I dropped off a Bhut, Morish and Red Savina for this guy to try yesterday. Today, he told my wife that I am getting closer but still that these peppers were warm. I don't know if he tried the entire pepper or just a small slice of the skin but "getting there?"
Okay, my plan is to let my bhuts ripen for at least two months more (the bottom of them was not completely red) and then dehydrate and grind them into powder. I'll use two of them along with a couple of pequins in seven ounces of a sauce mixture. But I suspect this guy will tell me: you're almost there.
So what other peppers (assuming I have them) can I add? Or can some people simply eat the hottest peppers on earth and not feel anything?
Mike
Okay, my plan is to let my bhuts ripen for at least two months more (the bottom of them was not completely red) and then dehydrate and grind them into powder. I'll use two of them along with a couple of pequins in seven ounces of a sauce mixture. But I suspect this guy will tell me: you're almost there.
So what other peppers (assuming I have them) can I add? Or can some people simply eat the hottest peppers on earth and not feel anything?
Mike