Hello. Loads of little chillies that are really hot, i've pickled some of them but to be honest they are too hot. What else do folk do with them?
Make your own Powder... that's what we do with the Habanero!
;D
Same here. I tend to dry and then powder them, keeping the powder from the really hot ones separate from the milder, fruitier ones
I put a tiny Apache into a tomato and basil sauce this evening. Couldn't taste the tomato or the basil! :o Trouble is they vary so much, if only there was a way of knowing how strong they are before you put them in.