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Picked a colorful bunch today
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Posted by
PEPPERMEISTER1 6 (
My Page) on
Thu, Aug 23, 12 at 0:16
| The yellow pods are Ho Chi Minh. I bought the plant for these at an organic farmstand which connects to my house via a hiking trail. I REALLY like this chile. It's very hot and grows well. Definitely will be saving as many seeds as I can. I minced up a bunch with some fresh garlic and ginger root and keep it in the fridge for spicy asian soups and stir fry.
Starting from the yellow Ho Chi Minh pods, clockwise: 3 Czech Black, 2 Cyclon (Polish Paprika), 8 Lombardo, 4 Sigaretta di Bergamo (this one can grow! I have harvested well over 40 pods already) 6 Hanoi Red chiles and the little one in the middle is aptly named: Thai Giant. |
Follow-Up Postings:
RE: Picked a colorful bunch today
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| That's a beautiful combination of shapes and colors (and flavors and scovilles, I'll guess). Do you know if Czech Black is the same as the Black Hungarian? Seems like some people think so. |
RE: Picked a colorful bunch today
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| nice for a days picking......how is the flavor of the Ho Chi Minh any citrus sweet along with the heat ? |
RE: Picked a colorful bunch today
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Nice harvest Peppermeister. I'm still using your Bread & Butter pepper recipe. I did cherry peppers earlier this week.
John A |
RE: Picked a colorful bunch today
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| Great looking harvest! I also like the variety of colors, shapes, and sizes. |
RE: Picked a colorful bunch today
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Thanks guys, I thought this pic was too colorful to not share. I have been getting the feeling that the Czech Black and the Hungarian Black are the same pepper or extremely similar. It is an OK fresh pepper, grows well, gorgeous plant and flowers. I'm actually drying the Czech blacks to make some paprika.
The flavor of the Ho Chi Minh is not quite citrus, despite its sunny glowing appearance. It's quite "pepper-y" and adds a lot of savory heat rather than fruity. |
Here is a link that might be useful: PEPPERMEISTER! Hot Pepper Gardening, Recipes and Chile Info
RE: Picked a colorful bunch today
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| Mmmm! Peppers! Nice smorgasboard there Peppermeister! |
RE: Picked a colorful bunch today
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Sorry Peppermeister. My error. I had you mixed up with another meister. The recipe came from Fiedlermeister.
John A |
RE: Picked a colorful bunch today
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| Not all Meisters are the same John! haha, Now i think you need to share that bread and butter peppers recipe. Thanks capo, I was just picking my dinner peps yesterday and a few to dry and I couldn't resist the perfect lighting for this pic. i hate using the camera's flash. |
RE: Picked a colorful bunch today
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| What a particularly pretty peck of peppers you've picked! |
RE: Picked a colorful bunch today
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| Wow Edymnion....say that 10 times fast! That's a beautiful picture peppermeister. I hope those peppers taste as good as they look. Tim |
RE: Picked a colorful bunch today
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| Good looking peppers there! That thai in the middle looks like the thai sun but larger! Very nice collection. |
RE: Picked a colorful bunch today
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Thanks so much guys, they are all pretty delicious. I pickle a lot of those long green italian peppers. They are perfect on a hot dog because one pepper stretches the length of the bun.
The night I took this pic, I chopped them up and threw them in a stir fry which I made with those yellow and red thai peppers.
MasterGardener: The Thai Giant in the middle is quite the pepper. You're right, it's similar to Thai Sun or "Thai Hot" but a little longer and a lot fatter. It's got plenty of heat and there are about 250 on the plant. |
RE: Picked a colorful bunch today
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Here are some more peps I picked yesterday and this morning.
Big ones are Banarama Hybrid (the largest is 9") The top row is Aji Crystal. Below on the left is Serrano del Sol, Next to that is Beni Highlands (which I have been using to make an amazing mango sauce. Bottom row is Jamaican Gold and Datil. |
RE: Picked a colorful bunch today
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| Really nice harvest Peppermeister!! |
RE: Picked a colorful bunch today
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| Sweet PEPPERMEISTER1, What Ya Gonna do with the Jamaican Gold? |
RE: Picked a colorful bunch today
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| Thanks Cheez. Ottawa: I have been using the Jamaican Gold in marinades. I take a few of them and some serranos and mince them with garlic and olive oil. I keep a jar of that on hand to mix in with marinade or quick pan fry. I'm saving the seeds as well. |
Here is a link that might be useful: PEPPERMEISTER!
