Billy the Mountain
Well-Known Member
Trinidad Scorpion gigantus
Maxi Gro/Bloom in coco with repurposed dwc buckets.
Maxi Gro/Bloom in coco with repurposed dwc buckets.
Your peppers please!
- Thread starter wascaptain
- Start date
Nice handful of ripe pods from this little Bonchi grow of a Habanada pepper.
32oz Double Cup Grow
32oz Double Cup Grow
Hook Daddy
Well-Known Member
Here’s my current pepper line up this year. I grew 2 or 3 of each, and am now busy making sauces, drying, pickling, making paste and smoking some of them (not in a bong, almost forgot who I’m talking to).
This one is a ghost pepper, one of the super hots.
These are yellow Thai, great in hot soups and stir fry.
Here’s some New Mexico Chilis, I’ll save the over ripe pods for next years seeds.
These are arbol peppers, great for salsas and sauces, and getting quite hot.
These are Malawi peppadews, they get smoked, pickled and stuffed with cream cheese. Yum!
Hatch Chilis are great for roasting and putting on burgers, as well as in enchilada sauce. There’s Pablanos in the background.
The scorpion peppers are vigorous this year. I’ve been making lots of hot sauce and Caribbean jerk marinades with the super hots, the jerk jerky is fantastic.
Serrano peppers are perhaps my favorite all around mid level heat pepper for salsa, tacos, on cereal, whatever. I put that shit on everything.
These are Fatalii with some Malawi in the background. There’s also pepperocini on the left, great for pickling. The Fatalii came out beautiful this year and are huge.
This one is a ghost pepper, one of the super hots.
These are yellow Thai, great in hot soups and stir fry.
Here’s some New Mexico Chilis, I’ll save the over ripe pods for next years seeds.
These are arbol peppers, great for salsas and sauces, and getting quite hot.
These are Malawi peppadews, they get smoked, pickled and stuffed with cream cheese. Yum!
Hatch Chilis are great for roasting and putting on burgers, as well as in enchilada sauce. There’s Pablanos in the background.
The scorpion peppers are vigorous this year. I’ve been making lots of hot sauce and Caribbean jerk marinades with the super hots, the jerk jerky is fantastic.
Serrano peppers are perhaps my favorite all around mid level heat pepper for salsa, tacos, on cereal, whatever. I put that shit on everything.
These are Fatalii with some Malawi in the background. There’s also pepperocini on the left, great for pickling. The Fatalii came out beautiful this year and are huge.
Attachments
FmSwayze
Well-Known Member
Love the variety!
Hook Daddy
Well-Known Member
Here’s the mountain longhorn peppers. They’re like a cayenne but grow a foot long and curly, have a bit more flavor with a bit less heat.
There’s jalapeño as well of course
Here’s some Fresno chilis, a lot like jalapeños.
The Habinero has been slow to develop fruit this year, but I think I have enough super hots to get me through the winter anyhow.
These are aji cachucha. My first year growing these, the jury’s out on if they will be back next year.
I’m sure I’m missing a few, but that’s a good overview of my peppers this year. Now back to picking and pickling, and of course it’s time to get my real Malawi and the Golden Tiger trellised.
There’s jalapeño as well of course
Here’s some Fresno chilis, a lot like jalapeños.
The Habinero has been slow to develop fruit this year, but I think I have enough super hots to get me through the winter anyhow.
These are aji cachucha. My first year growing these, the jury’s out on if they will be back next year.
I’m sure I’m missing a few, but that’s a good overview of my peppers this year. Now back to picking and pickling, and of course it’s time to get my real Malawi and the Golden Tiger trellised.
Hook Daddy
Well-Known Member
Thanks. I love peppers and have been trying to save the seeds each year, adding one or two more varieties and keeping the ones I really like.
FmSwayze
Well-Known Member
Yeahhhhh! That's so cool. I'm learning container gardening and aiming to do the same. This thread is so underrated!
waterproof808
Well-Known Member
This pheno produced some very vibrant black panther peppers
injinji
Well-Known Member
My wife isn't kicking as high as she used to. On bad days she doesn't feel like walking to the garden, so she ask if I would plant a few grow bag tomatoes and peppers up by the porch. They were doing real good, but the deer would not leave them alone. I moved them all to the back deck and blocked the steps at both ends. The next night the deer let me know they did not like that move too much. They ate every leaf off most of the pepper plants in the garden. (I do have a fence, but by next season will have a double fence) The Cubanelle all got sunburned in just a couple days, but everything else looks like it will ripen. By then the back deck peppers will be ripe.
Minnegrowta
Well-Known Member
Pickles!
These are all grown from my garden this year. Carrots, mega gold bell peppers, gold jalapeños, sweet red onions, red ripe garden salsa peppers, garlic, and a couple stems of fresh oregano and lemon thyme. These are "asian" flavor brined in rice wine vinegar and palm sugar with Himalayan pink salt.
These are all grown from my garden this year. Carrots, mega gold bell peppers, gold jalapeños, sweet red onions, red ripe garden salsa peppers, garlic, and a couple stems of fresh oregano and lemon thyme. These are "asian" flavor brined in rice wine vinegar and palm sugar with Himalayan pink salt.
Minnegrowta
Well-Known Member
Constructive grief
Minnegrowta
Well-Known Member
Hook Daddy
Well-Known Member
Today was pepper harvest day for keeper seeds, time to start seeding and drying them out for next year.
Billy the Mountain
Well-Known Member
I'm curious, do you get the same peppers the following year? I ask because peppers readily cross-polinate and I've had some surprising results doing the same.
Three years of Fatali peppers:
On the left, a Fatali pepper that looks just like the seed pack picture.
On the right, is a Fatali using seeds from the previous year (i..e. the smooth yellow ones)
The plant was grown along with some Scorpions, Ghost, and Reaper peppers.
It sure looks like it inherited it's color and texture from the Scorpion or Reapers.
This year, using seeds from the red Fatali peppers.
The shape is more like a ghost pepper and the texture and color have also changed.
Last edited:
Hook Daddy
Well-Known Member
Here’s what I was just saying must be a cross of pepperocini and jalapeño. They have almost no heat though, but bigger than either, so I’m now leaning toward a pepperocini and Anaheim. But to answer your question yes, they mix it up sometimes. The red pepper on top is missing the tip due to my taste test. I have two completely different strains of Fatalii, one grows big bumpy peppers and one smaller less bumpy. I have two Fresno chilis, one is hotter than a jalapeño, one has very little heat.
Hook Daddy
Well-Known Member
This is a good one, basic and tasty. I pickle my pepperocini peppers with a very similar recipe as well. You can add carrots and/or onion as well.
1 pound fresh jalapeno peppers
2 cups water
2 1/2 cups white vinegar
3 tablespoons sugar
3 tablespoons coarse salt, such as kosher
2 bay leaves
2 tablespoons whole coriander seeds
3 cloves garlic, peeled and smashed
2 tablespoons black peppercorns
Stab each pepper three or four times with a sharp knife and place them in a large glass curing jar.
In a sauce pan bring the other ingredients to a boil, then reduce the heat and simmer for five minutes.
Remove from heat and pour the brine over the peppers. Place the lid on the jar and let cool. Once cool, refrigerate for at least a week before using, if you can wait that long.