My Brother gave me a Thai red pepper plant last spring because he is well aware that I like spicy cooking that melts my brain. Unfortunately I travel so much for work and have so little direct sunlight into my place that the plant didn’t reach full quality this year. Maybe next year if I leave it outside. But I took three smallish peppers to cook with tonight before I leave again for work tomorrow and through the weekend.
I yanked a pair of Indian recipes off Saveur so we’ll see how this goes. I’m cautious but looking forward to trying some new techniques.
As you can see, the addition of four random habaneros should tell you how wrong my Bro was about my preferred level of spiciness. I also have all those usual Indian dry spices. And some cayenne, which I have sitting atop a spice pedestal under a white light ready for action.
But the below is his work, both in terms of growing, photos, and bottling. He’s above my level of pepper awesomeness. I’ll try and get there.
His peppers are: “Ghost, Thai, Scorpion, Choc. S.B., Trinidad Perfume, 1 Reaper”
His bottling is a Caribbean recipe.