wanted goat pepper seeds wanted

Woody,

The times I've been to the Bahamas. The locals are either playing a joke or they call a lot of hot peppers goat peppers as I've seen they are a type of habanero varient as no 2 look alike from what i've been shown. I think it has more to do with locale then a particular pepper. Tina if she's still around will correct me if I'm way off base.

Mick
Kato's
 
After my last trip to the Bahamas, I'm a believer. There was a little hut off the property of the resort I was staying in (marked off by a sign saying "YOu are now leaving the resort. Your personal safety can no longer be guaranteed"). This place had a mound of conch, and a few guys would crack 'em, slice them, and toss them in orange juice, Lime juice, lemon juice, tomato, onion, and green pepper. Kind of like a ceviche Bahama style. Anyway, this one dude had a pistil and mortar in which he kept his "sauce". He put a teenie bit in the conch salad (the name of the concoction). I tried it, and asked if I could turn up the heat a bit. He handed me the spoon. I put a couple of hefty teaspoons of the sauce (after trying it with my finger....delicious) and stirred it up. Man....awesome heat and awesome flavor. I asked for his recipe...he said "mon, I pick pepper out of my back yard, and grind it up". Yup. Straight goat peppers.
There is a subtle difference between the goat peppers and a regular habanero. I think they have a bit more heat, and kind of musky, like a scotch bonnet, but not quite as much.
Great peppers.
Next time I'm in the Bahamas, I'm bringing back pods. I brought back several different sauces....all good.
 
After my last trip to the Bahamas, I'm a believer. There was a little hut off the property of the resort I was staying in (marked off by a sign saying "YOu are now leaving the resort. Your personal safety can no longer be guaranteed"). This place had a mound of conch, and a few guys would crack 'em, slice them, and toss them in orange juice, Lime juice, lemon juice, tomato, onion, and green pepper. Kind of like a ceviche Bahama style. Anyway, this one dude had a pistil and mortar in which he kept his "sauce". He put a teenie bit in the conch salad (the name of the concoction). I tried it, and asked if I could turn up the heat a bit. He handed me the spoon. I put a couple of hefty teaspoons of the sauce (after trying it with my finger....delicious) and stirred it up. Man....awesome heat and awesome flavor. I asked for his recipe...he said "mon, I pick pepper out of my back yard, and grind it up". Yup. Straight goat peppers.
There is a subtle difference between the goat peppers and a regular habanero. I think they have a bit more heat, and kind of musky, like a scotch bonnet, but not quite as much.
Great peppers.
Next time I'm in the Bahamas, I'm bringing back pods. I brought back several different sauces....all good.
 
You can get Goat Pepper plants from Cross Country. Yeah, I know that's a little bit more expensive, but you can save seeds after the first year.
 
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