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Where in phoenix are you finding yellow manzanos?

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Also if you like roasted chile's, freezing them doesn't change the texture too drastically (from that soft roasted texture). I roast and de-skin a couple lbs of NuMex green chile varieties every year and the freezer keeps them near perfect if you don't let air in your freezer bags. Still work...

http://www.youtube.com/watch?v=oSNXbA1_6Pc

Piri-piri are all some of my favorite peppers. Lots of kick for tiny pods, one of my favorite burns. Plus the seeds are small and delicate so they dont irritate me as much as lots of other varieties when dried. I mainly dry them whole, then grab a handful and crush them onto my food. Yum.

The local grocery store here got a shipment of those bad boys last year. I liked them a lot for eating fresh or cooking into foods - very thick and fleshy and taste fresher - not quite as hot per amount of weight though, so I prefer the smaller ones for sauces. I do not know anything about the...

Looks like your PM box is full or something. I have 3 varieties of piri-piri if you are still interested. One is larger and was labeled as "African Devil", one is smaller and was labeled "Diablito," and the 3rd is from pods I picked up in a market in Portugal (the pods sort of vary in size and...

Damn you have a lot of plants. Gotta catch that dog in the act if you want him to learn not to dig/attack peppers. :snooty:

Several of the superhot varieties have the pimply/wrinkly pods (eg bhut jolokia, nagas, 7 pots, some scorpions, some scotch bonnets etc) Are there any mild or moderately hot peppers (ie sub habanero heat) that have that wrinkly appearance? If so what are they? I'm not trying to get into a...

You packing any heat? Great pics, hope to see more. Best of luck! (edit: picture source = amazon)

It is probably not dangerous if it was in the freezer - I freeze and thaw fresh and roasted peppers all the time, dont see why the mash would be different. I would probably boil it when it thaws out to be safe since now all the good bugs are probably dead from freezing. I dont know about trying...

Interesting, I didnt even think to try - maybe I will give it a go. Looks like they can get pretty big.

howardsnm1 is absolutely right - superhots work great in fruit based sauces etc. There are tons of sauce recipes listed throughout these forums, and lots of them use superhot peppers. Your Morouga's should more or less be interchangable for most other hot chinense peppers - so if a recipe calls...

why?

I tried out a couple Tamarind hot sauce recipes a few months back. One thing I learned is that a little tamarind goes a long way. I got Tamarind at the asian foods store, in the form of a block of sticky tamarind mush with seeds etc still in. The first "sauce"I made, I used about 1/4-1/3 of a...

This clip from the show "Curb Your Enthusiasm" cracked me up. Enjoy :cool: Sorry I cant figure out how to embed video.

I do not know the proper word but it certainly creates a burning sensation. I wouldn't personally consider alcohol to be bitter though either. If you've ever just mixed grain alcohol or vodka into water, it seems like it makes the water sweeter. At least until you get it strong enough that it...

What the original post referenced was merely a reddit post where the overwhelming number of replies and upvotes coming from self identified "spicy food" fans appeared to also drink their coffee black. No mechanism or rationale for the connection was proved, it just appeared there that there was...

Bacteria is actually the plural. Bacterium is the singular version. To OP: ime, freezing pods will not make a big difference if you are turning them into sauce - as long as they don't get freezer burn (which may nasty up the flavor). The pepper flesh will get more mushy when it thaws out since...

Do you eat the rinds?