karoo

I have about 4 liters or 1 gallon of fermented Aji Cito and Aji Amarillo ( 2400 grams and 1000 grams) .

This is a pure mash ferment with about 3.5-4 % salt and about a total of 50ml of vinegar , just to keep the top mold free.

Any suggestions ?

I would like to keep it as pure and simple as possible ! Maybe just a bit of garlic or fruitiness added in.

Thank you.

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I am new to growing Rocoto peppers and have had a hard time getting to this stage in their growth.

( Maybe it's too hot here , maybe I'm just trying too hard)

For the first time I am seeing some really good growth , so I just want to check in with the longtime Rocoto growers.

Is the growth pattern on the Rocoto so different from the other peppers?

The new growth and new leaves develop on the leaf stem(petiole) and then branch out from there?

The big one is Rocoto Guatamala , also Rocoto Red and Rocoto Costa Rica.

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I am at the start of my new season and about 2 months away from harvesting enough peppers for sauce and I am running out of sauce . I decided to clean out my fridge , dedicated to beer and peppers , and my clean out my allotted space in the pantry . 

I found the following ;

- dried orange Thai 2016

- dried red Thai 2015

- dried Guajillo peppers

- Dried African Birds eye peppers from Madagascar , called Pili Pili.

- white beetroot pickled with onions and Chupetinho peppers

- Red Aji mash from March 2018 , including Aji Colorado and Bubba

- A mix of Choc Hab and Chupetinho powder from 2016

- the left over juice from a Jalapeno pickle , including all the Pickling spices.

- Pickled Chupetinho with Onions

I think I will make a sauce.

I will keep you updated.

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I tried to get a shorter title but failed .

Here on the southern tip of Africa we are still shaking off the last Cold fronts of winter and trying to get our plants up and going. First ripe pods at least 6 weeks away.

This week I started digging in my powders and frozen mash from 2-3 seasons ago to make some sauce , but I don't have any ideas of the quantities ! I have no idea how many Trinidad Scorpions it takes to make a cup of powder. How many Chocolat Habaneros in 500 grams of frozen mash?

For example;( not accurate)

Moruga scorpion pods;  average weight per pod = 30 grams

                                           200 grams fresh= 80 grams dried

                                            100grams of dried powder = 20 pods

Reaper :  500grams of mash = 100 pods 

Maybe not a discussion thread , just post your knowledge and personal findings.

Thank you .

What is the fastest pepper you have ever grown , from seed to ripe full color pepper?

My guess will be a Annuum , here is why I am asking. My Pimiento de Padron , seeds planted on 20 June 10 ,

72 days ago . 

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