You are viewing a single comment's thread.

view the rest of the comments →

0
1

[–] Feeling_my_goats 0 points 1 point (+1|-0) ago 

I think that early would be good. Give it a chance to get into the meat.

You need to figure out what kind of peppers they are. Your description could be habanero. Those are some hot mothers. The spiciness difference between habanero and jalapeño is immense.

0
0

[–] Kithsander [S] ago 

I'm replying to you again because I ate one of them whole and raw ( minus the stem of course ) and damn. I'm not sure if that was actually hotter than the Tabasco Habanero sauce or it just felt like that because I was just eating the pepper as opposed to the hot sauce on / in whatever food I was eating. There were tears. I haven't teared up from a hot sauce / pepper in awhile. I'm not buying that they're below jalapeños on the scoville.

0
1

[–] Feeling_my_goats 0 points 1 point (+1|-0) ago 

You ought to Google the image of habaneros. Them bad boys are hot.

0
0

[–] Kithsander [S] ago 

Unfortunately I was told the heat wasn't as hot as jalapeños, which I probably should have stated in the description. I regularly use the Tabasco brand habanero sauce and, although I haven't been there regularly in years, used to order the blazing sauce at buffalo wild wings ( is that just a local chain? ).

0
2

[–] FringeSociety 0 points 2 points (+2|-0) ago 

You could roast the peppers on a bbq or in the oven to bring out the heat. Then use them in the roast.