Aces High Bulletin Board
General Forums => The O' Club => Topic started by: ROX on March 31, 2009, 03:21:59 PM
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Maybe some of our Finn brothers on this board can help me. I see in a number of photos and utube videos that the Finns seem to enjoy hot peppers and hot sauce. Many of the sauces here in the States that are supposed to be HOT HOT, really aren't all that hot. Chipotle is pretty hot, and straight habenero is pretty hot...but most of the red sauces are not all that hot.
I make my own habenero sauce (I'll post the recipe if anyone wants it) and then mix it 50%-50% with Louisiana Hot Sauce and it's pretty good!
Are your hot sauces imported from the US and Mexico? Or are they grown and made in Finnland?
I would think that with such a short growing season there, maybe the peppers are grown in hot-houses (glasshouses/greenhouse)?
My 7 year old habenero tree is doing well and still puts out about 5 lbs of peppers a year.
This year: Jalepeno, Habenero, big reds, Tabasco, and mild bananas. Plus, Jalapeno Sweet mean green sauce and Habenero Red Sauce with Garlic and onion.
Who else besides me grows and makes (produces) their own line of hot sauces?
And am I wrong, or do the Finns have a nice appreciation for hot peppers and pepper sauce?
Anyone else?
ROX
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I work for a Mexican Restaurant that makes what I think is the best Salsa I have ever had. It is not so hot, but all of the peppers, cilantro, onions and tomatos are in just the right proportions, it makes my mouth water just thinking of it. I am not into really hot hot sauces, and the sweetened down fru fru sauces with pineapple and mango fruit do not turn me on either. If you are looking for really hot sauces, you would have to be using the hottest peppers which are Habenero's. Jalapeno's are a little more mild, and Serrano peppers are number 3 on the hotness scale if I remember right. Depending on when the peppers are harvested, and aged, some will be hotter than others, but on average Habenero's will be the hottest. Now, flavor is a different thing. All peppers do not tase the same, so the right pepper will not be entirely dependant on how hot it is. Flavor is a more important part of the sauce mix than just the hotness.
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All peppers do not tase the same, so the right pepper will not be entirely dependant on how hot it is. Flavor is a more important part of the sauce mix than just the hotness.
Quite true. When I read the label if it says extract I put it back. Dave's Insanity sauce, Endorphins Rush and such. Super hot, no flavor.
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(http://us.st12.yimg.com/us.st.yimg.com/I/hotsauceworld_2045_58980838)
Unless its changed since I last had it about ten years ago, this stuff will strip paint off a car.
http://www.hotsauceworld.com/hsw1353.html
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For those of you who grow peppers are you familiar with a plant that produces both red and green peppers at the same time?
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Ive been fortunate enough to work in ethnic enclaves that have thrown a lot of first rate "hot' my way. I mean the kind that makes you run out of the room screaming. But to me the hotter peppers are also plain tastier.
I just cant see the Finns going for that kinda stuff. Maybe I'm wrong but I picture them snacking on pickled herring or whatnot.
I'll say this. Homegrown peppers are a lot better then store bought. Most of all Jalapeño. Ive known a few growers, the last one was the family of a buddy who would go home to Dominican every year and bring me back all kinds of home grown peppers cause he knew I liked em so much.
And not just hot but tasty. Different story home grown.
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For those of you who grow peppers are you familiar with a plant that produces both red and green peppers at the same time?
You's have to provide a photo of not only the peppers but the leaves as well. There are over 50 varieties that could fit into the criteria you mention.
I have tobascos that put out 1) light green then turn to 2) dark green, then, a yellowish orange, then 3) an orange Red, then 4 HOT red. You can see all colors in between on the same plant as they ripen. You can pull them off at any time after they turn light green--but the hottest are aged red.
There is also a ornamental/edible pepper variety from India/Pakistan and the subcontinent that even has (just like the above) but some of the little peppers turn purple as well.
Tobascos are about an inch long and conical in shape.
Many (and I mean MANY) varieties, including Sweet Bell peppers are green but will turn red if left on the plant to ripen later in the Fall. So it would be very difficult to pinpoint the variety you mention without photos.
