Sunday, May 15, 2016

Super hot peppers

Hot peppers are the experiment this year for the garden. Really hot.

The sprouts are Aji Pineapple. Almost perfect germination.  I'm putting them in later today.  I've got four plastic packs of seeds for germination set up this morning.  They are as follows:

Aji Panca
Bahamian Goat
Cheiro Roxa
Doux des Landes

How hot can they be? Well, I was taking my finger and moistening it on the towel to dab the seeds one by one from the packet into the germinator pack.  Once, I licked the end of the finger instead to wet it, and just from touching some dried up old seeds, I tasted the burn.  I'm probably going to need gloves to handle the fruit, if I get any.   

Oooh, this is gonna be good!


  1. I like the heat myself but a fun pepper you can serve in mixed company is the Spanish Padron Pepper. Most are mild with a nice pepper taste but about one in ten will be quite a bit hotter but not blow your head off hot.

    Put a couple TBSP of olive oil in a skillet and heat until shimmering them through in the peppers and cover. Shake the pan frequently for a minute or two until the peppers blister nicely. Sprinkle with sea salt, grab some crusty bread, a cold beer and chow down!

  2. After picking, cutting, or handling peppers of that variety, also wash your hands very thoroughly before using the rest room. Friend at work skipped that step after trying to eat a habanero and said that burning was worse than any damage done to his mouth.