Our grocery store had these in stock and we had to buy. The first thing we thought to use these for was a spicy chili, and my partner was even thinking of adding two. If we’re planning to cook about a dutch ovens worth of chili, will just one of these destroy us? We both have pretty high spice tolerance but we also want this to be edible.
by VoodooMamaJujuBubu
29 Comments
Looking at one is too spicy for me.
One to start
Two or three would be about right.
one is plenty for 4 bowls of chilli.its deadly carefull
Do all 4!
I think one is going to be plenty or even overkill unless your spice tolerance is quite high
Wear gloves lol
I always like to try one alone and raw before adding anything it to my food. I don’t like ruining food when it’s too strong.
It give you a nice idea on how strong it is and how many you’ll need for your meal.
Glove up and use half. I ate one to see how long it would last and it’s over an hour and a half of burn. Crying, sweating, and then stomach pain. To compare I would rather do the one chip challenge again then eat a whole one of these again. Don’t put the seeds in the chili.
Hello! I have been there. I grow reapers and had half of one today in some salsa. My advice is this: Slice one whole one up really good, so NOT touch the inside of the pepper with your skin. At all I mean zero. If you have a disposable cutting board use it. Get any kind of throw away board. Ok, sliced and diced the one pepper for the chili, now add in a WHOLE one, uncut into the chili. Cool it down really good. Pull out the whole pepper and set it aside on a little saucer or something. Take a bite of this if you really want to get the isolated flavor and burn. Milk helps with the burn. Spicy chili shits are rough sometimes so don’t gorge on the stuff. Cheese and crackers are your friends. Enjoy!
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Just curious, what grocer is this? My preferred store sells Melissa’s habaneros, but I have never seen their other excellent offerings
Like a number 10 dutch oven? Cast iron? Something you can’t or shouldn’t wash with soap after? There’s no way in hell I’d stick a reaper in that. (Unless it’s ceramic coated.) You’ll taste that reaper in everything you cook in it for months.
Depends on the size of the chili you’re making, plus spice tolerance. When I make a pot, It’s about 2 pounds of beef, or a 1/1 ration ground pork to beef, onion, red kidney beans >!idc what ya say, I like it !< then I’ll season to taste before adding hot peppers. But typically I’ll add probably two into it. Hard to really measure as I dry mine and grind up for ease of use in dishes so I’m not biting into a pepper.
Depends on your tolerance but if it’s pretty high one shouldn’t be too bad if you’re not lactose intolerant you can always add like cheese or sour cream on the top to cool it down.
Reaper is insane level hot. Do you and your partner have two bathrooms in your house? Because you’re going to need them both at the same time if you put too much. If you’re making chili my suggestion would be to put one in a blender with some beef broth and purée it. Then you can add a little bit at a time as it simmers. WATCH YOUR EYES WHEN YOU TAKE THE LID OFF THE BLENDER. Do not put your face near it. And after blending let it rest for a few minutes before you open it.
Lol, I’m just here to see how it goes for you OP. I made a too nuclear and too delicious batch of chili recently, and literally had to take a sick day.
https://preview.redd.it/y7dejs4om7eb1.jpeg?width=3024&format=pjpg&auto=webp&s=3f1b7be1823668557ddd229c2ff36bedbd3e9445
The chosen bad boy!
Everyone is commenting without asking how big of a batch you’re making. Don’t listen to them.
That said, how big of a batch are you making? If you’re doing a big pot to serve 20 people, one will be fine. If you’re doing a small pot for a family, you’re gonna fuck them up.
I ate one whole pepper once.
I peed capcisin the morning after.
When I grew these, I would blend one reaper in a little bit of boiling water until it was just liquid death and pour it into a huge bowl of salsa. It added zero flavor but heated up the entire bowl heat wise. So I think try that with your chili and it will be perfect.
Depends on how large a batch but if its like an 8qt pot I’d say one is plenty and probably don’t use any more hot peppers, just smokey and fruity ones like ancho and such
Not enough
I had some left over scorpions, ghost and reapers one year, I dried them and turned them to flake all mixed together and put it in the cupboard. I came home one day and the wife was making chili, she proudly told me she used my new chili flake in it, when I asked how much she said same as I usually use, about two and a half spoon fulls… we usually use basic red pepper flake. It was absolutely atomic. Taisted great, but my lord the pain was unbearable.
I see so many people growing these and just think to myself “WTF are people doing with all of these peppers!?”
How much of a yield?
Add half and later when have tasted it if needed just add som more. If you on the other hand know you can handle crazy heat and are used to “Death Sauces” use a whole one.
Depending on how much your making and your personal preference for spice, I’d recommend two per gallon. With the seeds removed of course, but if you want seeds then half of one for a gallon.
They’re no fucking joke. Please excuse my language.