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Sliced super hots for nachos? Any Ideas?


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#1 JustLikeNapalm

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Posted 17 June 2018 - 05:17 PM

Recommendations for best thin sliced superhots for nachos?
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#2 The Hot Pepper

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Posted 17 June 2018 - 05:28 PM

I would mince them and make salsa sliced is not my bag.
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#3 Walchit

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Posted 17 June 2018 - 05:58 PM

Your gonna can them or pickle them or whatever? I have a jar of jalapenos that I added some hotter peppers into. I still haven't cracked them open though.
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#4 PexPeppers

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Posted 17 June 2018 - 06:16 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. 


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#5 rlslmshdy

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Posted 17 June 2018 - 06:26 PM

For me anything thats not so floral. If their very floral its gonna overpower and thats all youll taste.
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#6 Ghaleon

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Posted 17 June 2018 - 06:34 PM

BTR

#7 Spicy Mushroom

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Posted 17 June 2018 - 08:08 PM

You're a league above me in heat tolerance if you're slicing superhots for nachos lol. Personally I would be slicing up CGN21500s mmmm


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#8 Jubnat

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Posted 17 June 2018 - 09:52 PM

Man...try anything and everything you can get. Thinly sliced fresh peppers are my favorite, from mild to superhot. A lot people aren't into the raw, chinense, fresh flavor, but I fucking love it. Floral, fruity, or otherwise, fresh peppers are where it's at for me.

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.
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#9 Spicy Mushroom

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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).


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#10 Chewi

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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.
 


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#11 rlslmshdy

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Posted 19 June 2018 - 01:07 AM

I love raw chinense peppers. Nothing beats a taco or chicken burritos filled with several different raw peppers.
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#12 dragonsfire

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Posted 19 June 2018 - 09:20 AM

The Kung Pao and Thai peppers I find great for a general heat and flavor topping :)


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#13 Bicycle808

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Posted 26 June 2018 - 04:52 PM

For a real flavor sensation, finely dice two fataliis and sprinkle them, raw, on your favorite cheesesteak. Unbeatable sandwich scenario.
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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. 


#14 Bhuter

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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.
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