Going to try my apparent green thumb at this...

[dmforcier]

Scotch Bonnets are not "super-hots".

That is the terminal color, and really too dark for a MoA Scotch Bonnet. Sometimes the early pods have that non-bonnet shape, but I don't see the others shaped any different. I suspect you have an Orange Habanero, or a cross.

Pick it. Eat it. Let us know when you recover.

[KimchiMonger]

dmforcier, I hadn't mentioned it here but I've been saying all along that these do look like habaneros. I didn't know that Scotch Bonnet wasn't a "super hot" variety - geez, what does it take to make the ranks? Will wait for the weekend to stir up a batch of salsa with a couple of these turning color.

[dmforcier]

Lets get technical for a bit. There are some outrageous numbers on the internet involving SBs. I call bullcookies on them. Habs and SBs nominally range between 100K and 350K Scoville Heat Units (SHU). (However, I've never met a hab or SB that is nearly as hot as a Fatalii, nominally rated 125K-350K SHU. Go figure.)

To the point, a "super-hot" is not subject to a standard, but most people accept 1M SHU as the lower bound (some drop that down to 500K SHU). Bhut Jolokia (Ghost) is a bit over 1M SHU, so use that as a test.

Let us know how your taste test goes.

[KimchiMonger]

Very helpful info dmforcier. Thank you for putting in a nutshell so I can understand and use later.

Happy to announce I ATE THE ORANGE MYSTERY PEPPER! Wheeeeeew! Had it with my Lasagna dinner tonight and it was a fantastic experience. This has to be a Habanero as the scent, when sliced open, was very much Habanero. Habanero always gives me a slightly smokey flavor followed by immediate heat on tongue and back of throat. Slight warmth in chest and euphoric mood. I was simmering all over. The last piece nearest stem kicked my butt. That little sliver said we ain't going quietly. Absolutely delicious and pleasantly horrifying. Oh my frickin' God! Off to blow my nose again - fiery!

The other peppers on same plant are still green. Will watch them daily over the next week and report back.

[dmforcier]

Glad you enjoyed your pepper. There's a good narrative about what capsaicin is really doing to you at the 30:00' mark of episode 1 memorialized in this thread.

http://www.tomatoville.com/showthread.php?t=45103

Enjoy it too.

[KimchiMonger]

Really enjoyed that video. Caught this Tue evening and hopefully link will last for others to enjoy. Great insight into what makes a pepper hot. Interesting to see the young lady take the big win. Reminds me of hearing that many women can drink men under the table with say tequila shots. That young lady put every one of those peppers away as the men bowed out. I noticed halfway through she showed no sign of discomfort while others were in pain. I dunno.

I know Habanero is a comfortable range for me with 150-300 solville units. Currently growing Ghost, 7 Pot, Carolina Reaper, and Trinidad Scorpion with much more heat. Looking forward to trying them all.

That Trinidad Scorpion 800K - 1.4Mil. units will be approached with great care as well as C. Reaper with average 1.5 to 2Mil. I never had any desire to dumb it down to the level some of these youtube guys do. Dropping entire pepper in mouth and chewing. The reactions that follow are enough to keep most away. I enjoy intense heat but dangerous pain leading to running about the house, chugging a gallon of milk, and shoving a hose down the throat isn't at all appealing to me. Not to mention I've seen my share of those guys throwing up.

I always had every intention of using the super hots in home made salsas which I already make. Just tired of having to roast several pounds of any regularly available varieties including serrano, jalapeno, or habanero. For instance, it takes 5 lbs of serrano to achieve the heat I enjoy and to fill 3 tall mason jars for backup in the fridge.

I have no doubt it will require far less when using the super hots. Oh! musn't forget to add a few roasted tomatoes as well....

[BigVanVader]

Yep, saves time to just use 1 or 2 super hots. Jalapenos for fill and a good combo of heorlooms, you got some good stuff.

[KimchiMonger]

Another three weeks later and I've picked up a couple of new tomatoes. These plants are some 7 ft tall now and grown a little past the bamboo stakes. Lost a couple to severe cracking due to my own watering followed by unexpected thunder storms that soaked Dallas. The plants soaked up every bit of it and the fruit went bonkers on some. Managed to pick a few that were a little on the green side and ripened indoors to avoid that fateful swelling and cracking. An interesting experience for a first time newbie grower ya know! Pictured below are four shots of chocolate stripe tomatoes that made it to our plates and oh so loved...

[KimchiMonger]

One of my big winner favorites turned out to be Cherokee Carbon pictured below. What a fantastic sweet fruit this was with our steak dinner. I'll be growing this one again next year for sure. Pictured below is Cherokee Carbon on the plant and a ripe one alongside freshly collected Habanero peppers.

[KimchiMonger]

The mystery pepper which I initially thought was Yellow Scotch Bonnet but identified as Habanero by member dmforcier, fruited another dozen this week. Picked them all and threw into iron skillet with (I can hear hissing crowd) store bought Roma tomatoes for a hot sauce. Yielded a pretty hot sauce that filled a large mason jar. A quarter left for this weekend. It was a real delight to grow and harvest the little hotties for sure. My others are still in budding stage and photos will follow in near future.

[dmforcier]

Nice fruit! Well done.