I have to say, I continue to use the Exhorresco and just love it. Does not stay with me like the other true hot sauces. If you order, order directly as it was cheaper.
I harvested my only peppers of the year last night, 10 scotch bonnets, 7 super chili's, and 3 Carolina reapers...so very sad to lose 50 plants too late to replace them. I used a sharp fork to pierce them all and threw them in the dehydrator...I did the reapers last and I licked the fork just to see how that would be. It was hot lol I like that the reapers don't linger, I get about 10 seconds of exotic and unique flavor, and then a very sharp heat for about ten minutes. Sharp like a very hot pepper that's still green, but still with depth like a fully mature pepper. The "Mexican" chilis really linger, an extra hot poblano or jalapeno can leave me burning and tingling for a solid half hour or longer.
And yes, poblanos and jalapenos can be very hot! I dry farm, while that significantly decreases overall yield, fruit size and flavor intensity is increased, which means hotter peppers. Dry-farmed poblanos are a wonderful pepper, the green flesh is almost as mild as a bell pepper with seeds and membranes as hot as hot jalapenos. Let it mature to full red and it is sweet as a bell with heat all throughout that resembles a good hot jalapeno. Very versatile. Jalapenos...Rome jalapenos grown dry farm style compare with milder Cayennes, in my experience.
Poblanos are my favorite pepper and a grilled poblano as a side for a nice steak is one of my favorites. They can pack some heat, but it is fairly rare in our area
And yes, poblanos and jalapenos can be very hot! I dry farm, while that significantly decreases overall yield, fruit size and flavor intensity is increased, which means hotter peppers. Dry-farmed poblanos are a wonderful pepper, the green flesh is almost as mild as a bell pepper with seeds and membranes as hot as hot jalapenos. Let it mature to full red and it is sweet as a bell with heat all throughout that resembles a good hot jalapeno. Very versatile. Jalapenos...Rome jalapenos grown dry farm style compare with milder Cayennes, in my experience.
The sushi place where we were regulars in CA (every Friday night, 7:30 seating @ sushi bar w/Masa-san!) saw us having a jalapeno/yellowtail combo in some form every week. Masa would always try to get creative, but these are two things that go together well. The trick was that about once a month the jalapenos would be very hot. Was always a 'what am I going to get here?' feeling when you popped them in.
Sorta like Cliffy's pepper pot he shared a while ago.
I have 4 reapers between 2 plants and they just started growing a couple weeks ago. I'm not sure they'll mature before it freezes. 37 here tomorrow night and the the day before last was likely the last warm day we'll have this year.
I have 4 reapers between 2 plants and they just started growing a couple weeks ago. I'm not sure they'll mature before it freezes. 37 here tomorrow night and the the day before last was likely the last warm day we'll have this year.
I wouldn't get my hopes up, they are very slow to mature. Did you grow in pots? You could bring them in and out and that should work. If the peppers are mature but still green you can encourage them along by taking a spade and slicing down about 6 inches in a circle around the plant around 5 inches away from the stem. That should sever the roots enough to shock the plant into prioritizing fruit ripening above all else.
I have to say, I continue to use the Exhorresco and just love it. Does not stay with me like the other true hot sauces. If you order, order directly as it was cheaper.
Will be trying the quadruple dab at wing night this evening.
As for the Reduxx, I really like the flavor. It's sweet, but not as fruity as the other three. I'm assuming that's the chocolate pepper X flavor profile dominating. It has more of a velvety smoothness to it. The heat doesn't seem nearly as intense to me, but I also think my tolerance has increased a good bit recently. A buddy of mine also got a bottle and he thinks it's just as intense as the others.
I have to say, I continue to use the Exhorresco and just love it. Does not stay with me like the other true hot sauces. If you order, order directly as it was cheaper.
Will be trying the quadruple dab at wing night this evening.
As for the Reduxx, I really like the flavor. It's sweet, but not as fruity as the other three. I'm assuming that's the chocolate pepper X flavor profile dominating. It has more of a velvety smoothness to it. The heat doesn't seem nearly as intense to me, but I also think my tolerance has increased a good bit recently. A buddy of mine also got a bottle and he thinks it's just as intense as the others.