RE: Picked a colorful bunch today
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| Bread and butter peppers? Sounds yummy - I can't seem to locate the recipe - can someone point me in the right direction? Thanks! |
RE: Picked a colorful bunch today
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Very impressive harvest peppermeister. If I may ask, where did you acquire the seeds to the sigaretta di bergamo as well as the hanoi red chiles? Thanks.
-Preston |
RE: Picked a colorful bunch today
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| Hey avidgardener25: I bought both the Hanoi red and the SdB as plants. I'll be saving seeds in the fall so email me for trades |
RE: Picked a colorful bunch today
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| Ok will do. I am definitely interested in a possible trade when the time comes |
RE: Picked a colorful bunch today
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| I bet that banana pepper plants looks impressive when it's loaded with huge peppers. |
RE: Picked a colorful bunch today
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| Avid G: I'll probably start mailing out seeds for trade in mid to late october when the last of my pods are ripening. Richie, my Bananarama plant gets 6-8 giant peppers at a time, I've gotten about fifteen 8-10" pods so far, I expect another 8 or so. it's a nice early plant too, great sweet chile for the short season. They are nice to throw in to a pan for some substance and good sweet flavor, no heat at all, but also good for pickling with a few hotter peps to bring out some bite. |
RE: Picked a colorful bunch today
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| Just picked this bunch before heading off to a family party. Finally getting lots of ripe hinkle hatz (top right) |
RE: Picked a colorful bunch today
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| Nice array of peppers, there! |
RE: Picked a colorful bunch today
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| Over 100 peps today. I've got the day off tomorrow and I plan to pick a few dozen more and make homemade sriracha, chili flakes and papaya limon sauce. It should be a great day! |
Here is a link that might be useful: Peppermeister Roulette!
RE: Picked a colorful bunch today
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| Nice haul! Those yellow ones in the middle are *really* yellow! :-) Loved that video, BTW! Was wondering what each one was. |
RE: Picked a colorful bunch today
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- Posted by esox07 4b Wisconsin (My Page) on
Sun, Sep 16, 12 at 23:07
| OK, peppermeister, two thumbs up and one down for that video. You get big points for getting a cute chick to sample various peppers which she is not familiar with. But you get a couple points taken off for not throwing in a super hot. Yah, I know, conning a cute chick into eating a super hot would be about as rough as kicking a puppy. Gotta give her credit for taking the challenge even though you took it easy on her.
Bruce |
RE: Picked a colorful bunch today
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Haha, I just gave those peps to her as a gift, If I had known there would be a video, I would have thrown in a Devil's tongue or a Jamaican Hot Chocolate. She's challenging me for more, so hopefully she'll keep making vids.
tsheets: The Yellow ones in the middle are Ho Chi Minh, really nice flavor and great fresh or dried. |
RE: Picked a colorful bunch today
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tsheets: in that video, the peppers she ate were Aji Crystal, Mini Chocolate Bell, Beni Highlands, Cherry Bomb and Czech Black.
Here's a few Thai Hot chiles i picked today. |
Here is a link that might be useful: PEPPERMEISTER! Hot Pepper Gardening, Recipes and Chile Info
RE: Picked a colorful bunch today
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| > "Here's a few " [LOL] There must be a couple hundred of the wicked little devils in that pile. Have you received an inquiry from the UN Commission on Bio-Weapons yet? |
RE: Picked a colorful bunch today
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HAHA, DMF, 224 chiles to be exact. (anyone else count every pod they pick?). I dried them all overnight in the dehydrator.
Those Thai Hot take a while to harvest. I'm going to get started on the maluguetas tomorrow. There's about 300 pods on that plant. |
RE: Picked a colorful bunch today
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| Great harvests! And, yes, I count every pod that I pick.... ;-)
Of course, I don't pick anywhere near the amount that you guys do! Josh |
RE: Picked a colorful bunch today
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| i don't count each pod but i do try keep track of the weight and that can also give a rough estimate of how many pods after few calculations |
RE: Picked a colorful bunch today
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I like to count my pods because I typically grow 25-30 varieties and I like to keep track of which perform best in my backyard. (usually only one plant of each variety, aside from a few favorites). The plants that perform best get planted again next year.
