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Post by Pep Streebeck on Aug 14, 2018 16:57:25 GMT
Help! I have three pepper plants that are starting to look like they are ready for me to do something with. But, I have no idea what to make. Here are the three kinds I have planted. Any ideas? I tried to make basic hot sauce last year. It came out tasting horrible. Like bitter pepper skin and had the consistency of a carrot smoothie. Not sure what I did wrong. Also, I don't want to get into a world of testing the pH levels and all of that. Any other ideas? Or if you know how to make sauce, any pointers? I see a ton of different methods out there. Here is what I am growing. Any advice on what to do with these three would be helpful. 1. Thai Sun Peppers. I'm not sure about these. This may be more of an ornamental plant. These things are full of seeds, and hot as hell. And tiny, so not sure if I want to remove the seeds for like a hundred of these.  2. Havasu Santa Fe peppers. These are nice, fairly large and seem pretty thick skinned. Medium hot from what I read.  3. Some type of orange ghost pepper. Look just like the pics below. There are about 30 of them on the plant. Most of them turned completely orange and don't look like they will change to red. Definitely these are hot.    |
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Post by Deleted on Aug 14, 2018 17:17:44 GMT
Dry them... They'll keep like forever, the strength and flavour becomes intensified, can be used like fresh.
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Post by Deleted on Aug 14, 2018 17:24:13 GMT
A couple of my chilli plants right now. Think these are Apache, still flowering.  |
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Post by Deleted on Aug 14, 2018 17:26:32 GMT
My Scotch Bonnets.  |
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Post by Jep Gambardella on Aug 14, 2018 18:12:41 GMT
2. Havasu Santa Fe peppers. These are nice, fairly large and seem pretty thick skinned. Medium hot from what I read.
Those look a lot like a type of pepper that I buy regularly and eat raw. I cut pieces and put them atop crackers with hummus or cheese.
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Post by No_Socks_Here on Aug 14, 2018 23:57:22 GMT
You should try making a batch of pepper jelly. Freaking delicious!
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Post by koskiewicz on Aug 15, 2018 1:30:49 GMT
...take a couple of them whichever type (previously dried)- chopped - and place them in a bottle of good quality gin, then place the bottle in your freezer for a couple of weeks...it will give you a jolt like you never had before shot by shot...
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Post by Sandman on Aug 15, 2018 22:41:38 GMT
Help! I have three pepper plants that are starting to look like they are ready for me to do something with. But, I have no idea what to make. Here are the three kinds I have planted. Any ideas? I tried to make basic hot sauce last year. It came out tasting horrible. Like bitter pepper skin and had the consistency of a carrot smoothie. Not sure what I did wrong. Also, I don't want to get into a world of testing the pH levels and all of that. Any other ideas? Or if you know how to make sauce, any pointers? I see a ton of different methods out there. Here is what I am growing. Any advice on what to do with these three would be helpful. Forget the sauce. Dice them up and put them in Spaghetti sauce, Chili, in with scrambled eggs, put a few on your hamburgers and hotdogs, put some in your salad. Cook them with your steaks like you see below.  |
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Post by Pep Streebeck on Aug 16, 2018 13:10:00 GMT
Forget the sauce. Dice them up and put them in Spaghetti sauce, Chili, in with scrambled eggs, put a few on your hamburgers and hotdogs, put some in your salad. Cook them with your steaks like you see below. These are too hot for any of that. If you're putting ghost peppers in your scrambled eggs and salads you're going to hurt yourself. Chili, maybe. |
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Post by koskiewicz on Aug 16, 2018 22:30:45 GMT
...gin! I tells ya...GIN!!!
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Post by Pep Streebeck on Aug 17, 2018 13:52:59 GMT
You should try making a batch of pepper jelly. Freaking delicious! Yeah, that is what I am going to make. I looked it up and it seems easy enough. Do you know if I dry the peppers first? Or just pick them and cut them up and start. Every time I dry my peppers out, they end up having the consistency of wax chips. I'm also thinking about getting some chocolate molds and melt down some quality dark chocolate and make ghost pepper chocolates. I have cayennes too which would work. |
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Post by Deleted on Aug 17, 2018 20:45:23 GMT
There's a new fad in California I read about in Time magazine - pepper enemas.
