Fatalii is wonderful in citrus-heavy dishes like ceviche and guacamole. Don't forget the olive oil trick when handling them, though. They're not a true super-hot, but at 250,000-350,000 SHU they do bite.
Fatalii is a great pepper for your mouth to learn, too. There's a zen-like discipline required to enjoy a really hot pepper. "Oh, it's just pain. It will go away soon."
Quote:
Originally Posted by Cole_Robbie
White Bullet Habanero ... which I really have no idea what to do with.
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I haven't grown the bullet but I hear great things about it. Read here:
http://www.thechileman.org/results.p...=Any&genus=Any
Fermenting is a good use, as suggested. Or just make a mash. Seed (optional for you but not for me), chop in a food processor, add salt and cider vinegar to get the acidity up, maybe lemon juice or water, bring to a boil, pour into a sterile jar and lid. It's not shelf-safe, but I have some mash that I use as a general "spice things up" additive that has been in the fridge for three years.
Or just freeze. (I seed and filet first.) Doesn't keep as long as mash, but useful.
Or best of all, send a pound or so to me.
<= pepper pirate