I grew and made sauce from Habanero chili’s last year, lactofermented with 1/2 chili, 1/2 apricots, garlic, cumin, and salt. ZOMG it was sooooo good! I gave some to friends. And was perusing one of their refrigerators, and indeed the Last Jar sat there un-opened. I had to have some, on Apple Pie. It was heavenly! And I had the social restraint to put the jar back where I found it, instead of running off with it, giggling, into the night.
![Nietzsche Goes on Hot Ones - [The Existential Comics]](https://static.existentialcomics.com/comics/NietzscheGoesonHotOnes.png){kind=link}
For a little context on the scoville scale:
I grew and made sauce from Habanero chili’s last year, lactofermented with 1/2 chili, 1/2 apricots, garlic, cumin, and salt. ZOMG it was sooooo good! I gave some to friends. And was perusing one of their refrigerators, and indeed the Last Jar sat there un-opened. I had to have some, on Apple Pie. It was heavenly! And I had the social restraint to put the jar back where I found it, instead of running off with it, giggling, into the night.
Habanero chili… On apple pie.
I don’t know what kind of mad beast of a creature you are but please stay out of my kitchen, no offense
if you like habaneros, you might want to try scotch bonnets next.
They’re about the same in terms of heat, but slightly different flavor.
I do like scotch bonnets and have grown them. Have you tried Madame Jeanette chili’s? Also in the same heat and fruity flavor range. https://en.wikipedia.org/wiki/Madame_Jeanette