Hot pepper flash update!
The peppers in the garden box are doing very well and turning red. Even the jalapeños which is nice. I think they know they are destined for hot sauce and just want to look the part for a vibrant colour.
I am posting this in the middle of the day because I literally can’t do anything else. I snuck a couple small pieces of ghost pepper on a big Black Forest and cheddar bagel sandwich and my face is kicked.
After the first bite, I felt the warm ness coming on aggressively along with a good taste. Not bad as I like my peppers hot but tasty.
Then the heat kept coming. Good! Will make for a serious hot sauce.
Then my nose started to run like I have rabies and I am crying like I am at my daughters wedding. I had to take most of the remaining pieces off the sandwich for fear of permanent damage.
Then I hiccuped. This shot hot pepper half way down my throat. It is hard to breath when you are running to the fridge to get milk in distress and hiccuping i tell you. I wiped my running nose with the side of my hand and now my nose has caught fire. I swear if I make the mistake of inadvertently wiping a tear, or my finger goes through the toilet paper, I am going to have to ask you to call 911 ;)
Updates as I have them but does anyone have the balls to try my hot sauce which will have 20 of these peppers, habaneros, and some mild (by comparison) jalapeños and chilies?
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My sandwich is not complete without at least a Jalapeno but I prefer more spicy. Actually, had the pleasure of trying some peppers from Papa-Peppers harvest and actually was able to handle them fairly well.
Then again, most of my friends and family know me for my unusual heat tolerance. Wife will let me know when I make the salsa too spicy. (But that's the way I like it)
I ended up dehydrating a number of those peppers and may try making a chili in the not too distant future.
Thanks for sharing you pepper post. 🌶️
Haha thanks!
I like em spicy too or else I would not have grown the ghost peppers. Jalapenos and Chilies are nice and mild and very tasty. I grew habaneros because they are hotter but didn't know whether or not they would be hot enough for a serious hot sauce. So, I grew Ghost peppers because I have friends who are into the sport-level challenge hot.
I think I may have to take it easy on the ghosts for the main sauce so it is edible, and make a second smaller batch of just ghost/habanero for the real masochists to try. ;)
Pepper lovers unite!
Oh forgot to mention. I got some reapers with the batch as well.
They must really vary in heat though as it was not nearly what I expected of over 1 mil Scoville units.
If I had to guess, it was 750k tops. Bet there are certain tricks to get them really producing a lot of capsaicin. Unfortunately my reapers didn't produce this season.
Think my dog has been harassing them. I put some pepper spray in my planter in hopes that will deter them. I think he likes eating leaves sometimes. He's a strange one.
Some people eat pepper leaves in Korea. It is nice with soy sauce and vinegar, especially newer leaves.
I have plenty of pepper leaves that's for sure. I wonder which species is best with Soy sauce and vinegar.
I think the reapers and ghost peppers are similar. I was not even sure they would be hot as this is the first year growing them. Damn impressed with the heat to the point of considering only adding one to my sauce so it is edible. Then I will give some ghosthabanero sauce to @parabyte and burn his ass off. ;)
I was coming over to say how nice those peppers looked, but now I'm holding up the sign of the cross to keep those devils away! 😂😂 I have never worked with a pepper quite that hot, but I have definitely made the mistake of rubbing my eyes after chopping jalapenos before. Even hours later and multiple hand-washings that lingering oil will still bring tears to your eyes. Though my sister, who is sensitive to almost everything, had the same response when a seemingly benign piece of jicama jumped into her eye when preparing some slaw years ago. Oh boy, well I hope your other orifices stayed safe and you take extra care when making that hot sauce. Thanks for a good laugh!
Never did I imagine that my orifices would become a topic of conversation on a blockchain!
I figured I would get some heat out of the ghost peppers even though you never know how they will turn out. Definitely a serious pepper and I am definitely going to put only 1 in my hot sauce. The rest will be an experiment in gastrointestinal terrorism I shall unleash on the tough guys I know who boldly say "I am man enough to tackle that hot sauce!"
Coincidentally, I went out to water the garden earlier and realized our own hot peppers are exploding for a little late season crop! Might need that hot sauce recipe, though thankfully these are nowhere near as hot as ghost peppers!
@zekepickleman
I have tears running down my face. I mean really! I am HOWLING with laughter! Not at you, but with you.
