I think I need to get a Ghost Pepper plant from the (noisy) Ghost Pepper Website (thanks Ant via Boing Boing) and cultivate some of these for use in my chili. I actually toned down the heat this past year, only using three habanero peppers and a few milder peppers for seven pounds of meat, so I could probably get by with one or two of these, but it would make for a fun gimmick/conversation piece to say it included home-grown versions of the world's hottest pepper.
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