I'll be happy to help in anyway I can. :salute
ROX
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(http://us.st12.yimg.com/us.st.yimg.com/I/hotsauceworld_2045_58980838)
Unless its changed since I last had it about ten years ago, this stuff will strip paint off a car.
http://www.hotsauceworld.com/hsw1353.html
Sadly, if you do some research, there are literally THOUSANDS of different brands of hot sauce. Let me let you in on a trade secret...
It's a piece of cake to go to any hot sauce company, negotiate a legal contractual agreement to buy (by the truckload, bottled and/or unbottled) their sauce--truck it to a local bottler and slap their own label on it. It's a shame, really. But thousands of small companies do it none the less.
There are a handfull of honest companies that buy their own peppers from local sources (if not their own contracted growers) and go to the effort to make their own sauce--but they are few and far between. It's expensive, and unless you have deep pockets and invest the time, going the "seconds" route is what these guys do. "Arizona Gunslinger" is one of those few. It's available via the internet, and they are the real deal.
Most folks here in ranch country grow their own peppers and make their own sauce and pickled peppers based on long held family recipies as well as their own experimentation. Store bought hot sauce is ok (Louisiana Hot Sauce, Frank's Tobasco Sauce, etc), but store bought is kind of like eating "Mexican Food" at Taco Bell...it's meant to be mainstream to feed a mainstream consumer market. Most folks I know think Taco Bell's "Hot" sauce is TOO hot. SheeshLouise! I laugh at Taco Bell's "Fire" sauce!
I wish that just anyone couldn't get seconds from the "big's" and pass it off as their own, but they do. Fact of life.
A decent hot sauce costs about a dollar for a 10 oz bottle. You can make a far better sauce, to your exact tastes, for about 40 cents a 10 oz bottle at home.
BTW: rinse out and save every hot sauce bottle (with a plastic pour restrictor at the top) you can. You can reuse them after sterilizing them later.
The only pepper sauce that will "strip the paint off a car" will be either chipotle, habenero, or habenero red savina based. Habenero Red Savinas will burn you twice--one going in and once going out! I only grow them once every few years as the sauce I make with them is so hot that I only need a few drops at a time. My daughter accidently put some on a homemade casedilla and nearly choked to death--no joke--so be carefull!
ROX
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I just cant see the Finns going for that kinda stuff. Maybe I'm wrong but I picture them snacking on pickled herring or whatnot.
I'll say this. Homegrown peppers are a lot better then store bought. Most of all Jalapeño. Ive known a few growers, the last one was the family of a buddy who would go home to Dominican every year and bring me back all kinds of home grown peppers cause he knew I liked em so much.
And not just hot but tasty. Different story home grown.
Yup--I've seen a bunch of videos where young (18-28) Finns taping their own agony eating habeneros whole--and trying to ease their suffering with buttermilk...it's pretty hilarious, so I know the Finns dig hot peppers. I'm just wondering where they get them from. :confused:
As for people bringing home peppers from other countries through customs...good luck. Smuggling in seeds or vegatables is illegal. Otherwise, I'd send seeds to some of the folks in other countries who have asked for them--I can't :(
My wife can't stand hot peppers, (she did hate all peppers, including sweet Bells) but has grown to like a local variety of smaller sweet peppers. I am also growing Dutch Yellow Peppers this year just or her. All the pepper taste--but no heat! :aok
ROX
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Easy - we get them from the grocery store. Some nutty ones grow their own.
This movie attests we love pepper - I would've put the version where they put some on his eye on the other end but I'd probably be banned..
http://www.youtube.com/watch?v=QNCX9KzkBHY
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Easy - we get them from the grocery store. Some nutty ones grow their own.
On the package--where are they grown or imported from?
Oh--and thank you for calling me nutty. That's probably the nicest thing I have been called on this board! :lol
ROX
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On the package--where are they grown or imported from?
Oh--and thank you for calling me nutty. That's probably the nicest thing I have been called on this board! :lol
ROX
Some are imported from Spain but they're low quality as is everything Spanish in general.
I bought a batch from Costa Rica once and it proved to be a real killer. My wife made the mistake to chop them in pieces without wearing gloves and her hands burned non stop for two weeks after that. We had a newborn and she couldn't hold him in fear of transfering the burn.
The real afficionados import them all around the world and cultivate them with piety. The selection in the local centralized shops are very poor when it comes to chili.
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Some are imported from Spain but they're low quality as is everything Spanish in general.
