Who grows hot peppers?

Discussion in 'The Rural Life' started by rw02kr43, Oct 24, 2012.

  1. rw02kr43

    rw02kr43 New Member

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    Here is what I picked yesterday. Naga Pepper, Habenero, thai dragon, long cayenne, Paper lantern, cherry pepper.

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    Jason
     
  2. brooksbeefarm

    brooksbeefarm New Member

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    The Jalapeno pepper is as far as i go, and in hot dry weather they can be hotter.:roll: Why would anyone eat something that makes your eyes water, break out in a sweat, make the top of your head itch, and make you drink gallons of water. Hmmmm, i guess we could see just how tough those Canadians real are.:lol: Jack
     

  3. efmesch

    efmesch Active Member

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    Some people in northern climates have to use nutritional methods to keep themselves warm in the long winter months.
    Be happy you're down south and can let the sun do the job for you. :lol:
     
  4. jcshoneybees

    jcshoneybees New Member

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    Those hot peppers are good at clearing out you sinus. :lol:
     
  5. Marbees

    Marbees Member

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    Great pictures/peppers:thumbsup:
    My favourite is cherry pepper stuffed with mix of soft goat cheese and feta, covered with virgin olive oil.:smile:
     
  6. riverbee

    riverbee Active Member

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    jcshoneybees said:
    "Those hot peppers are good at clearing out you sinus. :lol: "

    not to mention other parts of the anatomy......:lol:
     
  7. Marbees

    Marbees Member

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    like ears :lol:
     
  8. Papakeith

    Papakeith New Member

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    Looks good!
    [HR][/HR]
    [​IMG]

    How high can you go??
     
  9. rw02kr43

    rw02kr43 New Member

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    We have some trinidad scorpions. They are actually hotter than the bhut jolokia. I've had some sauce made with scorpions. It hurt. But what was weird was I felt like I was drunk for a few hours after.

    Jason
     
  10. brooksbeefarm

    brooksbeefarm New Member

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    They use to have a pepper eating contest on TV where the contestants couldn't show any facial expression when eating hot peppers.:grin: They started eating mild hot peppers and they would go to the next hotter pepper until one of them couldn't take it anymore.:lol: Anyone remember that show? Some of those babies i think could melt all the snow in Canada. Jack
     
  11. LunacyMountain

    LunacyMountain New Member

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    Wish I had got some pics of my harvest this year...I ended up turning most of my peppers into Hot sauce...I had two Jalapeno's - two Habanero's - three cayenne's - and 1 Long red Chili plus all the sweet peppers
    ended up with about
    45 Jalapenos
    30 some Habanero's
    close to 100 Cayenne's
    and about 50 chili's

    plants still have peppers that are ripening and new flowers and baby peppers, cold snap is coming next week tho the few that are in pots will come inside but I don't know how the ones in the ground are going to like it.....

    if you want my recipe for hot sauce let me know I'll post it up
     
  12. rw02kr43

    rw02kr43 New Member

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    sure I'd like it. I'm going to pick all ours tonight and hope they ripen inside off the plant. I have a bunch of Habs and Nagas to pick.

    Jason
     
  13. LunacyMountain

    LunacyMountain New Member

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    basic Hot Sauce

    1 TBSP Oil (I prefer coconut because it's healthy) but any will do
    1/4 Cup Water
    1/4 Cup Lime or Lemon (preference)
    1/4-1/2 Cup Vinegar (start with 1/4 if you desire a more liquidy sauce add more when done
    1 big spoon of Honey (more if you want a sweet sauce)
    1 Tomato
    1/2-1 Cup carrots
    1/2-1 Onion
    2-4 Cloves of Garlic
    5-10 Habanero's Seeds and all just stem and chop
    5-15 cayenne's or Chili
    2 or 3 Jalapeno's
    1 Sweet bell Pepper
    (all peppers can be adjusted for flavor and heat combo's)
    Spice to taste....I use
    a slice of Ginger root (optional but it really helps with digestion which can be a problem with hot sauce)
    2 TBSP salt (mtn rock or pink sea..non of that iodized crap)
    1 tsp mustard seeds (the darker the seeds the more kick)
    1 TBSP black pepper
    1 TBSP cumin
    any other spice to taste......


    all right here we go.....heat the oil in a pan and chop the carrots and onion and dice the garlic and about half the sweet pepper....
    add to pan and cook until carrots are soft
    while it's cooking cut up all your peppers and add all the liquids and raw peppers to the blender....don't forget the tomato
    then drop in the spices
    by now the carrots should be soft so add the cooked stuff to the blender
    blend until almost liquid
    add back to pan and simmer for about 5 mins
    then blend it again
    if its to thick add more vinegar and water in 1/4 cup increments

    jar up and throw in the fridge...mine stay good through the winter
     
  14. crazy8days

    crazy8days New Member

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    I usually have 3-4 different types planted. I can salsa to have year round. Last year I has soooo much peppers that I am still eating salsa. So, only 6 plants this year. Here some good yummies you can make. If you can you can use Mrs. Wages Kosher dill pickle refrigerator mix. I use jalapenos and banana peppers. Halve jalapenos and seed, banana peppers cut both ends to open and seed. Follow directions. Jars will seal and will last in the fridge up to a year. The longer they sit in the fridge the milder they get. But still a good zip. I also add pickles in the mix as well.

    At the end of the season I pick whats left and dehydrate. when completely dry I grind them in the mixer. Add equal parts of cumin, garlic powder and chilli powder. 1:1:1:1. This is an excellent chili seasoning. Smells like chili!
     
  15. rw02kr43

    rw02kr43 New Member

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    Since the weather turned stupid I went ahead and picked everything last night. I'll have to figure out how to get them to ripen and turn color now.

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    Naga peppers
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    Habenero
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    Jalapeano
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    Cayanne
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    some other type of habenero
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    Cherry hot and Thai dragon
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    colorful
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  16. Gypsi

    Gypsi Super Moderator Staff Member

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    Those are some good looking peppers. I've got 4 "Peter" peppers from some plants my neighbor gave me, and I'm wanting to stuff them like I would bell peppers, but thinking maybe that is NOT a good idea. Any ideas on a medium hot pepper recipe that produces something edible?
     
  17. rail

    rail New Member

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    First round of stringing! Still have habanero and poblano plants to harvest.

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  18. LunacyMountain

    LunacyMountain New Member

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    it's too humid here to hang dry jalapenos, I can hang dry cayenne and chili and habanero and a few others but jalapeno is too thick skinned they just rot if I hang them up here....I usually put them in the dehydrator for a bit first....or you can just slice them and put them in a jar of oil or vinegar/water if you like pickled peppers