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Wow a torch! That is some heat! Great idea for just a few fresh peppers for dinner. I'm glad to hear the technique worked for you. For a larger amount, I think just using the gas grill pre-heated on high or a hot charcoal grill will work too. I can usually roast a full grill load in 6-9 minutes...

1st good harvest: Martinique Habanero

Thanks, Yan. This is a lot more fun then last year and I'm sure next year will be even better with all the things I learned from this year. Thanks, Buddy. I am finally getting ready to try a few more this week. I loved the way this plant grew, it was very pretty and a fast grower. Thanks...

Very cool . Does it taste the same?

What temp are you trying to do this at? What type of water are you using? Any pictures.

Before you give up on the green.... Make sure you try them roasted. Try them with some steak. Roasting really brings out the green flavor. I like red also, but sometimes they are just too sweet. Overall, I prefer green.

Last year I sowed 216 seeds.... like 45 varieties in soil. I got 90% percet germination. Most were up in 7-10 days, just a few took up to 14 days, nothing after that.

I will have to try to germinate my seeds again next year. I got zero out of 8 first time I tried. I will use the cup method so I can see what's going on. What was the flavor like? First time around I thought they tasted like green apples.

Half is plenty. That is all I would eat. For me it is all about the search for the best tasting peppers. The heat is secondary as there are already plenty of peppers that are stupid hot. If the pepper tastes good eat more than half... if you think it tastes like crap or it's too hot then only...

The texture makes me think it looks like it could have some Douglah in it. Were these grown from your seed from last year or seed that was sent to you. Nice looking pod. Can't wait to see your video review of this one. Oh and when you slice one of those bad boys open, snap a picture of it for us.

Chris douglas i have to try. Can I get in on this one?

Ahhhh looks like it going to be hot all across the county next summer.

I was blaming my 3 year old son for smushing them with his fingers. Moved the plant and it was still happening... good to know what might have caused it now.

Egadddd! That looks scary. I do love the thicker looking skin though. Can't wait to grow this one out.... thanks again Mido.

Nice review, you are a natural at describing the flavor and characteristics of the chile. Great job! I also have tasted a soapy flavor before with the Bhuts... glad I'm not going crazy. Looking forward to seeing more of your reviews.

There are better ones but I don't have the links handy, This will hold you over till somebody post a better link. Chili Peppers Capsicum Annuum Capsicum Baccatum Capsicum Chinense Capsicum Frutescens Capsicum Pubescens Here is one that lists all the various species including the wild...

LOL when S.S. posted this, the first thing I thought of was that I should post a good relleno chile to use before the poblano gets recommended. Like Flame said, nothing wrong with Poblano's (I use them for rellenos that I am going to give my friends that don't eat hot chile) But a true relleno...

Yes sir, no sweating. Yea, I have done that same thing year after year for the last 10 years or so. I would buy 2 bags of roasted chile then it would sit in my car sweating, while we ate lunch and drove around Hatch or Las Cruces. Get home and start bagging 3 or 4 hours later. Chiles on top are...

I am actually doing a review of a devils tongue chocolate tonight that was sent to me to try. They do exist, yours could be a cross or a mutant. Talk to your seed source, if you can, for their opinion.