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July 21, 2012 | #1 |
Tomatovillian™
Join Date: Jul 2012
Location: Reedley, CA
Posts: 13
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How about posting your recipe.
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July 10, 2012 | #2 |
Tomatovillian™
Join Date: Feb 2011
Location: Northeast Wisconsin, Zone 5a
Posts: 1,109
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The Morouga has a pebbled surface, more irregular fruit form and more placental material.
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July 10, 2012 | #3 |
Tomatovillian™
Join Date: Jun 2012
Location: Missouri
Posts: 59
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July 10, 2012 | #4 |
Tomatovillian™
Join Date: Feb 2011
Location: Northeast Wisconsin, Zone 5a
Posts: 1,109
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No, butch T is just a particular strain of the scorpion, the TS morouga is a different pepper.
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July 17, 2012 | #5 |
Tomatovillian™
Join Date: Aug 2011
Location: northern NJ zone 6b
Posts: 1,862
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Worth, you crack me up! Somehow you can always put into words what I am thinking
The rest of you boys are just much braver than I!
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Antoniette |
July 17, 2012 | #6 |
Tomatovillian™
Join Date: Mar 2012
Location: Alabama
Posts: 643
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Geesh - me too but I'm betting DH would want me to grow this for him. And I probably will now that I'm reading about it but --- I know it will show up in a dish that I'll be tasting!
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July 17, 2012 | #7 |
Tomatovillian™
Join Date: Feb 2011
Location: Northeast Wisconsin, Zone 5a
Posts: 1,109
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What doesn't kill you makes you stronger. I should be near bulletproof by now, I know I've wished I was dead more than once after trying some of these varieties.
Babice, if you want some of the superhots dried for DH to try in a dish or two just PM me, I still have plenty from my monster season last year. Not the same as fresh, but something to experience... |
July 17, 2012 | #8 |
Tomatovillian™
Join Date: Mar 2012
Location: Alabama
Posts: 643
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Cool! Well - I mean HOT! You'll have to put a warning on the outside of the envelope so the postman doesn't sniff it and have a heartattack or something! He'll love that (and I'm scairt). I'll PM ya!
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July 17, 2012 | #9 |
Tomatovillian™
Join Date: Apr 2012
Location: asdf
Posts: 1,202
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what a nice offer Mark
I feel like these peppers would really make me want to die. I braved chomping on a Serrano chili and it was not pretty. I couldnt imagine of of these guys. |
July 17, 2012 | #10 |
Tomatovillian™
Join Date: Jun 2012
Location: Missouri
Posts: 59
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ah i see i got it now...i didnt realize scorpion butch t was replaced by morouga. i lovee mega scoville peppers, i am obsessed! but im not a big fan of c chinense funny flavor (except for bhut jolokia), but its worth the heat.
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July 21, 2012 | #11 |
Tomatovillian™
Join Date: Jul 2011
Location: Atlanta, Georgia
Posts: 2,593
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A nice person on this forum sent me some fatali pepper seeds. Well, one of them finally turned bright yellow in the garden - I mean 1960s hallucinogen yellow - so I picked it, and took a cautious little bite.
I thought the top of my mouth was going to burn out. It was scalding. How do you guys do it? And what do I do with the other fatalis now turning yellow? |
July 22, 2012 | #12 | |
Tomatovillian™
Join Date: Feb 2011
Location: Northeast Wisconsin, Zone 5a
Posts: 1,109
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Quote:
This isn't an original recipe, lots of versions of this out there floating around, but it is a very good use for fatalii peppers. Seeing as how you're in GA and it's also mango season, this should be a good one for you. Nice with pretty much anything, for an interesting twist try it on some vanilla ice cream. Fruity Fatalii Sauce 1 med white onion, chopped 1 clove garlic, chopped 1 tbsp vegetable oil 1 mango, peeled & chopped 1 large peach or two medium peaches, peeled & chopped 6 fatalii peppers, (remove seeds and internal placenta to decrease heat if needed) 3 1/2 tbsp white wine vinegar 1 1/2 tsp honey 1/2 tsp salt juice & zest of 1 lime Directions Sweat the onions & garlic in the oil for a few minutes until soft, but do not brown Add the mango, peach and fatalii peppers and bring to a low boil. Reduce heat and simmer gently, covered for about 5 minutes Add the vinegar and puree the contents of the pan in a blender until smooth Stir in the honey, salt & lime zest and juice and allow to cool slightly Pour into sterilized jar and refridgerate until ready for use, allow at least 1 day for flavors to meld Makes about a pint |
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July 22, 2012 | #13 |
Tomatovillian™
Join Date: Mar 2012
Location: Alabama
Posts: 643
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DH wants to know what various things you do with this sauce, marktutt...
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July 22, 2012 | #14 |
Tomatovillian™
Join Date: Jan 2011
Location: Virginia
Posts: 353
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i like to combine the flavor of the fatalii's with tropical fruits- sweetness offsets the heat a bit. fatalii pineapple ginger sauce/glaze is in my fridge currently.
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July 22, 2012 | #15 |
Tomatovillian™
Join Date: Feb 2011
Location: Northeast Wisconsin, Zone 5a
Posts: 1,109
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This is a fairly mild and fruity one with a tropical flair, I like it on chicken, shrimp or fish. This is a good entry level sauce, you can increase the number of peppers used to bump up the heat level to what you're comfortable with.
For example to whip up a quick shrimp salad I'll take some of this and mix it with a bit of plain yogurt and use that as the dressing. |
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