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I got Numex Trick or Treat bonus seeds from the New Mexico Chile Pepper Institute last year and they are amazing. You can't tell them from a regular habanero and they have the exact flavor and texture of habs, but NO HEAT. They are like habanero flavored bell peppers. I just use them for tricks. You can impress people by munching on them at will with no effects. I suppose Habanada is very similar.
This is my first year growing Habanada. I hope it lives up to the hype. If so, it will be the base for several gallons of lacto-fermented hot sauce. |
[SIZE=4]Help me. I have a pepper plant addiction. I say that I am just going to grow only Habanada and Yellow Monster,perhaps an ancho and buy a jalapeno...but the ghost of great peppers from seasons past is haunting me about now...in about 2 months I see about 40 too many pepper plants begging to be planted. Tomatoes too! and gourds...and squash...and...:o:) [/SIZE]
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[QUOTE=tarpalsfan;686289][SIZE=4]Help me. I have a pepper plant addiction. I say that I am just going to grow only Habanada and Yellow Monster,perhaps an ancho and buy a jalapeno...but the ghost of great peppers from seasons past is haunting me about now...in about 2 months I see about 40 too many pepper plants begging to be planted. Tomatoes too! and gourds...and squash...and...:o:) [/SIZE][/QUOTE]
You need to find a support group for people dealing with serious vegetable addiction. I am working on my own..I have gone from 120 plants to a measly 36 over the years. Alex |
I won some seeds off a internet contest so I'll be growing Shi★★★★o peppers along with my usual North Star bell peppers both are sweet peppers.
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[QUOTE=Father'sDaughter;684449]For hot sauce, this is my go to recipe. I usually only use one type of pepper for each batch since I like to have the flavor of the individual peppers. I've made it with everything from Jalapeños to Aji Limons, and even with lightly smoked peppers --
Master Hot Sauce Recipe 3/4 pound stemmed fresh chiles (such as jalapeño, serrano, Fresno, or habanero; use one variety or mix and match) 1 1/2 tablespoons kosher salt 1 1/8 cups distilled white vinegar Variations: 3/4 -1 1/2 minced garlic cloves Pinch of cumin Pulse chiles and kosher salt in a food processor until a coarse purée forms. Transfer to a 1-qt. glass jar, loosely screw on lid, and let stand at room temperature for 12 hours to ferment slightly (I let it go for longer, 1-2 days). Stir in vinegar and loosely screw on lid. Let chile mixture stand at room temperature for at least 1 day and up to 7 days. (Taste it daily; the longer it sits, the deeper the flavor becomes.) Purée mixture (with garlic and cumin, if using) in a food processor or blender until smooth, about 1 minute. Place a fine-mesh sieve inside a funnel. Strain mixture through sieve into a clean glass bottle. (Hot sauce will become thinner and may separate after you strain it; shake vigorously before each use.)[/QUOTE] This is basically the same recipe I use, although I find I get intriguing flavor if I mix 6-10 varieties for each batch, even including a Ghost pepper or two, and some Habaneros, etc. And, I add the garlic in the original food processing step. But the one thing i do, if you have the equipment, is, after I strain the solids just as you describe, I dehydrate those solids. When dry, I grind them into a powder, which has the same flavor as the sauce it comes from. Great for when you run out of sauce, or to sprinkle on popcorn. |
[QUOTE=FarmerShawn;686368]But the one thing i do, if you have the equipment, is, after I strain the solids just as you describe, I dehydrate those solids. When dry, I grind them into a powder, which has the same flavor as the sauce it comes from. Great for when you run out of sauce, or to sprinkle on popcorn.[/QUOTE]
Great idea! |
Here's my list, I love peppers!
Targu Mures Satan's Kiss Padron Red Ember Puya Jalapeno Billy Biker Jalapeño Traveler's strain Act Sivri Maria Nagy's Transylvanian Piazinho Hot Portugal Ram's Horn Fresno Chervena Velikan Kamba Mama Mia Giallo Cserko Ljubov Dlan Joe E. Parker Stocky Red Roaster Stocky Golden Roaster Jolene's Sweet Shi★★★★o Marconi Purple Golden Treasure Sweetest Pepper Ajvarski Florina Liebesapfel Manganji Red Bulgarian Anaheim College 64 Ausilio Georgia Flame Hajduczek Purple Beauty Early Sensation Chinese Giant Melrose |
Rough time getting sweet peppers to germinate this year. Only ~ 40% germination rates , but I have plenty!
