Thread: Hot Chiles - aka Pepperheads "corner"

i discovered sriracha from the vietnamese.. i love the pho. and now i use it for everything.. i am known for lacing mayonaise with it and using it in my crab salads.

Phil,

Great thread.

All the naga chillies have a most exquisite aroma and flavour, and to boot are quite easy to find in the UK

We have an annual Chillie Festival in East Dean, and I usually pick up my years supply (3kg) of nagas there

Have fun !

best regards

Russ

I've been into chile's long before I became a cook, to this day I'm not allowed to make a few dishes as I'm told the fumes are worse than CS gas Last time I made Chile brittle it was -20 deg outsde and my wife had to open all the doors and windows... oops...

While I love the flavor of Habs... I'm a sucker for Chipotle, I'm building a smoker at the ranch so I can make my own

I few years ago I was in India, and at one restaurant while waiting for our food, the waiter brought out a glass of water that had several long, thin, green peppers in it. They reminded me of green beans. My friend and I each tried one, and only one. It was crisp, with a nice flavor to it, but after a few seconds, the burn set in. It was mild at first, but ramped up to extreme over a few seconds.

Anyone know what type of pepper this might have been?

Originally Posted by PhatMan

Phil,

Great thread.

All the naga chillies have a most exquisite aroma and flavour, and to boot are quite easy to find in the UK

We have an annual Chillie Festival in East Dean, and I usually pick up my years supply (3kg) of nagas there

Have fun !

best regards

Russ

Thank YOU, Russ! Same to you. And don't forget to add links or sources to YOUR favorite Chile sites. The more info - the better for every one of us "Chileheads"!

Cheers!

Originally Posted by DwarvenChef

I've been into chile's long before I became a cook, to this day I'm not allowed to make a few dishes as I'm told the fumes are worse than CS gas Last time I made Chile brittle it was -20 deg outsde and my wife had to open all the doors and windows... oops...

While I love the flavor of Habs... I'm a sucker for Chipotle, I'm building a smoker at the ranch so I can make my own

Thanks for the post, Chef! May I call you "Chef"?

I am an amateur "cook". Won't go so far as to call myself a Chef! I don't know 1/10th of what YOU know as a pro-schooled Chef but, I cook pretty decent, myself.

My family owned an Italian style DELI for about 6 years. It was a bad LOC off the street - set back too far to be noticed - which contributed greatly to its failure.
In my 6 years though I learned more about cooking, putting together large quantities of food for large groups, etc. Also got some good stuff from vendors I had never heard about. One is salami from Molinari & Sons. Excellent stuff, too! Gallo salami don't even come close! I usually buy a whole stick now when I go to COSTCO.

I digress. Chile's are dangerous as is evidenced by the earlier post about the ASSAM region in India using it for grenades and Elephants. Wearing gloves is advisable always - when handling the hotties. And that vapor they put off will take your breath away - and then some.

Good luck with your smoker. I want to build one as well. I love the BBQ, smoker, and grill, and love to even fire it up during rain storms. I have been known to be under the umbrella whilst BBQ'ing.

Cheers!

Originally Posted by dsmith

I few years ago I was in India, and at one restaurant while waiting for our food, the waiter brought out a glass of water that had several long, thin, green peppers in it. They reminded me of green beans. My friend and I each tried one, and only one. It was crisp, with a nice flavor to it, but after a few seconds, the burn set in. It was mild at first, but ramped up to extreme over a few seconds.

Anyone know what type of pepper this might have been?

No idea, sorry!

But I have a similar experience right here in the states. Not too long ago I went with my wife to an India restaurant one evening (we'd driven past it but never stopped & tried it till that evening) and I asked for some hot stuff on the side - to use with my meal. The waiter brought out a small vessel with some hot stuff in it. I am used to Habanero's, etc., so I figured "no problem" - I could down that stuff easy. Was I wrong! I tried it......and WHOA! I was burning for about 30 minutes afterwards - and UNcomfortably so. I am guessing it was Ghost - as the burn was more then I had EVER experienced.

We haven't returned yet to find out what type Chile it was. When we do I will post it here in this thread.

Cheers!

~Phil

Another hot pepper thread. I love it.

I enjoy eating and cooking hot foods. I've never heard of ghost peppers so I might have to check those out. Last year I tried to grow a few peppers but the bugs kept eating the leaves and I only got a few peppers out of it. I don't really know if Vermont is best state to grow hot plants.

Anyways, I love grilling, barbecuing, and wing making. I created a great habanero maple garlic wing sauce that has a great before and afterburn and is so good it's worth the heat. I actually won a local wing contest with them.

2 pounds Alaska Salmon fillets at least 3/4 inch thick.
1/4 cup plus two (2) Teaspoons chili powder
1/4 cup Apricot preserves, melted

Rub the Salmon fillets with 1/4 cup chili powder, massaging the spice into the meat. Using a pastry brush, coat the Salmon with the warm Apricot preserves. Sprinkle the remaining chili powder evenly over the glaze.

Grill or bake the Salmon, according to your preference. For a fish 1 inch thick, allow about ten minutes total cooking time. When the fish tests done, transfer to a warm serving platter.

Enjoy!

Recipe taken from The Complete Chile Pepper Book, page 274.

I'll happily throw in with the pepperheads! I love spicy foods, and grow hot peppers each summer, as best I can this far north. I wish I had pictures, or my recipe book, to share, but alas here at the college I have neither.

I do have this website, however, which is the site for a spot in Leipzig I ate last winter. I got the Mutter alles Schmerzen, which is 1,000,000+ SHU.... it made my nose bleed! It was DELICIOUS!