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1. catalina (cat@gnusocial.de)'s status on Thursday, 24-May-2018 07:39:16 EDT catalina
   @neomorph
   If we eat chili with my friends, we don't really use habaneros - not hot enough and if too much habanero is used to make it hotter, then it turns into an evil hotness. 
   Most times I use one of carolina reaper + 1 bubblegum, or 1 trinidad scorpian and a few of piquant sorts.
   We used to cook around 3,0 liters or so. We don't always eat very hot chili, but most times :-) 
   @gcupc
   1. morph (morph@gs.morphtown.de)'s status on Thursday, 24-May-2018 08:20:08 EDT morph

      in reply to

      @cat @neomorph Let me suggest a mild Habanero variety, the El Remo. It’s got the Habanero flavour but has a very low heat level so you can put a lot of pods into the dish and add just as much of a hot variety as you need for the spice.

      1. catalina (cat@gnusocial.de)'s status on Thursday, 24-May-2018 08:45:25 EDT catalina

         in reply to
         @morph
         My chili deale has ordered a very special growing of yellow habanero, which isn't hot at all and created a very tasty bbq sauce. *yum* :-)
         @neomorph