Avarski Beaver Dam Black Hungarian Buran Chervena Chujski Conquistador Cristal Feher Ozon Georgia Flame Giant Anaconda Italia Karmen (OP) Ljubov Dlan Mangaji Piment D' Espelette Piment De Bresse Red Bountiful (bell) Red Marconi Ros De Mallorca |
[QUOTE=Shelley;686539]Rough time getting sweet peppers to germinate this year. Only ~ 40% germination rates , but I have plenty![/QUOTE]
I read recently (somewhere on these boards, I think) that pepper seeds only have to have a 55% germination rate to be sold, so your germination rate isn't bad! This year I'm putting down three times more seeds than pepper plants I can use, as "insurance." |
[QUOTE=HudsonValley;686679]I read recently (somewhere on these boards, I think) that pepper seeds only have to have a 55% germination rate to be sold, so your germination rate isn't bad! This year I'm putting down three times more seeds than pepper plants I can use, as "insurance."[/QUOTE]
Seed laws are covered individually by each State. If I recall, many States do not have a minimum requirement for seeds offered for sale, but they DO require seeds to undergo regular germination testing and have proper/current labeling of the germination rate. I guess they figure if consumers are stupid enough to buy seeds labelled with a 10% germination rate ... at least they were warned. :)) |
Peppers with a * have been overwintered in the greenhouse and we've enjoyed having fresh peppers this winter. Plus 4 crosses
Boldog Bill's Striped Canoncito - landrace Cayenne Yellow Chocolate Ancho Giant Sweet Devil's Horn Jalapeno Gigantia Jalmundo Kolobok* Little Bells Oxhorn of Carmagnola Peperone di Senise* Poblano L Santa Lucia Island* Spanish Piquillo Stavros Stocky Red Roaster Stocky Golden Roaster Sirenevyi Thunder Mountain Longhorn* Tollie's Traveler Jalapeno Yummy Orange* Except for the Viper these are already up and growing Peach Scorpion Jolokia Naga Viper Chocolate Scorpion 7 Pod Infinity |
[QUOTE=Patihum;686702]Stavros
[/QUOTE] I've been wanting to try this variety, but every year I totally forget about it (until I see it on someone's list). Maybe next year. :)) |
[QUOTE=HudsonValley;686679]I read recently (somewhere on these boards, I think) that pepper seeds only have to have a 55% germination rate to be sold, so your germination rate isn't bad! This year I'm putting down three times more seeds than pepper plants I can use, as "insurance."[/QUOTE]
I pre soaked my seeds overnight in a potassium nitrate solution before sowing them and used two thermometers inside the covered tray and placed them on the heat mat but to no avail for many varieties. I then used the soaked paper towel/baggie method on a heat mat and got two stubborn varieties to finally pop today. Next year, I plan to germinate seeds using the latter method before planting. And I will plant double the seeds for sure. |
[QUOTE=Shelley;686966]I pre soaked my seeds overnight in a potassium nitrate solution before sowing them and used two thermometers inside the covered tray and placed them on the heat mat but to no avail for many varieties. I then used the soaked paper towel/baggie method on a heat mat and got two stubborn varieties to finally pop today. Next year, I plan to germinate seeds using the latter method before planting. And I will plant double the seeds for sure.[/QUOTE]
I may try the baggie method for the second batch... I did a two-day soak in warm water over a heat mat, then sowed in coconut coir. It's now a week later, and I have 15 shish!tos and 5 habaneros up. I already have more than I need of those. My two paprika varieties are just appearing, as is a Turkish fish pepper, but there's no sign of Golden Nugget. In another week or two I'll start jalapenos, Urfa bibers, and poblanos. And maybe tabasco. |
I'm growing Fish, Candy Cane & one I call "Sirin Thai".
The latter from a plant growing outside the Sirin Thai restaurant in Morristown, NJ. Not sure if I'll be growing any bells (or eggplant) this season. May put in an extra row of tomatoes. |
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