Freshly cut Black Cobra's.......

Freshly cut Black Cobra's....... , these things are start off green for only a couple days, then turn black and stay black until they are full length. If you leave them alone for a few more days on the plant they start to turn red, and the skin has this nice mixture of red and black colors, very nice. Very good heat too.

Just came to me... random thoughts

I'm sitting here staring at an empty bottle of Melinda's Naga Jolokia sauce that I just polished off this morning, and I had an idea. Since Jolokia peppers are also known as the "Ghost" chile or "Ghost" pepper, I want to make a jolokia inspired hot sauce and called it "EL CUCUY" Hot Sauce! ......

Fear Hot Sauce

My Fear Hot Sauce arrived via FedEx on Tuesday. This hot sauce, to me, is very similar to Melinda's Naga Jolokia hot sauce. Heat level I would say is the same. It is made with Bhut Jolokia peppers, carrots, lime juice, papayas, vinegar, passion fruit juice, garlic, and salt. So far, I have had it every meal since Tuesday's Lunch, it's Fantastic. I don't know if all the years of consumption of mass quantities of peppers, hot sauce, salsas and spicy foods is finally taking a toll on me, but DAMN, this Fear hot sauce really hits the belly. I noticed about 1hour after Dinner I could still feel the heat in my belly...... Either way its awesome sauce!!!!

Habanero Sculpin IPA ... Thought I'd share this

Heat and Beer go hand in hand. A co-worker gave me this link, it seems very interesting Habanero Sculpin IPA. Enjoy the Read......

http://www.signonsandiego.com/news/2011/jan/24/ballast-point-and-miho-join-peppery-meal/