Rick, yes, you can have too many hot peppers in the freezer. However, I solved that problem last Saturday by buying a new mini-chest freezer. Now I have plenty of room for hot peppers. As you can see by a few of the foto's I need to harvest some peppers very soon. I have loads of Chombo's and Paper lantern and cayenne's and Vierra Jalepeno and other odds and ends that need to be picked. The super-hots are making just a few peppers. However, later on, when temperatures cool down just a bit, more peppers will be produced. Some super hots really make a lot of pods. This is the first time I have ever grown them so even if I only get a few, I would be very happy. I have a lot to learn about how to grow them. And, how to use them.
Post by heavyhitterokra on Mar 17, 2020 17:44:05 GMT -6
I've been reading back through some older posts today. On February 26th, you mentioned the top broke out of your Bhut Jolokia plant but it sprouted new side shoots. Remember that pepper pruning video you sent me last year? That's what the photo reminded me of.
I used to take care of 20,000 flowers planted in beds all around the NSU Administration building. (They don't do that anymore. They're too lazy). I had just planted two huge beds full of Red, White, and Blue, Salvia to make a giant American flag on each side of the walkway there, right after they hired me. The plants I used, came from a greenhouse on campus and were root bound and very leggy. There were about 2,000 of them going to waste, so I just loaded the whole truck up and used them all.
The day after I planted all of them, I cut the tops off. It looked like a bed full of wooden skewers when I got done. Then, I watered them in really well and went home for the weekend. My new boss called me at home and said he wanted them all dug up when I came back. (I just ignored him and kept on going). By the mid-part of the next week, they were already putting on some pretty healthy side shoots. By July 4th, that bed was so well-filled in with leaves and fresh blossoms that you would never guess they had ever looked so poorly when they were first planted. All they needed was a good pruning.
I am glad you are enjoying the foto's. Keep coming back please. Its nice to know that some folks are enjoying the foto's. The pepper plants are particularly beautiful. Super-hot peppers are some of the most beautiful pepper's you can grow. As time goes on I Will post more foto's. And, of course, seed will be coming your way. Even if you don't eat this type of pepper they are wonderful to grow as ornamentals. I can't wait to harvest a few ripe pods and begin to experiment with them. At first I Will pickle them in vinegar. Then, I Will try sauteeing finely chopped super-hots in oil. Then after that I plan to just Split them, chop them up coursely and just freeze them to use later. I don't think any Will go to waste.
Purple Thunder plants are now beginning to come in. The first fruits will be ready probably tomorrow. These are different variations of the same new variety. I plan to save seed from all of them. Purple Thunder variation Three. All Green speciman.
Purple Thunder variation Three. Greeny.
Purple Thunder variation Mystery. Plant is very large. First pods are huge and they are ripening to a nice yellow.
Purple thunder variation Three. Green speciman is the one on the right. Pods ripening mandarin orange. The purple speciman is on the left. Pods are smoother and ripening more red than mandarin orange. The purple plants are prettier.
Purple Thunder mystery. All purple plant. Plant is huge and completely covered over in blooms. It is slowly setting fruit. This is the first pod to begin ripening. Very large pods. Ripening to a yellow color. Purple Thunder mystery is the most beautiful plant.
Purple Thunder variation number three Green version. Has several branches that are covered over in pods.
Purple Thunder variation Three Green.
Purple Thunder variation Three purple speciman. Extraordinary pod!!!
The plan. Ok, as you can see, I have ripening Purple Thunder peppers coming in very soon. The plan is to harvest seed and plant again right away. Why? You might ask? Paul sent me f4 seed. The seeds that will come in off the plants is f5 seed. The faster we can get to the f9 generation the faster we get a nearly 100% stable new pepper variety. It takes about 8 generations to stabilize peppers. So, if I can get the f5 seed planted, I will have f6 seed before the November planting window gets here. November is the best time to plant peppers and ahi's for me, here in Panama. By the time Next April gets here I could have f7 Purple Thunder peppers in my possession!!!In the meantime I am getting the privilege of doing the plant selection for seed saving!!! The plan is to save seed from all 3 different variations. Including the green variation. I personally like the green variation very much and also the Purple Thunder mystery version since the plants are so big and beautiful and the pods are huge!! I am waiting now for the pods to ripen up nice. I will pick them and take foto's for this thread before splitting them and getting the seed. I will also taste test em.
This is over a lb of washed and split ahi's that I will chop in the food processor. Mixed ahi.
On the left is Three-PT 3 green variant pods. In the middle top is one PT 3 pod, middle bottom is one PT mystery pod. First harvest. On the right is some Vierra Jalepeno. They are mildly spicy and beautiful red. I will mix them with the super-hots to make a chili paste today.
Today I deseeded the PT pods and saved all the seed. I sliced a little piece off one of these super-hots and tasted it. The piece was off the back of the pod, about the thickness of a toothepick. The pod had no trace of citrus flavor or fruity flavor. Mild taste. Chili flavor. Kind of earthy but mild. No heat at first. Then the heat hits you like freight train. I got the hiccups pretty quick. I have never gotten hiccups when eating a hot pepper. The heat stayed in my mouth for about 10 to 15 minutes. It wasn't that miserable because I didn't eat much. Just a tiny slice. Flavor is pleasant. These peppers need to be respected and used responsibly. Also, I noticed that there are not many seeds in these chili's. Thin walls. I don't think I have seen such thin walled peppers. When you slice them open first thing you notice is that walls inside the pepper start to sweat. These are juicy peppers. When you open them up and smell them they do not have an over whelming chili smell. Chombo's have a stronger smell when sliced open. PT has a nice clean smell. Not floral nor overly peppery smell. They are hot. I would say orders of magnitude hotter than a Chombo. 3 or 4 times hotter than a Chombo at least. These are chili's most excellent.
This is the chili paste. I washed and deseeded the ahi's and the super-hots. I chopped them in the food processor. I added apple vinegar(not much since I am making a paste). Add it until you get the consistency you desire. I added salt and sugar to taste. As you can see, it is a paste. You present this on the table with your meal. You need a little spoon to use to serve it. I add it to rice or smear this on meats. This is very spicy. I will be mixing this paste with milder pastes since this is way too hot for me.
Peppers are coming in nicely now. There will be hundreds. With this type of chili you don't need many at any one time. Split them and deseed them and put them in freezer bags and freeze them. You can chop them in the food processor before freezing them as well.
PT 3-green variant-ripening pod. Beautiful orange red colored pod. Nice size pods. The green variant plant was the earliest of all the variants. There is a PT 3 purple in the same pot that has only produced one ripe pod so far but its darker red in color. The plant has dozens of purple green pods on it and it will be just loaded in the future with red pods.
Bhut Orange Copenhagen. These are absolutely beautiful. Big pods too.
Today I tasted the super-hot chili paste. Pretty good. Not to hot if used sparingly. It has a flavor that is unique. But, its not over-bearing. I mixed the super-hots with a pepper that is new called Vierra Jalepeno. You can see them on the cutting board of the foto's. They are red peppers that are fat near the peduncle and taper off. Smooth skin. Ripen seriously red. They are mildly spicey. I really like that pepper so today I am going to plant more. Those peppers impart a red color to the sauce that is like no other. Super Red. Also, those peppers came from a very large plant that made it thru the dry season like a pro. The plant is large, very prolific and vigorous. Rick found this pepper in an outdoor market in Vierra Florida. I actually grew 2 plants. The other didn't make the cut. It was a large speciman but it died. It just wilted and bit the dust. The pods were very long and looked like huge cayenne peppers. Vierra Jalepeno is a hybrid that is still unstable so we will see what happens. I saved seed from all those peppers you see in the above foto. I have a lot of that seed. Oh, Vierra Jalepeno is an annuum which means it will inbreed with any pepper that is near it.
Top row-Orange Chocolate Bhut-2 variations. The variation on the left is very large. Second row-Bhut Orange Copenhagen Third row- Purple Thunder-number 3- Purple Thunder Mystery Fourth row-Purple Thunder number 3-green variant Fifth row-Purple Thunder number 2
Top row-Purple Thunder number 3-Row 2-Purple Thunder number 3 green variant