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August 15, 2016


Larry and Alistair have become obsessed with hot peppers this year.

Last year Larry added habanero peppers to his pickles, and that started it all.

Earlier this spring they bought two plants each of ghost peppers, Trinidad scorpions, and Carolina reapers.  Reapers are known as the world’s hottest peppers, with the Scorpion as the second-hottest.  Ghost peppers ruled the roost for a long time, but now they are at like seventh on the list.  You can read tons more about hot peppers here.

When the first ghost pepper was ripe enough, Alistair tried a bite.  Straight up.  Raw.  Seeds and all.

It took him 20 minutes of milk, bread and yogurt to recover feeling in his throat.  I think he won’t repeat that little stunt, but that doesn’t mean he won’t eat any of the others.

On Saturday we had a little harvest; two ghost peppers and two Trinidad scorpions.


Larry used the ghost peppers for salsa.  One pepper divided into two pint-and-a-half jars makes for a zippy, but not overwhelmingly hot, salsa.

He will make some with the scorpions next.

I’m not sure I’ll be willing to try reaper salsa… stay tuned.

One Comment leave one →
  1. August 16, 2016 1:21 pm

    Not one of those peppers. Ever.

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