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Amherst, WI

I'm getting some of these to mature now. They are supposed to be TWICE as hot as a habanero. They look just like a habanero, only red. So, anyone know how a pepper is rated heatwise? I saw a chart once ranking peppers, wish I still had it. Anyone got one?

9/17/2002 10:21:42 PM

Key West, FL

what do you do with peppers that hot?

9/17/2002 11:30:24 PM

North Ga

Randoooo, The heat is rated in Scoville units or High-Performance Liquid Chromatography. (HPLC) Caribbean reds tip the Scoville chart at between 100,000 to 200,000 while the habaneros may run up to 300,000.According to Scoville's heat index a common Jalapeno pepper earns a measly rating of between 2,500 and 5,000.

9/18/2002 5:48:23 AM

Billerica,Massachusetts

The hottest pepper is the RED SAVINA rated at 577,000 scoville units.

now that's smoking

Glenn Peters

9/18/2002 8:15:34 AM

Grants Pass, Oregon

hey guys dont these hot peppers hurt your stomach's or other said areas. lol

P.S. Onions are too hot for me so what do I know. :)

9/18/2002 10:59:32 AM

Cologne / Germany

Serve the Red Hots to your guests, leave the Jalapenos for you. This party will either be over soon or they´ll attack your bar and empty it...
Besides, I have some Jalapenos ready in my greenhouse. If you know a good recipe, please post it on the recipe board. It´s my first try on these and they look good, just turned from green into red, guess they are ready.

9/18/2002 11:45:34 AM

Menomonie, WI (mail@gr8pumpkin.net)

my guest from oregon tried my jalepenos, thought they were mild ate the whole thing, he was foaming and on the verge of puking. Alls we heard the next few days is damn that was hot.

9/18/2002 1:18:46 PM

Billerica,Massachusetts

i enjoy watching the fools who eat hot peppers and then chug water or beer like it's going to help!! dairy is the best way to go for putting out the fire, milk (my fav) or icecream, i've heard that yogurt is the best but never tried it. nothing like a big jar of hot salsa and a big ole' glass of cold milk.

9/18/2002 2:12:11 PM

Key West, FL

ya but what do you do with a bunch of peppers as hot as randoos?

9/18/2002 5:54:43 PM

Amherst, WI

I'll just cut them up and dehydrate them, and add them to pizza or chilli. I took one to work today. I cut it into little peices less than 1/4 inch. Guys were trying them, but they were too hot for most to handle. I'll likely never use them up. Too hot. Hey, Borer, where are those red savina peppers grown? Ever see/taste one? Sounds wicked.

9/19/2002 6:20:25 PM

Cape Cod

Been growing the hot ones for several years. The Red Savinas clearly are the hottest, as posted here 550,000 plus Scovilles. "One gram will give noticeable heat to 719 pounds of bland food", according to the Guiness Book of World Records. Caribbean Reds are close. Both hotter than your standard orange habanero or Jamaican Scotch Bonnets, which come in around 250,000 Scovilles. Your average Jalapeo is around 5,000. I believe Scovilles are the number of drops of water needed to neutralize the heat of one drop of pepper. Something like that.

To give you an idea of how hot the Red Savinas are: Four of us went through a box of Ritz, a pound of cheese and a six-pack of beer and could eat only 1/10th of one in two hours; but a friend to whom I had given two, when I asked how they were, his eyes sparkled and he said: "Nice!" He and his daughter roast them on the grill and eat them whole.
your results may vary.

11/12/2002 7:24:15 PM

Cape Cod

My reply was too long, so I broke it up. If I should not have done this, I stand corrected and apologize.

I know it might be hard to believe this, but they are not burning you, even though you think they are; they release prostaglandins in the cells the capsaicin comes into contact with, and they are the substance that tells your brain you are in pain. Pretty good illusion, if you ask me.

You can get seeds from Shepherds Seed Company. Also, Mo Hotta, Mo Betta(.com), purveyor of insane hot sauces. The guy who developed them (Garcia - no, not Jerry) also tweaked the old standby orange habanero into the Francesca. Thicker walled, bigger and hotter. Nice Smoky flavor. Also available from Shepherds Seeds.

I dehydrate and then grind them in a dedicated coffee bean grinder (using your regular coffee bean grinder will make you a real hot cup of coffee), and that allows for precise control over the heat in cooking and recipes.

Another friend had a recipe for habanero ice cream that used four peppers, I think. He said it was good so long as you kept eating :-). I'll pass.

A coworker of my wife, from India, called my hot peppers (not the reds) medium. The affrontery.. the nerve!! He would eat them whole with a dish of saltines and a dish of yogurt. I guess they were. He gave me a few indian chiles, and I grew some. Rude S.O.B's. I gave him a Red Savina the next season and he bit into it. "You got me!!".

11/12/2002 7:27:28 PM

Cape Cod

My reply was too long, so I cut it short.

Would it have been permissable to post the remainder here?

11/12/2002 7:32:25 PM

Cape Cod

somehow the remainder got posted. I thought I caught it in time. My apologies to all. dderat

11/12/2002 7:58:06 PM

Covington, WA

Thanks for the info, especially on how to find seeds for the savina peppers. I finally had ripe habañero peppers this year by putting my cloche up over the plants after I was done using it for the pumpkins. I made a lot of salsa from the garden and tried my first hot sauce this year as well. I grow the habañero's, tears of fire (about 30,000 scovilles0, garden salsa (about 3,000 scovilles), and sweet banana and scarlet knight bell peppers. The cloche went up over all of them and I had my best crop of peppers ever. It probably helped that we had an unusually warm and dry summer for Western Washington as well. I'll be trying the Savina's next year.

11/13/2002 12:18:03 PM