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Home Cooking

Deaadly Reapers and Ghosts ( peppers, of course)

BAppleman | Aug 27, 201508:18 PM     12

Hi, I here, am new! but my father used to come here regularly.

I have always loved spicy food and have, in the past, had a very high heat tolerance.

This year I decided to grow a variety of extremely spicy peppers namely, Red Savina Habaneros, Ghost Peppers, and Carolina Reapers.

Last year I grew standard Jamaican Orange Habaneros. I ate one and was taken aback, but I had no problem eating another, once I cooled off a bit. I didn't even need ice cream or milk at the time.

This year I had been waiting with baited breath for the peppers to grow ripe, and yesterday I pulled a ripe Red Savina off the plant and ate it, Apparently I have lost my Iron Stomach somewhere. I simply could not eat another, in fact I had to drink two cups of milk and about a cup of ice cream to tolerate that first one. Last year I would have relished the thought of something hotter, but now, I have simply lost the nerve.

Unfortunately, the Ghost Pepper plant has about 2 dozen almost ripe peppers hanging from it, and the Reaper has a dozen or so flowers that will probably turn into peppers soon. Last year I sliced the habaneros and pickled them, I will do the same to the red savinas.

However, this year I really do fear the Reapers and the Ghosts too much to try to eat one, even sliced and pickled. I was thinking a blended hot sauce, perhaps cutting the Ghosts with a less spicy pepper. Does anyone have any suggestions as to what kind of pepper I could use? Something mild but flavorful, perhaps?

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