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I love the hottest peppers!
- Thread starter BoomBoom
- Start date
B
bonecarver_OG
time to show some hot stuff 
hehe
first of an atypical breed of a spanish classic. this one is called Pimiento de Padron, but is not suposed to be hot. some unknown breeder has crossed it to somthing hotter, or done an redicuoslly extensive selective breeding. i believe its a hybrid.
next one is PI220088 or CGN 220088 as it is also known. south-american. unusual chinensis type with longer pointy pods.
next up is the suposedly jalapeño hercules, but this is really looking like free polination madness to me. 6 plants, and there is a quite a bit of variation in heat, size and shape. one of them has really small fruits, about max one inch and almost round, but the rest is all bigger. only one or two of them does show the typical jalapeño shape, but the rest look a bit too pointy..
incaberry... huge plant. enormous yilder.
guindilla de navarra, a typical north spanish treat, that is normally eaten very small and before they get hot. left to mature they take a really long time, easy over 2 monthys if not more to get orange first and then later deep red. the flavour with time gets as hot as a cayenne or more. relativelly productive and vigorous.
i excluded to post pics of my cayennes and brazilian starfish.
hehefirst of an atypical breed of a spanish classic. this one is called Pimiento de Padron, but is not suposed to be hot. some unknown breeder has crossed it to somthing hotter, or done an redicuoslly extensive selective breeding. i believe its a hybrid.
next one is PI220088 or CGN 220088 as it is also known. south-american. unusual chinensis type with longer pointy pods.
next up is the suposedly jalapeño hercules, but this is really looking like free polination madness to me. 6 plants, and there is a quite a bit of variation in heat, size and shape. one of them has really small fruits, about max one inch and almost round, but the rest is all bigger. only one or two of them does show the typical jalapeño shape, but the rest look a bit too pointy..
incaberry... huge plant. enormous yilder.
guindilla de navarra, a typical north spanish treat, that is normally eaten very small and before they get hot. left to mature they take a really long time, easy over 2 monthys if not more to get orange first and then later deep red. the flavour with time gets as hot as a cayenne or more. relativelly productive and vigorous.
i excluded to post pics of my cayennes and brazilian starfish.
B
bonecarver_OG
next up is the one i think must be a butch T trinidad scorpion 7pod jonah brainstrain afaik - if anybody else positivelly identifys it as a hybrid or such id be happy to know only the first fruit has the long stinger. the rest have a kind of nipple looking thing instead. the rest of the shape of the pods is the same.
next up is a gifted seed i think is zanahorio triangulo but im not 100% sure yet. only thing obvious is the fact it is a chinensis also. typical chinensis flavour this far.
bubba - odd chilis.. not really that hot untill the plant gets properlly big. now its increasing the potency but still its not a super hot. but defiently its a super big strain, since the plants are easy over 2,5m tall and covers a BIG area. it is rivaling the orange tree it got just next to it.
last thing i should add is i found my first red jalapeño today, so soon there should be more.. also the brain strain monster is getting its first fruit mature. brigth orange this evening.. in a day or two it should be brigth red maybe..
only the first fruit has the long stinger. the rest have a kind of nipple looking thing instead. the rest of the shape of the pods is the same. next up is a gifted seed i think is zanahorio triangulo but im not 100% sure yet. only thing obvious is the fact it is a chinensis also. typical chinensis flavour this far.
bubba - odd chilis.. not really that hot untill the plant gets properlly big. now its increasing the potency but still its not a super hot. but defiently its a super big strain, since the plants are easy over 2,5m tall and covers a BIG area. it is rivaling the orange tree it got just next to it.
last thing i should add is i found my first red jalapeño today, so soon there should be more.. also the brain strain monster is getting its first fruit mature. brigth orange this evening.. in a day or two it should be brigth red maybe..
B
bonecarver_OG
i think im going to get some from an online friend. just waiting for them to be harvested/dried
very similar to the one i got. may6be not that much difference finally as i thought. the only thing i can see is the folds might be deeper in the one i got, but since the pic u show is taken with flash i think, the depth might just look less.
well butch T is an unusually hot sport of a trinidad scorpion (butch t 1.4 mil scovilles vs regular trinidad scorpion that is i think 600,000-700,000 SHU)
and brainstrain is a variety of 7 pot
7 pots dont usually have such a pronounced tail like yours are showing. they all come from trinidad, though
here are some photos of 7 pot and 7 pot jonah
http://www.nagamorichtrinidadscorpionand7pot.com/2010/02/trinidad-7-pot-rare-and-delicious.html
photo of the month nomination. haha
beautiful shot
this looks pretty brainy.
my guess is a trinidad scorpion, but ive got a couple people i could ask with more knowledge to give some more insight
and brainstrain is a variety of 7 pot
7 pots dont usually have such a pronounced tail like yours are showing. they all come from trinidad, though
here are some photos of 7 pot and 7 pot jonah
http://www.nagamorichtrinidadscorpionand7pot.com/2010/02/trinidad-7-pot-rare-and-delicious.html
photo of the month nomination. haha
beautiful shot
this looks pretty brainy.
my guess is a trinidad scorpion, but ive got a couple people i could ask with more knowledge to give some more insight
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B
bonecarver_OG
its the same plant both those are on. the first one to mature is the earliest polinated one... i dunno - the rest of the pods on the plant look brainy
so its a brain strain, a trinidad scorpion variety?
it could be an hybrid maybe..
the seller got this "trinidad scorpion morouga blend" wich by the way i bought for next year from an other seller..
but to me it looks more like
http://media.photobucket.com/image/7 pod brain strain/Grimus_photos/Chilli pics/P2050028.jpg
so its a brain strain, a trinidad scorpion variety?
it could be an hybrid maybe..
the seller got this "trinidad scorpion morouga blend" wich by the way i bought for next year from an other seller..
but to me it looks more like
http://media.photobucket.com/image/7 pod brain strain/Grimus_photos/Chilli pics/P2050028.jpg
B
bonecarver_OG
i read somewhere the pimples and wrinkles get more pronounced in hot climate. well i got a lot of that, so it could influence also
its the same plant both those are on. the first one to mature is the earliest polinated one... i dunno - the rest of the pods on the plant look brainy
so its a brain strain, a trinidad scorpion variety?
it could be an hybrid maybe..
the seller got this "trinidad scorpion morouga blend" wich by the way i bought for next year from an other seller..
but to me it looks more like
http://media.photobucket.com/image/7 pod brain strain/Grimus_photos/Chilli pics/P2050028.jpg
scorpions and 7 pots are different, but they are both from trinidad. the brain strain is a variety of 7 pot.
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B
bonecarver_OG
this is the best pic i found, its a spitting image of the pods i got, besides the very first one that has a stinger.
found this one too - shoes different pod shapes..
found this one too - shoes different pod shapes..
the more brain strain photos i see, the more i think what you've got are 7 pod brain strain. the pronounced tail in the first set of photos threw me.
whatever they are they're great looking peppers you've got a winner
whatever they are they're great looking peppers you've got a winner
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i think when it comes to simplity in sauces, it is what really brings out the flavours of the chili it self
now im looking for some jamaican jerk sauce recipes
Caribbean Jerk Marinade:
5 Scallions(green onions)
1 Tablespoon fresh Thyme
2 Teaspoons of Salt
1/2 Teaspoon black pepper
1 Tablespoon Brown Sugar
2 Teaspoons Allspice(ground)
1 Teaspoon Nutmeg
1 Teaspoon Cinnamon
4 Scotch Bonnet peppers ( substitute Habs or others, add more if you like it hotter)
1/3 cup lite Soy sauce
2 Tablespoons vegetable oil
1/4 cup white Vinegar
1 Onion
1/2 cup orange juice
3 cloves Garlic
1 Teaspoon of grated Ginger
Everything into a food processor and blend until smooth, apply and let sit overnight for best results.
Here's another that works great on chicken and it's hot as hell!
16 Habanero peppers ( leave the seeds in if you want brutal heat)
1/3 cup brown sugar
1/3 cup molasses
1 cup white vinegar
2 tablespoons salt
2 tablespoons paprika
1 tablespoon black pepper
3 tablespoons chopped cilantro
1/2 teaspoon ground allspice
5 cloves of Garlic
1 can of peaches in syrup (trust me)
Blend everything until smooth, soak the chicken overnight and BBQ the next day. Enjoy!
SunshineDreams
Member
Anyone on here grow habaneros for other people? I planted some just to see if I could grow them for fun, I believe they are much too hot for my taste.
First round of poppers were amazing!!!!!!!
Only 4 of them left!:
Second batch of poppers encountered some issues with the bacon slab getting too thin in areas, and being very fatty.
Over All the second batch came out good, and IMHO a bit better since i actually timed it this time!
Fresh Jalapeno, stuffed with cream cheese, wrapped with bacon, baked at 365*f for 25-30 minuets = YUM!!!!!
Only 4 of them left!
:Second batch of poppers encountered some issues with the bacon slab getting too thin in areas, and being very fatty.
Over All the second batch came out good, and IMHO a bit better since i actually timed it this time!
Fresh Jalapeno, stuffed with cream cheese, wrapped with bacon, baked at 365*f for 25-30 minuets = YUM!!!!!
First batch of poppers,... also did a small test of pico. need a bit more time tomorrow to try out an actual salsa recipe.
KGB, thanks for those sauces!
You're quite welcome, I have a bunch of recipes for hot peppers and chilis, as a matter of fact, I'm enjoying a big bottle of my home-made hot sause right now, made with fresh Habs and Thai chilis from my garden.
Yarkand
Active member
Really stunning pictures of all the varieties guys !!!
Would love to get some seeds of the 7 pod Trinidad. The stubbyness and wrinkling !
What do these 7 pods taste like or vary in taste?
A nice simple thai hot sauce
-In a morter and pestle start pounding birdeye chillies one by one
-Add few cloves garlic keeping pounding
-Add fish sauce & Lime juice
-Stir keep in jar
Done !
Would love to get some seeds of the 7 pod Trinidad. The stubbyness and wrinkling !
What do these 7 pods taste like or vary in taste?
A nice simple thai hot sauce
-In a morter and pestle start pounding birdeye chillies one by one
-Add few cloves garlic keeping pounding
-Add fish sauce & Lime juice
-Stir keep in jar
Done !
mine are just starting to flower heavilly with a few fruits. at this rate i might get some by christmas . LOL b huts and cherry. my 2 halapenos are doing great tho. stuffing them in vinegar as they ripen
