The Tulsa Forum by TulsaNow

For all you (other) crazy pepper growers, Carmichael's Produce in Bixby is going to have Bhut Jolokia plants this year.

Carmichael's is on the SW corner of 148th and Memorial at the first traffic light south of the river.

They have a bunch of lettuce, cabbage etc and tomatoes and some of the milder hot peppers out now.  The hotter peppers aren't ready yet.

Se ya down there Red. This is one of my fav vids of man vs. ghost pepper:

https://www.youtube.com/watch?v=MvK2Y1hv9mY

Have to pass on the ghost peppers, no point.  Reasonable heat is one thing, knocking a hole in the back of my neck is another.  We will do more New Mexican PDL's or 180's, jalapeños, bells, poblanos and probably some big jim's this year.

Oh, I used some of Skeet's Helper as part of a rib rub a few weeks ago- just right!!!

Try a few Serrano plants.  They are popular for hot salsa.  They are about as hot as a cayenne, aka red pepper on the spice racks.

You are thinking about peppers solely on heat (which I know is the title of this thread), but there are flavor components. Try making anything "jerk" or Caribbean for that matter and use something other than Scotch bonnets or habanero. There is a difference. I will give you that ghost peppers bring little flavor to the table.

Let me know if you are heading to NM again for the big jims. I really like those--and I get the added bonus of putting on some little girl pants give their heat level.  ;D

Red, the Skeet's pepper blend is IDEAL on ham and beans/soups. Perfect. Again, thanks.

I’m still hoarding my ’09 Skeet’s Helper.  I’ve got a bag of peppers I think would be perfect for you Guido, just a bit hotter than MC and I care for.

Ooooohhhhh.....  T  M  I  !!

'09 Skeet's Helper is almost gone.  This year's pepper crop got a late start and is kind of wimpy.  Fortunately I have dried peppers since '09 to make '14.  :D

We’ve still got so many Hatch left from last year’s trip we are debating even getting more peppers, but we’ve developed a tradition for roasting them with the cannon_fodders and I’ve already brewed my agave Hatch chile ale for the roasting party.

Today is (was, they are sold out in Bixby) Hatch Chile day at Doc's Country Mart. However, if you want to roast them yourself you can get fresh Hatch Chiles at Sprouts.  $.68/lb and you can get a small quantity if you want.

No trip west this year, figured Sprouts, Whole Paycheck, and Reasors for them this year.  Crap, we’ve still got quite a few from last year.  The “Mediums” were pretty stout so they’ve been used judiciously.

I bought 3 lb of the "hot" ones.  I roasted, peeled, and de-seeded them and stuck them in the fridge.  I'll vacuum pack most of them soon.  I made some corn tortillas tonight.  I put some strips of freshly grilled chicken breast, chopped onion and chile from today in the tortilla for dinner.  Yummy.  I find the hot Hatch Chiles to have a noticeable heat but they are not really hot. Then again, I put 2 Habos in my lunch salad that fits in a 9 oz container.

Right now I have more regular orange Habos than red Habos.  I like the red ones a bit better.

You, sir, are a freak. ;)

I believe we got some which were mislabeled.  One thing about Hatch which I find is unique is the burn is back of the tongue and further down whereas habanero, cayenne, jalapeño when too hot attacks the tip of the tongue and lips which ruins the rest of the meal.

When I first had Hatch chili's several years ago, I found them quite tasty and really made the nachos the ex and I were sharing really good. 15 minutes later I had to ask the bartender if the AC had quit working as I sat sweating, his response, "First time having hatch chili's?"

You sir, are a woose.   ;D

One really does get used to the heat and able to discriminate the taste.  I'll let you know after tomorrow since I put a Ghost Pepper in my lunch salad.

Hatch Chilies really are tasty but in the big heat ratings of peppers, they are not that hot. They are more like a medium hot.

This was my first foray into hatch chilis and got used to them after that, and was the begining of my trying different peppers back in 1999. Like I noted I really liked them.

OK

Skeet's is the only additive that can help me choke down quinoa. That is all.

Ghost pepper in my lunch salad didn't add much flavor.  It was hot but I was able to eat it.  I am going back to Habos.  I like their flavor.

Habos are the more flavorful of the hotter peppers. Had the scorpion recently, much hotter but similar flavor. Ghost is nothing but heat.

I made some salsa/sauce last year using Ghost Peppers.  I scraped the inside of the peppers to remove as much heat as possible.  A 12 oz can of tomato paste diluted to salsa consistency required 6 peppers (+onion and cilantro) to get the pepper flavor to be noticeable.  It was hot but not killer hot.  I liked it but habos are much better.

Hot Peppers & Cold Green peppers. :-\