Dragon’s Breath Chili Peppers

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Dragon’s Breath peppers are finally available in the U.S. This chili pepper has the highest Scoville rating I have seen. These are whole peppers with stems and viable seeds. Priority mail will ensure fresher peppers. It is a relative of the Welsh Dragon. It was first developed from Wales in the United Kingdom. The Dragon’s Breath pepper boasts a rating of 2.48 million scoville units. Scoville units are used to rate the heat and capsaicin in a chili developed by Wilber Scoviile. The higher the rating the hotter the chili pepper. There may actually be to hot to consume so please beware. Ingesting may lead to anaphylactic shock. You have been warned. The oils may be even potentially be used as an anesthetic. To get an idea how hot these are a Jalapeno chili pepper is rated at 3000-5000 Scoville units. Tabasco sauce is about 2200. Serranos run as high a 23,000. Cayenne goes up to 50,000 and Habanero up to 300.000. Currently the hottest pepper that is rated by Guinness book of world records is the Carolina Reaper pepper. That comes in as high as 2.2 million. Before the Dragon’s Breath pepper came along the Chocolate Bhutlah chili pepper many said beat the Carolina Reaper although Guinness has not rated that pepper yet. Neil Price, Mike Smith and Nottingham Trent University are the ones to congratulate for bringing the Dragon’s Breath Pepper to us. This pepper was featured in London at the Royal Horticultural Society’s Chelsea Flower show in 2017. I have searched for years for genuine Dragon’s Breath pepper seeds. There are many websites that list them but they seem impossible to actually get. I finally found a certified grower who sold me a few plants. With that said the fresh picked peppers are extremely limited at this time. Next year I should have an actual crop with more abundant peppers and may possibly have plants available. If you are interested in this chili place your order right now before this season’s peppers are gone. Www.Pepperheads-Hotsauces.com.

Chocolate Bhutlah flakes

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Chocolate Bhutlah flakes are now available. We take dried Chocolate Bhutlah Peppers and crush tem up seeds and all in pepper flakes. The Chocolate Bhutlah Pepper is a super hot chili pepper. This Chili is considered by many as the newest hottest chili pepper in the world. However, being it is so new it has not been tested by the Guinness Book Of Records or the Chili Institute of New Mexico. Until that happens the Choco;ate Bhutlah flakes can not officially say it is from the world’s hottest chili pepper. One can use the flakes as any pepper flakes can be used. Keeps fresh for years if kept in a freezer. Sprinkle it on top of a pizza slice or add to your scrambled eggs. Put a small amount into your favorite soup. A must try in any real chile dish for those who simply use regular hot pepper flakes. Www.Pepperheads-hotsauces.com has carried super hot pepper products ever since the Ghost pepper or Naga Jolokia pepper was discovered back in 2007. Next came the Moruga Trinidad Scorpion Pepper which many thought would never be topped in heat. Those sold very well and product went so fast. Then Ed Currie came out with his Carolina Reaper chili pepper which the Guinness World Book of Records currently lists as the world’s hottest chili pepper. We have a strong feeling if Guinness ever does test the Chocolate Bhutlah  flakes the capsaicin level will exceed the Carolina Reaper pepper and it will take over as the world’s hottest chili pepper. But all of us will have to see if in the near future another super hot chili pepper is discovered and blows away even the Chocolate Bhutlah. That’s what makes all of us Pepperheads a very unique and special group. We dare any of our loyal followers to try the Chocolate Bhutlah flakes and let us know if you join the many who say this is a wicked hot chili pepper.

Blair’s 6AM Reserve with Gold Skull

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Blair’s 6 am reserve is in stock now. Our Blair’s 6am reserve pepper extract (extremely limited) also contains the gold skull that was a special collectors edition on Blair’s 6am extract, a separate collector’s dream. A $75 value in itself.
Blair’s 6 am reserve is a masterpiece of hot sauce art. The contents of Blair’s 6am reserve range from a low of 10.3 million scoville units all the way up to a pure 16 million scoville units. Although some have been tested at 10.3 million scoville units our research has come to the conclusion the majority do come in at a pure 16 million scoville units. Keep in mind Blair’s 6am reserve is extremely difficult to find as and is a  discontinued product. Also, this was a limited edition so not too many were actually produced and collectors just do not let this one out of their collection. I have even heard that people have actually put Blair’s 6am reserve into their will ! In addition, to seal this work of art, Blair Lazar created two new waxes of fire yellow and the second being power purple. Blair’s 6am reserve comes in a 2.5 ounce old English style bottle just like his other special reserves. Only a few available for sale! Blair’s 6am reserve has been out of production for about 15 years now but www.Pepperheads-Hotsauces.com has them in stock in their vault. We have searched high and low for Blair’s 6am reserve and believe we now have they very last batch available. This is a Final sale no returns and will be shipped insured if you request it to protect your investment. Besides Blair’s 6am reserve Pepperheads hotsauces also stocks their two regularly produced reserves of Blair’s 2am Reserve and Blair’s 3am Reserve, but please keep in mind they are the  very new edition of old English bottles. On line or call 631-476-9236.