I bought a batch from Costa Rica once and it proved to be a real killer. My wife made the mistake to chop them in pieces without wearing gloves and her hands burned non stop for two weeks after that. We had a newborn and she couldn't hold him in fear of transferring the burn.
The real aficionados import them all around the world and cultivate them with piety. The selection in the local centralized shops are very poor when it comes to chili.
Sorry to hear about the quality problem.
We get excellent quality peppers that are USA grown. And yes, I grow my own.
As for the habenero heat horror stories:
Once I was de-seeding habs for sauce and aftergetting them in the pot had to go to the bathroom...(I hadn't washed my hands thoroughly first......)
As I walked back to the kitchen, the immense pain started slowly and then.....
:O :O :O :O :O :O :O :cry :cry :cry :cry :cry :cry AAAAAAAAAAAAAAAAAAAAAAAAAAAAA AAAHHHHHHHHHHHHHHHHHHHHH!!!!!
It was just like having your "area" feel like someone threw gas on your "area" and lit a match!!
I ran (faster than an Olympic athlete) back to the bathroom---took off my clothes and jumped in the shower with a bar of soap.
BTW: It was hard to hear my own screaming over my wife's laughter :rofl :rofl :rofl :rofl :rofl
Yeah....she loves me. :rolleyes:
ROX :o
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I ran (faster than an Olympic athlete) back to the bathroom---took off my clothes and jumped in the shower with a bar of soap.
LOL! You know soap usually makes it just worse. You should have poured fatty milk on your member.
Reminds me of the old joke:
Boy gets a rash on his member and goes to the doctor. Doctor takes a look at the problem and instructs the boy to avoid playing with it for 2 weeks and dipping it to milk once every night.
So the boy does like instructed, he goes into the barn and when he thinks he's safe he dips the tool in the fresh milked cow milk.
In comes the young maid blushed with large eyes: 'I didn't know you have to load them like that'.. :rofl
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PS...maybe you can get ahold of some good quality seeds and grow your own. Same goes for Cow's Horn Red, cayenne, tobasco, and jalepeno. It's not that hard.
Right now, we can get plants that were sewn weeks ago that are ready to plant. Most pleople plant them in the ground and when winter comes--their dead. What I do (and many others around here) is to plant them in 5 gallon jugs with small holes near the bottom for drainage.
(http://www.entertainmentworlds.com/habenero2008.jpg)
This plant is now 7 years old. I get about 5 US pounds a year just off this small habenero "tree". I just bring it inside in the Fall and keep it in good sunlight and water it occasionally and it does fine. You can do this with any kind of pepper plant and also tomato plants as well.
Sometimes it even blooms out at Christmas time and puts out more peppers! Wierd!
It's blooming right now, and it's almost time to put it outside again.
Even with your high latitude and shorter growing season you should still be able to pull this off in Finland :aok
Miitaa Kuuluu!! (Finn Power!)
ROX
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Boy gets a rash on his member and goes to the doctor. Doctor takes a look at the problem and instructs the boy to avoid playing with it for 2 weeks and dipping it to milk once every night.
So the boy does like instructed, he goes into the barn and when he thinks he's safe he dips the tool in the fresh milked cow milk.
In comes the young maid blushed with large eyes: 'I didn't know you have to load them like that'.. :rofl
:rofl :rofl :rofl :rofl
ROX
PS: I know the Finn habenro fans are BIG on easing the pain with buttermilk. I have never tried that. We just eat crackers afterward.
My Habenero & Red Hot Sauce is great on Pizza as well as lasagna.
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"My 7 year old habenero tree is doing well and still puts out about 5 lbs of peppers a year."
That just makes me :cry
Northern Ohio growing season is only long enough for the bushes to get 2 ft tall. I've taken de-seeded habs, red and green bell peppers, a carrot, a few leaves of cilantro, and some Franks Red Hot, put in blender till smooth. Bottle and let rest for a week.
I think we have all done the bathroom thing after cutting peppers, that's why I ALWAYS wear gloves now. :cool:
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"My 7 year old habenero tree is doing well and still puts out about 5 lbs of peppers a year."
That just makes me :cry
Northern Ohio growing season is only long enough for the bushes to get 2 ft tall. I've taken de-seeded habs, red and green bell peppers, a carrot, a few leaves of cilantro, and some Franks Red Hot, put in blender till smooth. Bottle and let rest for a week.
