those look painful. one of them is going to last for a while.
My habanero plant has dozens of peppers on it ... hoping they'll ripen before the frost.
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those look painful. one of them is going to last for a while.
My habanero plant has dozens of peppers on it ... hoping they'll ripen before the frost.
Wouldn't you get in trouble sending hazardous material like that in the mail? I mean, they won't let you mail dynamite or stuff like that. Those little babies ain't much different.
https://i.imgur.com/QzDJFVN.jpg
https://i.imgur.com/z8QA81M.jpg
Bob Marley Redemption Song pepper drying inside after a deer knocked it off of the plant. Frank..yours should be ripened on the vine by the end of the week and Andrew, send me your address for the seeds.
just normal generosity from RWS, excellent
https://i.imgur.com/296OnZt.jpg
“Does this parcel contain anything fragile, liquid, perishable or potentially hazardous?” “No ma’am...they’re just peppers for Frank.”
https://i.imgur.com/Mavkb9U.jpg
Thanks Octave!
Glad everything arrived! Those Moonglow tomatoes are so ace... and the radishes are our own house breed. Enjoy! Can't wait to see what comes of them in the spring.
Anyone else looking for radish seeds, feel free to drop me a DM. We have been breeding for a couple of years and have some real bangers.
Good batch of tiny tepin peppers this year. They are really hot. No one steals more than one!
Made a big bottle of hot sauce with equal parts tepins and my home made wine vinegar and a little salt.
I might still make another batch of fermented sauce in the french press.
Attachment 116956
Attachment 116957
A close up of the little firecrackers.
They did well this year.
Usually, they make a Spring crop and a Fall crop. The mockingbirds eat the Spring peppers, but they leave the Fall ones for me.
This year, surprisingly, had no Spring crop. Too bad for the birds.
Attachment 116996
Necro-threading.....
How did this go for you?
A Vsalonista gave me a jar of Lacto fermented (seranno?) pepper sauce that is out of this world. I need to get on this band wagon.
Most favorite recipes / process please.
Mark if you see this I'm insanely envious of the Tepin crop. Those are my hands down favorite hot addition which lives in my spice cabinet.
I'm the guy who gave TooTall some hot sauce and $$$ in exchange for some fine bicycles. here's what I did:
peppers are these: https://www.pepperscale.com/hot-paper-lantern/, which is a habanero variety. for each pound (I de-seed and take most membranes out, otherwise it's too hot for me), I add 2.5-3% salt by weight and a small handful each of garlic and ginger. Then about 3-4 or so tablespoons of brown sugar. mix, taste, and adjust. lactoferment at room temp until they stop bubbling, then blend and (optional) add either white vinegar or 2.5% saline, whichever you prefer. keep some 2.5% saline (boil and cool) handy - if your jar is full, you'll lose some of the brine during the bubbling and you don't want it to dry out on the top.
If you haven't processed these in larger quantities or have questions about lactofermenting, I'm happy to help. I do it all the time (we also make sauerkraut). Gloves, goggles and careful rinsing outside are your friend here. I've made this with Serrano peppers and it's also very good.
Thanks Joe. Not only the right guy to ride those bike also a great hot arse maker.
I'll start playing with this.
R.W. If you have Serrano seeds I'd love to have a spoonful. Our Va campsite has a perfect place to grow a nice batch.
We have some flower beds in the back and I could give this a try. A few questions ...
1) What peppers are interesting without getting into crazy hot peppers? We like spice but nothing like what is posted in this thread. A nice flavorful pepper for regular people.
2) How much sunlight do they require? We get some light but there is a lot of shade.
3) Any tips you might offer for trying out some backyard growing.