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Post by suzi on Aug 18, 2018 4:43:43 GMT
There's a new fad in California I read about in Time magazine - pepper enemas. OMG....................that is all I can say about that! |
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Post by Pep Streebeck on Aug 20, 2018 13:36:32 GMT
There's a new fad in California I read about in Time magazine - pepper enemas. I'll try it out. What's the worst that could happen? |
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Post by enigma72 on Aug 22, 2018 4:51:32 GMT
Sorry I can't help you. I do not like hot peppers. I have never had luck growing peppers, but my tomatoes are fabulous. Be careful not to rub your eyes after touching the peppers
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Post by Morgana on Aug 22, 2018 10:08:34 GMT
Help! I have three pepper plants that are starting to look like they are ready for me to do something with. But, I have no idea what to make. Here are the three kinds I have planted. Any ideas? I tried to make basic hot sauce last year. It came out tasting horrible. Like bitter pepper skin and had the consistency of a carrot smoothie. Not sure what I did wrong. Also, I don't want to get into a world of testing the pH levels and all of that. Any other ideas? Or if you know how to make sauce, any pointers? I see a ton of different methods out there. Here is what I am growing. Any advice on what to do with these three would be helpful. 1. Thai Sun Peppers. I'm not sure about these. This may be more of an ornamental plant. These things are full of seeds, and hot as hell. And tiny, so not sure if I want to remove the seeds for like a hundred of these. 2. Havasu Santa Fe peppers. These are nice, fairly large and seem pretty thick skinned. Medium hot from what I read. 3. Some type of orange ghost pepper. Look just like the pics below. There are about 30 of them on the plant. Most of them turned completely orange and don't look like they will change to red. Definitely these are hot. I don't like eating anything too hot, but my cousin, who does, makes a sauce from chillis. I think you could use either of the first two types you posted. She fries onions and a tomato, adds a cut up eggplant,then adds the chillis. She puts some cumin, salt and, if you want, a little tomato paste. After everything is cooked, put it in a blender. She usually serves it with rice or a bread that she makes that Ethiopians call Injera. Sometimes she makes it brown and sometimes like the one in the picture below. There are different recipes online that you can find to make it if you are so inclined, but if not, you could use pita bread instead perhaps.  |
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Post by Pep Streebeck on Aug 22, 2018 13:02:06 GMT
I don't like eating anything too hot, but my cousin, who does, makes a sauce from chillis. I think you could use either of the first two types you posted. She fries onions and a tomato, adds a cut up eggplant,then adds the chillis. She puts some cumin, salt and, if you want, a little tomato paste. After everything is cooked, put it in a blender. She usually serves it with rice or a bread that she makes that Ethiopians call Injera. Sometimes she makes it brown and sometimes like the one in the picture below. There are different recipes online that you can find to make it if you are so inclined, but if not, you could use pita bread instead perhaps. Thanks for the response. Maybe I'll try that sauce. Is it also an Ethiopian recipe? And yes, I am familiar with Injera bread. I have an incredible Ethiopian restaurant that is about 10 minutes walk from my house. Typically this is what we get. You can't take out the leftovers, but they will keep bringing unlimited refills on whatever parts you like the best.   |
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Post by Deleted on Aug 24, 2018 1:21:47 GMT
I'm not big on peppers of any kind.
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Post by Deleted on Aug 24, 2018 18:25:43 GMT
For the Thai ones, I'd get some skirt steak, chop it all up and add orange juice, garlic powder, and Worcestershire sauce. Carne asada.
Those Santa Fe ones look like they'd be good in a salad. Or a stir fry - get chicken breast and a sauce from the Asian section of your grocery store. Then mince a few of them there ghost peppers for some heat.
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