 

Fiery Shrimp Scampi Recipe

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Fiery Shrimp Scampi

 

Fiery Shrimp ScampiIn some parts of the world, scampi refers to a specific seafood. In the United States, we think of it as a way to prepare a pasta dish. Shrimp scampi is the hands-down favorite, of course, but you can get chicken scampi. And, we recommend substituting leftover chicken shreds instead of shrimps in this recipe if you’re allergic to seafood. But, however you prefer to think about scampi, we’re celebrating with this recipe. This baby has some bite. Plus, it serves four and whips up in minutes. What’s not to love? Ingredients 4 tablespoons Butter, divided 4 tablespoons Olive oil, divided (plus more for drizzling) 2 medium Leeks, finely diced (or shallots, if you prefer) 1 teaspoon Mad Dog Ghost Pepper hot sauce 2 cloves Garlic, minced 1 pound Shrimp, peeled and deveined Salt and freshly ground black pepper ½ cup Dry white wine Juice of 1 Lemon ¼ cup Parsley, finely chopped Cooked Linguine, to serve Preparation: Prepare the linguine (or preferred pasta) according to package instructions and set aside. Melt half the butter and olive oil in a large skillet over a medium-high heat. Add the leeks and Mad Dog Ghost Pepper hot sauce  and sauté until the leeks are soft (about 3-4 minutes). Add the garlic and stir for another 30 seconds. Season the shrimps with salt and pepper and add to the pan. Cook for about 2-3 minutes, until they’ve turned pink. Remove the shrimps from the pan and set aside. (Please don’t skip this step; it makes all the difference.) Add the wine and lemon juice to the pan and allow it to just bubble before you add the remaining butter and olive oil. When the butter is melted and the sauce is smooth, return the shrimps to the skillet and stir to coat well. Taste,  and add more hot sauce if you desire, plus the parsley. Give everything a good stir and then serve on a bed of linguine. And, feel free to drizzle just a bit more olive oil if that’s what works for you. This recipe was given by Ashley Foods, the makers of all the Mad Dog hot and spicy products. At http://www.maddog357.com.   Also available from www.TasteWhatIsHot.com.

Barbecue Bean Burritos with Chipotle Cream Recipe

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Barbecue Bean Burritos with Chipotle Cream Recipe. Grilled beans! What will they think of next? We’re not suggesting you grill them bean by bean, but rather these are little bean torpedos bound together by mushrooms and bread crumbs. And go ahead, use black beans, kidney beans, whatever. Shape them into patties and serve them on hamburger buns. The chipotles in the sour cream add just the smoky flavor needed to complete the grilled bean experience. Serve with a corn and poblano chile strips salad and Mexican rice. Makes: 6 burritosFor the Barbecued Beaners, 1 small red onion, finely chopped, 1 tablespoon vegetable oil, 1/4 cup minced bell pepper, 8 ounces mushrooms, finely chopped, 2 tablespoons ground Chipotle Powder (Blair’s or Dave’s are excellent) , ½ teaspoon garlic powder 2 teaspoons dried oregano, Mexican preferred ½ teaspoon ground cumin 1 15-ounce can cooked pinto beans, drained, ½ to 3/4 cup dry bread crumbs, Salt and freshly ground black pepper. Chipotle Cream 1/4 cup sour cream, 3 tablespoons sour cream, 1 tablespoon chopped chipotle in adobo sauce (we have listed on our site under the category peppers, 2 teaspoons chopped fresh cilantro, To complete the burrito. Barbecue Bean Burritos with Chipotle Cream Recipe can also be found at www.TasteWhatIsHot.com.

