What Can I Do With All These Very Hot Chili Peppers?

Faith Durand
Faith DurandSenior Vice President of Content at AT Media
Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning, The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
published Oct 25, 2010
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Q: I just received a small bag of chilis that a co-worker picked and wondered if anyone out there had any good recipe ideas. I love jalapeños but these go a bit beyond that! He gave me names and descriptions (below).

I am open to any ideas!

Sent by Amanda

(Image credit: Apartment Therapy)

Amanda’s Chil Peppers:
• Common Habanero -The orange ones. Very hot.
• Red Savina Habanero -The red one that look like mini bell peppers. Extremely hot, used to make pepper spray.
• Amazons – Yellow with a little blunter tip then the Fatalia. Very hot.
• Fatlia – Yellow with a pointier tip. Extremely hot.
• Naga Morich – Red with smooth wrinkly looking skin. One of the hottest in the world. Sometimes referred to as Ghost Chilis.
• Trinidad Scorpian – Red kind of bell shaped but comes to a slightly recessed point with slightly rough skin. Extremely hot.
• Limon – Small, yellow. Hot.

Editor: Amanda, wow! That’s quite a hot and lethal bunch of peppers. Readers, any ideas for Amanda’s sack of hot peppers?

Next question?

Related: Last Garden Update: Corking Chili Peppers

(Image: Amanda via email)

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