Having harvested my first round of habanero and ghost pepper hybrids, it’s time to do something with them other than fear them. Let’s pickle them peppers!
Excessive capsaicin is toxic, period. Sometime, somewhere, some unsuspecting soul will die from an incident like this one.
Apparently, the reason superhots make so much more fire than jalapenos or habaneros is because they’re OCD. According to research at the Chile Pepper Institute at New Mexico State University, the main difference between the two groups of chiles is that superhots maximize their interior space. Much like how my roommate in college Tetris’ed everything in the apartment neatly into its own little storage compartment.
According to a report from The Daily Mail, a man in China downs five pounds of chiles each and every day. I don’t eat five pounds of food each day, let alone all chile peppers, all the time.
I’m not surprised Chip Hearn concocted ghost pepper ice cream at his Rehobeth Beach, Delaware joint, The Ice Cream Store. Given his love for spicy and his other love for ice cream, it was only a matter of time before he set those two crazy kids up, let nature take its course, and gave us the resulting lovechild that is his ghost pepper ice cream.
The technique of soaking a food in a liquid to flavor–or in the case of meats, to tenderize the cut–was probably brought to the Caribbean by the Spanish. A marinade is easier to use than a paste, and when grilling your jerk meats, the marinade can also be used as a basting sauce. “In Jamaica,” notes food writer Robb Walsh, “like Texas barbecue, jerk is served on butcher paper and eaten with your hands.” Serve this version of jerk with a salad and grilled plantains.
Some like it hot. And some like it really hot. Superhot varieties of peppers are gaining in popularity and making a space for themselves in the hot pepper market along with their popular pepper cousins, the jalapeño, serrano and habañero.
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