I use 5-11 Habanero peppers in the marinade when I make real Jamaican Jerk chicken. Depends how I feel that day and how hot the peppers are.

   


Ghost Pepper Update...

This turned out to be a very prolific plant.

Does anyone know from experience, if harvested seeds will give true ghost pepper progeny? Is it a hybrid?

And I have this to look forward to...The Carolina Reaper!

 

I found dried Ghost peppers at the grocery store. I took the seeds out and planted them with a couple other varieties. A chicken flew onto the flat knocked it off the deck. I threw the soil back in the flat, and some peppers grew, but I can't be sure what variety germinated. I questioned whether any of these Peppers i bought were dried with heat, reducing viability. Anyway, I hope some made it, as I intend to use them in a pepper spray as a pest deterrent. Maybe i can extract them in some neem oil for added protection. It's interesting what gorgi mentioned about birds not being sensitive to capsicum, I wish it wasn't so...

Mike in Hanover, VA

@johnnyq627   Thanks for your recipe.  I'm growing ghost's for the first time this year and that is the first use I have planned for it.

We make both jalapeno and habanero jelly.  We spread cream cheese on saltines and top with either jelly.  They are so good.  And, the sugar in the jelly and the cream cheese really cut the heat way down to where we can kill a half-pint if we're not careful.  I've used the habanero jelly as a glaze and marinade too.

We have a pepper mix from Burpee,: Hungarian Wax, Anaheim Chili, Long Slim Red Cayenne, Ancho (Poblano) and Jalapeno

Frank,

I know you and your friend brewed up some fig beer. My brother brought home a new beer to me from Texas brewed with the ghost pepper, jalapeño, habanero, and red pepper. Little to spicy for me to sit down and drink all day but it was an interesting drink to say the least. Maybe give it a try if you are feeling adventurous!

Frank.  your ghost looks more like a habanero to me.  ghosts are usually more elongated and really bumpy.  thats a nice looking reaper.  I have quite a few or rare and super hot peppers including several carolina reapers.  ive sold a few of my reaper starter plants on ebay.  some of my reapers now have over 100 flowers on them and some pods. 

You know, I had a suspicion it was not a true ghost plant from the start because it looked so much like a habanero plant. Esposito's Nursery has some 'splaining to do. Thanks for identifying the reaper for me.

your reaper still may turn out to be something else as well.  really impossible to tell until you see the fruit.  thats the best way to tell but even then it can still be hard to tell 100%.  there are other peppers that share some of the similar traits as the reaper (as people know them) being bumpy and with a tail.  there is the "primo" for example and whiel they are two different peppers some people will swear they are the same.  also, the reaper can vary in shape and texture and at times can look like other peppers such as scorpions or brain strains.  so you have reapers that Can look like other peppers and other peppers that CAN look like reapers. 

Actually, If you search YouTube for "Ghost Pepper Challenge" there's a lot of funny videos of people eating them.  I was just telling a buddy about them the other day and came across the following video and couldn't stop laughing.  These idiots should have their own TV show!

Argghh, the Nursery screwed up on this and they don't have any more ghost peppers. What they actually sold me was ChefJeff Caribbean Red Hot Pepper described as 2x hotter than habenero.
"This is “The World’s Hottest Pepper” that you can easily cultivate at home. It is more than twice as hot as the standard Habanero Pepper. The fiercely hot, wrinkled fruit tapers to a blunt point and turns from green to red when ripe. The pungent hot aroma will explode like fireworks in your mouth when you take a bite. These 1½ inch long and 1 inch wide peppers create intense heat in salsas, marinades, salads, cooked dishes or when making your own hot sauces. This exclusive variety of Caribbean Red Hot Pepper grows to a height of 2-3 feet and has a heat index of more than 445,000 Scoville units"

Hopefully, the Carolina Reaper turns out to be a Carolina Reaper.


BTW, Scott. Ghost pepper beer sounds like a combination made in heaven...or should I say hell.

We had Carolina Reapers at the greenhouse for a short time.  I was going to plant one but they sold out too fast.  Guess a lot of people like them.  I think they were about $2.00 a plant

Update on the reaper. I think this is the real thing. With it's leathery skin and single horn, it looks like it will be devilishly hot.


   

Honestly, has any of our members grown these scary stuff to consume?
Why do they grow them?
Anything beyond Jallapenios is was too hot for human stomach, why the torture...LOL

Quick Update:


     

You know a chili pepper is serious when it is blistered from it's own heat. Sheesh.

 All I can think of making with this is bear spray. I appreciate a good chili pepper, but the habenero is the top of the necessary scale for me, I like their flavor. No need for heart attack symptoms here.

Frank, how do you go about jarring habeneros in olive oil? Where did you get your recipe?

"Smokin' Ed" Currie takes a bite out of a world record

Thanks for posting that Dave. It's good to get the perspective of a connoisseur.

Girls are crazy too:

Hi!
The Moruga Scorpion pepper is from Trinidad, where I'm from...I don't know if it's still the world's hottest pepper but it's hotter than the ghost pepper.I can only manage to eat the tiniest pieces of it..it's pure pain! lol

We also have bird peppers...they grow wild, and are very tasty.Trinidadian Seasoning Pepper is also a mild, flavorful pepper that's a must-have.

Oh I've got a use for mine.  I'm going to doctor my hot pockets and re-freeze them and find out who keeps stealing my lunch at work.

Picked my first home grown Reaper and turned it into salsa for my hubby..