Quote Originally Posted by Big Calhoun
I've been contemplating making a weed hot sauce using fresh Scotch Bonnet peppers...sautee that up with some oil, some herb, and some other seasonings...
If you saute scotch bonnets (habaneros) you will be in agony like someone pepper sprayed you in the face and then afterwards your roommates will kick your ass too!

Volatilizing that much capsacin is not too good an idea. The hottest thing I would ever saute would be a seeded and gutted jalapeno.

To use habaneros, grind them up or chop them wearing gloves, and put them in a mason jar with just a little vinegar and some salt. Let them sit for a while. You can then use them bit by bit in your hot sauces.

When I cooked at a Mexican restaurant, our hottest hot sauce only had 6 habaneros per half gallon of salsa, all whirled in a blender which was enough to get the hot oils into the air! No one wanted to make the hot sauce!

But maybe I am just a wuss.