This week's haul and update

10 years ago

Well... Things are going pretty well. Been drying my harvests of Japones, Arboles, and Guajillos as they come in daily... gallon Jars are full.

Made about a quart of fermented sauce about a month ago with mainly red Serranos, and a few 7 Pots. Then made a gallon of the same about a week ago, but this time about half the peppers were a mix of Bhut, Naga, and 7 Pot -- going to be some a** ripping stuff.

Been using My Jalapenos, Anaheims, Serranos, Bells and Poblanos fresh as they come in.

But I definitely needed to do some pickin' yesterday.

Here's a couple pics ---

The not-so-hots

Clockwise from 12

Big Jims( Why is it that only the first flush of Anaheims puts out nice, big, uniform pods? Really makes roasting and peeling a pain in subsequent flushes), Jalapenos, Japones, Serranos, Red Bells

The Hots

Left to right 7 Pots, Naga Morich(a guess), Bhut(a guess)

My superhots are all loaded with near ripe and green pods. Looks like I'll be having capsaicin coming out of my ears.

Thanks for all the help everybody.

Kevin

This post was edited by woohooman on Sat, Sep 7, 13 at 15:49

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Comments (5)

John A
10 years ago
Nice looking haul! Do you seed & stem them before making sauce?
John A
greenman28 NorCal 7b/8a
10 years ago
Incredible! Excellent harvest...great piles of pepper!
I'm sure the sauce will be monstrously hot. Be ware.

Josh
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rodnebridges
10 years ago
lookin good !!
peppernovice
10 years ago
Nice harvest Kevin. Congrats on a successful season. Care to post a step by step on the fermented sauce?

Tim
woohooman San Diego CA zone 10a
Original Author
10 years ago
Thanks everybody for the props. I've had my drawbacks but overall, pretty successful season so far. My in-ground plants aren't faring as well as earlier. Not sure if it's a virus in the soil, powdery mildew or who knows what, but lots of leaf loss and mottling --- they're crapping out. Container plants are faring much better, so I should be able to carry my harvests until xmas or so, when the frost may come. Hopefully January.

John and Tim: I'm loosely following this recipe, except lots more garlic and a couple small carrots/quart for sweetness and something for the bacteria to munch on besides the relatively "low sugar" peppers. Also, I will be letting ferment for at least a month. I plan on cooking it also(just to be safe), then blending it, and THEN through a sieve for the finished product.

http://nourishedkitchen.com/fermented-hot-chili-sauce-recipe/

Lots of info on the linked site below.

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