Nasty! Hot! Momma sayz "keep away"!
Freezing weather will soon arrive. Meanwhile, the drought and record heat produced some NASTY Trinidad Moruga Scorpion peppers. I grow a lot of chiles; this one is currently the second hottest, right behind Carolina Reaper and twice the heat of Bhut Jolokia/Ghost chile.
My eyes and throat were burning after just cutting these in half. The heat will penetrate nitrile gloves after awhile.
They’ll get pickled and liquified so if any of my hot sauces need a bit more kick, it’ll be an easy fix. I’ll wear a full-face respirator when the lid comes off the Vitamix!
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found this one but it’s a sweet pepper, DATIL SWEET.
Thanks for not mentioning that mines are Jalapeños not Habaneros ….. a senior moment ….. :winkn:
~ Greg
Here’s another odd chinense pepper from Bolivia, Arrivivi Gusano, gusano meaning “grub”, or “maggot”. these are also very hot and the plant produces a ton of these 2-2 1/2 inch fireballs. They are about like Habanero, maybe a tad milder.
:rofl:
Now that’s “GQ”!
Smallish seeds sounds like the chinense group and would confirm my guess that it’s a Caribbean pepper, of which there are many. I collected several, different types in Grenada and Carriacou. Two had strong “goaty” smells, normally associated with the super-hot ones; yet these were very mild. In the islands, the locals referred to these as “seasoning” pepper, vs. “hot”. Their flavor is very strong, so you don’t need many to flavor a dish.
Some others I collected were blazing hot and looked like the ones you’re growing, only yours are shaped a bit different. Still, that small, super shiny look with a compact bushy plant, and (if) small seeds. Could be from Jamaica, Trinidad, Grenada, etc. All peppers originated in the Americas. Once “discovered” peppers spread over the world. Makes you wonder what the Asian ethnic foods were like before the Americas were discovered. I can’t imagine Korean, Sichuan or Thai food without the heat.
Don’t know anything about them. Second year we’ve grown our own.
Wife was given them as juvenile plants (~3″ high) and told they would make good salsa. Friend of a friend of a friend sort of thing.
Have a few in the freezer, will get suited up, thaw one and see about the seeds…vague memories of smallish seeds…and napalm.
Pretty setup you got there, Greg! Habaneros are plenty hot; it’s another one I liquify and blend. My garden isn’t very pretty, more like production rows with irrigation microtubing.
There’s a fairly rare chinense (Habanero species/relatives) pepper “Rocotillo”, which is one of many which have very little heat, but have the rich flavor of Habanero. Unfortunately, many “Rocotillo” seed or fruits in the market are impure hybrids, one can tell from the shape and heat level. The real deal looks like:
It’s great for adding red color and taming the heat. Another nasty actor is the real Scotch Bonnet:
A lot of peppers are nicknamed Scotch Bonnet, mostly due to the Carib. folks using casual names. This one is a step up from Habanero.
Gippeto, a few questions might help identify the pepper:
1.Did you save seed to get this or what was the source?
2.Are the seeds small and hard to scrape off, or do they fall out, say, like a Jalapeño?
I have a huge collection of peppers, but don’t recognize that one. It resembles some Carib. types, which are mostly C. chinense. If the flowers are often in pairs, that will narrow it down, too.
:rofl: :rofl:
Not all that sure what they are, but where did u get the seeds from ?
Looks like to me to be a cross between a Habanero and a Scorpion pepper ?
~ Greg
Yer friggin nuts…but if it works for you….. 😉
Wondering if you could help identify this pepper we grew this year? Had Jalapenos last year and they came out great…made fantastic salsa.
I LIKE jalapenos and eat them fairly regularly, these suckers have ….considerably more heat than I’m accustomed to. Had the wife :rofl: while I scrambled to get the milk out of the fridge. :confusedn:
TIA
Al
Hey Bogman,
I’ve never try the Scorpion pepper before not sure if I would they look damagingly dangerous ! :suprisedn:
My wife and I got into Organic gardening this year since she said I needed more things to do to keep busy after retiring in May from my day job.
Couple weeks old pic of our Habaneros ……. it’s more to our speed level.
Do you know of any good places to get/buy seeds from ?
~ Greg
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We all get those 😛
That Datil Sweet looks very similar to a mild “seasoning” type I collected in Carriacou, almost no heat.
some Peruvian Aji Amarillo are still ripening and will likely need a plastic tent to extend the season. That is one of my all-time favorites because the flavor is so good and you can control the heat level by adding/removing the white septum (holds the seeds). Seeds really don’t contain much heat, flavor or nutrition; it’s the septum which is highest in capsaicin.