Here is what I put in it.

2lbs roasted Italian Roasting peppers.
3.5lbs roasted Anaheim peppers.
6oz 90,000HU ground Cayenne powder.
3lbs Sungold tomatoes.
24oz Tomato Catchup
16oz of a hot sauce that had tons of Cilantro in it since I had no Cilantro.
4oz garlic powder.
4oz onion powder.
12oz can of tomato paste.
16oz jar of Blackberry jelly.
16oz jar of Red Plum jelly.
12oz jar of Black Cherry Jelly.
12oz of clover honey and a half cup of sugar.
2 Tablespoons salt.
1 Tablespoon food grade Citric Acid
All of this was put into an Apple Cider Vinegar base and run through a high quality blender on "Liquify" after cooking in the Cider Vinegar.

To summarize.

The taste is beyond amazing but its way to hot and I expect it to keep getting hotter as it ages. The problem is that its already so hot right now that I'm the only one in the house who can eat it. Somebody help me. What can I do to save my tasty creation?

I made a salsa that was miserably hot, and so I would add a couple tablespoons to a container
of regular salsa, which made it tolerable.

Josh

E

my buddy got it for me from a store in in San Diego called Hot licks. it was 60 somehting dollars but is 6Million SHU! it is GNARLY! i added 2 drops to a tapitio bottle and its too hot for anyone other than me! even my buddy who claimed to love redicuously hot foods! LOL go to Mad dog357's website and i know you can find 1,000,000 extract.
Eric

chili freak once it has finished aging I will try diluting one quart. If the flavor is unacceptable I should have enough Ripe Italian Roasting peppers by then to make another batch to mix it with the rest of it.

Either dillute it as posted above or use less of it at a time.

Like eating Super Hots,if I'm using them in something like a salsa,I use less but give it time to blend before I eat it.
I agree and think if it's too hot now.
In a few weeks it'll have blended and be hotter,even with all the sweet stuff you have in it.

Dilluting it should be ok but you might want to let it blend for a few weeks before using it so the first ingrediants can blend in to make a more even tasting sauce.

Cayenne don't normally get to 90,000 scoville units,more like half that,50,000 at most I think.
To me Cayenne isn't that hot.
But I like 7 pots...It's a matter of taste in general.

PC1,a cayenne type Frtuescens , is supposed to be hotter (800,000+/-)but I never got any that were as hot as advertised...
Scoville units differ from plant to plant,growing conditions etc.
One year you might get one heat level out of a plant and with different growing conditions get a lot different amount of heat from the same plant the next season or harvest.

Eric

That hot sauce might make a good Bloody Mary...Booze,sauce and tomato juice...Homemade Snappy Tom.

Of course I have no way of knowing for sure. All I can say is that its really hot and looks smells and tastes good.

Here is a link to the company. http://www.frontiercoop.com

15,000,000 Pure capsaicin, dihydrocapsaicin
9,100,000 Nordihydrocapsaicin
8,600,000 Homodihydrocapsaicin and homocapsaicin
5,300,000 Police grade pepper spray
2,000,000 Common pepper spray
350,000 - 580,000 Red Savina habanero
100,000 - 350,000 Habanero chile
100,000 - 325,000 Scotch bonnet
100,000 - 225,000 African birdseye (aka "African Devil")
100,000 - 200,000 Jamaican hot pepper
100,000 - 125,000 Carolina cayenne pepper
95,000 - 110,000 Bahamian pepper
85,000 - 115,000 Tabiche pepper
50,000 - 100,000 Chiltepin pepper
50,000 - 100,000 Rocoto
40,000 - 58,000 Pequin pepper
40,000 - 50,000 Super chile pepper
40,000 - 50,000 Santaka pepper
30,000 - 50,000 Cayenne pepper
30,000 - 50,000 Tabasco pepper
15,000 - 30,000 de Arbol pepper
12,000 - 30,000 Manzano pepper, Aj�
5,000 - 23,000 Serrano pepper
5,000 - 10,000 Hot wax pepper
5,000 - 10,000 Chipotle
2,500 - 8,000 Jalape�o
2,500 - 8,000 Santaka pepper
2,500 - 5,000 Guajilla pepper
1,500 - 2,500 Rocotilla pepper
1,000 - 2,000 Pasilla pepper
1,000 - 2,000 Ancho pepper
1,000 - 2,000 Poblano pepper
700 - 1,000 Coronado pepper
500 - 2,500 Anaheim pepper
500 - 1,000 New Mexico pepper
500 - 700 Santa Fe Grande pepper
100 - 500 Pepperoncini pepper
100 - 500 Pimento
0 Sweet bell pepper

When I grew it ,it was hotter than regular Cayenne but I only grew it once.
There are probably tons of hybrids/developed cayenne types out there that are in all different heat ranges.