Chicken Yakatori w/chili paste

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Chicken Yakatori w/chili paste. Yakatori got its name from the Japanese words yaki for grilled and tori for chicken. There have been some liberties taken with traditional recipes in making this spicy version, so if you would prefer, it can also be made with pork. Plain white rice and a crisp cucumber salad is all that is need to complete a light and tasty meal. Serves 4-6 Ingredients: 3 chicken breasts, 6 green onions, cut in 1-inch pieces, 8 water chestnuts, Glaze: 2 teaspoons Sambal Oelek chili paste, 1 tablespoon chile oil, 1 teaspoon sesame oil, 1 1/4 cup rice wine or dry sherry , 2/3 cup mirin*, 2 teaspoons soy sauce, 2 tablespoons suga , 2 teaspoons minced ginger, Cut the chicken into cut into 1-inch cubes or cut crosswise into pieces 2-inches long and ½-inch thick and wide. Thread the chicken on skewers alternating with the onion and water chestnuts. Combine the Samnal Oelek chile paste, oils, rice wine, mirin, soy sauce, sugar, and ginger in a saucepan. Cook over a medium heat until just boiling, reduce the heat, and simmer, uncovered, until the sauce is reduced by half and forms a glaze. Grill the yakatori over a medium heat for 2 minutes per side or until slightly browned. Brush liberally with the glaze and continue cooking for a couple more minutes per side until the chicken is done. Remove, brush again with the glaze and serve. *Mirin is sweet sake and is available in Oriental markets. Chicken Yakatori w/chili paste Recipe is also available at www.TasteWhatIsHot.com.

Chocolate Bhutlah peppers

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Chocolate Bhutlah peppers (fresh) will be available in late summer or early fall. Dried peppers are available now. This is the newest super hot chili pepper which is very controversial.  So far it has not been rated in Scoville units or by the Chili Institute of New Mexico. Chololate Bhutlah peppers have become the new buzz word in the Chili peppers. Many say this pepper is actually hotter than the current Guinness rated Chili pepper. The Carolina Reaper pepper holds that distinction as of last year. I personally have found that you can not always go by the rating. Da Bomb’s Beyond insanity hot sauce is rated at 119,000 Scoville units. In my mouth that sauce feels more like 400,000 Scoville units. Individuals taste heat differently as there are many factors how our taste receptors respond. When these Chocolate Bhutlah peppers arrive I will get to figure that out for myself. I felt the Moruga variety of the Trinidad Scorpion pepper was hotter than the Carolina Reaper in the fresh pepper form. The Carolina Reaper powder was hotter than the Moruga Trinidad Scorpion powder. I have to actually taste the Chocolate Bhutlah peppers to decide which is the hottest pepper. Although I finds the Moruga hotter I like the taste of the Carolina Reaper a little better. It is not always about the heat as it is the flavor and heat combined together. At least that’s the way I feel. I can’t find to much information on the Chocolate Bhutlah peppers being it is just coming out so the only way to know if it is truly the hottest chili pepper is to eat it. I have enjoyed the chocolate varieties of habanero and Bhut Jolokia so I am looking forward to trying out the Chocolate Bhutlah peppers. Check back with us and order as soon as they come in. That way you can decide for yourself if it truly is the hottest chili pepper.

Chocolate Bhutlah peppers are also available from www.TasteWhatIsHot.com .

Breaded Buffalo Wing Recipe

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Breaded Buffalo Wings………..
Although these wings have a breading, It’’s not thick and heavy but light as well as being spicy……..

Heat Level
4……………
Makes
48 wings4 pounds chicken wings ……………….

Ingredients:..
3/4 cup all-purpose flour ,

1 teaspoon paprika ,

½ teaspoon ground cayenne chile,

½ teaspoon freshly ground black pepper
,
½ teaspoon garlic powder ,

1/3 cup PEPPERHEADS Louisiana hot sauce ,

1/4 cup butter or margarine ,

Salt ,

Vegetable oil for frying ……………..

Accompaniments:….

Blue Cheese dressing…

Celery sticks …
………….
.
Wash the chicken wings and pat dry with a paper towel. Cut the tips off each wing and discard. Using a sharp knife, separate the two remaining pieces at the joint.

Mix the flour, paprika, cayenne, black pepper, garlic powder, and salt in a large bowl. Add the chicken and toss to evenly coat. Put the wings on a sheet pan and refrigerate for a hour to hour and a half.

Pour enough oil in a deep-fat fryer or large heavy pot to cover the wings and heat to 375 degrees. When the oil is hot, add half the wings and cook about 10 minutes, stirring occasionally. When the wings are golden brown and crisp, remove them and drain well on paper towels. Add the remaining wings and repeat the process. Put the wings in a large bowl.

Melt the butter in a saucepan over medium heat, add the hot sauce and stir to combine.

Pour the hot sauce over the wings and toss to coat. Arrange the wings on a platter and serve with celery sticks and blue cheese dressing.

Breaded Buffalo wing recipe can also be found at www.TasteWhatsIsHot.com.