I think we have all done the bathroom thing after cutting peppers, that's why I ALWAYS wear gloves now. :cool:
Better not give your wife/gf haba snacks either..
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gawd the awful thing habs can do to you and or your loved one............. i cut up a batch and didnt wear gloves...washed thouroghly twice...later that night the girl friend got frisky..........her nono area .......... she whined for 3 days after......
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Northern Ohio growing season is only long enough for the bushes to get 2 ft tall. I've taken de-seeded habs, red and green bell peppers, a carrot, a few leaves of cilantro, and some Franks Red Hot, put in blender till smooth. Bottle and let rest for a week.
I think we have all done the bathroom thing after cutting peppers, that's why I ALWAYS wear gloves now. :cool:
If you plant the plants in 5 gallon buckets (photo above) and bring it inside in the fall, it will do just fine if you make sure it gets enough light. If it's not getting enough water or light--it will start dropping leaves. If it loses more than 70% of it's leaves it could easily die. Put it back out in the spring and it will do just fine-year after year.
BTW Dragon: That sounds like a really good sauce, and I will try it, substituting Frank's for Louisiana Hot Sauce, thanks for sharing!
When I first made habenero sauce I just made straight hab sauce--similarly to my homemade jalepeno sauce (my favorite). It was really, really, really hot. So I had the idea to still have all the heat I wanted--all the distinct habenero taste--but mellowed out some. Habeneros have a very distinct smokey fresh flavor...but how to tone it down a bit?
"Music Mountain Habenero Sauce"
3 lbs Habeneros, stemmed (leave the seeds in)
3 lbs carrots (peeled)
2 large white onions
8 large cloves of garlic
4 T Kosher or Sea Salt
vinegar--ONLY enough to where the habs are barely floating in the food processor/blender
Cut the peeled carrots into small chunks, dice the onion and garlic and mix all remaining ingredients together. At small batches at a time (about half full blender) and pour in just enough vinegar to where the habs start to float--and no more. Blend on high for at least :60 seconds. Pour into large stock pot. Repeat the process until all the ingredients have been blended well.
Heat on high until boiling IN A VERY WELL VENTILATED AREA. Turn heat to low and cover. Come back every 10 minutes or so and stir to make sure it's not sticking to the bottom of the pot. After an hour, return the sauce to the blender and blend on HIGH until all you are seeing are the seeds and no other solid materials. This process might take 3 or 4 times to get it to the right consistency.
IF IT'S TOO THICK: It will be hard to get out of the bottle. Add a little more vinegar until it thins out to the consistency you want.
IF IT'S TOO THIN: Watery hot sauce (except Tobasco & Louisiana style Hot Sauces) aren't too cool. In a small bowl, add equal parts water & corn starch and stir it until it is a semi-solid. While stirring, also slowly stir it into the hot sauce on the stove (Start off with 1 T coorn starch 1 T water, and then add more from there if it's still too thin). This is an ancient Far Eastern way to thicken sauces and you can do it with literally any kind of sauce.
Using a food thermometer, make sure the sauce is at least 200 to 210F at the time you transfer it to bottles. Re-using old store bought hot sauce bottles is fine--just boil them to sterilize them first. You can do this at the same time you are almost done making the sauce. Tightly cap the fresh made sauce and set aside to cool. Store in a refrigerator for up to 24 months. Yield: Usually 12 to 14 8 oz bottles, depending on how big your carrots and onions were...sometimes even more bottles worth.
Cost: If you used habeneros that you grew yourself and bought everything else, it would cost about $7 to $9 dollars. That's about 50 to 65 cents a bottle...and you made it yourself. Take a bottle to work during lunch and let others try it. You'd be surprised how many will want to buy a bottle off you!
The salt helps to preserve the sauce--it's not NEARLY as much salt as store bought sauce has. Most store bought sauces are LOADED with salt. People on salt restricted diets who use a lot of hot sauce are getting bombarded with sodium!
Now, you have a hab sauce that won't rip your tounge off and won't burn you twice the next day :O. You can take this sauce and mix it 50/50 with regular store bought red Louisiana Hot Sauce and it's even better! On chili, mexican food, or anything else you like hot sauce on. My oldest daughter is not a big hot sauce fan--but LOVES this one.
