vejlin Posted August 17, 2015 Share Posted August 17, 2015 So a co-worker gave me a baggie of home grown chilies, including some Moruga Trinidad Scorpions. And I have no idea what to do with the chilis that get into the 'ridiculously hot' range. Are they actually used for anything other than eating raw in youtube videos? Being grown in Denmark they are undoubtedly not as potent as the same plant in a place with more sun, but still I have no idea what to cook with them. 1 Quote Link to comment Share on other sites More sharing options...
Glitterwolf Posted August 17, 2015 Share Posted August 17, 2015 (edited) Some very spicy curries or chili bowls come to mind. maybe some spicy soups.? Just use a very little of it. You can store the remainder in the freezer. Edit: maybe ground some up and mix with mayo to make sauce? Edited August 17, 2015 by Xherman1964 3 Quote Link to comment Share on other sites More sharing options...
Nocturne Posted August 17, 2015 Share Posted August 17, 2015 If they are of the too hot to eat raw variety, put them in whole whilst cooking (soups, stews, currys etc) and remove before eating. They'll impart some of the flavour and heat without being overpowering. I would recommend trying something with just one first to get an idea of how much heat you'll get from one. 2 Quote Link to comment Share on other sites More sharing options...
kay13 Posted August 17, 2015 Share Posted August 17, 2015 You can also wash & dry thoroughly, then put in good quality oil in the fridge.... It infuses the oil, adding heat & flavour without getting into the disgustingly hot range. The oil is good for cooking or for using for appetizers.... 8 Quote Link to comment Share on other sites More sharing options...
BLZeebub Posted August 17, 2015 Share Posted August 17, 2015 (edited) Second the oil idea. You could dry some too probably--then grind them or cut off chunks for cooking. Personally I'd make some vinegar-based hot sauce. But realize just how hot those peppers are: Those things roll in at around 1.2 million Scovilles. For reference, cayenne and tabasco are around 40 thousand and habaneros are upwards of 350 thousand. So maybe don't make any less than a 5 gallon dish with an entire pepper. So your peppers can actually be kind of dangerous. Ie: so hot hot you vomit and/or hallucinate if you eat one straight. ;) I'd probably give it a try myself! Yeah, they're pretty much bred just for Texans to have something to do... Ed: And for God's sake, do NOT touch anything before you've thoroughly washed your hands (with dish soap, etc) after touching them. There are places that sort of burn should not be experienced. Edited August 17, 2015 by BLZeebub 3 Quote Link to comment Share on other sites More sharing options...
Glitterwolf Posted August 17, 2015 Share Posted August 17, 2015 Maybe it's good advice to wear gloves touching those. And if fresh, maybe glasses, I've gotten some juices in my eye when cutting a red belle pepper. Now imagine what these babies can do to you. The oil idea sounds very good to me. 2 Quote Link to comment Share on other sites More sharing options...
Thes Hunter Posted August 17, 2015 Share Posted August 17, 2015 From my experience cutting mild jalapeños, if you wear contacts, use gloves to cut the peppers. No matter how much I wash my hands later, touching my eyeball still burns. Also one way to reduce the heat is to cut out the seeds and the ribs(?) (can't remember exactly what the lighter colored bits connected to the seeds are inside the pepper). I think putting them in oil or drying them so they could be added a little at a time to things are good ideas. I have no idea how to dry them though. 2 Quote Link to comment Share on other sites More sharing options...
Corporea Posted August 17, 2015 Share Posted August 17, 2015 gloves. definitely. I made the mistake when making curry with thai chilis once and went to take out my contacts later... ugh. Never again. 3 Quote Link to comment Share on other sites More sharing options...
Dr.Bedlam Posted August 17, 2015 Share Posted August 17, 2015 ...the HORROR!!! 2 Quote Link to comment Share on other sites More sharing options...
Glitterwolf Posted August 17, 2015 Share Posted August 17, 2015 Hmm on second thought. let it dry, paint it with a glossy varnish. Give it greenstuff legs and use it as an alternative Fire Elemental. 3 Quote Link to comment Share on other sites More sharing options...
vejlin Posted August 17, 2015 Author Share Posted August 17, 2015 How do you go about drying chilis? 1 Quote Link to comment Share on other sites More sharing options...
vejlin Posted August 17, 2015 Author Share Posted August 17, 2015 Also for making chili oil, would I need to cut or process it first pr do I just dunk the whole chili in there? 1 Quote Link to comment Share on other sites More sharing options...
Kheprera Posted August 17, 2015 Share Posted August 17, 2015 Use gloves. Even double. I have "burned" my hands seeding serranos and jalapenos. The heat (capsaicin) is mostly contained in the membrane the seeds attach to. Remove that and you can control some of the heat. If you get it in your eyes, rinse your eyes with whole milk. The milkfat helps to counteract the capsaicin. Remember that even with gloves on, after washing your hands, you may still have capsaicin on your fingers. Don't rub your eyes. If you want to test this, lick your finger. I cook with habaneros, jalapenos, serranos, and poblanos a lot. I always use gloves and use a chopper (the Slap Chop is my friend!) for dicing the peppers. For bhut jolokia or the Scorpions, I advise washing, drying, and grinding into powder to use very sparingly when you want an extra kick. If you aren't used to spicy dishes, don't eat them. 4 Quote Link to comment Share on other sites More sharing options...
ShadowRaven Posted August 17, 2015 Share Posted August 17, 2015 How do you go about drying chilis? the easiest, and most traditional way. Hang them from a string in a cool, dry place 5 Quote Link to comment Share on other sites More sharing options...
Nocturne Posted August 17, 2015 Share Posted August 17, 2015 For bhut jolokia or the Scorpions, I advise washing, drying, and grinding into powder to use very sparingly when you want an extra kick. If you aren't used to spicy dishes, don't eat them. Ive once eaten the bhut jolokia substrain, the dorset naga, raw. It is the only time I have had issues with a chilli. I was relatively fine at the time... later however ... http://www.livestrong.com/article/518310-can-jalapeno-peppers-cause-painful-urination/ Don't do it. Just don't. 2 Quote Link to comment Share on other sites More sharing options...
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