Hot 'nuff fer ya?

[dvg]

Picked up six chile pepper plants on Tuesday, and a good thing too, as the greenhouse nursery near here, was mostly picked clean of their usually robust chile pepper selection - but i'm in the game, baby! 

So here is my starting line up for the 2020 season.



The plant second in from the left came with a datil label, but it is probably a Superhot of some sort.

Is anyone else planning on growing out a little heat this year?











dvg

[avery]

I sure am! Currently hardening a bunch off. This year I started them from seed for the first time.

[bonfield]

Nice! I'll be figuring out what I'm growing in the next week or so, but until then, what I'm really after is a bottle of Stargazer hot sauce! I've tried the other hot ones from the same maker and am a big fan, but I can't find Stargazer locally. If anyone who is picking up a plant order from me is able to provide me with a bottle of this hot sauce, I will triple its value in credit towards your purchase!

I should also mention that despite our similar names, this forum is not affiliated with peppernorth.com, aside from how fond some of our members are of their sauces!

www.peppernorth.com/products/stargazer-hot-sauce

Update: They've started selling the sauce locally, so this offer is discontinued

[dvg]

Picked up a couple hot sauces from Canadian company Pepper North, at Save-On-Foods in Edmonton, yesterday evening.

"Solar Flare" is made with smoked pineapple and habanero peppers.

After sampling some last night, I found the sweet smoky smoulder from the pineapple and habbies to be very enjoyable and can't wait to heat up a cheese burger with this one.



The other sauce, labelled "Blueberry Plague", is made with wild blueberries and Trinidad Scorpion peppers, so it will be hotter than the Solar Flare

Haven't tried the Blueberry Plague just yet, but Cole has and he said that it goes great on vanilla ice cream. 
















dvg

[ellsie]

I'm in as well this year! Like Avery, I started all my peppers from seed (except for one). I'm excited to use these peppers in novel combinations to make some fiery Chinese chili oil

Here's my current lineup for 2020:

Habanero pepper (orange)
Thai chili pepper
Bhut jolokia/Ghost pepper
Corno di Toro orange pepper
Corbaci pepper
Biquinho red pepper
Jalapeno pepper
Serrano pepper
Tabasco pepper
Tepin/Gringo Killer pepper
Penis pepper 
Carolina Reaper pepper (purchased as a seedling)

[1337]

Another passion of mine...spicy food lol, I'm growing peppers again this year too:

I store bought a few starters (I was too late this year to start indoors):
Carolina Reaper
Trinidad Scorpion
Orange Habanero



What I'm really excited for this year are a few that I actually did start from seed, they are a type of birds eye chili aka thai chilis here, but these seeds were brought back from Vietnam by my parents called (Ot Hiem), which they claim tastes really pungent/strong compared to any we can buy at supermarkets here in Canada.

Seedgrown:
Ot Hiem (Birds Eye)
Tepin
Purple Tiger

[dvg]

Hey gang, that's some nice work with getting some peppers started from seed this year. 

Ellsie, you have a few that i haven't heard of before:


Corno di Toro orange pepper
Corbaci pepper
Biquinho red pepper

A lot of peppers come from localized villages, playing a significant role in their traditional cuisines.

1337, that's nice that your folks were able to procure that heirloom variety, of bird's eye pepper.

Avery, what is in your lineup of seed grown chile peppers, this year?








dvg

[ellsie]

hi dvg,

The 3 peppers you asked about were just some of the seeds I purchased from Solana Seeds (solanacom.com) this year. Here's the information about those peppers:

Corno di Toro orange pepper

Bull's Horn type with wonderful bright orange color.  Like other Corno di Toro, these can grow to be quite large, easily reaching 25 cm (10 "). When ripe, they have a very good sweet, fruity flavor and a nice crunchy texture. Medium thin walls (4 mm), long tapered shape. Beautiful deep orange tone. Looks very much like "Devil Horn Super Giant", "Giant Sweet Devil's Horn" or "Ramiro Orange".

Corbaci pepper

Turkish variety with very long, thin, twisted peppers. Can reach up to 30 cm long. May look like a hot pepper at first glance, but it has no heat at all. Sweet type. For freash eating or drying (ristras, flakes, sweet paprika). Ripens from pale green to yellow, orange and then red. Beautiful plants in late summer, with all the different shades. Some pods grow like a pig's tail or a corkscew. Tall plants (1 m). Productive.


Biquinho red pepper
Beautiful Brazilian pepper with distinctive shape. Nice aromatic flavor; sweet, fruity and peppery. Very little heat. Beautiful as garnish in dishes. Also great as a novelty pickled pepper. If you like Aji Dulce and Trinidad peppers, you will love this one. Small fruits, about 3 cm long, growing in large numbers. Decent production in southern Quebec. Peppers start turning red towards the end of August.Warm conditions or water stress may increase hotness a bit. Pepper is named after its unique shape, reminiscent of a "small beak". Nice ornamental in the garden or in pots.  Capsicum chinense. Brazil.

[dvg]

The peppers are ripening!

Here are a couple pods just plucked off the Datil.



And an Aji Amarillo pod - nice fruity flavor with these pods; mango, passionfruit, and aroma of raisins when dried.



Anyone else have some spicy pepper pics to share?












dvg

[koifish]

dvg Not sure the species but i have a lot of these in my back yard.

[ellsie]

koifish,

Do you or your family use these "backyard" peppers for cooking? Drying them for spices? Or are they just grown for ornamental plants?

[koifish]

ellsie My family use them for a lot of Korean food. Sometimes just eaten on their own as a side dish.

[dvg]

Thanks for sharing your pepper pics koifish .

I liked reading that they are sometimes used as a side dish.


And on another note here, while at the grocer's, i picked up another hot sauce from Canadian company, Pepper North - appropriately labelled "Momento De Muerte", which translates as "moment of death".



Tried this one twice on top of vanilla ice cream, and found that this one has an edginess to it.

It was like being on a rollercoaster, where one moment i felt safe, and a moment later after eating a few drops of this sauce, a feeling of dread, of going off the rails, even wondering if this idea was a mistake, raced through me, before cooling down again with more ice cream.

It really was quite an enjoyable experience, other than the first heat hit, which definitely put doubts into my mind both times.

In the end no harm was done, my teeth and gums felt the ice cream's chill, which was offset nicely by a nice lingering burn on the roof of my mouth and on the middle of my tongue.

The Blueberry Plague in comparison, when drizzled heavily over vanilla ice cream, left my mouth mildly warm afterward, but never took me to the edge of distraction like the Momento De Muerte did.

Here is the list of ingredients:












dvg

[Hal]

I've got more habaneros than I know what to do with. They're drying in the shed.
Those are my definite upper limit. No ghost peppers for me.

[dvg]

Haha, I hear ya on that Hal!

Habanero heat is about my upper limit as well.

That type of pepper heat is easy enough to dilute into food safely.

Besides, i'm trying to enjoy my food here by adding a bit of heat to it, not trying to turn dining into a hot pepper eating throwdown challenge.

What type of habbies did you grow this year Hal?











dvg