Currently vying for the hottest pepper in the world. This beauty is from the UK. You can find it in our Polly's Peach Fire Hot Sauce and is available as a dried grind in our .25 oz vials.
Currently holds the world record for hottest pepper. Flavorful and packs a punch. Find it in our peanut butter and as a dried grind in our .25 oz vials.
An end of the year Farmers blend of Yellow Reapers and Scorpion peppers. Available in limited quantities in our .25oz vials.
Available in our .25oz vials.
A fruity flavor, this pepper originated from the islands of Trinidad and tobago. They start green and ripen to a brilliant red. Featured in our Blackened seasoning.
A cross between 7 Pot Primo and the Fatalii. It is slightly floral and fruity. Very hot.
It is in our Polly's Peach hot sauce.
Like many other species, it has a fruity, floral flavor. They are some of the most delicious peppersyou can grow! The tiny pods are perfect for perfectly metering out both flavor and heat into home cooking.
If you didn't know, the Red Savina held the Worlds Hottes Pepper record for 12 years (1994 to 2006). It is the hottest and probably the most flavorful of the Habaneros with a hint of fruity smokiness that distinguishes it from the rest of the pack. It is in our Polly's Peach hot sauce.
This is a cross between - you guessed it right - the Ghost Pepper and the Butch T Trinidad Scorpion. This is the pepper that started it all for us. Fruity and a beautiful pepper.
The Apocalypse Scorpion Chocolate Pepper has a slightly sweeter and smokier flavor than the OG strain, but it still packs the same amount of earth-shattering heat. You can find it in our Spicy Chocolate Almond Bark.
They are thought to be a natural variant of the more common red ghost pepper, likely crossed with the 7 pot douglah, which is similarly brown in color.
Spicy Carne Asada Marinade
· 1 – 1.5 lbs Flank or Skirt Steak
· ¾ Cup Orange Juice
· ¼ Cup Olive Oil
· ¼ Cup Cilantro Chopped
· 3 Tbsp Red Wine Vinegar
· Juice of 1 lemon
· Juice of 2 limes
· 4 Cloves Finely Chopped Garlic
· Cumin 1tsp
· Salt ½ tsp
· Black pepper ½ tsp
· 1/8 Tsp Dehydrated, ground Scorpion or Ghost pepper (available on our site)
Combine all the ingredients in a bowl and stir until combined. Pour contents of bowl over the meat after placing the meat in a Ziploc bag. Marinate a day or two and cook, cut against the grain and serve.
· Cook 6/7 minutes per side in the cast iron (use a grill for best results)
· For Medium rare cook to 135-140 degrees
· Cook for Medium cook to 145-150 degrees