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.
And, the peppers are just tasty and delicious. A little skinnier than a tobasco and a little less juicy.
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
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.
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.
I will be picking pods today off the billy biker plant in fact. I also picked a few chombo's yesterday yellow and red. Tons of sweet peppers are coming in off the adult plants. In about a month I will have more peppers than I can possibly handle. The super hot peppers will be the laggards.
Today I picked 3 green biker billy pods along with some Thai hots. I already had some yellow and red chombo's in the fridge that I picked yesterday. Bercy is making beef spare rib soup in the slow cooker. I am not allowed to put hot peppers in the soup or molest the soup in any way without the Chef's permission. So I decided to chop up all those peppers with some garlic and ginger and saute it. I used soya oil plus just a little olive oil for flavor. I sauteed for about 6 or 7 minutes, adding salt, a tiny bit of msg, some dried korean pepper flakes, a season salt and some soy sauce. I let the mix cool and spooned it into a container and put it in the fridge. Tomorrow, when I eat soup, I will have my hot peppers ready to go. I can add a spoonful of my sauteed pepper concoction to the soup without making the boss upset. This is the only way I know of to enjoy eating my chili peppers without over-turning the apple cart. My chili peppers will probably last a week or so. Oh, I didn't taste the biker billy pods but I did smell them. They are spicey.