ROX
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gawd the awful thing habs can do to you and or your loved one............. i cut up a batch and didnt wear gloves...washed thouroghly twice...later that night the girl friend got frisky..........her nono area .......... she whined for 3 days after......
Hmm is there something special? Mine does so without habanero after she gets frisky.. :rock :D
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Copy, paste and print Thanks ROX
Well ventilated - LOL :rofl Fire up the grill and cook it outside, when done cooking, slather some on the hot grates and immediately cover with enough T-Bones to feed the family. When done throw the bones to the neighbors dogs to apologize for searing their eyes.
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Hmm is there something special? Mine does so without habanero after she gets frisky.. :rock :D
Sounds to me like an unhappy application of the sauce :devil
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YIKES!!!!! :rofl
ROX
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Copy, paste and print Thanks ROX
Well ventilated - LOL :rofl
I was making hab sauce a couple of years ago and while I was totally unaffected, my wife began to tear up and cough as if reacting to tear gas or pepper spray and had to leave the room to the other side of the house. I opened all the doors and windows after bottling the sauce and she was OK.
I passed that instruction along as a lesson learned to keep others from being "peppered" out of the house!
ROX
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It's not quite as painful, but hops can scent up a house pretty bad too. My daughter used to run from the house during a brew, while the rest of us stood in the kitchen enjoying the aromas.
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Dragon there wasnt any sauce in volved.......... Hab oil on my hand few hours later even after 2 good washings
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You know, those plants devised that poison as a repellant... don´t you guys just get the hint ? :devil
I got a friend who has a couple of habanero plants, and some other propably asian breed.
They´re just so hot, that i cannot eat them at all.
Ill go for some habanero occasional in some food, but anything hotter than that is a overkill.
That buttermilk work as a great way of neutralizing the sting but dark rye bread works best. Water is the worst thing you could throw down your chute after a hot chili.
We had a habit of having chili eating contests back when i was in school. So you had to eat one chili of each brand presented in front of you, and after every chili a bottle of beer down the chute non-stop (this was timed offcourse with a stopwatch)
I think i burned my stomach in those parties, i haven´t had a urge (or been able to) eat very hot chili´s since that :)
I´ve found best to use mild asian breed chili´s for cooking, because it is alot easier to adjust the heat to the crowd that way.
I might even prefer curry over chili for cooking, more flavour and nice colors.
And last tip: Keep your hands from your misses "privates" after cooking with chili if you want to avoid a large scale war.
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<snip>
Now, you have a hab sauce that won't rip your tounge off and won't burn you twice the next day :O. You can take this sauce and mix it 50/50 with regular store bought red Louisiana Hot Sauce and it's even better! On chili, mexican food, or anything else you like hot sauce on. My oldest daughter is not a big hot sauce fan--but LOVES this one.
ROX
I'm doing this on the weekend, I haven't found a decent hab sauce, ever. I love habs, I love putting them in chilli, taco/burrito meat and even a little for flavor in my sloppy-joes. Now I just need some hot sauce bottles and decent habs... the bottles might be a challenge though.
Think upping the garlic to 10-12 large cloves would be ok ROX? I also might swap some of the white onion for some other very fresh and plentiful varieties of onion in season atm.
While I do preffer home-grown anything I think it'll be easier to find some nice fresh habs (and a few dozen other varieties) at one of the ethnic spanish markets (which I've grown very fond of buying all my produce and meat at for the last couple of years. IMO it's cheaper, fresher, and more localy produced (when possible) than the bigger national markets/chains.). If I remember to I'll bring my camera in with me and take a picture of their wall of fresh peppers and chillis... it might just be enough to make a few of you grown men cry.
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Yes Bab---upping the garlic is just fine. Since (just like the heat) the sauce gets diluded some later anyway, it's just fine. You can't have TOO much garlic for me, but when guests come over I have them taste test whatever I am making so I don't over do it for them.
Another easy way for folks who can't take habenero sauce but want their store bought to be a bit hotter...take a full (large) bottle of storebought and pour it into some other container temporarily. Take a dry funnel and put 1 T garlic powder, 1 T cayenne powder in the bottle...then using the funnel, pour as much of the hot sauce back into the bottle but leaving some air so that when you shake it the new ingredients will mix. Leave the bottle out until it's room temprature for awhile, and then give it a good shake for a few minutes. Someday you will find a sauce just like that on the shelves--but until then it's a home kitchen fix.