Crying Collards –Tears of The Sun Recipe

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Crying Collards –Tears of The Sun Recipe

Tears of the Sun is the second hot sauce to come from High River Sauces. Their first release, Hellacious Hot Sauce was a habanero mash based sauce. Tears of the Sun is a fruit-based sauce, featuring pineapple, peaches and mangos. We think owner Steve Seabury has a real winner with this fresh tasting, bright hot sauce that brings a nice habanero sting to the sweetness of the fruits. The addition of brown sugar, lime juice and ginger and garlic really bring a complex blend all together for a great, easy going and unique tasting sauce. You can purchase this sauce at

Tears of the Sun Hot Sauce

Ingredients: Collard Greens: 1 1/2 LBS, Shallot 1/2, Kumquats 5, Cider Vinegar 1 TBL, Dark Brown Sugar 1 1/2 TBL, Salt 1 TSP, Tears Of The Sun Hot Sauce 2 TSP, Unsalted Butter 2 TBL, Lime or Lemon 1/2, Additional Salt
Method:To prep the greens, remove the stems. Place a collard leaf face down on your cutting board, run your knife along one of the sides of the stem removing that side of the leaf from the stem, repeat this process to completely free the stem leaving you with both halves of the collard leaf. Once they have all been stemmed, stack them and slice about 1 – 1 1/2″ thick ribbons, soak in water to remove any dirt then drain them. You can save the stems for veg stock.
Bring a large pot of salted water to a boil, add the juice from half a lime or lemon (this isn’t for flavor, the citric acid will help keep the greens bright green). Once the pot is at a fast heavy rolling boil, add the green and stir them in. Bring the water back up to a boil. Boil the green for two three minutes, tasting the leaves at the two minute mark. You want them to be kinda tender but still have some bite. Once they are done, immediately transfer them to an ice bath to stop the cooking, once cooled place in a strainer to drain.
While your water is coming up to a boil, melt the butter in a sauce pan over medium heat. Dice the half of shallot and and add to the butter, saute for two minutes till onions are translucent. Slice the kumquats as thin as you can and discard the seeds. Add the kumquats to the sauce pan along with the brown sugar and teaspoon of salt. Cook for two minutes until sugar is dissolved and the skins of the kumquat is tender. Add the vinegar and cook for another minute then add the hot sauce and the greens. While stirring, cook until greens are hot. Taste and adjust salt and hot sauce as needed to get a balance you like.

 

Tears of the Sun hotsauce is also seen at www.TasteWhatIsHot.com.

Dried Whole Carolina Reaper Peppers

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Dried Whole Carolina Reaper Peppers are now available and in stock at www.Pepperheads-Hotsauces.com. Guinness Book has them listed as the world’s hottest chili pepper. They come approx. 25 peppers in an ounce or 28 grams. You can get one ounce to a Kilo. Peppers are whole with stems and seeds. Visit: https://www.pepperheads-hotsauces.com/?post_type=product&product_cat=carolina-reaper

Sriracha Chili Dust

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Sriracha Chili dust is Sriracha in a powder form. Now you can simply sprinkle in the Sriracha Chili dust on any of your favorite dishes to add that famous delicious Sriracha flavor. Try it on breakfast foods like pancakes, waffles and of course your favorite style of eggs. Sriracha powder also comes in with other chili peppers like Moruga Scorpion pepper, Trinidad Scorpion pepper, Smoked Ghost Pepper, and Scotch Bonnet pepper. Pepperheads stocks all of these so you can have a Sriracha variety. Make Eggs Benedict extra special by dusting the Hollandaise sauce with Sriracha Chili dust. A favorite of mine is to add Sriracha Chili dust to my Minestrone soup. Of course if you have a different favorite soup I am sure it will enhance that soup as well. Actual Sriracha Chili sauce is made from sun ripen chilies which are ground into a smooth paste along with garlic and  packaged in a convenient squeeze bottle. It is excellent in soups, sauces, pastas, pizzas,  hot dogs, hamburgers, chowmein or on anything else to give it a delicious, spicy taste. It is made with only the highest quality ingredients and never any artificial colors or flavorings. Sriracha Chili dust adds a new dimension to a large offering of savory uses. In Thailand the sauce is most often called sot Sriracha and sometimes called nam phrik Sriracha. Traditional Thai Sriracha sauce tends to be tangier in taste, and runnier in texture than non-Thai versions. Everyone asks for the “rooster” sauce. It is named after the coastal city of Sirarcha in eastern Thailand where it was possibly first produced for dishes served at local seafood restaurants. Everyone remembers the rooster on the bottle and Sriracha chili dust is recognized all over the United States as well as other countries.

Sriracha Chili Dust

 

Sriracha Chili dust is also available from www.TasteWhatIsHot.com

Carolina Reaper

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Carolina Reaper now available in dried peppers, powder and flakes. Go to https://www.pepperheads-hotsauces.com/?post_type=product&product_cat=carolina-reaper. Carolina Reaper also comes in a puree form. Also known as HB22P.  It contains Fresh Carolina Reaper Trinidad Scorpion peppers with a little vinegar to keep it shelf stable. There is a controversy on the world’s hottest pepper. According to the Guinness Book Of Records the Carolina Reaper Scorpion pepper is the hottest.  According to science, the Moruga Trinidad scorpion pepper is the hottest. Try both Carolina Reaper Pepper products and Trinidad Scorpion Moruga products and you decide!

