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What to do with all those HOT Peppers!

My love affair with hot peppers is no secret. I have written about it and I have been subject to many "cuss off" because I use too much when I cook. Recently, we acquired the Chocolate Scotch Bonnet plant and the tree has been bearing out of control. Below is my mostly unedited video on how to quickly use excess hot peppers. Below is my original blog post about my lover. ENJOY and your comments are welcome.


UPDATE: I now have a chocolate habanero plant and I must admit that it is very very HOT!

NEVER GONNA GIVE YOU UP!
Originally Posted: May 2, 2011

My recent Lenten sacrifice had me thinking about the things that I would and would not give up for any period of time. I mentioned chocolate in my previous post, the other would be hot peppers, raw, not processed, just sliced and devoured. At least 1-2 fruits a day, on everything. Yes, I love my peppers and Scotch Bonnets are my favorites.

We had one plant that perished in the cold spell, so for a few months we have been searching.A few days ago, the hubster (HB) called me excited "I found a scotch bonnet plant, the person says I must come and get it now because it is the last one he has left". Knowing HB he must get that last one, and he did. He arrived home holding it up like a trophy he had just won. Proud and happy. Eager to plant. While we were picking the fruit we noticed the nursery label, a place not far away, I googled, emailed and called and they had 11 plants "we must get 5" the hubster said, and as it is said, so it was done. We have 5 beautiful plants.
One may say my relationship with peppers is genetic, from my East Indian heritage. At 14 a Doctor told me I would have to stop eating peppers because I had developed a peptic ulcer. Looking back now I think that was the reason I did not do well in the CXCs, I was miserable :-). I don't know where the ulcer went but as soon as I felt better the peppers were back with a vengeance. I never could give it up.

The photos are of the Scotch Bonnet plants and fruits. Many people use the names Scotch Bonnet and Habanero interchangeably but a "pepper officianado" like me know that the SB is shorter, wider, hotter and has a lingering, almost sweet and aromatic flavor. Having the real thing is worth so much to me.

Thanks HB, that will do for Mother's Day!! By the way if anyone reading this would like to send me a ghost pepper plant aka Bhut JolokiaYou are welcome to.



FACTS ABOUT THE SCOTCH BONNET PEPPER

Comments

Anonymous said…
This fall I harvested hundreds of bhut jolokia peppers from my three, four foot high plants. The seeds were started in January. This time it will be the Trinidad Scorpion Moruga (hottest as of 2012) I love the bhuts. Dried and ground, I sprinkle it on everything. I even dusted a vanilla ice cream cone at home, sort of "fire and ice" if you get my drift.
I found your great blog by searching for how to make bitter lemon tea.

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