juniper Posted April 29, 2015 Share Posted April 29, 2015 I think I sent you some bhut seeds a few years ago, did they sprout? Not only did they sprout, I kept one plant over 2 years. I had so many peppers, I had to give a bunch to my friend to dehydrate for me. I crushed most of them and mixed them with the dried red peppers you buy in the spice aisle in the store. It was pretty potent. That's awesome!!! Great idea drying them and making flakes. That is one FUNKY tasting pepper, the overtones of garlic in some of the ones I have had tastes like no other pepper I have had. Maybe it was the soil? The only thing I like to use them for is in buffalo wings with franks hot sauce, and some Indian dishes.. The CRs, are much easier to work with. They are so hot I try not to touch them, one time my fingers burned for almost 2 days. I use a fork and knife now to deseed them, then chop. Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted April 29, 2015 Share Posted April 29, 2015 They are so hot I try not to touch them, one time my fingers burned for almost 2 days. I like to take whatever hot pepper I'm growing, throw them in a food processor with garlic, basil (or chives), then mix that with olive oil and salt. The first time I did it in the kitchen, we couldn't breathe. It was like someone hosed down the kitchen with mace. I do it outside now and wear latex gloves. The Trinidad Scorpion I had last year made it through the winter. It's in a pot so I put it under cover when we had frost or ice. About a month or so ago, I cut it way back. It's currently putting out leaves all up and down the bare stalks. My cherry peppers from last year have been making peppers for about a month now. I have a basket of fire plant that dtel sent me seeds for that's making peppers now as well. Quote Link to comment Share on other sites More sharing options...
A1UC Posted April 29, 2015 Share Posted April 29, 2015 I got my 3 bottles today and tried them all at dinner, I cant pick a favorite they are all awesome Thanks Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
juniper Posted April 30, 2015 Share Posted April 30, 2015 They are so hot I try not to touch them, one time my fingers burned for almost 2 days. I like to take whatever hot pepper I'm growing, throw them in a food processor with garlic, basil (or chives), then mix that with olive oil and salt. The first time I did it in the kitchen, we couldn't breathe. It was like someone hosed down the kitchen with mace. I do it outside now and wear latex gloves. The Trinidad Scorpion I had last year made it through the winter. It's in a pot so I put it under cover when we had frost or ice. About a month or so ago, I cut it way back. It's currently putting out leaves all up and down the bare stalks. My cherry peppers from last year have been making peppers for about a month now. I have a basket of fire plant that dtel sent me seeds for that's making peppers now as well. Seeds are on the way!!! PM me your address and I will send them!!! Send the scorpion seeds to OT so he can make some more sauces if he would like.....I bet a little bit of scorpion, ghost, and reaper pepper with pineapple and some of his magic would be very good!!! Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted April 30, 2015 Share Posted April 30, 2015 OT, let me know if you want some scorpion seeds and I'll get them to you. I have a bunch of dried ones in my kitchen on a window sill. I can stick some in an envelope and send them your way. Juniper, you have PM. Quote Link to comment Share on other sites More sharing options...
oldtimer Posted April 30, 2015 Share Posted April 30, 2015 Sure Carl I'm always willing to try new things. I have planted some chilepetins this year in Texas, I wanted the tepins but haven't found them. I also put in a coupe of thai chile plants. Maybe at harvest I'll make a special edition Texas Thai batch. Quote Link to comment Share on other sites More sharing options...
A1UC Posted April 30, 2015 Share Posted April 30, 2015 I got my 3 bottles today and tried them all at dinner, I cant pick a favorite they are all awesome Thanks Sent from my iPhone using Tapatalk I think I favor the Gourmet Red Thai but like I said they are all great , I will be ordering more Thanks OT Quote Link to comment Share on other sites More sharing options...
Frzninvt Posted April 30, 2015 Share Posted April 30, 2015 One of my favorite peppers is the chile' pequin. They grew wild in our yard and at our ranch house. They are hot but not Habenero or Ghost Pepper hot. Their flavor is fantastic! Brought some seeds from Texas and hoping I can get them to germinate here in VT. Our growing season is short I may go potted and inside to see how they fair. Cholula hot sauce is based on the pequin pepper with some chile' de arbol mixed in. Serrano's are another tasty pepper and popular in South Texas. Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted April 30, 2015 Share Posted April 30, 2015 Sure Carl I'm always willing to try new things. I have planted some chilepetins this year in Texas, I wanted the tepins but haven't found them. I also put in a coupe of thai chile plants. Maybe at harvest I'll make a special edition Texas Thai batch. I need to place an order anyways as I need 2 more bottles. I'll throw a check in the envelope with the seeds. When I get home tonight I'll PM you with what I want so you can give me a price. I can't remember exactly where I got the scorpion seeds from. Hopefully they haven't been modified not to reproduce as the seeds will be from peppers I grew last year. Quote Link to comment Share on other sites More sharing options...
Gilbert Posted April 30, 2015 Share Posted April 30, 2015 I have planted some chilepetins this year in Texas Was eyeing some Chiltepin plants at Lowes Garden Center a week or so ago, and they looked suspiciously close to what we living near the border call "chilepequin". Don't know what a mature Chiltepin looks like, but based on this article they appear to be the original Mother Pepper. http://www.worldshottestgarlicpepper.com/chiltepin.php Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted April 30, 2015 Share Posted April 30, 2015 I love those. They're hot but the insides are typically just seeds, nothing else. Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted April 30, 2015 Moderators Share Posted April 30, 2015 I got my 3 bottles today and tried them all at dinner, I cant pick a favorite they are all awesome Thanks That's exactly what I thought after I tried all 3 in Hope, I liked them all. Quote Link to comment Share on other sites More sharing options...
Gilbert Posted May 1, 2015 Share Posted May 1, 2015 Got my emergency care package yesterday, thanks OT. Quote Link to comment Share on other sites More sharing options...
mangofirst Posted May 2, 2015 Share Posted May 2, 2015 Okay so there are three (I think) bottles on the table at Rodney's and I eat there at least once a week. In commercial terms: I like Sriracha, Louisiana, and Frank's. Can't deal with Tabasco. I like to taste the peppers but not have my taste buds numbed. Which one should I try? Quote Link to comment Share on other sites More sharing options...
finallygotmyheresies Posted May 2, 2015 Share Posted May 2, 2015 Okay so there are three (I think) bottles on the table at Rodney's and I eat there at least once a week. In commercial terms: I like Sriracha, Louisiana, and Frank's. Can't deal with Tabasco. I like to taste the peppers but not have my taste buds numbed. Which one should I try? Gourmet Green Thai would be my suggestion. 1 Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted May 2, 2015 Share Posted May 2, 2015 Firecracker. I love the green but it's a smidge hotter if that matters. The firecracker has a very unique taste. 1 Quote Link to comment Share on other sites More sharing options...
USNRET Posted May 2, 2015 Share Posted May 2, 2015 My strangeness (one of many) is that no sauce, stew, chili, etc that is green appeals to me. Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted May 2, 2015 Share Posted May 2, 2015 You know you love guacamole. Quote Link to comment Share on other sites More sharing options...
Gilbert Posted May 2, 2015 Share Posted May 2, 2015 Firecracker. I love the green but it's a smidge hotter if that matters. The firecracker has a very unique taste. My pick too. Firecracker. Green runs a close second. Personally, I think they're all relatively close in the burn dept. Quote Link to comment Share on other sites More sharing options...
mangofirst Posted May 3, 2015 Share Posted May 3, 2015 Is the firecracker the Orange one? Quote Link to comment Share on other sites More sharing options...
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