Does anyone else make their own home-brewed jalepeno sauce?
ROX
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I'm just starting growing my own so I don't have so much experience on that front, but my habaneros seem to be coming up pretty well :) I'm hoping I get some fruit out of them before I manage to kill them as I'm not really a botanist.
As for what other people have grown and processed, I think the "extract" thingies aren't really for me as I have a problem with my stomach (googling around says that it is gastroesophageal reflux thing in English) and the extracts really do not fit with my stomach :(
The regular chiles and sauces are fine, sauce-wise I like ones I can buy locally like El Yucateco (http://www.elyucateco.com/) and Mama Africa (https://www.huntersbiltong.co.uk/component/page,shop.product_details/flypage,shop.flypage/product_id,472/category_id,77/manufacturer_id,0/option,com_virtuemart/Itemid,26/vmcchk,1/).
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WTG wasq!!
It's pretty easy. Peppers self-pollinate (bees help, but if you don't have bees a gentle breeze takes care of it).
Let us all know how it goes!
ROX
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We have a hot dog join near one of the ball parks that will throw a Polish sausage at you, heavy on grilled onion, with the perfect sweet mustard. And of course this gastronomical disaster needs about 4 or 5 jalapeño peppers loaded in the bun.
After a beer guzzling day at the ball park this is the most perfect food on the planet. But what makes it, or any hot dog, are the peppers. The next morning however.....
I Fell Into A Burning Ring Of Fire
I Went Down, Down, Down
And The Flames Went Higher
And It Burns, Burns, Burns
The Ring Of Fire
The Ring Of Fire
I Fell Into A Burning Ring Of Fire
I Went Down, Down, Down
And The Flames Went Higher
And It Burns, Burns, Burns
The Ring Of Fire
The Ring Of Fire
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Yes Bab---upping the garlic is just fine. Since (just like the heat) the sauce gets diluded some later anyway, it's just fine. You can't have TOO much garlic for me, but when guests come over I have them taste test whatever I am making so I don't over do it for them.
The words "too", "much", and "garlic" when used in the same sentence is blasphemy.
If you've heard of Gilroy, California it's a huge garlic producing region with a huge annual garlic festival. One year while driving with my future Ex-wife to see her mom in Santa Cruz we were driving through Gilroy in the peak of harvesting season. The air was rank with the aroma of garlic, so I of course rolled down the car windows and enjoyed it while my Ex had her head stuffed under her sweater to try and escape the overpowering aroma... then again she could just be part blood-sucking-vampire.
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Quite true. When I read the label if it says extract I put it back. Dave's Insanity sauce, Endorphins Rush and such. Super hot, no flavor.
I was gonna say daves insanity sauce also.... That stuff will kill u :rofl It actually has a warning label on it for people that may have heart conditions.. Ouch :rock
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Sorry to hear about the quality problem.
We get excellent quality peppers that are USA grown. And yes, I grow my own.
As for the habenero heat horror stories:
Once I was de-seeding habs for sauce and aftergetting them in the pot had to go to the bathroom...(I hadn't washed my hands thoroughly first......)
As I walked back to the kitchen, the immense pain started slowly and then.....
:O :O :O :O :O :O :O :cry :cry :cry :cry :cry :cry AAAAAAAAAAAAAAAAAAAAAAAAAAAAA AAAHHHHHHHHHHHHHHHHHHHHH!!!!!
It was just like having your "area" feel like someone threw gas on your "area" and lit a match!!
I ran (faster than an Olympic athlete) back to the bathroom---took off my clothes and jumped in the shower with a bar of soap.
BTW: It was hard to hear my own screaming over my wife's laughter :rofl :rofl :rofl :rofl :rofl
Yeah....she loves me. :rolleyes:
ROX :o
I no there not as hot but I did that with its green cousin still hurt :O
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"My 7 year old habenero tree is doing well and still puts out about 5 lbs of peppers a year."
That just makes me :cry
Northern Ohio growing season is only long enough for the bushes to get 2 ft tall. I've taken de-seeded habs, red and green bell peppers, a carrot, a few leaves of cilantro, and some Franks Red Hot, put in blender till smooth. Bottle and let rest for a week.
I think we have all done the bathroom thing after cutting peppers, that's why I ALWAYS wear gloves now. :cool:
I have the same problem Dragon, im one state over in eastern PA.
I devote a full 10X10 section of my garden to hot peppers.
Any suggestions of types would be appreciated, i normally grow haberano ( ugg bad spelling sry ) Big Jims, banana peppers and jalapeno's. But im thinking of expanding this year.
Rox, Dragon-- do you grow any Thai peppers, and if so do you have much luck with them?
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For folks who live in higher latitudes--"pot" farming, or growing the plants in 5 gallon buckets (you can get them free from housing contractors--they usually contain "mud" or the thick paste that sheet rock contractors use to make walls in homes--you can also get them from restraunts where they get pickles, hot dogs, corned beef, or sauerkraut in 5 gallon buckets). My buckets were former corned beef and sauerkraut buckets.
Simply fill the botton 3" with gravel or rocks...the next 8" with a mixture of 40% sand and dirt...then a 4" layer of animal waste (cow, horse, or duck work best, but even Fido's is just as effective)...then a final (top) layer of 70% soil, 20% sand and 10% animal waste (poop) and ash...ashes from your charcoal grill work just fine. Using a 16 penny nail or hand drill, drill 5 to 6 drainage holes in the side just up from the bottom for excess rain/water to drain out. While other people's peppers might be drownding in the ground during an overly rainy spring or summer--yours are doing just fine becaue their "feet" are up and drained.
What you are doing is recreating the home soils of Mexico, Central America & the Carribean. The ash recreates volcanic ash and ash debris.
The SWEET part is you can either start your own seedlings in peat pots (small) the week after New Years indoors and transfer them to the pots about now...and then set them outside in a sunny place the week after you are sure of the last cold snap or frost of the Spring. You can move them around the yard or deck because they are mobile (heavy-but at least portable).
When the Michigan or Cayahoga Fall starts sinking in--bring 'em inside to someplace where they can get plenty of light and remember to water them. They will drop a few leaves and go dormant for the winter. In the Spring, trim off the twig or two that died and put it back outside.
I have seen pepper "trees" get to 6 and 7 FEET tall. There's a guy here locally that always scores the blue ribbon at the county fair with his--but I'm entering my 7 year old Habenero and give him a run for his money.
You can do this with with any variety of pepper as well as tomatoes.
I have never grown the Thai (purple) pepper but it's kind of like a Tobasco gone horribly awry. The reported Scoville Units put it about a couple of hundred units more than the Habenero red Savina, but there's reall not enough good sources of reliable research to prove it. I have never seen seeds for it around these parts and if folks do have seeds--their not sharing.
If you want a pepper that will out and out rip your face off and make you wish you hadn't eaten them the next day at toilet time it's Habenero Red Savinas. I LOVE hot peppers and hot sauce but Red Savinas are just TOO hot to be enjoyed without heavily diluting the sauce with another, far less hot sauce.
ROX
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I devote a full 10X10 section of my garden to hot peppers.
Any suggestions of types would be appreciated, i normally grow habenero ( ugg bad spelling sry ) Big Jims, banana peppers and jalapeno's. But im thinking of expanding this year.
"Chili Picante" also known as "Chili Red" is available right now at most Walmarts. Also "Cow's Horn" is a nice red that makes a nice sauce. Walmart also has Tobascos.
There's an old family secret of mine that the Trappey's Company seems to have stolen. It's not hot sauce it's called "Pepper Sauce" and there is a difference.
Take what ever hot pepper you like (Trappeys uses tobascos and so do I, but my grandfather used a hot variant hybrid of banana he cross bred himself). Take the de-stemmed peppers, slice each pepper in half and place in a large pot. Put just enough plain clear vinegar in the pot to cover the peppers--then add exactly 3 cups more. Use 4T of salt as a preservative and bring the pepper sauce to a boil. Immediately can the pepper sauce into sterilyzed pint Ball or Mason jars and store in a cool, dry place. The vinegar absorbs-as it were-some of the oils that have the hot taste over time. Aging at least a few days is good-- a few weeks or months is even better.
