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pics Harvest
- Thread starter Muckyai
- Start date
Thats Aji Arnaucho. Its a milder chinense but not heatless. Maybe around serrano hot so far before ripe. They start off green, then purple/green, then almost a peach before turning red.
Well a tiny morsel.
Apache pepper, perfume, allot of heat and sticks around for a while, comes over quick.
Apache pepper, perfume, allot of heat and sticks around for a while, comes over quick.
I'm cooking Creole Beans and Rice tonight, so in lieu of a Bell Pepper (a traditional component of the Creole cooking trinity), I just went out a grabbed a few peppers.
So, I guess it's gonna be "7-Pepper Creole Beans and Rice".
A few are still green, but what the heck.
I've got a nearly ripe Junk Yard Mutt (my own cross) on the top left, a Brazilian Starfish, a few Mariachi peppers, some Cayenne, a Jalapeño, a Bishop's Crown and a Christmas Bell.
So, I guess it's gonna be "7-Pepper Creole Beans and Rice".
A few are still green, but what the heck.
I've got a nearly ripe Junk Yard Mutt (my own cross) on the top left, a Brazilian Starfish, a few Mariachi peppers, some Cayenne, a Jalapeño, a Bishop's Crown and a Christmas Bell.
skullbiker
Extreme Member
Picked some this evening. Left to right. Colossal Hybrid Bell, Itallian Sweet Peppers(the center straight pointy one is a Palmyra sweet pepper), Albanian Red Hots, Bulgarian Carrots, Cajun Bells, Orange Pepperoncini, Cherry Bombs(my favorite), Yellow Hots, Madbalz Brown, Bahamian Goat Peppers, Goats Horn(not), 7 Pot Douglah Yellow.
ShowMeDaSauce said:Thats Aji Arnaucho. Its a milder chinense but not heatless. Maybe around serrano hot so far before ripe. They start off green, then purple/green, then almost a peach before turning red.
Really nice looking pepper and any info about the pepper seems to be in other languages beside English.
Chilidude said:
Its very uncommon. I got the seeds here during the rocoto giveaway. The chinense aroma is very faint. I sampled a ripe one yesterday. I thought it was fairly mild but i did not get into the placenta.
On a side note the mystery pepper (naga or naga hybrid) had very little chinense aroma too and the MOA red had more. The MOA also appeared to have more oil and frankly i thought it was just as hot too.
I should send 2 of each to Peter since im too much of a wussy to munch down a whole one. Really hot seeds do not agree with me.
skullbiker said:Picked some this evening. Left to right. Colossal Hybrid Bell, Itallian Sweet Peppers(the center straight pointy one is a Palmyra sweet pepper), Albanian Red Hots, Bulgarian Carrots, Cajun Bells, Orange Pepperoncini, Cherry Bombs(my favorite), Yellow Hots, Madbalz Brown, Bahamian Goat Peppers, Goats Horn(not), 7 Pot Douglah Yellow.
0B1E252A-226A-4BE5-AAA3-4145E8E2763A.jpeg
Always do Bell Peppers in moderation....
skullbiker said:Picked some this evening. Left to right. Colossal Hybrid Bell, Itallian Sweet Peppers(the center straight pointy one is a Palmyra sweet pepper), Albanian Red Hots, Bulgarian Carrots, Cajun Bells, Orange Pepperoncini, Cherry Bombs(my favorite), Yellow Hots, Madbalz Brown, Bahamian Goat Peppers, Goats Horn(not), 7 Pot Douglah Yellow.
0B1E252A-226A-4BE5-AAA3-4145E8E2763A.jpeg
Always do Bell Peppers in moderation....
skullbiker
Extreme Member
Why???[emoji848]Chorizo857_62J said:
skullbiker
Extreme Member
I eat the cherry bombs fresh raw, cooked and loaded like I do the jalapenos, pickled in a sweet brine, and the majority get made into a relish. I try to can enough of that to last until the next season, but it never does so I do the same with ripe red jalapenos.karoo said:
First ripe Dreadie and a pretty nice sized one too.
Just went outside to check after last nites rain.
4 "Nagas" picked and 4 more almost ready
Over 10 MWCH MOA reds mostly ripe
1 large ghost just starting to turn
4-5 Fresno mostly ripe
3 Bell of Gollu are a REALLY dark red with a slight green tint.
3-4 CCN Jamaican Gold will be ready is just another day or two.
Damn ground squirrel took a bite out of my 2nd ripe starfish so its war now....Rat Zapper INC.
Aji Arnaucho has enough going through to color changes to get a good pic. 2 almost ripe, a couple into the peach phase and a couple yellowish....Will get some pics later.
4 "Nagas" picked and 4 more almost ready
Over 10 MWCH MOA reds mostly ripe
1 large ghost just starting to turn
4-5 Fresno mostly ripe
3 Bell of Gollu are a REALLY dark red with a slight green tint.
3-4 CCN Jamaican Gold will be ready is just another day or two.
Damn ground squirrel took a bite out of my 2nd ripe starfish so its war now....Rat Zapper INC.
Aji Arnaucho has enough going through to color changes to get a good pic. 2 almost ripe, a couple into the peach phase and a couple yellowish....Will get some pics later.
Did not want to start a new discussion so posting it here. I am a 1st year grower and started with some thai hot, green bell, jalapeño and ghost peppers.
I am able to figure out when to harvest the remaining 3 but have a question regarding ghost peppers.
When to harvest? Attached are the pictures of my 1st ever super hot and it has been in this color for past 2 days. Should I leave it on the plant for couple of more days? Any optimum period after ripening before harvesting? Will it become more hot if I let it ripen more?
Sorry for hijacking the thread.
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I am able to figure out when to harvest the remaining 3 but have a question regarding ghost peppers.
When to harvest? Attached are the pictures of my 1st ever super hot and it has been in this color for past 2 days. Should I leave it on the plant for couple of more days? Any optimum period after ripening before harvesting? Will it become more hot if I let it ripen more?
Sorry for hijacking the thread.
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