What Have I Got Here

[1Cavman]

OK Pepper Peeps.. Somebody dropped these off for me yesterday.

What kind of peppers am I looking at.

[dales133]

Hmmmm look like anorexic scotch bonnets, no idea

[IrishChef]

Buhts? Be real careful with them, whatever they are, they look to be in the habanero family.....

[dales133]

That's what I was thinking scotch bonnets are too but more ball shaped, similar skin and texture

[1Cavman]

Buhts? Be real careful with them, whatever they are, they look to be in the habanero family.....

Color and shape similar to habs but too large. That's why I'm not sure.

[barkonbutts]

All i know is they will be HOT as HELL!!

Do like rich did yesterday... dehydrate them and make a powder out of them and use to kick up your dishes.... but man I would not eat or add strait to ANY food... but that is me... Good luck!!

[dales133]

Split them and put in some rice bran oil, and some more in some olive oil, you'll never regrett making some good chilli oil

[1Cavman]

Do like rich did yesterday... dehydrate them and make a powder out of them and use to kick up your dishes....

All I've got to work with is the Weber. I should be able to get it to work.

Split them and put in some rice bran oil, and some more in some olive oil, you'll never regrett making some good chilli oil

A couple for oil sounds like a good idea.
I put up smoked garlic and rosemary olive oil every year.

[BIGGLOPEZ]

Kinda Looks like these?


Naga Jolokia - the hottest chili! Other name is the ghost pepper...

I would be careful

[dales133]

Just keep them submerged or they might go moulds in warmer weather, great drizzeled over beef ribs duck or pork belly in a noodle soup

[tenacious bee]

Yikes, not a pepper expert but those sure look like ghost chillis to me. Only reason I know is an A hole acquaintance of mine had a few in a ziplock at car club meet a few years back. After failing to ruin anyone's night he went on to tell everyone about them. He even showed youtube Videos of people eating them on his laptop. What an ass.

[1Cavman]

Kinda Looks like these?


Naga Jolokia - the hottest chili! Other name is the ghost pepper...

I would be careful

Yes they do and yes I will.

Just keep them submerged or they might go moulds in warmer weather, great drizzeled over beef ribs duck or pork belly in a noodle soup

Got a canning cellar stays nice a cool. Make some spice beef and noodle soup with the oil. Every use peanut oil with the chilies .

[dales133]

I pretty much use rice bran or olive oil but I do like peanut for wok cooking, rice bran caries flavour better than peanut in my view, soybean oil would be my next choice,

[1Cavman]

First thyme for everything. I'll give the rice bran a go.

[dales133]

God thing with rice Benz is it disinterested have to much natural flavour, it's pretty thin so good for making dressings and mayo and it holds a realy high smoking point, generally not to expensive but if your gonna chilli infuse an oil might as well be versitule