Search results

good lord that is a bunch of YUM. :D   I see green tomatillo salsa,   straight hot pepper salsa with garlic, onion, salt cilantro, roasted  over pecan wood and oak blended, dehydrated, ground hot pepper hot packed puree   I am envious of that harvest :thumbsup:

Its just me but I think the concept is great....except for using heated air.  A recirculating closed warm water system would give a greater efficiency of heat transfer.  Insulate all exposed pipe, and the water reservoir, and let the soil "insulate" the exposed  buried pipe. :P  Ive been...

 "Lava Dust".... That's more creative than mine....I likey :P

"the solids"?  Im curious, did you strain it through cloth or something and use the liquid?  Never thought of that...NOW I am. HMMMM 

Thought I'd share a bit of stuff I make and use on a regular basis.   I call It Texas Napalm (Had to name it something) lol I got my inspiration from a spice store that called powdered Jalapeno "texas Gunpowder"  I didn't use anything that mild.  :onfire:   I grilled the ingredients over oak and...

I've played with the hot vinegar concept as well.  heres what ive found, for what it's worth.   1.  green (unripe) peppers don't set too well  2. Adding  Cold vinegar takes a "while"  to mature properly ..Months or longer 3. Adding near boiling vinegar makes it mature quicker, but the peppers...

I found something very very close :party:    Found on the Chileman.org site  The Charapita is from Peru this one from Venezuela... but its the closest if found so far!  The size is right, the flower is right, my pods start  growing  upright but do start to hang down a bit  when they start to...

 

Tongue in cheek humor boss  :dance:     BUT!    I am digging the chart immensely !!!! I've been contemplating  that after i get my greenhouse built.  Muchas Gracias for the info...not sure im THAT patient though  :tear:  BTW I should have a few more pictures tomorrow, IF there is any more mature...

Well tbh.  To cook or not to cook :P   Changing one ingredient aspect   during preparation can result in a whole new flavor.  Examples:   Basic salsa ingredients....Onion, tomato, hot pepper, garlic, salt, cilantro.  keeping the same ingredients and proportions you can get many styles out of...

well if the peppers breed true and are not some F1 variant, and...nobody can identify them, ill just make up a name for myself next growing season.  I'm kinda liking  "Wutdat" pepper....as in  what is that?  :party:

seems very close but mine are much smaller.   maybe a variant 

ok I finally got a picture in daylight when the flower was open 

$20 a pound?.... Dang i'm in the wrong business  :rofl:   lol  No.....I seen them on Bizarre Foods and have wanted to try them ever since.  sorry for the bad picture quality yall.   but it's dark when i leave for work, and get home.  :-(   

OK folks... I got the seeds from Amazon, under the impression I was getting Charapita peppers.  these are NOT Charapita.  heres what I can tell you:   1. Pods grow upright 2. Immature pods are green 3. Resembles a tiny bell pepper 4. Nice bite somewhere between a cayenne or Tabasco and a weak...

My native texan chili petines...aka mocking bird peppers, or pequin... have awakened :)   picture didnt show up dangit!!

From a fellow newbie...welcome! :dance:  

changed my avi to a "ghost" pepper I cut into pico de gallo (jalapeno top)

  Respectfully, Senior Chief Shane Caver  Senior Enlisted Leader NMC CWD Unit Seal Beach   Seal Beach.....Been there T-shirt was marked as "classified" and offloaded ammo and terrier missles there    Uss England Cg-22  (now scrapped :(  ....)