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to be honest, yes, i am offended. you know, i've been working in resturants for 20 years, and i've seen some recipes that made no sense, crazy amounts, odd pairings of ingredidents.. but i've come to learn that i can't judge a recipe by its contents, but by the end product. there is no great...

the tomato juice and siracha provide enough acid... i've had this sit out at room temp in a commercial kitchen, was still good after a month.. better at the end of the month actually. but if you're concerned, you can add some white vinegar, or some generic hot wing sauce, tho the second option...

:-p ......it's still suprisingly good, if not very exotic...just wait till you seee my other ones

and now, the one that started it all, the gut wrenching...... KITCHEN SINK~ habenero-20 jalepeno-20 jolkia-10 chipotle-2 cans cayanne peppers (dried ok)- 8oz ground cayanne- 1 cup cajun spice-1 cup chili powder- 1 cup red pepper flakes-1/2 cup paprika-1/2cup garlic powder-1/2 cup onion...

there

no longer available

sadly, they don't sell overseas :( nice site tho

i'm sure the same was once said of habeneros, before we gringos got used to new cuisines that included them, and now habs ( ok, maybe just orange ones) are easily foundd... as for the current market.. there's a few thousand of us here that would love to have some bhuts and nagas and 7 pots year...

i'm suprised that no company in the united states isn't commercially growing them...seeing as there is a definete market for them

yeah....not so intereted in actually going to that part of the world right now :-p i was just hoping... i've tried the dried bhuts, but was kind of disappointed . don't get me wrong, i love the flavor and the smokey, burn my nose aroma..but the heat wasn't really there..really didn't feel much...

does anyone know where i can find FRESH BHUT JOLOKIA pods? either privately, or commercially? i'm growing some of my own, but...i'm impatient, and the dried ones i've had haven't been impressive, and i'm hoping fresh peppers will be much better:hell: