I love the hottest peppers!

[s13sr20det]

found a cool website that is about wild varieties of peppers

http://www.saunalahti.fi/~thietavu/Chili/L_wild.htm

 

[bonecarver_OG]

that page is an old fatalii.net info page that dude is really full of knowledge. gotto respect that

peace!

 

[audioaddict]

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

Nice, I have a good few Scotch Bonnets that I bought for the seeds to grow next year, and have been wondering what to do with them.
Think I'll have a go at making this tomorrow!

Cheers!

 

[meddy]

looking real HOT! BOYZ...

The Buch T is the hottest on file now with 1.434.900.00

million and almost a half...

trinidad scorpian..he stressed it out..working the stem..starving it..then drought and heat...more hot temps..more capsinoids..

 

[jonnybgood29]

here is a sight you guys might like. ive bought off them before and their seeds are good.

http://myorganicseeds.auctivacommerce.com/Chile-Pepper-Seeds-C149695.aspx

 

[Canniwhatsis]

First Hab went to waste,.... sucks, but I just couldn't do anything with it before it spoiled.


Second Hab got diced and tossed on some steak,..... Probably a mistake in hindsight, but made for some killer meat none the less!

Getting more and more Hab's and serrano's finishing up now, Jalapeno's and chili peppers have pretty much run their course, so my 2011 garden will soon be getting turned over and composted for next years season.

 

[s13sr20det]

hey meddy, where did you get your seeds from?

 

[bonecarver_OG]

First Hab went to waste,.... sucks, but I just couldn't do anything with it before it spoiled.


Second Hab got diced and tossed on some steak,..... Probably a mistake in hindsight, but made for some killer meat none the less!

Getting more and more Hab's and serrano's finishing up now, Jalapeno's and chili peppers have pretty much run their course, so my 2011 garden will soon be getting turned over and composted for next years season.

i dunno, but maybe this will help;

if you put it in a ziplock bag in the fridge it should keep for a long time. if you dont think you will have time to use it in months, stuff it in the freezer. it will go soft but it will still taste the same and not loose any heat.

in room temperature chilies and pimientos/peppers continue their maturing process.

one good option is to pick the chili a little before its mature, leave it in room temperature to mature a few days max, then fridge it.

i still have some padron peppers in the fridge i picked about 2 months ago. in perfect condition.

a good fridge also helps to keep food in good condition. i got a SHARP plasma-cluster fridge and it eliminates air impurities, bacteria and mould spores and virtually eliminates anything that spoils food..

i hate throwing away produce from my garden, i rather give it away if im not going to use it.

peace

 

[bonecarver_OG]

i tried that jalapeño popper recepy and its awesome. i filled them with habanero/ham/cheese and a lot of herbs. smoked bacon really boosted the flavour!

 

[GP73LPC]

^^^^

 

[Bobby Stainless]

I like to do my homegrown Jalepenos with cream cheese stuffed in them, and wrapped in thick cut bacon.

So good.

 

[LokiLoki]

I like to do my homegrown Jalepenos with cream cheese stuffed in them, and wrapped in thick cut bacon.

So good.

Oh man that is soo good!

I grow a lot of Chilli plants. also doing some breeding and just found this thread
Gonna see if i can find some pictures somewhere!

 

[bonecarver_OG]

gotto say i did the othyer day an other cooking sauce session. i had really a lot of different chinensis type chilies after de-seeding, so i used all of them. several hundred chilis. all in all about 2 pounds of the hottest i got (but no TS morouga!!) and i made a jerk sauce with them all.

i simmered/steamed the chilis in orange/lemon juice untill they were completelly disolved. i reduced the sauce and added vinegar, reduced again to about 2/3 then added more vinegar. ran it thru the blender till smooth... the spices i gotto keep secret, but i can say i used a lot also i gotto say i got some secret ingredients hehe i added no sugar.

end result was a thick sauce, almost thick as jam, red as ketchup and concentrated like a ketchup or more, but pretty much ONLY using chinensis/habanero type.

very tasty, and so much fun to experiment when u got a lot of chilies.

 

[BOMBAYCAT]

I have grown Caribbean Red Hot for a long time. They are supposed to be hotter than Habenaro. I have been dicing up some in scrambled eggs and making chili with them and they have a nice fruit flavor but are very hot. I read where habenero types like calcium, hot weather and dryness? I grow mine in large pots with full sun exposure.

 

[Krull]

I have grown Caribbean Red Hot for a long time. They are supposed to be hotter than Habenaro.

Carribean red hot is indeed an habanero type.
Tasy stuff anyway

=K

 

[g0vnaa]

Here are my plants. They are quite big, but just started making fruit.

 

[KGB47]

Here are my plants. They are quite big, but just started making fruit.

Is that a chocolate Hab on the left?
The forth one from the left looks like a Red Devil's Tongue pepper. Yummy!

 

[bonecarver_OG]

things here are going nicelly. the temps outside are getting a bit more comfortable for the chillies, and all of them seem to have gotten into a 2nd boost mode. specially im surprised by the c.chinense, since they are starting to shoot new branches all over, even from the lower parts of the stem.

some of my chili plants are easy as tall as me, and some much taller than me even the trinidad scorpion morouga blend is HUGE, even though it was very late to start. the lowest plant i got is the zanahorio triangulo.

i think if possible, ppl should give a shot to plant in the ground in amended beds - the difference is enormous in size, if the roots can roam free. the only hustle comes if one needs to overwinter some of them as i see it.

still i planted only in april. this winter im setting up to plant 200 seeds of different kinds allready in november. i want to make sure the rocotto will fruit well so maybe im going to plant it even earlier. im sacrificing part of my veg area for the chilies. i might build a 2nd veg area for them later, or use my 2nd flowering room for vegging all of them.

next season is going to be fun

peace!

 

[Herbal extasy]

Acquired nice selection of different Chili beans. Was wondering, does chiliplants need lots of light? I mean, I have empty corner in my growspace, which is pinch too far for weed, but could it be adequate to chilies? Got 600W in 1mx1m space, where is unused 30cmx30cm space behind "main" plants.

I had one TS Morouga blend and I gave it to my buddy. He did some nasty tricks to his workmates with it. Like swept it to drinking bottle and put it into his lunch, while victim was not watching!
IME Naga even is not so devastating as TSMB.

 

[Krull]

Was wondering, does chiliplants need lots of light? I mean, I have empty corner in my growspace, which is pinch too far for weed, but could it be adequate to chilies?

I think its more than enough for vegging, you need lots of light to proper blooming and fruits setting though.
If you aim at some extra peppers to keep you going in winter time you'll be ok so fill that space

Peace

=K