Like it hot? Try a ‘ghost pepper’

In the garden behind Fenicci’s, where we grow fresh tomatoes for caprese salads and fresh herbs like the mint for top notch mojitos - I also am growing 20 pepper plants, including the Bhut Jolokia pepper, or “ghost pepper” - the hottest known pepper there is.

With nine different varieties, including Thai peppers, super chilis, tabascos and more - we wanted to find a use for these beyond the usual. So, we’re drying the peppers in a dehydrator right at the bar, then crushing them in a coffee grinder for customers based on the degree of heat they want to experience on their wings or pizza.

Haven’t tried it yet? Come on it and ask for your freshly ground hot peppers - but be sure you can handle the heat!

We have enough peppers to last us through the winter and into next season, so don’t feat - these aren’t going anywhere yet!