From Guinness written By Kevin Lynch, This is about the Carolina Reaper.  Published November 19, 2013  http://www.guinnessworldrecords.com/news/2013/11/confirmed-smokin-eds-carolina-reaper-sets-new-record-for-hottest-chilli-53033/

Confirmed: “Carolina Reaper sets new record for hottest chili.”

With its humid subtropical climate, the American state of South Carolina has a reputation for its hot summers, but it now has a new claim to fame for heat, with confirmation that a local producer has developed the world’s hottest chilli.

Grown by the suitably named Ed Currie from the PuckerButt Pepper Company, Smokin Ed’s Carolina Reaper delivers an average of 1,569,300 Scoville Heat Units (SHU), a figure now confirmed by Guinness World Records.

The Carolina Reaper has a heat rating that beats the former record holder for most fiery chilli, the Trinidad Scorpion “Butch T” grown by The Chilli Factory (Australia), which was rated at 1,463,700 Scoville Heat Units (SHU) in March 2011.

The Carolina Reaper is described as having a fruity, sweet taste with a hint of cinnamon and chocolate undertones, as well as being hot.

Having started growing chillies as a hobby over 20 years ago, Ed quit his job last year to concentrate full time on cultivating his “weapon quality peppers”.

His record-breaking Carolina Reaper has been ten years in the making, having meticulously worked on stabilising and testing the pepper, which is a crossing between Sweet Habanero and Naga Viper chillies.

Ed says his interest in chillies became more serious after learning that capsaicin had potential as a cancer fighting drug, a discovery which led to him donating one-half of his pepper harvest last year to cancer research.

“My family dies from cancer a lot,” Ed explains. “So I’ve been researching how not to die.”

Chilli heat is measured by the Scoville Heat Unit (SHU) designed by American chemist Wilbur Scoville in 1912.

To give an indication of the Carolina Reaper’s spiciness, a Jalapeno can score anything between 2,500 to 8,000 SHU on the scale.

While commonly referred to as vegetables, chillies are in fact fruit from the plant genus “Capsicum”.

The heat comes from the substance “capsaicin” which is found in all chillies. As well as livening up dishes, the heat also makes the body produce pleasurable endorphins afterwards.

Former record holder the Bhut Jolokia chili registers at just over 800,000 SHU. Potent enough for the Indian military to use it as an ingredient in a counter-terrorism hand grenade used for immobilizing adversaries.”

 

Carolina Reaper Puree also available at www.TasteWhatIsHot.com

 

Carolina Reaper, 7.1 out of 10 based on 27 ratings

 

Dave’s Scorpion Hot Sauce

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Dave’s Gourmet Scorpion Pepper Hot Sauce is now available.  You can see it at https://www.pepperheads-hotsauces.com/shop/daves-gourmet-scorpion-pepper-hot-sauce/

Blairs 6am Pepper Extract w/ Gold Skull

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Blairs 6AM

Blairs 6AM Pepper Extract w/ Gold Skull, a $75 Value.. IN STOCK at www.Pepperheads-Hotsauces.com    10.3 to 16 Million Scoville Units

Blairs 6AM

HOT SAUCE

Hot sauce fans unite.

Hot Sauce is everywhere these days. Here at Pepperheads, we pride ourselves in having the largest selection of unique and flavorful hot sauces and related products. If you are looking for the simple hot sauce to use everyday or if you have been searching for the elusive limited edition and small batch sauces, you have arrived at the right place. We have the hottest hot sauces on earth as well as the hottest peppers in the world. Jolokia peppers and Trinidad Scorpion Peppers have been announced as the hottest peppers on earth and we sell both of them.

Not only do we have the largest selection of the worlds best and most popular hot sauces, but we pride ourselves in having the best customer service out there. Professsor Pepperhead and his students take the utmost care when dealing with our customers.

We have another small batch site dedicated to people who only want the hottest of the hot. Visit www.TasteWhatISHot.com for the best of the best.

Our large variety includes sauces from all around the world. We have sauces that are great for collectors of fun and interesting hot sauce bottles as well as for the real fans of hot sauce. We have the hottest pepper on earth in both fresh and dried forms. There is no doubt that we have the biggest and best selection of sauce on the internet as well as the best customer service.