Just saw the mail dude bring up a package and was hoping it was this shipment.
I have to say, I continue to use the Exhorresco and just love it. Does not stay with me like the other true hot sauces. If you order, order directly as it was cheaper.
Will be trying the quadruple dab at wing night this evening.
As for the Reduxx, I really like the flavor. It's sweet, but not as fruity as the other three. I'm assuming that's the chocolate pepper X flavor profile dominating. It has more of a velvety smoothness to it. The heat doesn't seem nearly as intense to me, but I also think my tolerance has increased a good bit recently. A buddy of mine also got a bottle and he thinks it's just as intense as the others.
Reduxx arrived about an hour ago. Loaded up 4 chips with a good dab each.
That is pretty hot but I could hang with it.
I would be in pain if I ate a wing totally bathed in the stuff, though. That shit would hurt me.
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Spaghetti for the kids, sockeye salmon for the wife, salad with sauteed mushroom blend for myself. Corn. Feel like I run a diner. (Everyone ate well, it is ok.)
like “Oliver!”.....gruel...could I please have some more?
that looks like my last dump.
If I had known then what I know now...
Vegas 93, Vegas 98, Vegas 00 (10 year show), Vegas 03, Vegas 06
VIC 07
EV LA1 08
Seattle1 09, Seattle2 09, Salt Lake 09, LA4 09
Columbus 10
EV LA 11
Vancouver 11
Missoula 12
Portland 13, Spokane 13
St. Paul 14, Denver 14
Indeed. I don't even like martinis, but the olives from martinis are one of my favorite foods, lol. Unfortunately, it's really hard to get one without the other.
With all its sham, drudgery, and broken dreams, it is still a beautiful world. Be careful. Strive to be happy. ~ Desiderata
Hahaha. Nice! As usual my camera was away when down at the camps but we did up a giant sack of Oysters ($40!!!) and we caught and cooked up a bunch of specks....did some steaks, boudin, multiple skrimp items and the standard ridiculous number or beers.
Hahaha. Nice! As usual my camera was away when down at the camps but we did up a giant sack of Oysters ($40!!!) and we caught and cooked up a bunch of specks....did some steaks, boudin, multiple skrimp items and the standard ridiculous number or beers.
Comments
I used a sharp fork to pierce them all and threw them in the dehydrator...I did the reapers last and I licked the fork just to see how that would be.
It was hot lol
I like that the reapers don't linger, I get about 10 seconds of exotic and unique flavor, and then a very sharp heat for about ten minutes. Sharp like a very hot pepper that's still green, but still with depth like a fully mature pepper.
The "Mexican" chilis really linger, an extra hot poblano or jalapeno can leave me burning and tingling for a solid half hour or longer.
Jalapenos...Rome jalapenos grown dry farm style compare with milder Cayennes, in my experience.
If the peppers are mature but still green you can encourage them along by taking a spade and slicing down about 6 inches in a circle around the plant around 5 inches away from the stem. That should sever the roots enough to shock the plant into prioritizing fruit ripening above all else.
lentil and sausage stew on the stove for this evening and a ham bone and bean soup simmering for this week. Love fall food
We made a nice dent in it.
Feel like I run a diner. (Everyone ate well, it is ok.)
Dabs L-R: Reaper, Original, Scorpion, Reduxx. Base wing is Nasty.
For reference, each 2 dabs are about the size of a nickel.
like “Oliver!”.....gruel...could I please have some more?
that looks like my last dump.
Vegas 93, Vegas 98, Vegas 00 (10 year show), Vegas 03, Vegas 06
VIC 07
EV LA1 08
Seattle1 09, Seattle2 09, Salt Lake 09, LA4 09
Columbus 10
EV LA 11
Vancouver 11
Missoula 12
Portland 13, Spokane 13
St. Paul 14, Denver 14
Olives. 3. Chilled.
As usual my camera was away when down at the camps but we did up a giant sack of Oysters ($40!!!) and we caught and cooked up a bunch of specks....did some steaks, boudin, multiple skrimp items and the standard ridiculous number or beers.