Aces High Bulletin Board
General Forums => The O' Club => Topic started by: boxboy28 on September 10, 2008, 04:41:33 PM
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Ok Hot pepper men, lets see who knows what about peppers.
(http://a428.ac-images.myspacecdn.com/images01/85/l_602834082284cf5bf934ed1b84f7c3fb.jpg)
top left:
bothem left:
top right:
middle right:
bottom right:
opps there are 2 peppers top left and bottom left the small ones that need a name too:
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Habaneros in the bottom right.... that is all you need to know.
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I see some Jalapeno, Habanero... some you can't really tell... top left could be New Mexico or dried up Serrano. Some of the red ones under the Jalapenos look like they could be Thai.
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None of these are dried, all fresh picked.
i know my Hab's,jal's, serenos but there 3 others im not sure on. i think the one is just a jal. veriation.
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Habaneros in the bottom right.... that is all you need to know.
What?! That's ridiculous! Habaneros only come in the red & green sauce varieties! Why has no one informed me there is a yellow habanero?! :)
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Death?
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All i know is my bunghole will be on fire tomorrow just for having seen this... :rock
I LOVE IT!
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From 10 O'clock...
Chiles Japones (the Mexican name) They are too thin to be Cows Horn peppers You usually see these dried and hung near windows. They are staple in Mexican dishes outside of chili powder.
12 O'clock:
Jalepenos
Under the like of green Jalepenos look like smaller Jalepenos. The reason that I believe that they are jalepenos (leave Jalepenos on the plant long enough and they will turn red) is that they are round bottomed and not conically bottomed, although there is one kind of "sweet" pepper (0 Scoville Units) that had a roundish end--not conical or scotch bonnet-like, so I could be wrong.
Under that like are Habeneros (regular Habeneros, not Savinas)
7 Oclock:
Hard to tell, photo is very dark. Might be Cow's Horn or cayennes(??)
Do you have a photo that is not so dark?
EDIT: I tried to lighten the photo somewhoat--see if this helps
(http://www.entertainmentworlds.com/peppers_boxboy.jpg)
ROX
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What?! That's ridiculous! Habaneros only come in the red & green sauce varieties! Why has no one informed me there is a yellow habanero?! :)
You might want to head down to your local feed store and ask around, Engine. There is no such thing as a yellow habenero. To make one, you would have to go someplace like the University of New Mexico or the University of Illinois and genetically engineer one by substituting the color of a yellow pepper into it's DNA, but that would be hella-expensive, and take years. (That's how they made watermellons with golden insides). Then again you might be thinking of a different pepper--I've made that error at times.
Regular Habeneros go from green (not ripe) to light orange, to bright orange (ripe).
Habenero Red Savinas go from green (not ripe) to speckled light red to bright red (ripe)
I can't see anyone wanting to make a sauce out of unripened Habeneros.
90% of most green sauces you see commercially available are made from jalepenos.
My home made hab sauce is orange. Straight habenero sauce ruins food. There are those on this forum who insist that they gobble down orange habeneros striaght all the time with no problem--I have asked on a number of occasions for them to provide film--not one has provided film to date.
Go yo youtube.com and type "habenero" into the search field and see what I mean.
It's easy to cut habeneros. Use carrots, onions, and garlic. For every pound of habeneros, use 1lb of (soft) cooked carrots, one large white onion, and 6 LARGE garlic cloves, 3T kosker salt and enough vinegar to make the blender spin.
Habenero sauce has a natural smokieness that is AWESOME. Sprinkle on tacos, burritos, nachos, gorditos, and chili.
While making sauce from Habenero Red Savinas is possible, it's going to be rare. You'd have to de-seed the peppers with surgical precision and wash out the insides. THAT would be a pretty decent sauce. The cavaet: NO SEEDS in the sauce.
ROX
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Don't know, but you're making me jealous (hot peppers don't grow well here) and hungry! :rock
I got about 100 lbs of potatoes and tomatoes though right now! :rock
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I agree ripsnort. I'm hungry. :)
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top left: Super Cayenne
bottom left: Serrano?
top right: Jalapeno
middle right: Tabasco chili's
bottom right: Habenero
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top left: Super Cayenne
bottom left: Serrano?
top right: Jalapeno
middle right: Tabasco chili's
bottom right: Habenero
Jeeesh Von...
Tobascos are short, conical ends, very light green until completely ripe--then red. Tobascos do not grom to me much over an inch at the longest. They look like the sharp end of a pencil.
ROX
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Just a wild guess.
I'm almost positive that the top left are Super Cayenne because they look exactly like the SUper Cayenne's that I have growing.
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ROX remember i should be on you list for Red savina seeds!
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Sigh,
New Mexico has more than 120 types of edible chili's. (includes variants of each major strain) You (generic you) should go down to the Chili building at the state fair this week and see.....
BTW it is chili harvest time right now, every food store has a roasting setup outside, the aroma is incredible.
chose Red or Green "Christmas" is for tourists.....
Regards,
Kevin
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LOL ok boys..... i asked because a few im not sure of......
yes i know the Habenero, Jalapeno, the thin long red ones i thought were serrenos.
Now i know we planted habeneros, jalapenos, serrenos, i thought some cyenne.
but my mother had some mixed pepper seeds she thru in the mix as well.
all these peppers are hot.....with the bent ones being the least hot.
but Rox i want a few of them red savina seeds if you can spare them. ill Pm you if thats cool to give you my addy.