Hot Sauce is a passion for us and our goal is to share the experience with other afficianos who enjoy the heat as much as we do.  We have it all from Dave’s Insanity to Blaire’s 6AM reserve to fresh Trinidad Scorpion Peppers and Jolokia or Ghost Peppers. In our ever expanding inventory we also carry a wide array of Salsas, Snacks that pack a punch, recipes, BBQ sauces, Dry Rubs from many including Char-crust, powders, peppers and even some stuff you won’t believe.

So Thanks for visiting us and please let us know if there is anything we can do to help make your pepperheads experience a better one.

For the worlds hottest sauces check out www.TasteWhatIsHot.com

Rouge Moruga Trinidad Scorpion Blood Orange

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Rouge   Moruga Trinidad Scorpion Blood Orange Hot sauce   …https://www.pepperheads-hotsauces.com/index.php?main_page=index&manufacturers_id=111   ROGUE – The Moruga Blood Orange Scorpion Pepper Sauce….Rogue is all natural and all attitude. The unprincipled blend of the hottest peppers in the world, the unique flavor combinations of the Blood Orange, Apples and Pears makes this sauce highly appreciated by extreme heat and flavor aficionados. Refreshing heat with a subtle hint of sweetness, Rogue captures all those exotic blends that you’ve been craving in a gourmet sauce.
Ingredients: Moruga Scorpion Peppers, Jolokia Peppers, Red Serrano Peppers, Blood Oranges, Apples, Pears, Apple Cider Vinegar, Brown Sugar, Lime Juice, Garlic and Ginger. 5 fl oz.

Carolina Reaper HP22B

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We have raised the bar for heat, surpassing the current world record holder, the Butch T Trinidad Scorpion. Over a four year period, Smokin’ Ed’s Carolina Reaper has averaged 1.474 million on the Scoville Scale. -Ed Currie”,  The man who introduced this soon tobe Guinness record holder for the world’s hottest chili pepper !     https://www.pepperheads-hotsauces.com/index.php?main_page=index&cPath=56       Rock Hill’s Ed Currie should soon know whether his “Carolina Reaper” is the world’s hottest production pepper.

Lab reports and other data will soon be on their way to the Guinness Book of World Records.

The Chile Pepper Institute at the University of New Mexico State recently proclaimed the Trinidad Maruga Scorpion as the world’s hottest pepper with a Scovile heat rating of 1.2 million

Currie’s “Carolina Reaper,” in lab tests at Winthrop University, has, on average, hit 1.474 million on the Scovile scale, Currie said.

“These are weapon quality peppers,” Currie said.

Currie, a Charlotte banker who started growing peppers as a hobby, admits there may be an occasional pepper or two that’s hotter than his “Carolina Reaper.” But he has tested the “Carolina Reaper” for more than five years and has been getting consistent results.

The testing has been done on small batches of the pepper which are grown in hot houses and fields in York County. The peppers are ground and mixed together to get an average reading, he said.

Currie estimated he has tested more than 50 pounds of the peppers which were originally were called HP22B for Higher Power, pot 22, plant B.

Under the PuckerButt Pepper brand Currie sells a variety of hot sauces and seeds. He recently opened a store on Main Street in Fort Mill, but does most of his business via the Internet.

He also recently hired an organic co-packer to make his sauces. The co-packer get pepper mash from Currie and follow Currie’s recipes to make sauces such as Voodoo Prince Death Mambo, Patrick Morgan’s KaBoom and Edible Lava.

“What started as a hobby is now a business,” he said.

Currie said he has asked Guinness to expedite his world-record request. He said he has paid the firm about $4,000 to seek the record.

Interest in buying the “Carolina Reaper” seeds has skyrocketed since the Guinness record attempt was announced on the PuckerButt Pepper website. He said has he gotten more than 1,000 emails inquiring about the peppers. The “Carolina Reaper” pepper seeds sell for $9.99 a pack.

Currie advised those who purchase the “Carolina Reaper” seeds that the pepper should “only be used in cooking and used sparsely.”

He said he’s been eating the peppers since he first grew the variety eight years ago and “their still hot.”

