Carolina Reaper

bhugg · May 2020

I have been given one(1) Carolina Reaper. What can I do what it? Any recipe suggestions?

CTMike · May 2020

You could dry it, grind it to a powder, and then vape it, snort it, and rub some in your eye like is idiot:

https://youtu.be/ANkQH6h7NRE

Other than that I have no idea, habanero’s are plenty hot enough for me.

builderdawg · May 2020

bhugg said:

I have been given one(1) Carolina Reaper. What can I do what it? Any recipe suggestions?

I like heat, but I view this as a novelty pepper. It is so hot you won’t taste anything but heat. If you are going to use it, dry it out as someone else suggested and heavily dilute it in a rub. Use it extremely sparingly or you will ruin the flavor of whatever you are cooking because you will only taste heat.

Dubblbubbl · May 2020

I am a fan of Puckerbutt Pepper Company, I have a few of their sauces in the cupboard. I was in their store last year and was looking for a gift for my brother in law, and told the girl I was looking at a bottle of their Reaper sauce and she asked ‘do you not like your brother in law?’ It was more of a novelty, to have the hottest pepper in the world, but he did try it even after I warned him several times. He said he couldn’t hardly eat any of it....go figure. I have a bottle of the Reaper but haven’t tried it yet, my favs are the Peach Habanero(sweet with some heat) and the Prince Voodoo Death Mamba(nice smoky cumin flavor). Neither one of these use the reaper in the mix but they’re hot enough. Just a dab or three will do ya. I always seem to use more El Yucateco green habanero sauce than anything, but also use Texas Pete, Tabasco or Crystal, Valentina, Frank’s depending on what I’m eating it on.

The reaper is a 5 pot pepper (1 pod will heat 5 pots of chili), so use with care.

Teefus · May 2020

I would throw it away, but that's just me. Stunt peppers have no place in my house.

speed51133 · May 2020

I grew like 20 if those peppers from a small shrub. I soaked a few in vodka. Just one drop in a bloody Mary makes it perfect.

alaskanassasin · May 2020

Add some spice to your chili or salsa

poster · May 2020

Ferment it with other peppers and make a sauce. It will lose a lot of heat after fermenting. I usually throw in an extremely hot pepper or 2 in a quart batch of jalapenos or similar and it comes out just right

fence0407 · May 2020

I'd dehydrate it and blend it up. Use it sparingly as you would "crushed red pepper flakes". Be ready for some heat! You could also combine with other peppers to create a blend of crushed peppers. Still gonna be hot!

kthacher · May 2020

I have grown them. Being the boss at work, I took a couple in and had a pepper eating challenge. Had lots of takers. Good clean fun.

hvhunter · May 2020

When I make smoked summer sausage, I use it along with ghost pepper. Without me grabbing my notes, I think I use about 4 tsp mix of both in a ten pound batch. It's perfect heat imo. It's pretty powerful stuff, when you think about 4 tsp in 10 lbs of meat can be tasted and make you want to drink a cerveja.

fishlessman · May 2020

ive only used them in fermented pepper sauce. 3 or 4 mixed with thai, garlic, and onion in a quart jar

Teefus · May 2020

I grew a bush of Pequin Thai peppers. AKA bird peppers. After harvest I filled a quart jar with the dehydrated results. After 10 years I’d used about two dozen. One in a pot of chili was enough. Like using dynamite to kill mice. There are too many peppers out there that add flavor with the heat to use something this silly. As always, I defer to my Egghead brethren with thick callouses on the lower GI tract.

Carolina Reaper

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