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Aug 25, 2010 09:12 AM

I ruined dinner

So last night I made a picadillo, my recipe...using grass fed beef, onions, capers, olives, apples, mango. Usually turns out great. But instead of adding my usual hot pepper, I decided to use one of my home grown chocolate bhut jolokias. I was very careful.... Cut off the top, removed the seeds and membranes, sauteed the otherwise uncut pepper in olive oil along with my garlic and onions. Left it in maybe 5 minutes and removed it before adding the chicken broth. My wife will never forgive was unbearably hot! And I love hot wife gave up after 2 bites...I took a 2nd portion because I felt guilty about wasting food...and besides, I needed something to eat. Be very careful with these peppers!
I grew a whole assortment of super-hot peppers this year...besides these, also yellow bhut jolokia, trinidad scorpion, naga morich, 7 pot, and black habanero.

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  1. When I was younger, I was really into the hottest possible peppers I could find. But I've found lately that I am no longer thrilled by the sensation of having my tongue go numb and all the blood rushing to my head, LOL!

    I still like some things fairly hot, but I'm just not into hot for the sake of hot anymore.

    Just don't do it again - I'm sure you'll be forgiven. It was an accident, after all.

    1. Holy cow-- that's some pepper. I feel the same way as Zen Sojourner. There's a level of heat where it's not pleasant to eat-- and moreover, anything that hot is dangerous for me to handle. I can wear gloves, but I can't completely contain the capsaicin-- a little bit in the dishwater or left on the cutting board is enough to cause serious pain for days if it gets in the cracks of my skin. I keep anything hotter than a jalapeno far away from my garden and kitchen!

      1. could you not mix it in with a bunch of cooked rice? like, more rice than picadillo?