Rdback-Arroz con Pollo is a Cuban pepper according to Baker Creek Seed, who offers this pepper. Its part of the Capsicum Chinense family of peppers, where the habenero comes from as well. Can you grow habenero's? If so, you can grow Arroz con Pollo. Start it indoors if you have a fairly short season because this pepper is a tropical pepper and needs probably 4 months at least, maybe more to ripen up the peppers. They grow easy for me since I live in Panama. A very nice lady sent me 12 seeds along with some other types. She lives in Oklahoma. I have access to various variety's of these types of peppers since I live in the tropics. They call them Ahi Criollo here in Panama. Which according to Bercy means pepper, common. They don't name them in Panama. When I see a pepper like this in the supermarket I buy a couple of red ones and save the seed. This year, I am sending Ron a variety of pepper seeds which will include a couple of these Ahi Criollo types. They are just little peppers. They have good peppery taste without the heat. Sometimes they have that floral after taste also. Plants will perform nicely if grown in good organic rich soil. I got a very nice crop out of my Arroz con Pollo plants but I also got root rot issues and nematode issues with them as well. There is only 2 plants left now and they are trying to put on peppers again. They are worth trying. They also taste better than basic bell peppers however they are small.
Post by heavyhitterokra on Oct 25, 2019 19:46:50 GMT -6
Believe it or not, Today is October 25th and I'm making another batch of Sriracha right now. My recipe calls for 1.5 pounds of red peppers. I have 1.90 pounds of peppers chopped up. This will be my last batch of the year though. My plants were killed by frost, so I pulled them up and brought them home to harvest.
The vapors off of this last batch choked me up so bad, I had to go get a painter's mask out of the barn, in order to open the blender (good stuff !)
This year has been exceptionally productive all around, despite getting such a late start, due to heavy rains that lasted until the first week in June. Geese swimming in belly deep water, in my garden on May 26th, 2019.
My raised beds are all that saved my plants from certain destruction. According to Oklahoma's Mesonet, we've had 62.3" inches of rain so far his year. With only 67 days left in this year, that's probably not quite on par with 2015's record setting 82.5" inches of rain for the wettest year I ever remember having, but it's close enough for me. I suppose the upside of all this rain, is that is our underground aquifers must surely have been replenished by now, after the severe, back to back droughts of 2006, 2011, and 2012.
Murupi Amarela did great for me, though it was a bear to get started with our cool, wet spring. I nearly lost my Chile Rayado planting this year. It great well in cool conditions, as I've noted in the past, but the planting was hit with some kind of fungal root infection. Most of my plants died, one by one, through the summer. One day they'd be fine, and the next day they'd be wilted and die. I could pull them up easily, as the root had white fungus on them, and they would rot off. Murupi Amarela, on the other hand, seemed immune to this fungus. In fact, the only Rayado plant to survive in the affected area, was snugged right up against a Murupi Amarela plant. This makes me wonder if the one variety's resistance somehow protected the other. Who knows?
Ron gave me a good batch of Chile Rayado, so I will process a good amount of seed anyway. No matter what, this is the pepper I must grow every year, "wife's orders." Jerreth would be very sad if I didn't grow it.
Post by heavyhitterokra on Aug 5, 2020 12:20:06 GMT -6
Aji (Columbian Style Fresh Salsa)
This is a recipe from the New York Times
Colombian food is typically not spicy on its own. Instead, a hot sauce called ají — also the Colombian word for chilies — is served table-side.
INGREDIENTS 1 packed cup cilantro leaves, and tender stems ½ small white or yellow onion 3 scallions 1 serrano or Fresno chile, or jalapeño ½ ripe beefsteak tomato Kosher salt (to taste) Lime wedges, for serving alongside this dish
PREPARATION Finely mince the cilantro, onion, scallions, and chile, by hand or chop roughly, depending on your preference. Then, pulse in a food processor. Transfer to a medium bowl.
Working directly in the medium bowl and using a flat palm to press the cut side of the tomato against the large holes of a box grater, grate the tomato until you’re left with just the skin. (The skin should protect your hand from the grater.) Discard the skin.
Add 1 teaspoon kosher salt and a few tablespoons of water. Squeeze with lime juice to taste. Stir to combine.
The ají should be quite thin in texture. Add more water or tomato juice as necessary. Taste and season with more salt, black pepper, and garlic powder, or fresh, minced garlic if desired.
Finished ají can be stored in a sealed container in the refrigerator for up to 1 week.