This sauce is purely intended to go over greens (most folks in northern states don't know what "greens" are...it can be spinach greens, turnip greens, etc.) lima beans, black eyed peas, or most any cooked garden vegatable. Just a little bit of the liquid gives a nice, hot kick to normally bland canned or cooked veggies. Most have never heard of this sauce (which isn't really a sauce, technically) north of Mason-Dixon.
Good luck there mbailey! Maybe with your 10 x 10 and some 5 gallon buckets, you can have the best sauce in the north!
ROX
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I'm lazy so I mostly use Habanero Tabasco with my foods. It's hotter than regular red tabasco but of course nothing like raw Hab.
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"Chili Picante" also known as "Chili Red" is available right now at most Walmarts. Also "Cow's Horn" is a nice red that makes a nice sauce. Walmart also has Tobascos.
There's an old family secret of mine that the Trappey's Company seems to have stolen. It's not hot sauce it's called "Pepper Sauce" and there is a difference.
Take what ever hot pepper you like (Trappeys uses tobascos and so do I, but my grandfather used a hot variant hybrid of banana he cross bred himself). Take the de-stemmed peppers, slice each pepper in half and place in a large pot. Put just enough plain clear vinegar in the pot to cover the peppers--then add exactly 3 cups more. Use 4T of salt as a preservative and bring the pepper sauce to a boil. Immediately can the pepper sauce into sterilyzed pint Ball or Mason jars and store in a cool, dry place. The vinegar absorbs-as it were-some of the oils that have the hot taste over time. Aging at least a few days is good-- a few weeks or months is even better.
This sauce is purely intended to go over greens (most folks in northern states don't know what "greens" are...it can be spinach greens, turnip greens, etc.) lima beans, black eyed peas, or most any cooked garden vegatable. Just a little bit of the liquid gives a nice, hot kick to normally bland canned or cooked veggies. Most have never heard of this sauce (which isn't really a sauce, technically) north of Mason-Dixon.
Good luck there mbailey! Maybe with your 10 x 10 and some 5 gallon buckets, you can have the best sauce in the north!
ROX
What can i say Rox, the info you gave me was beyond what i was looking for.
Im gonna get to work straight away on these planters, and im fortunate to have a friend that has a dairy farm close, so the "fertilizer" is free.
When i get a chance, ill forward you my mother in laws hot pepper jelly recipe. Now its not something to smear on your breakfast toast ( unless your like me and pour hot sauce on your scrambled eggs :D ) but it is great spread over top a bar if Philadelphia cream cheese, and served with Wheat thins or Triscuts. Sweet but with a spicy bite. Not to mention my recipe for hoagie and cheese steak spread. ( I live near Phila so making that one was a must) Ill get back to you on my progress with the planters,
Thanks again
Edit: I may have a line on those Thai peppers, I checked Burpee and Gurney seed companys but i didnt see anything, I have a farm store near me ( Agway ) that may have them, my father in law swears by this place and is also a huge hot pepper fan. He believes that they do indeed have them, stay tuned!!
I dont know much about this supplier, but it seems like a decent sight, and he has some exotics that i have honestly never heard of.
http://www.pepperjoe.com/cgi-bin/web_store/Library/web_store.pl?page=seeds.html&cart_id=2279708_23839
and this one
http://www.tradewindsfruit.com/hot_peppers.htm
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Hey! THANK YOU for the links mbailey!
And thanks for the kind words--but even coming from a farm background as a kid--I was a complete noob pepper farmer until about 8 years ago when I met a local (the guy who wins all the county fair competitions) about growing them. I was flippin stoopid and bought plants--planted them WAY too close together in the ground, and was confused when they cross-polinated, if they even put out peppers at all! I lost one entire crop to slugs one year!
"Charlie", mentored me (more like "well why did you do it that way ya dumbarse?) and I learned a lot through him as well as the internet. Most growers around here trade seeds instead of buying them, and are proud of their own private hybrids. There are still some foreign and ornimental peppers I have not found seeds for yet.
ROX
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LOLOL Bab! :aok
I think your "EX" story sums it up pretty well. :rofl
I know RL pilots who have reported to have smelled the Gilroy Garlic Festival from many, many miles away in the air from 3,500' !!
No, in this house there is no such term as "too much garlic". I just made triple meaty 3 pasta pasta $ sauce--pretty sure most of Hot Springs could smell it from the mountain location here. :aok
And of COURSE---I put HOT SAUCE on it! :aok
ROX