Read more here: http://www.charlotteobserver.com/2012/08/25/3478893/is-locally-grown-carolina-reaper.html#storylink=cpy

Jolokia Ghost Pepper Mash 16 oz. ready to eat

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now available Jolokia Ghost Pepper Mash 1 Pound of Fresh Jolokia Peppers in each jar. Mash is typically a product that must be processed before edible but ours is pre-cooked and Ready to Eat. It’s ike eating raw fresh ghost peppers ( not dried ) Fresh peppers have a short shelf life, but these willl store for years. Whenever you want the total heat and flavor of ghost peppes you now have it !! Distributed exclusivly by Pepperheads 16 oz. jar exclusivly from Pepperheads one pound of fresh jolokia Ghost Peppers go into each jar….https://www.pepperheads-hotsauces.com/index.php?main_page=advanced_search_result&keyword=mash&submit.x=0&submit.y=0

Satan’s Rage Hot Sauce w/Jolokia

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Introducing…Satan’s Rage Hot Sauce w/Jolokia………
When you indulge in this sauce you will surely encounter the wrath of Satan’s Rage. Moments after you taste this sinfully delicious sauce you will pay the price. You will experience a burning sensation that can only come from the world’s hottest pepper, the Ghost Pepper. This newly discovered pepper from India is by far the hottest pepper found to this day. So to all of you “Chile Heads”, give in to the temptation and take this evil package home. See if you can handle the Wrath of Satan’s Rage……..ingred..Red Wine Vinegar, Water, Natural Sugar,Chili Sauce, ( Tomato Puree, distilled vinegar, high fructose corn syrup, sale, corn syrup, dehydrated onions, spice, garlic powder, natural flavoring), Ghost Pepper, Peri-peri pepper, dehydrated oinio, dehydrated garlic, cayenne pepper, garlic powder, salt, chili powder, chipotle powder, , and xanthan gum….no preservatives.. go to…..https://pepperheads-hotsauces.com/index.php?main_page=product_info&cPath=41&products_id=993

5 Million Scoville Extract

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Mad Dog 5 Million Extract….If your bottle gets thick and hard to pour out, put the bottle in hot water  (140 degrees F or so)  for 5-10 minutes. That should do the trick !  Be super careful. This stuff is way, way hot (remember, original Tabasco sauce is only about 2140 Scoville Units!!)      https://www.pepperheads-hotsauces.com/index.php?main_page=product_info&cPath=12&products_id=864

Hot Sauce Committee Update

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the Hot Sauce Committee is coming together. If you take the Ghost Pepper Challenge ( should be starting in January 2011 on the Pepperheads website), you yourself may be invited to be on the Hot Sauce Commitee…https://www.pepperheads-hotsauces.com/index.php?main_page=advanced_search_result&keyword=challenge&submit.x=16&submit.y=7……. Keep posted for updates for the Hot Sauce Committee and their recommendations. go to www.Pepperheads-Hotsauces.com or www.TasteWhatsHot.com

Winter Chili Uses

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      READY-TO-SERVE RECIPES FOR THE       COLD WEATHER AHEAD  https://www.pepperheads-hotsauces.com/index.php?main_page=index&manufacturers_id=57


All of the following recipes and suggestions for recipes involve a package of Cin Chili Hearty Beef or Hearty Beef With Beans.The Ready-To-Serve…Heat-n-Eat Cin Chili is fully cooked and ready to eat right out of the bag.Heat it up in the microwave for 90 seconds and enjoy an unbelievably excellent bowl of chili.

This is eye poppin…mouth droppin…I can’t believe this came out of a pouch…goodness!

Throw away the bag and your guests will swear you spent all day cookin up the best darn chili they’ve ever eaten.


FOODS YOU CAN MAKE WITH CIN CHILI RTS HEARTY BEEF OR BEEF WITH BEANS.Chili dogs                       Chili cheese dogs                            Nachos

Frito Pies                       Walk around tacos                          Cheese queso

Chili cheese fries             Chili baked potatoes                        Chili salad

Chili omletes                   Chili & fried eggs                            Tacos

Enchiladas                      Burritos                                        Tamales

Stuffed poblanos             Stuffed green peppers                     Stuffed jalapenos

Chili hashbrowns              Chili Macs                                     Chili over pasta

Chili over rice                  Shepherds pie                               Chili fries

Chili empanadas               Cin Chili puffs                                Chili Con Queso 

…OR JUST A BOWL OF CHILI

                 Add cheese, onions, crackers or Fritos and you have a meal!  

most any recipe that calls for Cin Chili…you can substitute the Ready-To-Serve Cin Chili.

It’s easy, clean and tastes unbelievable. 


EVENTS WHERE YOU CAN TAKE AND ENJOY CIN CHILI RTSTAILGATINGHIKING

CAMPING

HUNTING

BIKING

RVing

FLYING

SAILING

WORK PLACE

PICNIC

ROAD TRIP

RAFTING

MOUNTAIN CLIMBING

MILITARY DEPLOYMENT

NATURAL DISASTERS…THE PERFECT SURVIVAL FOOD!

STOCK UP NOW FOR ALL YOUR WINTER AND UNEXPECTED EVENTS.

 

Barbecue Jolokia Shrimp Recipe

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Barbecue Jolokia Shrimp
Although the title of this Cajun-based recipe is Barbecue Shrimp, the dish is actually cooked, not barbecued. Using the sauce as a condiment reduces the need for a number of ingredients as well as making it very easy to prepare. ……

Heat Level
3…….

