Thread: Hot Chiles - aka Pepperheads "corner"

Howdy all you fellow "pepper heads",

As I perused our web site I noticed there was NO search hit's for pepper heads or "Hot Chile's", although I did notice a few threads that did mention hot peppers, hot sauce, etc.
BUT, there were NO actual threads dedicated to us folks with pepper fetishes. Please feel free to add YOUR PEPPER stories, recipes, etc., to this thread, as you see fit.

That said, let me start the new "Pepper head thread" by making the now famous GHOST Chile (aka Bhut Jolokia) the topic starter.

This Chile - which comes from the Assam region of India - has now been entered into the Guinness Book of World Records as the HOTTEST Chile in the world. 1,001,304 Scoville heat units. **note**FYI "SHU" - from this point on - means Scoville Heat Units. That is how they measure a peppers heat range.

The Bhut Jolokia (aka "ghost") is almost three times as hot as the infamous Habanero Chile which comes in at between 300,000 and 400,000 SHU. The only other Chile that is hotter then Habanero would be the also "infamous" Red Savina which comes in at 577,000 SHU.

The Bhut Jolokia cinches the world title as hottest by being employed to serve in the military of India. It's now being made into "hand grenades" to be thrown into crowds in order to disperse them - if you can believe that. That means, for all you protesters out there, that you're going to taste the sting of that Chile pepper (like it or not) if you are ever involved with any movement to protest whatever the government doesn't want to hear about from the populace.

Adding to that "military" use, there's one more use for this pepper the folks of India have used it for. Keeping away ELEPHANTS!

I hope you learned as much as I did. I started this thread for just that purpose - to learn about our favorite Chile's and anything and everything that has to do with them. And now you can search it from the search engine using the search term "Hot Chile's".

Enjoy the ride, recipes, and THE BURN.

Cheers,

~Phil

Peanut butter and sambal bajak sandwiches!

Almost BBQ season.
With gloves shave some habenaros (scotch bonnet)
with a mandolin into VERY thin rings.

On a medium to hot grill dredge one side of a chicken breast
on the peppers and grill with the peppers up for half the
time. Flip the chicken and pull the lid closed quickly and finish.

They will fall off but will leave a fine warmth and flavor behind.

You can work up to them with any fresh hot pepper or even
mix peppers...

It's hard to believe that just a few days after popping up in this forum I'd find a thread about one of my other passions. I raise a variety of hot peppers on my balcony including the Bhut Jolokia, Manzanos, Tepins, and Scotch Bonnets. This year I'm adding yellow jellybeans, an un-named red Thai, and another unknown long red hottie that a Mexican friend got from his Grandfather. Of all the ones I raise the Manzanos are my favorite. The best salsa chili ever. Burn baby, burn.
Dave Ogershok.

Originally Posted by Kees

Peanut butter and sambal bajak sandwiches!

Thanks for the post! I have never heard of that "sambal bajak". It looks full of fire by the pictures. And there's so many variations of it I was amazed. I have a friend that is Indonesian so I will ask him if he knows of this stuff. Thanks again!

That's perrrrfect, too. Add whatever you think of, folks! I especially like the recipe/s added.

So far we're off to a great start for the Hot Chile's "pepper heads" thread.

Thanks, and keep em coming!

~Phil

PS, a great resource book is:
The Complete Chile Pepper Book