New hottest pepper

[lakelady]

Worth, you crack me up! Somehow you can always put into words what I am thinking

The rest of you boys are just much braver than I!

[babice]

Originally Posted by lakelady

Worth, you crack me up! Somehow you can always put into words what I am thinking

The rest of you boys are just much braver than I!

Geesh - me too but I'm betting DH would want me to grow this for him. And I probably will now that I'm reading about it but --- I know it will show up in a dish that I'll be tasting!

[Boutique Tomatoes]

What doesn't kill you makes you stronger. I should be near bulletproof by now, I know I've wished I was dead more than once after trying some of these varieties.

Babice, if you want some of the superhots dried for DH to try in a dish or two just PM me, I still have plenty from my monster season last year. Not the same as fresh, but something to experience...

[Crandrew]

what a nice offer Mark

I feel like these peppers would really make me want to die. I braved chomping on a Serrano chili and it was not pretty. I couldnt imagine of of these guys.

[babice]

Originally Posted by marktutt

Babice, if you want some of the superhots dried for DH to try in a dish or two just PM me, I still have plenty from my monster season last year. Not the same as fresh, but something to experience...

Cool! Well - I mean HOT! You'll have to put a warning on the outside of the envelope so the postman doesn't sniff it and have a heartattack or something! He'll love that (and I'm scairt). I'll PM ya!

[starrywishes]

Originally Posted by marktutt

No, butch T is just a particular strain of the scorpion, the TS morouga is a different pepper.

ah i see i got it now...i didnt realize scorpion butch t was replaced by morouga. i lovee mega scoville peppers, i am obsessed! but im not a big fan of c chinense funny flavor (except for bhut jolokia), but its worth the heat.

[jacksson]

How about posting your recipe.

[ScottinAtlanta]

A nice person on this forum sent me some fatali pepper seeds. Well, one of them finally turned bright yellow in the garden - I mean 1960s hallucinogen yellow - so I picked it, and took a cautious little bite.

I thought the top of my mouth was going to burn out. It was scalding. How do you guys do it?

And what do I do with the other fatalis now turning yellow?

[biscgolf]

i like to combine the flavor of the fatalii's with tropical fruits- sweetness offsets the heat a bit. fatalii pineapple ginger sauce/glaze is in my fridge currently.

[Boutique Tomatoes]

Originally Posted by ScottinAtlanta

A nice person on this forum sent me some fatali pepper seeds. Well, one of them finally turned bright yellow in the garden - I mean 1960s hallucinogen yellow - so I picked it, and took a cautious little bite.

I thought the top of my mouth was going to burn out. It was scalding. How do you guys do it?

And what do I do with the other fatalis now turning yellow?

It's like weightlifting, don't load up the bar for a 300# bench press your first time in the gym.

This isn't an original recipe, lots of versions of this out there floating around, but it is a very good use for fatalii peppers. Seeing as how you're in GA and it's also mango season, this should be a good one for you. Nice with pretty much anything, for an interesting twist try it on some vanilla ice cream.

Fruity Fatalii Sauce

1 med white onion, chopped
1 clove garlic, chopped
1 tbsp vegetable oil
1 mango, peeled & chopped
1 large peach or two medium peaches, peeled & chopped
6 fatalii peppers, (remove seeds and internal placenta to decrease heat if needed)
3 1/2 tbsp white wine vinegar
1 1/2 tsp honey
1/2 tsp salt
juice & zest of 1 lime

Directions
Sweat the onions & garlic in the oil for a few minutes until soft, but do not brown
Add the mango, peach and fatalii peppers and bring to a low boil. Reduce heat and simmer gently, covered for about 5 minutes
Add the vinegar and puree the contents of the pan in a blender until smooth
Stir in the honey, salt & lime zest and juice and allow to cool slightly
Pour into sterilized jar and refridgerate until ready for use, allow at least 1 day for flavors to meld

Makes about a pint

[babice]

DH wants to know what various things you do with this sauce, marktutt...

[Boutique Tomatoes]

This is a fairly mild and fruity one with a tropical flair, I like it on chicken, shrimp or fish. This is a good entry level sauce, you can increase the number of peppers used to bump up the heat level to what you're comfortable with.

For example to whip up a quick shrimp salad I'll take some of this and mix it with a bit of plain yogurt and use that as the dressing.

[babice]

Originally Posted by marktutt

For example to whip up a quick shrimp salad I'll take some of this and mix it with a bit of plain yogurt and use that as the dressing.

DH says this sounds good. (read: babice will likely be trying this soon...). DH has a habenero cookbook he uses for a lot of the stuff he makes us. He makes a yummy caribbean jerk chicken with habeneros that is surprisingly not too hot (although I do have a bit of a tolerance built up). It has cinnamon, pineapples, oranges, mangos, etc. and is very yummy.

[Zana]

Looks good Mark.

I like making one with mangoes and carrots...sometimes adding pear and pineapple too...with scotch bonnets. Not for the timid....but definitely full of fruity flavour.

Zana

[Fusion_power]

To answer the original posters question re seed available, I have T.S. Moruga plants in my garden from a 100% certified source. I will send seed to Sandhill Preservation presuming I get a reasonable crop. From what I can see so far, I have half a dozen ripe and several hundred more that are getting ripe.

DarJones