I have about 20 dried reapers and more fresh reapers. Making hot sauce with the fresh and not sure what to make with the dried. Thought of crushing them up to make flakes and other seasonings with the flakes. Any suggestions?
by try2makesense
33 Comments
PortlandQuadCopter
How long did it take to dehydrate them whole like that? Yeah, I’d crush them, although I’d attempt to rehydrate one of them to see what happens lol.
judgejuddhirsch
Crush them and fill a spice grinder.
Whenever you need a kick of spice, like pizza or pasta, just grind a few flakes as needed.
prozacfish
Toss one into a jar of sun dried tomatoes and wait.
d4v3k7
Lots of ice cream
Partagas2112
I prefer a fine powder. Much easier to control the heat level.
YugeGyna
Buy some ethanol and make an extract
Junior_Singer3515
Salsa macha! I put that shit in everything. The hotter the better.
SergeyRed
You can make infused oil.
Rapture_Hunter
Toilet paper seasoning.
Worldly_Possible9069
If you dig hot hot honey, I’d save some for that.
Upstairs-Direction66
Make snuff
TheWeisGuy
Grind into flakes and go to a pizza restaurant and swap out their flakes without telling anyone
Joephoto954
Make toothpaste. 🤣🤣🤣
Para_Para
Make some fridge pickles (use whatever recipe/veggie you like) and pop one in!
I make these all the time with half of a dried reaper pepper and usually with half a fatalii too. Good level of heat for a 1L jar.
Desert_Lemon
How has no one said to powder it and mix it in a special fun powder for your enemies.
charleyhstl
Face cream
kennya3
Make people cry, lol, should be easy with those.
Individual_Cat_2450
Aerosolize them and mace a small country in Europe?
Ok-Imagination6846
A run for it!!
jrshep51
How did u dry them?
Ok-Spare-2461
Cereal
IncorporateThings
Tea.
No, I’m joking, don’t do that. That way lay madness.
nosidrah
I’ve already dried about 50 habaneros and 20 scorpions. Took about 12 hours for the habs and 16 hours for the others. Have a batch of about 20 reapers and another 20 habs going right now. No idea how long the reapers will take but I cut them in half.
Redd_Baby
Self defense products
NeonFreckle
Cajun Honey: 1 pint of Honey, 1-2 Ground peppers, 1 Tbsp good garlic powder, and a pinch of salt (or leave out the garlic and salt for just spicy honey)
That can be used on lots of things: ribs, chicken, corn dogs, and anything you want, really.
Ground Pepper Blend: Any mix of super hots ground up. Sprinkle on whatever you’d use crushed red pepper on, just use less.
Spicy & Tart noodles: season rice noodles with ground peppers, citric acid, garlic, and salt.
Fermented Hot sauce (you may need some fresh peppers or other fresh veggies from the garden to do this do they still have the required bacteria to make the fermentation.) Use bell peppers, banana peppers, cauliflower, cucumbers, or squash to help tame the fermentation if you think the final product will be too spicy, but keep in mind that a ferment will make the initial heat more subtle. I know you need a specific amount of salt, but I don’t remember the full process. There are lots of online sources if you decide to go this route.
Great haul. Good luck!
Severe_Elderberry_13
Boof em
mad_catters
Crush 3-4 of them and fry them in a pan with ~3/4 pound of chicken sliced into thin strips. add salt, pepper, garlic powder, onion powder, chili pepper (spice) and liberal amounts of cumin. When the chicken is about half way cooked, dump in small can of hatch green chilis. When its nearly reduced (Very little water and chicken is nearly fully cooked, add 1/2 a can of stewed tomatoes and cook on high heat stirring constantly until all the water burns off.
serve with rice on tortillas.
2NOX2
Toothpaste
Sublimed90
Reaper compound butter is my go-to. Freezes really well.
Low-Department4194
Chili oil. The best!
Mountain_Student_769
what about Reaper Birria?
Radu47
Macerate them in oil to preserve them and attach a dropper to the opening of the bottle, one drop of death at a time
33 Comments
How long did it take to dehydrate them whole like that? Yeah, I’d crush them, although I’d attempt to rehydrate one of them to see what happens lol.
Crush them and fill a spice grinder.
Whenever you need a kick of spice, like pizza or pasta, just grind a few flakes as needed.
Toss one into a jar of sun dried tomatoes and wait.
Lots of ice cream
I prefer a fine powder. Much easier to control the heat level.
Buy some ethanol and make an extract
Salsa macha! I put that shit in everything. The hotter the better.
You can make infused oil.
Toilet paper seasoning.
If you dig hot hot honey, I’d save some for that.
Make snuff
Grind into flakes and go to a pizza restaurant and swap out their flakes without telling anyone
Make toothpaste. 🤣🤣🤣
Make some fridge pickles (use whatever recipe/veggie you like) and pop one in!
I make these all the time with half of a dried reaper pepper and usually with half a fatalii too. Good level of heat for a 1L jar.
How has no one said to powder it and mix it in a special fun powder for your enemies.
Face cream
Make people cry, lol, should be easy with those.
Aerosolize them and mace a small country in Europe?
A run for it!!
How did u dry them?
Cereal
Tea.
No, I’m joking, don’t do that. That way lay madness.
I’ve already dried about 50 habaneros and 20 scorpions. Took about 12 hours for the habs and 16 hours for the others. Have a batch of about 20 reapers and another 20 habs going right now. No idea how long the reapers will take but I cut them in half.
Self defense products
Cajun Honey: 1 pint of Honey, 1-2 Ground peppers, 1 Tbsp good garlic powder, and a pinch of salt (or leave out the garlic and salt for just spicy honey)
That can be used on lots of things: ribs, chicken, corn dogs, and anything you want, really.
Ground Pepper Blend: Any mix of super hots ground up. Sprinkle on whatever you’d use crushed red pepper on, just use less.
Spicy & Tart noodles: season rice noodles with ground peppers, citric acid, garlic, and salt.
Fermented Hot sauce (you may need some fresh peppers or other fresh veggies from the garden to do this do they still have the required bacteria to make the fermentation.) Use bell peppers, banana peppers, cauliflower, cucumbers, or squash to help tame the fermentation if you think the final product will be too spicy, but keep in mind that a ferment will make the initial heat more subtle. I know you need a specific amount of salt, but I don’t remember the full process. There are lots of online sources if you decide to go this route.
Great haul. Good luck!
Boof em
Crush 3-4 of them and fry them in a pan with ~3/4 pound of chicken sliced into thin strips. add salt, pepper, garlic powder, onion powder, chili pepper (spice) and liberal amounts of cumin. When the chicken is about half way cooked, dump in small can of hatch green chilis. When its nearly reduced (Very little water and chicken is nearly fully cooked, add 1/2 a can of stewed tomatoes and cook on high heat stirring constantly until all the water burns off.
serve with rice on tortillas.
Toothpaste
Reaper compound butter is my go-to. Freezes really well.
Chili oil. The best!
what about Reaper Birria?
Macerate them in oil to preserve them and attach a dropper to the opening of the bottle, one drop of death at a time
“What should I make”….
A will.