Sliced super hots for nachos? Any Ideas?
Posted 17 June 2018 - 09:52 PM
So, yeah...it's hard to say exactly. Just try anything you can get your hands on. As far as superhots, last year I was really enjoying 7-Pots and King B.O.C from the garden.
Posted 17 June 2018 - 10:43 PM
A lot people aren't into the raw, chinense, fresh flavor, but I f**king love it. Floral, fruity, or otherwise, fresh peppers are where it's at for me.
That's absolutely me to a T. I'm a Chinense guy. 80% of my Chinense peppers are diced up right off the vine and applied directly to a meal (uncooked). The rest is pickled. A snack I really love is cubes of cheese and pieces of raw Chinense. I skewer that with a toothpick. Most of my Bahamian Goats were consumed that way hah.
You're right, a lot here don't seem all that keen on it. Many favor the baccatums, and i'm not a fan so far (Amarillo is great tho).
Posted 18 June 2018 - 04:07 PM
The rest is pickled. A snack I really love is cubes of cheese and pieces of raw Chinense. I skewer that with a toothpick. Most of my Bahamian Goats were consumed that way hah.
I'm pretty close to that. Bahamian Goat, cheese on top of a Ritz.
Posted 26 June 2018 - 04:52 PM
You are entering the buttocks with the spicy hand of Chinese pepper? And pleasure from this low pepper? I am not sure but the scorpion pepper musk when raw, is the sexual experience. This is granted, and evident in the taste, and the woman jealous.
Posted 26 June 2018 - 05:05 PM
I used to do some sliced chocolate ghosts on my nachos. now I use SB7J. They both taste glorious and not too awfully hot for nachos.
Agreed. I used to use thinly sliced Black Naga, but it was missing the crunch. SB7J sound perfect for nachos. Firm, crunchy, fruity, and great heat! I think the "crunch factor" is important.
- JustLikeNapalm likes this
0 user(s) are reading this topic
0 members, 0 guests