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#21 Pepperfreak

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Posted 28 September 2009 - 09:19 PM

So, how many bottles do you have left?
Life's too short to hate...So, lets all eat, drink and feel the heat...
 

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Lately I have found my meat intake creeping up a bit though..........

The brats....I can only lust for


#22 Nova

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Posted 28 September 2009 - 09:48 PM

I dont think that 9 woozies would have lasted long Mr Pepperfreak!

#23 SanSoo

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Posted 28 September 2009 - 10:15 PM

That looks really nasty. Do you ship out-of-state? Where's my wallet...
Horseradish & Habanero, then Chase with Roquefort Cheese

#24 Nova

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Posted 28 September 2009 - 10:51 PM

Dudes it an old thread!!

#25 The Hot Pepper

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Posted 28 September 2009 - 11:20 PM

Dudes it an old thread!!

So? :onfire:

#26 smariotti

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Posted 28 September 2009 - 11:25 PM

I'm thinking blackened fish.


I'm thinking blackened TONGUE. I mean, if I tried it. I'll bet that's absolutely incendiary stuff.

#27 SanSoo

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Posted 28 September 2009 - 11:45 PM

Dudes it an old thread!!


Sorry. I knew AJ was harvesting and I saw the new posts and, well, I got sucked into the Vortex!
Horseradish & Habanero, then Chase with Roquefort Cheese

#28 Nova

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Posted 29 September 2009 - 12:48 AM

So? :onfire:


Alright.....

AJ how many bottles of this do you have left?? :crazy:

#29 The Hot Pepper

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Posted 29 September 2009 - 12:57 AM

He wasn't selling them, this is the discussion area, so it's still relevant :P

#30 Pepperfreak

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Posted 29 September 2009 - 01:03 AM

The only reason why I asked how many he had left was because he said it was too hot for him. So, I was assuming that he was using it sparingly.

...yup...you are right...absolute fire...actually too hot for me...


Life's too short to hate...So, lets all eat, drink and feel the heat...
 

2010 Grow List

Lately I have found my meat intake creeping up a bit though..........

The brats....I can only lust for


#31 AlabamaJack

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Posted 29 September 2009 - 06:04 AM

thanks for all the compliments gents...

100 gms pepper
30 ml vinegar
30 ml lime juice
pinch of sea salt

basically the same recipe I use for the puree but I use lime juice and half the vinegar...

I have three bottles left from last year...I sold three ( @ $15 each )to some guys I used to work with and gave a couple away as gifts...I think it is actually hotter this year than it was when I put it up...
AJ
"If people will learn to "listen" to their plants, they will tell you what they want". AlabamaJack

#32 Badger

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Posted 29 September 2009 - 07:13 AM

Wow! You could win awards for that based just on the way it looks. If red is a warning colour then your sauce says "STAY AWAY SUCKER!" Definitely needs a safety warning:lol:

#33 patrick

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Posted 29 September 2009 - 09:17 AM

So you've scarfed up three bottles in less than a year. You're a heat eating monster AJ no doubt about it. What have you been using this with?
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#34 AlabamaJack

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Posted 29 September 2009 - 01:55 PM

I use it is soups/chile, its best in bloody marys...and to cook with when I want heat...use it in my salsa to kick the heat up too...

It is really good when mixed with food or drink...
AJ
"If people will learn to "listen" to their plants, they will tell you what they want". AlabamaJack

#35 Bitterman

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Posted 29 September 2009 - 06:27 PM

Thanks AJ. I'm going to spin up a batch this weekend. This sauce probably tastes best with some age, do you agree? How many 7 pods make 100grams? I have about 50 harvested from just one plant that have the shape of the famous "brain strain". I've seen other strains that look more oblong and pointy on the end.

#36 AlabamaJack

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Posted 29 September 2009 - 07:31 PM

it takes about 17 pods to make 100...pods weigh between 5-7 gms each...or at least mine do this time of year...

and yes, aging a couple of weeks seems to improve the heat and flavor...
AJ
"If people will learn to "listen" to their plants, they will tell you what they want". AlabamaJack

#37 Nova

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Posted 29 September 2009 - 09:13 PM

He wasn't selling them, this is the discussion area, so it's still relevant :P


Meter adjustment forthcoming....

#38 CayenneLover

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Posted 30 September 2009 - 12:05 AM

Would prolly kill me.. but that looks delicious. Great job bro!

#39 chillilover

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Posted 30 September 2009 - 12:32 PM

Nice job....cool color. I was just wondering how long it will keep? With so many peppers per bottle did you put enough vinegar to get a low ph?

TMV is spreaded by insects. So if there are not any mexican aphids that smoke yer mom's tobacco and than eat some of your peppers' leaves as a salad then your plants won't be harmed.


#40 inolan22

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Posted 30 September 2009 - 03:08 PM

That sauce looks wicked!

Is there some type of guide out there that tells you specific ph needed to can/preserve etc?




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