Hot peppers from a friend..

[68RR]

Care package from a friend of mine back east. Grows/ sells to restaurants..

[Ratt]

Oh man, your toilet is gonna need replacing in a month or so

[ELVIS]

no homo: but those sure are pretty colors : omoh on

god bless.

[CJ]

no homo: but those sure are pretty colors : omoh on

god bless.

x2

[jluv]

Fuck yes!

[Snatch Napkin]

MMMMMMmmmmmmmmmmmmmmmmmmMMMmMmmMMMmmmmMmmmmmmmmmMM MMmmmmmmMmmmmMmm


peppers

[naynay]

i grew a shit ton of peppers this year.. that and okra was the only thing that took off. i had one bitch ass tomato grow and it wasnt even good

$20 says you wont eat them all at once

[whitetrash]

i eat peppers almost every meal. those would go bad before i could eat them all

[CJ]

I need to know this friend.

[68RR]

Well, if you guys want to go together and purchase any, just let me know.. He picked those monday afternoon, packed with cold packs and I had them tues via UPS. Last bunch we dried them out.. He ships all over the US.

Bill

[Wish4svts]

Holy hell! Hook a brother up! How much for a couple handfuls?

[68RR]

Sorry Bro.. already have mine drying out and took the remainder to work.. A note from my buddy that shows what he grows..

"raised some ghost peppers last year...i could not detect any higher heat levels in the ghots, as in the varieties i raise
Yellow scotch bonnets
West indian reds
Caribbean reds
brown/Chocolate habaneros

these varieties of pepper come in between 100,000 & 300,000 scoville units. Scoville units is the method of determining heat in peppers, by disolving the capsaicin oil extracted form the peppers in alchol until you can no longer detect any heat.

rule of thumb puts Green Bell Peppers at zero scoville units, Jalapenos at 75,000 units, & Red Savina's & Ghosts at 500,000 units.

Thing is, once you get a crop that bears product in the 100-300 thousand scoville unit range, it's pretty difficult to tell the difference between a 175,000 unit pepper, & a 490,000 scoville unit pepper. You can't eat either one...& if you can, then you have been raised on the product your entire life & your body has built in resistence to capsaicin oil.(Mexicans/Indians/Peruvians etc.)

I like stuff hot, I can not eat the Jamaican peppers I raise. I can eat the cherry hots/long hots/Cayenne's & they run under 100,000 units....anything over...that heat level is just ridiculous. One scotch bonnet pepper if choppped up & rubbed on a 5 lb. chicken makes the chicken so hot...I fail to enjoy the dinner.

I use to raise all jamaican peppers....could never sell the entire crop. I plant about 10,000 plants every year. This year, I have 5000 of the jamaican hots, & 5000 of what I call commercial grade hot peppers. My sales are way up, there's just a certain % of the population that wants the super hots, the rest of the world is happy with the commercial grades. "

So, again.. IF you guys are serious about wanting some, he'll ship whatever you want

Bill

[68RR]

$20 says you wont eat them all at once

Old man smarts replaced young man stupidity a lonnnnnggggg time ago!

Bill

[lincolnboy]

If you ever wanna try ghost pepper with food. Try patty shack now called mix it up burger. They have ghost pepper buffalo wings. And a cold beer wont help either. They come out like the color red and like its on fire.

[Blakeski]

My buddy grows Bhut Jolkia aka Ghost Peppers, as well as something called Butch T, and Peter Peppers. All very good. The only peppers I grow in my garden are called Mucho Nacho.