Someone bottled a cliff’s edge and named it Reaper Cream Cheese. By “someone” I mean International Society of Culinary Pyros. I met the stuff at this year’s show and just had to bring it home to play with on the grill.
It’s a blend of cream cheese, Carolina Reapers, lime juice, garlic, vinegar, minced onion, crushed chiles, and salt. Opening it was like watching jet fuel fumes only much better smelling. You can damn near smell the fire coming off of it when you whiff the jar. That’s a good thing. When you eat reaper anything, it shouldn’t reek of lilacs and the Hallmark Channel.
Nor should it taste weak. Reaper didn’t disappoint here, either. Its flavor is pretty well balanced; the heat starts slowly, then builds until your tastebuds are tip-toe on a cliff overlooking an inferno. The cheese hits the rev limiter for what I consider too hot, hovers there, and comes back down over time. Just don’t pound it down like popcorn or you’ll overheat.
- 12 mini sweet peppers, sliced lengthwise, seeds and veins removed
- Reaper Cream Cheese
- Preheat your grill to medium-high.
- Spread a thin layer of the cream cheese on the inside of each pepper slice
- Grill them over direct heat with the lid closed for 4-5 minutes.