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Old 11-04-2020, 08:35 AM #1721
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Quote:
Originally Posted by mexweed View Post
so there are reapers and scorpions at a store here imported from the netherlands melissa's brand, I grabbed a pack of the reapers and tried making a sauce with it

it came out amazing for my first try and I really can't diss on reapers, but I have to say based on the 7 pot primo sauces I've had that primos are a meaner pepper

the official listing for reapers is pakistani nagaXred habanero

nice fruity chili pepper nose, not quite as fruity as 7 pot primos, relatively low mouth pain compared to ghost pepper experiences I've had

but here's the deal, the heat from reapers is a lot easier to tame than 7 pot primos, it doesn't last and last like the primo heat and water helps a lot more

I put 6 peppers in what simmered down to a 5oz bottle, lots of garlic

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I will pay to see you chug that! I was thinking a case of bottles for that many ghosts or scorpions.
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Old 11-04-2020, 09:25 PM #1722
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it's hot but I've had hotter bottles of exhorresco, it's definitely hotter than reapercussion, about on par with hydra 7 pot but a bit more punch up front

I did add a tsp of sugar while it was simmering and a couple tbsp of orange juice, the next bottle I'm going to try replacing the 1/4 cup water with orange juice and not add any granulated sugar

I think the hottest 7 pot primo hasn't been recorded or at least the number hasn't been released, I see most places saying it averages 1.5 million and even up to 1.9 million, not every reaper is 2.2 million and I have a hunch that primos average higher
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Old 11-05-2020, 03:20 AM #1723
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Carolina Reaper and Ghost pepper (orange). First time growing these. The growing environment wasn't ideal with only 4-5 hours of direct sun, but they're definitely hot. The reaper is huge (4' tall by 4' wide) and super sturdy like a good hybrid. The Ghost pepper reminds me of a finicky sativa. It grew kind of viney with weak limbs and is taking several weeks longer than the reaper, whose 1st harvest was 3 weeks ago. Plenty of peppers still left on the plants, but not sure how much longer they'll last with the weather getting cold.
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Old 11-06-2020, 09:49 AM #1724
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Quote:
Originally Posted by LostTribe View Post
I was thinking a case of bottles for that many ghosts or scorpions.
it was ~1oz of fresh peppers

I ordered primo, reaper, and scorpion seeds for spring
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Old 11-14-2020, 06:17 PM #1725
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well... its been a good summer, but the cold is upon us... just picked the last of the lemon hots which are excellent producers , only had '2' plants, a few jalapenos, n a few fatelli's - i harvested about 500 reapers last week and gave them to the local mex. rest. most were green and still wayyyy hot... , and the red ones were...well... reapers... not aug hot weather hot, but still MoFo's....
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Old 11-15-2020, 11:45 AM #1726
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So here's my first chocolate Trinidad Maruga Scorpion. Safe to say due to being in the middle of a severe crohn's flare up I will not be trying it myself. Instead my brother from another mother will be doing the lipsink testing.
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Old 11-19-2020, 02:57 PM #1727
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i must have 250/300 lemon hots that i picked last weekend... i'd luv to save em n eat em over the winter... can they be frozen?? n then thawed out??
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Old 11-20-2020, 02:14 AM #1728
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If you freeze them, it would probably be a good idea to thaw them out unless you like them crunchy, lol!


I freeze some of the ones we're going to make sauce with. I have not frozen, thawed, and then eaten though. Just seems like they might be mushy, but you've got so many, why not try a few, and let us know?


I also dry some for cooking. Cap 'em, split them, and take out the seeds. Scatter them on a clean window screen, and let them dry outside in the sun (they'll stink out the house!). Those Limon Aji's are great for that



We just had a frost, so I picked everything and stuck them in the freezer.



My son makes a green sauce from the unripe ones. It's a little bitter for me, but he's working on it!


One thing about the freezer. Really hot peppers can stink it out. First time I froze some, I left them in for about 6 months in cheap bags, it took two years to get the stink out!


Vacuum sealing w/ good bags is the ticket.
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Old 11-25-2020, 04:19 AM #1729
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I grew out 12 habaneros this season and we wound up with so many. After reading this thread, I realize I need to up my pepper game. Hell, I didn't even realize there were different types of habos!

Hoping to expand to some different varieties next year. Love me some heat!
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