really hot peppers

Hey Sanderson I trimmed my Ghost Pepper Plant like the one in the picture above and brought it in till spring. I brought my Thia Hot and Carolina Reaper Peppers in already but didn't trim them they were smaller plands.

Good for you Popo.  I hope they survive and give you a jump on next year's growth cycle.  My son's habs and scorpians flowered earlier and produced fruit earlier on his overwintered plants, although still not until really warm weather.

Kay

Popo,  I sure hope it works!

I grew a couple of Chocolate Habaneros last year. They were in the same 5' x 4' bed with California Wonders Bell Peppers, and one Cayenne Pepper. I saved seed from the Chocolate Habanero last fall. I planted 3 of these saved seeds and 2 of them came up. What are the odds that I will get a mix of all 3 type peppers? I heard Peppers will cross pollinate being grown close to each other. Anyone ever try this experiment before?

I don't think my Reaper or Ghost Pepper made it but I planted a Thai Hot pepper in one of my squares and it's looking good.

I have 1 reaper seedling I am pampering. I'm late getting things into their buckets this year.
Also have a Philippine Pepper and a scorpian to go with my jalapeno and cayennes.

Kay

From Kauairosina:
Anyone know what to do with too many Habaneros? They are hotter than Jalapeños. One or two in a dish is noticeable.

Make "tabasco" Habanero sauce?  Salt and vinegar, then ferment? Can in the mini-jars.

My son made sriracha sauce.  I don't recall him fermenting it.  He probably just made something up with blending peppers and vinegar.  He used it up, I never tried it being a hot stuff wuss.

Turan wrote:My son made sriracha sauce.  I don't recall him fermenting it.  He probably just made something up with blending peppers and vinegar.  He used it up, I never tried it being a hot stuff wuss.

TURANNNNNN! So glad to see ya!

sanderson wrote:From Kauairosina:
Anyone know what to do with too many Habaneros?  They are hotter than Jalapeños. One or two in a dish is noticeable.

Fire extinguisher?

Scorpio Rising wrote:

Turan wrote:My son made sriracha sauce.  I don't recall him fermenting it.  He probably just made something up with blending peppers and vinegar.  He used it up, I never tried it being a hot stuff wuss.

TURANNNNNN!  So glad to see ya!  

Awww that is sweet of you.  I do check the forum most days and admire all the pictures.  But you remind me that community requires speaking up and letting folks know I really like their ground cherries.  My tomatillos are starting to set

As per this thread.  There are some hot hungarian wax peppers setting fruit in the greenhouse.  My son and I compromised on them.  Some heat for him and won't kill me. 

Dehydrate and then grind for flakes or powder? Dried keeps, and powdered is easier to use small quantities of for a more tolerable level of heat in a dish. You could remove the seeds first to cut the heat. (Safety first - remember to wear gloves and don't open the grinder/blender immediately - let that dust settle!)

Turan wrote:

Scorpio Rising wrote:

Turan wrote:My son made sriracha sauce.  I don't recall him fermenting it.  He probably just made something up with blending peppers and vinegar.  He used it up, I never tried it being a hot stuff wuss.

TURANNNNNN!  So glad to see ya!  

Awww that is sweet of you.  I do check the forum most days and admire all the pictures.  But you remind me that community requires speaking up and letting folks know I really like their ground cherries.  My tomatillos are starting to set

As per this thread.  There are some hot hungarian wax peppers setting fruit in the greenhouse.  My son and I compromised on them.  Some heat for him and won't kill me. 

Right! It won't. I have been an RN for over 32 years a nobody..ever has died of hot pepper anything!

Glad to have ya back!

BeetlesPerSqFt wrote:Dehydrate and then grind for flakes or powder? Dried keeps, and powdered is easier to use small quantities of for a more tolerable level of heat in a dish. You could remove the seeds first to cut the heat. (Safety first - remember to wear gloves and don't open the grinder/blender immediately - let that dust settle!)

Great idea! BPSF, I agree, take the seeds out, and dehydrate! Never thought of that! So portion able too.

Great idea.  I dry and grind red chili, paprika, and cayenne peppers for seasonings.  I leave the seeds in.

Habaneros are my favorite hot pepper, not only for the heat, but for that wonderful, fruity underflavor they have. I use them in many dishes, but one way is in rice. If you don't like a whole lot of heat, you can just slice an "X" in the bottom of the pepper and throw it in the pot while the rice cooks, and remove it later, this works in soup, too, or if you like more heat, you can grate some into the water that the rice is cooking in. I like to use a microplane to grate the habs, because every time I mince them by hand, well, if you've ever done that, and didn't wear gloves...you know why! And here are a few recipes that may give you some ideas.

Habenero Peach Margarita

2 oz Tequila
1 oz Cointreau
1 oz agave nectar
1 oz fresh squeezed lime juice
3 oz fresh peaches, pureed
1 Habenero pepper

Using gloves, slice up a Habenero pepper, remove the seeds and muddle at the bottom of a glass.

Mix the remaining ingredients in a cocktail shaker, and pour over ice into a glass with a salted rim.

PEACH-HABANERO SALSA

This is marvelous served with pork.

3 large ripe peaches, peeled,
    pitted, skins removed, minced
1/2 habanero chile, seeded and
    finely minced, or to taste
2 tablespoons finely minced red onion
Juice of 1 lime
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Salt, to taste

Gently mix together all ingredients in a mixing bowl. Cover and refrigerate for 2 hours.
 

Grilled Shrimp with Orange Habanero Mojo
Yield: 4 servings

8 (8-inch) long skewers
1/2 cup fresh orange juice
1/2 cup extra virgin olive oil, divided into 2 equal parts
1 tablespoon pickled habanero, without seeds and chopped (or fresh, chopped)
2 teaspoons garlic, finely chopped
2 tablespoons chopped cilantro
1 tablespoon Dijon mustard
Salt and pepper
8 jumbo shrimps, peeled and deveined

Soak skewers in cold water for 2 hours. In a medium bowl combine orange juice, 1/4 cup olive oil, habanero, 1 teaspoon of garlic, cilantro, mustard and salt and pepper to taste. Mix this mojo well and set aside for later use. In a separate small bowl combine 1/4 cup olive oil and 1 teaspoon garlic and set aside.
Skewer shrimps and brush each on both sides with the garlic and olive oil mixture, then season to taste with salt and pepper. Cook shrimps on a hot grill for 2 minutes on each side, while brushing on the remaining olive oil and garlic mixture. Arrange shrimps on a serving platter and drizzle with the orange mojo.

Gal, Please post these great recipes in the appropriate Food recipe subforums.

Anybody in the Wilmington NC area want reaper plants.  I have 6 carolina reaper seedlings left over.  I was very late this year getting anything started and these are only a few inches high in a starter pack.  They may have to be planted in pots this year and put into a greenhouse or brought indoors over the winter in order to finally get peppers.  Will deliver or meet you in or near Wilmington.

also 5 shisito sweet pepper plants.


Kay

Scorpio Rising wrote:

sanderson wrote:From Kauairosina:
Anyone know what to do with too many Habaneros?  They are hotter than Jalapeños. One or two in a dish is noticeable.

Fire extinguisher?  

I love them and love to eat with everything.