8/29/2014 Video Update....

peppernoviceAugust 29, 2014

Here's a quick update just to show where my plants are this late in the season. Things are starting to slow down, but I still have more pods than I can handle. Let me know what you guys think.



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Looks and sounds like you've had a great season Tim.

I'd pickle those White Bullet Habs with some Tobasco and Hawaiian pepper rings. Just a suggestion ;-)


    Bookmark   August 29, 2014 at 9:06PM
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You typically just use a 50/50 vinegar/water mix?


    Bookmark   August 29, 2014 at 9:23PM
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Tim, excellent season, that's a whole lot of peppers and your plants produce extremely well. I enjoy seeing the videos you put out, wish my plants produced that well.

    Bookmark   August 30, 2014 at 9:00AM
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LexxLuthor(5 Syracuse)

Tim once again your plants are spitting out tons of fruit. Another nice harvest.

    Bookmark   August 30, 2014 at 9:14AM
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ironmike_usmc zone 6A CT

I totally agree. I love watching your video updates. Always looking forward to the new ones. I DO, however, think it's time for you to "update" your Member Name! I mean, really? Novice?! Just kidding. Awesome job as usual!


    Bookmark   August 30, 2014 at 11:16AM
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Great crop Tim. Are those all new plants this year, or did you over-winter? What is your fertilizer routine?

Here's a recipe that I use quite often which is good with many pepper varieties other than Habs. There are many others on Pepperfool.com.

Habanero Hot Sauce
1 ý cups chopped carrots (I'm lazy- I buy these pre-shredded)
1 onion, chopped (I like a nice fat Vidalia)
1 ý cup lime juice
3 cloves garlic, minced
2 tsp salt
1 cup chopped habanero chiles, about 12 chiles, (I generally use 15-20 habs)
1. Combine all the ingredients, except for the habaneros, in a saucepan and bring to a boil. Boil for 10 minutes or until the carrots are soft. (Adjust the heat by adding fewer habaneros not by increasing the carrots, as this can alter the flavor.)

2. Place all the ingredients in a blender or food processor and puree until smooth. Strain for a smoother sauce.

3. Pour in sterilized jars and refrigerate (or process in a water bath as I do)

I love this recipe because the carrots & lime help bring out that wonderful citrus flavor that habs possess. I know not many people believe that habs have flavor, but they do- it's just very subtle & not for the feint of heart!

John A

    Bookmark   August 30, 2014 at 11:21AM
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Awesome production, Tim!

Yep. Hot sauce and powder is the way to go to use up huge amounts of peppers. I left the link for fermenting a mash on habjolokia's recent post, but I'll leave it here. You can definitely put a HUGE dent in your harvests doing mashes and you will not be disappointed in the flavors.


Here is a link that might be useful: Fermenting Peppers 101

    Bookmark   August 30, 2014 at 12:16PM
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Thanks for the compliments and recipes guys.
John.... I alternate between Alaska fish fertilizer and Miracle Grow all purpose plant food. I usually fertilize about every 10 days to 2 weeks.


    Bookmark   August 30, 2014 at 4:07PM
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Wow! What a wicked harvest, and if I remember correctly you even started off kind of slow? Sure made for it in the end!

    Bookmark   August 31, 2014 at 2:25AM
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