Serves
4……
Ingredients:..
24 medium shrimp, peeled and deveined,
Freshly ground black pepper,
3 tablespoons olive oil,
1/4 cup chopped onion,
2 teaspoons minced garlic,
1 ½ cups beer,
3 tablespoons Cajohn’s Jolokia Bbq Sauce,
1 tablespoon honey,
2 teaspoons Worcestershire sauce,
3 bay leaves,
1 tablespoon butter,
2 cups cooked white rice (or brown rice),
Garnish: Lemon wedges,………..

Sprinkle the shrimp with the black pepper and set aside.
………
In a large saucepan, heat 2 tablespoons of the oil until hot and sauté the onion and garlic for 1 minute. Add half the shrimp and, while shaking the skillet, sear the shrimp for 1 minute. Transfer the shrimp to a bowl and keep warm. Add the remaining oil, and repeat with the remaining shrimp. Set all the shrimp aside…………

Add the beer, Jolokia BBQ sauce, honey, Worcestershire sauce, and bay leaves. Bring the sauce to a boil, reduce the heat and simmer for 30 minutes. Let the sauce cool for 15 minutes and then strain……….

Return the sauce to the heat and simmer until it is reduced by one half………

Add the shrimp to the sauce, toss to coat, and simmer for a couple of minutes or until heated through. Stir in the butter until it is thoroughly incorporated……….

Serve the shrimp over the rice, garnished with the lemon wedges. and ENJOY !!!

https://www.pepperheads-hotsauces.com/index.php?main_page=product_info&cPath=41&products_id=590

Breaded Buffalo Wings

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Although these wings have a breading, it’s not thick and heavy but light as well as being spicy……..
Heat Level
4……………
Makes
48 wings4 pounds chicken wings ……………….
Ingredients:..
3/4 cup all-purpose flour ,
1 teaspoon paprika ,
½ teaspoon ground cayenne chile ,
½ teaspoon freshly ground black pepper
,
½ teaspoon garlic powder ,
1/3 cup PEPPERHEADS Louisiana hot sauce ,
1/4 cup butter or margarine ,
Salt ,
Vegetable oil for frying ……………..
Accompaniments:….
Blue Cheese dressing…
Celery sticks …
………….
.
Wash the chicken wings and pat dry with a paper towel. Cut the tips off each wing and discard. Using a sharp knife, separate the two remaining pieces at the joint.
Mix the flour, paprika, cayenne, black pepper, garlic powder, and salt in a large bowl. Add the chicken and toss to evenly coat. Put the wings on a sheet pan and refrigerate for a hour to hour and a half.
Pour enough oil in a deep-fat fryer or large heavy pot to cover the wings and heat to 375 degrees. When the oil is hot, add half the wings and cook about 10 minutes, stirring occasionally. When the wings are golden brown and crisp, remove them and drain well on paper towels. Add the remaining wings and repeat the process. Put the wings in a large bowl.
Melt the butter in a saucepan over medium heat, add the hot sauce and stir to combine.
Pour the hot sauce over the wings and toss to coat. Arrange the wings on a platter and serve with celery sticks a

Although these wings have a breading, it’s not thick and heavy but light as well as being spicy……..

Heat Level4……………Makes48 wings4 pounds chicken wings ……………….
Ingredients:..3/4 cup all-purpose flour ,
1 teaspoon paprika ,
½ teaspoon ground cayenne chile ,
½ teaspoon freshly ground black pepper ,½ teaspoon garlic powder ,
1/3 cup PEPPERHEADS Louisiana hot sauce ,
1/4 cup butter or margarine ,
Salt ,
Vegetable oil for frying ……………..
Accompaniments:….
Blue Cheese dressing…
Celery sticks ……………..Wash the chicken wings and pat dry with a paper towel. Cut the tips off each wing and discard. Using a sharp knife, separate the two remaining pieces at the joint.
Mix the flour, paprika, cayenne, black pepper, garlic powder, and salt in a large bowl. Add the chicken and toss to evenly coat. Put the wings on a sheet pan and refrigerate for a hour to hour and a half.
Pour enough oil in a deep-fat fryer or large heavy pot to cover the wings and heat to 375 degrees. When the oil is hot, add half the wings and cook about 10 minutes, stirring occasionally. When the wings are golden brown and crisp, remove them and drain well on paper towels. Add the remaining wings and repeat the process. Put the wings in a large bowl.
Melt the butter in a saucepan over medium heat, add the hot sauce and stir to combine.
Pour the hot sauce over the wings and toss to coat. Arrange the wings on a platter and serve with celery sticks a