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Hi Chris. I am a former resident of Hamilton, now living in Panama. We grow Trinidad Scorpion and Indian Ghost peppers, as well as Habanero, Scotch Bonnet and Banana peppers.
We made your hot peanut recipe this morning using only one Trinidad Scorpion pepper, but doubled all of the other ingredients. The result was perfect, lots of heat, but I can’t imagine how hot it would be if we had used two peppers!
Yea, not even I could handle a double scorpion in the nuts.
How did you cook the peanuts?
I purchased them already cooked. I’ll do a video showing how to roast them in the oven very soon.
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