What is spicer, dry or fresh peppers?!
What is spicer, dry or fresh peppers?
What is spicier if I'm making a concentrated essence of hot peppers. I have a habanero, a jalepeno, and on other kind of spicy pepper. Should I wait for them to dry before using them, or use them fresh. Also, if I need the essence of the pepper, should I boil it and the seeds, then strain it? I need it to be as spicy as possible.
Answers:
For the average Norte Americano, I believe one habanero per gallon of chili beans is about right. Now if you like it real hot, I'd skip the jalepenos and your other one unless it is a Scottish Bonnet which is a cousin of the habanero. You can get much hotter than the habenero. Easy does it or you may ruin a meal.
it kind of goes both ways. when they're dried, they're more concentrated, but when they're fresh, they have all the oils that spread better.
since you already have them fresh, just use them. don't boil them. the heat is concentrated in the seeds and the veins. whatever you're making, make sure you get the seeds in there. the longer whatever it is sits, the hotter and more concentrated the peppers will get.
Fresh cut, you still got all the oils and seeds and such and it's really hot.
habanero is one of the hottest peppers/ jalps are way down on the list. try the habanero it will set on fire