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I suppose I should rephraise huh? How bout bout just yur recipes that are awesome that arnt a part of your marketing ploy? this isnt intended to deprive great recipes from from their hosts. It is more intended to collaborate a great collection of outstanding THEHOTPEPPER>COM recipes for member...

Feel free to input what you got. I got a a couple and as we speak I am collecting them now. will post soon. Best recipe wins absolutely nothing. :hell: also explain your sauce hot level...from lets say 1-10 scale..one being a water and 10 being snorting a naga powder!!!

LMAO.I did this on leave from Iraq except it was a teaspoon of blairs 2am.....omg for an hour and a half..didnt throw upbut prolly wouldnt have had lava shooting from my butt if I had

Blairs has always been known for his decorations and not flavor. Dont get me wrong I ate a teaspoon of 2am on a dare and I wish I hadnt for a long long time, It is hot but as an extract holds no pepper specific flavors. Blairs is for the uneducated guy that wants to cause his friends pain whilst...

There just isnt a substitute for real smoke but if you must I reccommend heating a pan on stove till drops of water sizle then add a teaspoon of liquid smoke.. this burns off that fake salty taste. then i sear my peppers before i make my base..just a tip

I got off early yesterday and had some extra scorpions and jalapenos from this months harvst so I candied them to. The Trinidads are great..I threw them in fridge to cool and get solidified then transfered them to a cuisinart with plastic blade and spun them for 10 minutes..great powdered...

okay so they are done and my house smells like spicy candied yams..mmmm i wonder how these would take if they were smoked????..thats tommorow nite ;)

I am doing this recipe right now with orange Habs. It is truly a beautiful aroma that is filling my house at the moment. I cant wait for them to be done

Definately one of my favorites. But I still prefer to experiment and make my own. I have been playing with freshed jalepenos and chopped garlic/shallots wrapped in cheese cloth for 1 week in the fridge. Then I use this as a sauce base

This is my second season of growing and my wife actually started this season while I was in Iraq. My 7pods,Trinidads and Bhuts are freakin huge. Way bigger than last year. This year they are all at least 3 feet tall and the Trinidad has turned into an enormous bush. Is this normal? Last year all...

This is a Taco sauce that I got off of my Mastercook program. I have only used it once but it was pretty good and it kept well. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large onions -- diced 10...

Okay so I was drinkin and decided against my wifes better judgement to make some sauce. 50 grams of red savinas from last year 1 teaspoon of bhut paste ( thanx AJ) 1 0r 3 teaspoons of habenero paste 3 cloves of garlic 1/8 cup af apple cider vinegar 1/4 cup of white vinegar 1/2 scallion a...

Here is a much better question AJ. I took some of the original untainted mash that I felt wasnt hot enough and I made an orange and ginger sauce with it and it seemed to find its heat in the sauce that it had previously forgotten in the concentrated form. is it the combination of ginger or...

So I have done this with Bhuts and tonight I did it with orange habs (cuz I was board) Turned out the heat intensity severly diminshed with the Habs. Is this a result of overcooking. Anyway I added a teaspoon of Hab extract from a few months ago and %$%$% right back up there :hell:

to confirm or deny any doubts this is me month 8 during my last rotation in iraq Sorry Aj didnt mean to go astray in a very valid topic

LOL..its not MS its Mr..its ok I get that alot :lol:

I suppose its a future recommendation, I very much enjoy powdered versions of my favorite peppers but because I find myself traveling alot fine powder is way too intense to add to everyday food. Here is what I did to solve this dilema. I take my favorite mixture of "Dried Peppers" and throw them...

and here is the conde azul

Ooops I forgot I added some fire roasted tomatoesThe canned kind of course) ..maybe a cups worth.sauce is not tomatoey at all

Okay so I was messin round with the recipe this afternoon and here is what I came up with: I was experimenting with small portions so not to waste a whole lot.. 30 grams Bhut powdered (with a coffee mill) 3 cups of apple cider vinegar Boiled for 15 minutes until reduced at least by half then...