Put them on pizza, sandwiches, in pasta salads, or stuff them! These chunky habanero sized gems have a bright crunch when you bite into ’em. One of my first peppers to mature in southwest Ohio. Production continues all summer. Pickle in a ginger/sugar/vinegar/peppercorn brine and stuff with basil/garlic goat cheese… put under the broiler. Voila!
1000-2000 SHU. This is an estimate based on those that have tested these peppers. Scoville ratings will change based on growing conditions. I don’t have the means to test the peppers but personal experience places these peppers slightly warmer by a factor of 1.5 to 2.
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