What does one do with 200+ Ghost Peppers?

[mattie g]

Oh wow, I was just coming back to ask you about where you were doing this for this very reason.

Good to know and let's all make a note.

Yeah...folks should *never* dehydrate hot peppers indoors.

PAIN!

[dave103069]

oops, sorry, should have mentioned to do it in an area with circulation not in the main part of the house. I do it in the garage..

[imafan26]

I cut open one ghost pepper, and it did not have a single seed in it, but my hands burned for two hours after that.

You must like really hot stuff, I would not attempt to eat a ghost pepper or Trinidad scorpion. Strictly for fun for me, and for pest control.

[gumbo2176]

I cut open one ghost pepper, and it did not have a single seed in it, but my hands burned for two hours after that.

You must like really hot stuff, I would not attempt to eat a ghost pepper or Trinidad scorpion. Strictly for fun for me, and for pest control.

When my Ghost Pepper plant was young and just starting to produce, many of the peppers were void of seeds. The plant is now about a year old and every pepper is full of seeds.

It's funny, some of the peppers grow to about 2 inches long and shaped a bit like a football being fatter in the middle and tapering on the ends and some are growing more roundish and about the size of a Japanese Plum. No matter, because both shapes are hot as can be and there is no difference in taste.

And as far as handling the heat of the peppers, it seems for me, the more I eat them, the more tolerant I'm getting to the fire. Maybe it's because I now know what to expect and it's not such a shock to the system.

When I handle the peppers, the hand that is holding them is the one that has the glove/gloves on it. Like I mentioned in a previous post, the last time I cored a bunch of them my hand started burning and that was with one rubber surgical glove on it. Next time, I'll wear two just to be safe. for the life of me I never thought the capsasin would penetrate the rubber gloves, no matter how thin the material. Now I know better.

[ElizabethB]

Gumbo - have you thought of selling them to local produce markets, at farmer's markets and even to local restaurants that specialize in garden to table dining? John Besh is really big on garden/farm to table, Emeril get's into that as well.

[rainbowgardener]

My partner and I were discussing your ghost pepper red pepper flakes. We thought you might need to use tweezers to put just ONE flake in a pot of something. Then we thought it still might be hard on whoever got the one flake in their spoonful, so we decided you should tie a string to your one flake so you could pull it back out again before serving, like you do with bay leaves.

You can tell I don't grow them!

[3 Pound Tomato]

I just canned some pepper butter today from the Jay's ghost scorpion. Pepper butter is like a mash that thickens up for a sandwich spread. It is real hot!

[Gary350]

1977 I canned some peppers in mason jars. 4 weeks later I noticed the jars had NO lids. The acid in the peppers ate up the metal lids. The metal lids were laying on the surface of the peppers in the jar it looked like gray mud. That is when I learned the hot peppers make great paint remover.

Grind then into liquid in the kitchen blender. Be sure to do this outside and stand up wind of it.

They make great paint remover. I removed all the paint and oil from my old lawn mower. Then I sprayed the parts clean with water. After the water was dry I spray painted the parts. After the lawn mower was put back together it looked like a brand new lawn mower again.

The liquid peppers might work for weed and grass killer too.

[gumbo2176]

Gumbo - have you thought of selling them to local produce markets, at farmer's markets and even to local restaurants that specialize in garden to table dining? John Besh is really big on garden/farm to table, Emeril get's into that as well.

Elizabeth, I give them away to a few restaurants I frequent. There are several great Mexican/Hispanic restaurants that have opened up since Katrina and the influx of Hispanics in the area. I have given close to 300 Habs to these type places and they are most grateful. I'm not looking to get into sales of the excess and don't want to get into having to have product when it is not looking like it is viable. I just generally share my excess when it is available, and do so gladly.


As more folks hear about what I'm growing, the more requests I get for extras, if available. I like to spread the heat.

[jeffsturgeon53]

Be very careful doing this!!!

Use a dehydrator and dry your peppers. Once they are dried out grind them and mix with others types of pepper to use in recipes.

Jeff

[imafan26]

Well, those peppers are way too hot for me. Some great ideas for saving them. Pepper sauce and drying peppers will make them even hotter. You can always make pepper spray. That is what the ghost pepper is primarily used for in India, to make police grade pepper spray.

You can dry some seeds too and offer them on the seed exchange forum. I am sure there are people who would want some. Ghost peppers are easier to get now, but the seeds were hard to find a year ago and their germination rate is poor unless you have a lot of seed.

[ElizabethB]

Gumbo - try selling your excess. Farmer's Market, local restaurants. NOLA has made a name for itself for garden to table dining. Contact John Besh. He is really big on garden to table menus. Try John Folse and Emeril. They have both gotten into garden to table dining. Why not make a few $$ off your garden? Don't forget high end Asian restaurants. Try some of the French Market grocery stores like Central Grocery. There are bound to be lots of outlets for your product.

You have more outlets in NOLA than most cities have. Take advantage and sell.

You have so much right now and the season is barely getting started. What will you do in June?

You need to change your name to Mr. Hot Stuff.

[ElizabethB]

OOOPS sorry for the repeated suggestion!

[gixxerific]

roast them, grind them, make powder. So good.