My goal this year is 2000 pods harvested (I do not count rotted or infested pods). Looks like I'll be cutting it close. I'm counting on my malugueta and chile de arbol to put me over the top. |
RE: Picked a colorful bunch today
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| wow thats a lot of good looking peppers. I am new to this (first year) but I don't think i am ever going to stop now. Feels good to eat what you raise! There looks like a lot of cool varieties that i have never heard of or tried before. I've always been stuck to the grociery store, habs, scotch bonnets and thai's |
RE: Picked a colorful bunch today
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| Peppermeister - thanks again for the seeds! I'm pretty interested in the Cyclon. Do you dry/powder it or something else? Do you use the czech black for anything in particular, or is it more of an ornamental? |
RE: Picked a colorful bunch today
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| bberkmor: Thanks so much. Tsheets: You are very welcome, and my apologies about the taco holder, I'll make it up to you some how.
The Cyklon are great for drying and powdering because they are really flavorful, with a good amount of heat and they have very thin walls.
I have used the Czech black for a lot of applications. It goes really well in salsa, or on nachos. I've also been drying the czech black with the Cyklon to make a paprika mix. The Czech black could also be considered an ornamental because they grow beautiful lavender flowers and lots of jet black pods until finally turning red ripe. It's a gorgeous pepper. They are both early varieties. |
Here is a link that might be useful: PEPPERMEISTER! Hot Pepper Gardening, Recipes and Chile Info
RE: Picked a colorful bunch today
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| Awesome, thanks! Early is good. :-) I'm sitting here hoping that I get at least *some* ripe peppers off 3 varieties I planted this year. Still lots of green in the garden and lows in the 30's the next two nights. :-( |
RE: Picked a colorful bunch today
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Here's today's harvest - lots of Purple de arbol, Ho Chi Minh (yellow), 1 Czech Black (not fully ripe, but going into a bottle of vinegar for flavor and aesthetics ), and a few thai giants that went into my wing marinade.
Tim, I'm starting to get the same anxiety, although I think I have at least another month before I get any frost. Some of my plants are exploding with bumper crops and the late starters are loading up too. My orange habs are going nuts but no color change yet. |
Here is a link that might be useful: PEPPERMEISTER! Hot Pepper Gardening, Recipes and Chile Info
RE: Picked a colorful bunch today
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| My neighbor, just dropped off a heap of heat. a few dozen Jamaican Hot Chocolate, 5-6 Trin Scorpions and about 10 Yellow Devil's Tongue. I'm dehydrating most, saving seeds from all and reserving a few of the JHC for a fiery sauce I'm going to brew up tomorrow. Perhaps a jerk-wing sauce? |
Here is a link that might be useful: Peppermeister's Sweet and Spicy Wings
RE: Picked a colorful bunch today
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| Recipe looks great. I hope to try it soon. Thanks for sharing! Tim |
RE: Picked a colorful bunch today
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Thanks Tim, it's quite good. You'll never need another asian style marinade again.
Today I took a dozen Jamaican Hot Chocolate, a few Jamaican Gold and a handful of hinkle hatz to make a delicious batch of hot sauce. Not sure what to call it yet.
I used this well reviewed recipe from allrecipes but I added a couple of organic carrots and used shallots instead of onion. It's crazy hot but not unbearable. Not recommended as a wing sauce, it's better to be used more sparingly for seasoning. |
Here is a link that might be useful: Scotch Bonnet Hot Sauce
RE: Picked a colorful bunch today
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| looks good might have to try this with a few super hot & sweets what i might do is smoke the peppers first just a short to give the sauce a real nice extra flavor kick . |
RE: Picked a colorful bunch today
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| Is there a way to preserve the wing sauce for future use? Can it be frozen, canned, etc? |
RE: Picked a colorful bunch today
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| Thanks for the recipe, I'll definitely use that next time I want some wings, that sounds like an incredible mix. |
RE: Picked a colorful bunch today
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| Armageddon: Smoking the peppers first sounds like a great idea, the scotch bonnet sauce recipe I used called for frying the pepper, garlic and onion in a bit of oil for a about 5 minutes before adding the water which really brought out a lot of savory flavor. jennie: If you're referring to my asian wing sauce, you can freeze it, but don't add the basil or cilantro till you use it as a marinade. I would keep it refrigerated instead of canning/shelving, since there's not much acid in there with only 1 lime.
IAmSupernova: It really is a great wing sauce. Just be careful if you use the grill, wings tend to flare up and burn especially due to the brown sugar and oil. The licorice taste of the thai basil with the high heat from the chiles is out of this world. |
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