What am I going to do with all these peppers... No one has heard of[IMG]https://uploads.tapatalk-cdn.com/20180819/053ae1d4b6a3fe380f50a7d15f89fe3e.jpg[/IMG]

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Congo Trinidad

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Tasty Pablano

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Tons of Shish!tos... And about 30 other varieties, lots of Aji's just turning color.






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I love the look of that Corbaci pepper. :yes: The Shi$hito look amazing too.. I can almost taste em...

Best thing I like about too many peppers is you can just huck them in a ziplock and throw in the deep freeze and they keep perfectly. Only takes a second for them to thaw enough to cut up for dinner.
Also love making sweet pickled peppers with a hot one thrown in. I just chop em up, pack into jars, and pour the hot brine over them. Once they cooled and sealed I keep the jars in the fridge. Then when guests show up at Christmas time, I scatter them over some chopped cheese and there is my 'cheese tray'. And the brine is super tasty for marinades.


I keep telling myself - homegrown peppers.. priceless. Why because I have so many aphids on my couple of indoor pepper plants, the labor of maintaining them is making the price per pepper.. ridiculous. :x:?::shock:

Nice peppers, pmc.

Here are three Big Mamas - Black, Mustard and Caramel:

Ten bucks says you cant eat them all at once.:lol:
Worth

[QUOTE=Cole_Robbie;712215]Nice peppers, pmc.

Here are three Big Mamas - Black, Mustard and Caramel:[/QUOTE]



I really have no desire to eat one, I have the desire to grow a few next year, they look Awsum!

On another note... made peach/ peach habanero hot sauce (1st batch) this weekend... Total failure! It went perfectly, my kitchen smelled like heaven! It was totally done ready to pour in bottles... My helper has been used to unlocking the food processor, but this was the blender(all you have to do is pick it up)... Lost the whole batch all over the counters and floors! Lol!
Like I say... "Never had a bad day... Some are just better, than others..."


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Cooler is half empty/full...
Running in to some hot ones today...


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No hotties, just fired up the grill. Peperoncino Orange, Fresno, Jimmy Nardello, Cosa Arrugada, Nu Mex Big Jim, Dolce Di Minervino and Datil Sweet.

Seed offer coming soon, thos look really nice!

Here's a couple of Big Black Mamas.

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Giant Marconi are producing some nice peppers.


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[QUOTE=Salsacharley;712325]Here's a couple of Big Black Mamas.[/QUOTE]



Ouch! Have you tried one yet?


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[QUOTE=Cole_Robbie;712215]Nice peppers, pmc.

Here are three Big Mamas - Black, Mustard and Caramel:[/QUOTE]



Look nice, but the question is... How do they taste? Lol!
What do you you do with them? I'm NEVER cooking a superhot pepper in my kitchen again! EVER!


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[QUOTE=pmcgrady;712662]

Giant Marconi are producing some nice peppers.


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Looks great! I like both red and yellow Marconis.

[QUOTE=ScottinAtlanta;712665]Looks great! I like both red and yellow Marconis.[/QUOTE]

They had a write up in a local paper a couple weeks ago about a guy that bought a couple cells of mystery peppers 5 years ago, they were red Marconi or giant Marconi, he's been growing them them ever since. They are huge! 10-12" long this year. Mine are huge also.

[QUOTE=pmcgrady;712664]Look nice, but the question is... How do they taste? Lol!
What do you you do with them? I'm NEVER cooking a superhot pepper in my kitchen again! EVER!


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I just cut those up for seeds. I didnt taste them, but based on aroma, they were not as fragrant as other super hots i like, such as Fatali and Black Naga. For cooking use, I put 1 to 3 peppers in about a pound of dried beans or lentils.