150,000–325,000 Scoville Units.

[Orfy]

WOW.

I used my first Scotch Bonnet yesterday.:rockin:

Have you ever used one?
I am not exagerating when I say I cut into one of these and It cause coughing fits with all 10 guests.
If this was in a public place I'm sure it would of been reported as a chemical attack.
Only 3 of the 10 guests even had the nerve to try the guacamole' I made with it.

 

[Evan!]

Hey, Orf, think that picture is big enough? Why'd you use a SB in guac anyway? That's madness! I've used them before, but probably not again.

 

[olllllo]

My brother used to work in a pizza place in our college days. The restaurant used to refill the crushed peppers without ever emptying out the old peppers.
Eventually, you get a build up of fine pepper dust in the pepper shakers.

It just took one or two shakes of some key ones to get half of the place in a chain reaction coughing and sneezing jag.

 

[Orfy]

I'm eating it now with a pint or three of chilled pilsner. Very nice.

 

[sause]

I'm eating it now with a pint or three of chilled pilsner. Very nice.

A lager? Now that's just not right.

 

[Orfy]

I can't taste anything anyway. I'm not wasting good beer with this stuff.

 

[Nate]

Ate a whole one raw once on an empty stomach... not pleasant and I swore I'd never do it again. Usually they induce a severe case of the hiccups, sweats (of course), and extreme nervousness as your body tries to figure out what the heck is happening. One guy in our group downed 4 whole raw ones but he was about 65 years old and I'm not sure his system was working properly.

 

[JustDave]

I love spicy stuff, but habaneros & scotch bonnets are just past the point of enjoyable for me.

I hope you were careful when going to the bathroom after cutting them.

 

[Orfy]

Not a wise thing to do. Just cutting into one can cause problems.

 

[wihophead]

You should give a Bhut Jolokia a try...lol....

 

[Soulive]

You should give a Bhut Jolokia a try...lol....

1,000,000 Scovilles mmmmmmm...

 

[ohiobrewtus]

1,000,000 Scovilles mmmmmmm...

The heat from eating is nothing. Wait 24-48 hours and report back to us on the other heat that you feel. :fro:

 

[Soulive]

The heat from eating is nothing. Wait 24-48 hours and report back to us on the other heat that you feel. :fro:

Are you referring to flame-thrower ass? :rockin:

 

[wihophead]

This comes to mind...LOL

 

[Cheesefood]

SB's are worthless to me. In my younger days, I did the "Insanity" sauces until I got tired of throwing away a plate of unediblly hot food.

Rule 2: Never diddle the Missus after working with peppers.

 

[zoebisch01]

Man, I remember back when my brother was running the restaurant. One of our dishes was Jerk (Pork or Chicken). So the purveyor would bring us specialty orders over in his car. One day he brings us the box of Scotch Bonnets and he was like "Oh what are those?, they are so pretty. I was thinking of trying one on the way over"! I would have paid to see that lol.

Yeah for the unitiated, they can be wicked. I just grind them up, add some salt and vinger and use it as a condiment when I find them in good condition on sale.

Like cheese says though, the intensity and also that odd chemical flavor and that distinctive fruitiness really limit their use. They just don't go with many dishes as well as do say Chiltepe's, Serrano's, etc. But I do love them. I am a big fan and for certain dishes there is no substitute.

Another funny story. One day I was marinating some thin pork strips for stir fry in garlic, Bonnets, and something else (can't recall atm). So I fire up the wok and without thinking throw the pork in there. Talk about a chemical attack! I'll never do that again! The smoke was searing our lungs and eyes.

.....As for those 'extract' sauces they are disgusting imo. That hot metallic flavor is just nasty.

 

[BlindLemonLars]

Habaneros certainly aren't useless, but you do have to be careful with them. When used sparingly, they have a wonderful fruity taste that is unlike any other pepper I've tried. The problem is, the heat level of each individual pepper can vary wildly, and it's not as though you can gauge this by simply tasting them.

I get around this by making habanero powder, which gives you more control by averaging out the heat level of all the peppers in a batch. After putting on surgical gloves (extremely vital step!!) I slice them into quarters, and scrape the seeds out. If you want to reduce the heat a bit more, scrape out the ribs too. From there they go into my small convection oven, which is set on dehydrate mode. 12-16 hours later, the peppers are thoroughly dried, and can be ground to powder in a small coffee grinder. Another important step...wrap the grinder with a slightly dampened dish towel BEFORE grinding! Otherwise, a cloud of habanero dust will form around the grinder, and you do NOT want to breathe it in. This is something I learned the hard way. I also wear a surgical mask at this point, until I've got the powder safely into a jar.