I was refering to Cayenne in general.

Maybe it was my growing conditions but in general , I don't think Cayenne peppers pack that much heat.
I haven't grown them in a while.

I use mostly C.Chinense,Baccatums and Pubescens for my powders and rubs heat.
Annuums I use mostly for flavor.Especially Chile Negro , Poblano and Cascabel.

For short intense bursts of heat a lot of the Frutescens do the trick.

I grow a lot of Pubescens too.
They'll fool you though.
They have all 3 kinds of Caspaicin in them so they feel hotter than they are.
They hit up all the receptors in your mouth.

I'm more into using several types of peppers to blend together to get the taste and heat i want.
I'm growing several strains of 7 Pot,Trinidad Scorpion ,Nagas and Bhuts this year with a couple seasoning type peppers to mellow them out.

I guess if the growers are using a similar strain to the Carolina Cayenne type for their powder it could reach up to 125,000 units.
I've just never had a Cayenne that I thaught was anything to write home about as far as heat goes.
I did like yellow Cayenne better than the other ones for taste when I grew them a few years back.
I've grown several different ones.Regular assorted Cayennes,Long Slim,Long red,Yellow,Carolina,Thomas Jefferson,African,Purple,Super,Orange,Golden,Turkish,Picante,Portugal, Processing and sweet.

My seed collection is somewhere in the 3000+ variety,crosses and strains of non bell pepper seeds.
Sweet to super hot.
Until my mite invasion last year I grew about 400 varieties 2x a year.
I don't have a winter and a lot of pepper varieties grow in the winter here.
I grow in pots only.
Only growing 100-200 or so plants this year.
Boring season,nothing to do compared to usual.
Only takes an hour to mess with my plants every other day.

I really liked Italian Gourmette ( probably a version of Italian roaster which I do have seeds for also) peppers when I grew them last season and the one before.

Great roasted or smoked for all kinds of things.
I like my super hots for powders etc. but I like the Italiaqn gourmette and piment tangerine for great flavor used fresh.
Piment Tangerine are probably the sweetest,crispiest pepper I've grown.
Best used fresh.
Little golf balls full of flavor.

With all your pepper growing experience I hope you will consider becoming a member at Cornell's Vegetable Varieties for Gardeners. Its not a forum and thus not in competition with Garden Web. Its just a place where gardeners rate and leave feedback for the vegetable varieties they have grown. Like many others I have found the site helpful. Nothing like being able to read a bunch of reviews on a variety before you decide to buy it.

The only reason I don't go to a lot of gardening sites/forums is I only grow non bell peppers.
I grow ONLY sweet to super hot chiles.
Most sites are mostly growing more stuff than I am interested in.
Maybe I'll check out the site again.
Do they have a section for non bell Chiles?

I am not any kind of expert on growing chiles.
I just post what I've found works for me.

I don't have any loyalty to any specific site except 1 I am involved with.
I'm into learning new things and spreading the heat.
I have learned more from the people I meet on the internet than I could anywhere else.

Cornell's site is not a forum. You can only a post a short review and read reviews of others. You can't start a thread. If a variety is not listed that you have grown you can submit it. If its commercially available they will add it to the list. Each vegetable has their own section and each variety is listed separately in the section.

There are 524 pepper varieties already represented in the pepper section. You don't have to be an expert. You just have to have grown something in order to review it. If only experts posted reviews there would only be a hand full of reviews and the site would be worthless. Farmerdill who is very helpful in a number of forums here has posted more reviews at Cornell's site than anyone else and received special recognition for doing so.

Click on the link and scroll down and see if there is anything that catches your eye.