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chinense Scotch Bonnet Haiti Red Review

Tears in your eyes.......it was a bit of a hot one for you.......still a great review ...you told it like it was. :onfire: :onfire:
 
If you think that it would go good with fish, why not put a fresh pepper in a 'tea-ball' style of tea strainer (perhaps chopping or crimping it to fit), and cooked it in a pot with chowder ingredients. you could remove the tea-ball when a series of test-tastes indicated that enough heat and flavor had infused the broth.

A second potful could be made with equally careful seasoning using a dried pepper. Honestly, i'm no gourmand, but i'm certain that some peppers taste fairly different when dried for making powders. The dried could be better (or worse: different peppers respond differently).

Thank you for another review. I never encountered a hab with a flavor like you described.
 
Rocking :) That one was new to me. So this is also your first scotch bonnet? (I assume since you said it's probably the hottest you've had)
 
Since you're in Kauai, Hawaii are you growing your peppers perennially? I have a vested interest in growing in Hawaii so i'm especially curious.
 
Look forward to seeing more videos, and your tolerance getting built up :) 
 
Spicy Mushroom said:
Rocking :) That one was new to me. So this is also your first scotch bonnet? (I assume since you said it's probably the hottest you've had)
 
Since you're in Kauai, Hawaii are you growing your peppers perennially? I have a vested interest in growing in Hawaii so i'm especially curious.
 
Look forward to seeing more videos, and your tolerance getting built up :)
Click to expand...
Yes i'm going to try, BUT my yard next to my house only gets sun in the summer, the sun although still great leaves a shadow over my yard all winter.  I'm hoping the pepper plants survive the shadow for next year, I suspect they will, but i'll find out this winter when they live or die.
 
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