Just a tiny pinch of this stuff will impart a wonderfully fruity heat to whatever you're making. It's great in chili con carne, using a mild ancho or anaheim chili as the flavor base. It's also great in a dry rub, but remember: a little dab'll do ya! (And a little more will do you in!)

 

[PseudoChef]

Habeneros + Mango + lime juice = awesomeness.

 

[Drunkensatyr]

I grow Hab's, jalapeño, pablano, cayenne......Love peppers.

 

[david_42]

I'm certain this has been posted before, but Chili dip Terrorism

"If they take away our chili, the whitebreads have won."

 

[RadicalEd]

My family's always been big on spicy, but my aunt takes it to a different level. Every year we strain to find the hotest hot sauce we can find for her, that she doesn't already have. They are few and far between. Da Bomb sauce went over pretty well, at 3 million Scoville units IIRC.

 

[Yuri_Rage]

You should give a Bhut Jolokia a try...lol....

I have the opportunity to do just that. The guy who taught me to brew AG grows them in his backyard. He eats them whole!

I think I'll pass. He makes a hot sauce with them that makes me choke when he opens the bottle.

 

[Buford]

I like El Yucateco Salsa Kutbil-ik de Chile Habanero on Mexican food. It's supposedly 11,600 Scovilles according to their website, but it doesn't feel all that hot to me. It has a good flavor, though.

The really insane sauces typically taste nasty if you can get past the heat; I avoid them. The hottest sauce I've ever been able to eat was Buffalo Wild Wings' Blazin' sauce. I managed to eat 12 wings once with that on it. I think it's somewhere around 200,000 to 350,000 Scoville. Stuff will put you in an endorphin trance if you can get past the intense pain, but it tastes like s#!t.

 

[Beerrific]

I alwyas see these guys at the farmers market buying a sack full of Scotch bonnets. I can never figure out what the hell they are going to do with them all. But, you can tell they know what they are doing as the use one bag to cover their hand while the fill the other.

Rule 2: Never diddle the Missus after working with peppers.

Rule number 3: Do not go #1 after working with peppers.

 

[Orfy]

Rule #4. No matter how itchy your eyes is, DO NOT rub it.

 

[Beerrific]

Rule #5. Do not pick your nose.

 

[ohiobrewtus]

I like El Yucateco Salsa Kutbil-ik de Chile Habanero on Mexican food. It's supposedly 11,600 Scovilles according to their website, but it doesn't feel all that hot to me. It has a good flavor, though.

The really insane sauces typically taste nasty if you can get past the heat; I avoid them. The hottest sauce I've ever been able to eat was Buffalo Wild Wings' Blazin' sauce. I managed to eat 12 wings once with that on it. I think it's somewhere around 200,000 to 350,000 Scoville. Stuff will put you in an endorphin trance if you can get past the intense pain, but it tastes like s#!t.

I'd be very surprised if the blazin' wings at BW's are that hot. I can eat a dozen no problem. There's a franchise in the midwest called Quaker Steak & Lube that has an Atomic sause that is just insane. I thought this was an urban legend until I experience it for myself - but you actually have to sign a release form to order them.

I like things hot, but these were the kind of hot that you can't smell or taste. I got through 3 of them then it hit me like a ton of bricks. My sinuses closed up, my eyes started watering and within 5 minutes I was shooting flames out of my ass. Haven't tried them since.

 

[mrkristofo]

I grew peppers for a while...Red Savina Habs are brutal. Never was able to get my hands on some Bhuts, though. My tolerance used to be wacky for those things. As in eat a full hab off the shelf in the store type hot.

Now, I scoot the dried chili pods to the side when I'm eating asian food, but I think my colon likes me better.

 

[cheezydemon]

Eating salsa right now from some habs I grew this summer. The Habanero Ale I brewed is frigging delicious, but it does fall under the fire water category. Great for a wing marinade!

 

[wihophead]

I'd be very surprised if the blazin' wings at BW's are that hot. I can eat a dozen no problem. There's a franchise in the midwest called Quaker Steak & Lube that has an Atomic sause that is just insane. I thought this was an urban legend until I experience it for myself - but you actually have to sign a release form to order them.

I like things hot, but these were the kind of hot that you can't smell or taste. I got through 3 of them then it hit me like a ton of bricks. My sinuses closed up, my eyes started watering and within 5 minutes I was shooting flames out of my ass. Haven't tried them since.

I was at a Quaker Steak & Lube in Clearwater, Florida .... i didn't even think about trying the atomic wings, my brother in law is on the wall of flame though.

The first BWW Blazin' wing goes down a little rough but after that they go down easy although they don't come out so easy...LOL

I was told by my waiter that they can make the Blazin' sauce much hotter if you want though.