Recommendations for best thin sliced superhots for nachos?
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Sliced super hots for nachos? Any Ideas?
- Thread starter JustLikeNapalm
- Start date
I would mince them and make salsa sliced is not my bag.
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.Â
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
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.
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.
ÂJubnat said:
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.
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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).
The Kung Pao and Thai peppers I find great for a general heat and flavor topping 
For a real flavor sensation, finely dice two fataliis and sprinkle them, raw, on your favorite cheesesteak. Unbeatable sandwich scenario.
