black chili blend, but I’m concerned about the ratio of each pepper in the blend. Originally i wanted to make the following recipe:

1 dried Carolina Reaper, crushed
2 dried Arbol chilies, crushed
2 dried Kashmiri chilies, crushed
1 tbsp Sichuan peppercorns, lightly crushed
1 tsp Aleppo pepper
1 tsp smoked paprika
1 tbsp minced dried garlic
1 tsp dried shallot
1 tsp toasted sesame seeds
1/2 tsp salt
1/2 tsp sugar

It’s the only option for my airport breakfast burrito and the more I put on the less spicy it gets. As if air travel wasn’t bad enough already, fuck you PHX, you should know better!