We've got Ghosts!

No, not the ethereal, spectral creatures who haunt the night, I'm talking about Ghost PEPPERS. Naga Jolokia to be precise. The Naga and Bhut Jolokia from India have been listed by Guinness Book of World Records as the hottest pepper in the world. At one million scoville units, it is twice as hot as the Red Savina habanero, the previous record holder.

For what it's worth, the Red Savina is my favorite habanero. It has more versatility than the traditional orange or yellow (Scotch Bonnet) varieties. It makes great Indian, Mexican and Italian foods. The other varieties make better jerk spices, but don't have a full flavor when standing up to tomato based products.

Anyway, while out watering our veggies tonight, I spied two Jolokias. Oh, there are lots of blossoms, but so far only two tiny peppers. But here they come.

They really do take a long time. Here they are just forming and I've harvested about 60 Jalapenos already. One thing about the trusty Jalapeno pepper. It is one prolific variety. A single plant will keep the average household in peppers all summer with a few to dry or freeze for later. We, however, are not average. We have at least 12 Jalapeno plants. Maybe 18. I've lost count.

Have I mentioned lately how much I love hot peppers? And oh, yummy, Brittan made South Beach Friendly Jalapeno Poppers for supper. Fresh peppers, stuffed with reduced fat cream cheese, a little reduced fat ricotta and a dash of reduced fat 4 cheese crumbles, wrapped in turkey bacon and baked till bubbly. Oh my gosh! Heaven. I'm in Heaven.