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Post by rdback on Jan 16, 2020 19:53:20 GMT -6
You all need to try Chile Rayado if you'd like something HOT and like a JalapeƱo. I suspect Biker Billy is no hotter.
Hahaha. Chile Rayado actually is on my initial 2020 grow list, but that list needs a lot of work - way too many varieties right now. So, no guarantees.
I'll also counter and say perhaps you should try the Biker Billy this year. You might be (pleasantly?) surprised lol.
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Post by glen on Jan 25, 2020 18:24:26 GMT -6
As time goes on I will try and get more foto's posted. Here's today's foto's. Biker Billy. Bloom's present Tobasco pepper. Short and bushy. C Frutescen Ajicito. Short little stout plants. C Chinense. RattleSnake. Spicey Serrano or Jalepeno style peppers. Vigorous. Bushy. Biker Billy. Notice the blooms. Vigorous. Paper Lantern. Vigorous. Branchy. Different angle. Paper Lantern.
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Post by glen on Jan 25, 2020 18:32:28 GMT -6
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Post by macmex on Jan 26, 2020 6:04:47 GMT -6
That's a whole lot of pepper plants! You'll have your hands full, saving seed.
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Post by glen on Jan 26, 2020 15:47:46 GMT -6
Bon, I am running out of idea's for what to make with the chili peppers. I need you to post some new recipe threads to take some of the pressure off me!! In the mean time I will post foto's of these plants about every 2 weeks. It'll be Spring soon so you can plant your garden fairly soon. I want to see foto's of your garden this year!!
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Post by glen on Jan 26, 2020 21:08:40 GMT -6
Bon, a lot of peppers can be grown in pots. All mine are. They don't take much space. I highly recommend that you grow tobasco's. Easy to grow. And, they really produce a lot. You could grow one if you wanted but I think you should grow at least 2. Then you can start experimenting with them in the kitchen. Tobasco seeds are easy to find. Thai hots are good too. Great first chili pepper to grow. George and Ron both grow tobasco. I grow em too. You can grow them in small pots if you have to also. I still have 6 tobasco's in the yard from last season and they are still producing. The Thai hot peppers are just as good. They sometimes grow slow. Have patience with em. Start em early indoors like you would green peppers. You might even be able to buy plants at the nursery. Cayenne peppers are ok, but they don't seem to produce as much for me as Tobasco or Thai hots. Long thin Cayenne is very popular and is very tasty. I have those growing also but they just don't make enough peppers for me. Once I pick the first round of peppers of the cayenne they seem to peter out.
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Post by macmex on Jan 27, 2020 7:04:10 GMT -6
Tabasco is an amazing pepper. The plants tend to get tall, for me, about 4 1/2' and are covered in beautiful red fruit. Its fruit is not a dry walled chili. The pods are fairly juicy, so if you want to dry them, you need a dehydrator. Tabasco fruit is quite hot. It hits you the moment you bite it (it bites back), unlike the c. chinese types, which let you swallow hook, line and sinker before they strike. I could easily get along with just Tabasco, as I primarily grow peppers for hot sauce and salsa.
Germination is easy and dependable. The plants grow vigorously.
Bon, I can send you seed, if you'd like.
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Post by glen on Jan 27, 2020 11:06:56 GMT -6
I use tobasco in all my chili recipe's. Why? Because I always seem to have it. When I make a hot sauce or a chili oil I go out back and just start picking red peppers. Tobasco's always seem to be the majority of what is in the pail. They are prolific. Not just that. They are fat. Thai hots are skinny. They don't amount to much. Tobasco's are fat and juicy little fella's. Medium heat. You can make hot sauce or Chili oil, Chili crisp, or grind em up and sautee em for awhile in oil and spoon em onto just about anything. Also, they are great soaked in white vinegar. Its an all around chili. The color is also very rich. This is because as George said, they are juicy peppers. They impart a nice red color to whatever recipe you are making. If I want something hotter I can add a hotter pepper to the recipe also. Like a hot Chinense pepper. Tobasco is an all around pepper for the kitchen. I was having problems growing tobasco last year for a while. I planted them right before the rainy season. Tobasco doesn't like the rainy season. They survived so many bouts of virul and fungal issues though. Now, they continue to grow and do well and are producing a ton of peppers. Some of the plants might even live thru next years rainy season also. I cannot say enough about this pepper. Its kind of over-looked in the pepper world because its not exotic anymore. It shouldn't be over looked in my opinion. Its just too useful a pepper not to have it in the garden.
Tobasco is a Capsicum Frutescen Pepper.
One of the best.
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Post by glen on Jan 27, 2020 20:17:05 GMT -6
This is an interesting foto I took today of a Thai hot pepper plant that was started in April of 2019. Its a tall plant. Part of the plant has nice green peppers. Part of the plant has red peppers. And, part of the plant has these weird looking dried green peppers. This plant is in the shade of palms. Its windy outside this time of year. And, its incredibly hot. It's so hot that it is preventing peppers from ripening. And, they are drying on the bush. Look at how strange they look!!! I picked one and nibbled on it. They have zero flavor when you first start nibbling on them. Later, the heat hits. BANG. No flavor. Just heat. And, they are drying to a very wierd, greenish shading. I have never seen this before. The peppers are still useable. Just not tasty like a nice red Thai pepper. But, still hot. With the weather the way it is it is amazing that anything can survive at all.
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Post by glen on Jan 27, 2020 20:30:57 GMT -6
Its just the heat Bon. When temperatures get too hot, peppers have a hard time ripening. After a period of time they just begin to dry. If I leave the red peppers on the bushes they also will dry. I just never saw green peppers dry like this before.
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Post by glen on Jan 27, 2020 20:35:37 GMT -6
This is a foto of a Thai hot pepper. It is blooming like crazy. This particular plant was attacked by cutter ants. The ants cut all the pepper's off the plant and also denuded the plant. They cut almost every leaf off the plant. I thought this plant would die. It didn't die. This bush is now nice and green again and full of blooms. Thai Hot pepper's are extremely hardy and vigorous plants. Look at all those new blooms. I had this plant in a very small pot for the first 6 months of its life. Probably one gallon. Then I dug a hole in the ground and planted it. Its happy and hardy and still continuing to do its thing. Incredible plants. And, the peppers are just tasty and delicious. A little skinnier than a tobasco and a little less juicy. They are a good choice too.
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Post by glen on Feb 9, 2020 17:06:55 GMT -6
The latest foto's of my pepper garden-2.9.2020 Ajicito plant-one of my favorites. Dwarf sweet ahi New planting of super hot peppers-Carolina Reaper included yellow Chombo Unripened red chombo's red Chombo Red Ahi Criollo-ahi dulce Paper Lantern Blooming profusely Paper Lantern peppers forming Rattlesnake peppers in bloom More rattlesnake blooms Billy Biker peppers forming Yellow Chombo blooming profusely Ahi Criollo plant-full of ahi's
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Post by macmex on Feb 10, 2020 7:52:59 GMT -6
Looking great, Glen! A friend gave me part of a bottle of ghost pepper hot sauce. I'm enjoying it, using it sparingly and "filling in the gaps" with Ron's Sriracha sauce. Ghost pepper has a characteristic sharp, almost harsh, bite to it. Once I got accustomed to it, I enjoy it. I still, however, prefer peppers which are a bit more mild.
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Post by glen on Feb 10, 2020 13:23:16 GMT -6
Ghost pepper is the english name for Bhut Jalokia. I don't have much experience eating Bhut Jalokia either. I have a jar of Bhut Jalokia sauteed in soya oil that I bought from a Chinese market. Its very hot. I have been using it by adding it to my other recipes. I think its very useful and delicious in this way. A lot of people dry it and make pepper powder out of it. I also believe it would be good soaked in vinegar. You would use the vinegar only. I am far and away not ready to use Bhut Jalokia by itself. Its an ingredient to use in combination with other peppers. Maybe later, my appreciation for Bhut Jalokia will get better developed. Its not something that you can add to a main dish. Most people would not be able to consume the food. It has to be incorporated into some type of condiment on the table and people can take what they want. I was watching a video where this man explained how his family used super hot peppers. One of the common ways they used it was to chop some super-hots up along with onions, garlic and other spices and saute it in olive oil. They put this concoction on a little plate or in a little bowl on the table and people can spoon some onto their food(at their own risk). I thought that was a good idea. He said that a small batch of this sauteed super-hots would usually last the entire week.
The important thing to say is that spicey food is an acquired taste. We don't want to push this on others by putting super-hots in the community pot and pretty much ruining the food for the majority of the family or guests. We must use it as a table condiment.
Also, the man mentioned that he froze his super-hot peppers in zip-lock bags so he is able to enjoy them all year. Frozen in a bag, you just open the zip-loc bag and take out what you need. They freeze very well.
He made some very practical suggestions which I am going to try. Bercy doesn't eat super-hot peppers so I have make sure I use them solely as a table condiment.
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Post by rdback on Feb 10, 2020 19:47:28 GMT -6
Wow Glen!
Lots of plant growth, as well as lots of flowers and some pods. Looks like you might be picking pods before the rainy season begins.
Excellent progress!
Keep after it. You're doing great!
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