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I HAVE FIVE CAROLINA REAPERS

Discussion in 'Bad Dog Cafe' started by FenderGyrl, Oct 10, 2018 at 11:12 PM.

  1. FenderGyrl

    FenderGyrl Friend of Leo's

    Jul 22, 2012
    Wisconsin
    A friend at work gave me five pretty good sized Carolina Reaper peppers.

    I won't eat them. However, I do make some pretty Hot dishes and some different salsa recipes for friends.

    I know that you have to be careful handling them. Does anybody actually use these in the kitchen?

    Looking for ideas ... Can you freeze them, etc ?
     

  2. Chunkocaster

    Chunkocaster Tele-Holic

    851
    Aug 10, 2018
    In space with Ziggy
    Make a salsa with them for any enemies you may have.
     
    skunqesh and nojazzhere like this.

  3. beyer160

    beyer160 Tele-Afflicted

    Aug 11, 2010
    On Location
    I HAVE FIVE CAROLINA REAPERS

    Sounds like something you'd say to hijack a plane.
     

  4. TC6969

    TC6969 Friend of Leo's

    Age:
    66
    Dec 28, 2007
    Wimauma Florida
    I'd like to have a few seeds from someone I trust.

    Most of the ones on Amazon and a few other places are fake and turn out to be something really common and mild.
     

  5. LeftFinger

    LeftFinger Tele-Afflicted

    Age:
    68
    Aug 16, 2015
    Saskatchewan
    Dry them
    Grind them down wind
    dust a little on ice cream

    :eek::cool::D


    5 Carolina Reapers
    5 chambers in a 460 S&W

    coincidence:rolleyes:
     
    Modman68 likes this.

  6. jvin248

    jvin248 Poster Extraordinaire

    Apr 18, 2014
    Near Detroit, MI
    .

    I can go up to Serrano raw.

    Most often I'll put them in the blender with some salt, a little vinegar, and fill a bottle I keep in the fridge. Then when I need some heat I just pour it in.

    Look up some hot sauce recipes, dilute yours with regular bell peppers to bring the heat index down.

    Make sure you use rubber gloves cutting and handling those things. And don't rub your eyes!

    .
     

  7. paparoof

    paparoof Tele-Holic

    548
    Dec 22, 2013
    minneapolis
    I'd think about drying/grinding into spice.
     
    JustABluesGuy likes this.

  8. paparoof

    paparoof Tele-Holic

    548
    Dec 22, 2013
    minneapolis
    Read that line again. He is not kidding.
     

  9. Mike Eskimo

    Mike Eskimo Doctor of Teleocity Ad Free Member

    Nov 9, 2008
    Detroit

  10. Frank'n'censed

    Frank'n'censed Doctor of Teleocity

    Mar 27, 2011
    Parts Unknown
    Seasoning...don’t fear the Reapers :twisted:
     
    Last edited: Oct 11, 2018 at 2:17 AM
    24 track, Tobias and william tele like this.

  11. radiocaster

    radiocaster Friend of Leo's

    Aug 18, 2015
    europe
    Not really, it sounds like farming equipment.
    [​IMG]
     
    Last edited: Oct 11, 2018 at 7:30 AM

  12. MrCairo46

    MrCairo46 Friend of Leo's

    Or rob a bank
     

  13. MrCairo46

    MrCairo46 Friend of Leo's

    I recommend drying them to keep them longer. Here’s a site that has good hows and handling safety
    Definitely hey plastic or vynyl gloves for handling. That might be enough hot stuff for years of chilie
     

  14. Colo Springs E

    Colo Springs E Doctor of Teleocity Ad Free Member

    Mar 4, 2003
    Colorado Springs
    I like some spicy hot food, but not so hot that it detracts from the taste of the food, and becomes the most noticeable aspect of the flavor.
     
    Last edited: Oct 11, 2018 at 7:55 AM
    william tele and Jakedog like this.

  15. clintj

    clintj Friend of Leo's

    Apr 4, 2015
    Idaho
    You can use them in anything you'd use habaneros in, just use 1/4 the amount. Properly diluted, they have a pleasant fruity flavor that's a little more pungent than a habanero. They freeze well, diced, in an airtight container too.

    I've replaced the habaneros in Emeril Lagasse's "Bayou Chicken Pasta" with Reapers before with tasty results. Just make sure the windows are open and the dogs outside before adding them to the skillet; the capsaicin will go airborne when they get hot.
     

  16. grandstick

    grandstick Tele-Holic

    675
    Oct 10, 2010
    Virginia, US

    A friend makes award-wining pepper jelly every summer. This year, she had way too many peppers left over on the vines, so she invited me to come pick the rest.

    This week, we came home with 3 pounds of red savina habaneros, a couple of quarts of serranos, and loads of jalapeños and hot yellow peppers.

    I've frozen the habaneros, and am trying to figure out what to do with the rest.

    I'm figuring hot sauces, jellies, and the like.
     
    David Barnett likes this.

  17. rebelwoclue

    rebelwoclue Poster Extraordinaire Platinum Supporter

    Jan 15, 2012
    kentucky

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