I have had some experience fingers - contaminated by chilli - in places they shouldn't be. You have my sympathy...
Just remember to shower upside down.
On a more serious note: when I met The Husband 20 years ago, I cut chillies for the first time. He likes spicy food. I discovered that I was allergic and for a while, he got the chopping chilli job. Now, as I say, 20 years later, I chop chillies and one of my best sellers, and taken to parts of South Africa, Sweden and the UK is my chilli jam.
Go figure!
Haha showering upside down. DON'T GO TO VISUAL!
I am okay being laughed at and don't take myself too seriously. I have to learn how to make hot sauce, pickle relish, and pickle/pepper relish this weekend. My wife is convinced I am not going to do it so I have to prove her wrong and do what I said I am gonna do.
Any advice/suggestions?
Google is a good place to start... And actually, pickles are really simple: you need a basic brine - usually spices, vinegar, water and sugar. Ratios and blends depend on your taste. Here are links to my pickle and jam recipes. They will give you a sense of what you could do. I have also put chillies into a vinaigrette and bottled that. Also, you may want to grade / separate the hotter fnckers from the less hot ... That might be too much work.
Chilli Jam https://www.fionasfavourites.net/2016/05/02/jammin-with-chillies/
Pickles - there are a few, but you can get a sense of the different brines
https://www.fionasfavourites.net/2016/02/22/a-pretty-pickle-or-two/
https://www.fionasfavourites.net/2018/08/19/faux-daikon-pickle/
I haven't got round to making some of these recipes downloadable, but I do have them in Word if you want them.
Oh and scrub them fingernails when your'd done.
Let me know how you go!
Leaving you with pictures in your head of showering upside down ;)
not going to make some salsa?😄
Considering it for sure with the tomatoes from the garden. Very little ghost so I can enjoy it.
By the end of this batch, I will have raised my heat tolerance a few hundred thousand scovilles if I don't have a heart attack.
Awesomeness!
I don’t like spicy food, I felt the same way a couple of times (as above in the post) and I don’t understand what the buzz is)))
You know, I am the same way about insanely hot stuff. If it has no heat and should, I don't enjoy it. I am taste first and then heat on top of that which is why jalapenos are the best. Some folks think what I love is way too damn hot though so there you go!
I have many on one plant now but they are still mostly all green. I'll put that down to my more southern latitude as I've read cooler evening temperatures and dimmer later summer sun does this to them.
Definitely learned a lot and gonna save seeds that enjoyed this soil and climate.
I will also make a hot sauce, mostly for adding to chili, pasta and soup. I'll make it on the balcony with my picnic stove. Luckily no one else in my household is stupid enough to eat them.
Haha yah I am the only one who likes it hot in my house too. More for me!
We will have to collaborate on a sauce one of these years! I am meeting with my fermenting expert tomorrow to get some tips.
I'm looking forward to hearing more about the fermenting expert.
I usually just get a lot of Korean chillis which are about as spicy as a good cayenne. There aren't so many different varieties of hot peppers grown here. I have the most in my neighborhood with 2.
My fermenting guy is actually @sequentialvibe the famous STEEM digital music composer and my sponsor here. We talked to much business this morning and drank so much coffee I didn't get to fermenting!
Maybe a discussion here or when we get together on the weekend.
Last year I made some spicy kimchi and that is fermented. Maybe this year I will make very spicy kimchi.
Those are pretty peppers.
Sorry, but I had to laugh at the thought of you running to the fridge with yuk running from your nose. Good thing you didn't rub your eyes!
I am so glad I'm not the only one who laughed @blockurator. I wrote my comment and scrolled through all the others and thought I'd been mean!
A quick update on the update: I did the same thing with a Habanero pepper (thin slices on a ham/cheese/tomato bagel sandwich) I did't have to take any off or get the hiccups. The tongue is handling it very well, the flavour was good, and my lips are on FIRE! Perhaps proper eating technique would help that and habanero is the right heat for me in this medium.
Yah man I figured there would be a funny story to tell and my agony can be pretty damn entertaining I know. I scratched an eyelash 5 hours later after washing my hands and still burned pretty nice.
Serious peppers! Only gonna hurt twice.
I believe that neither balls nor ovaries to taste that spicy salt, God free me.🌶️
They definitely look nice.
I couldn't help laughing, though :0)
They look fantastic!
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