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The 11th Annual Hot Pepper Awards ACCEPTING ENTRIES!


Member Since 22 Sep 2015
Online Last Active Today, 09:17 PM

Topics I've Started

TheGreenChileMonster Ferments Some Sauce

19 October 2017 - 08:30 AM

Last November, right before a frost, I pulled all of the rocoto pods off of my plants. I then made a mash with rocoto pods and salt only.

TheGreenChileMonster Fires Up The Weber Smokey Mountain

18 June 2017 - 12:54 PM

I'm doing some beef dino ribs today. I like to cook them as a mix of BBQ styles. Low and slow with lots of smoke, American BBQ style. I only use coarse salt as a direct seasoning on the ribs, but I make a salmuera to baste them with, Argentine style. I'll be using my WSM. I got my WSM about 2 months ago, and I've smoked a whole lamb, briskets, chickens, salmon, beef dinos, pork ribs, and pork butts. I've become very familiar with maintaining specific temps on the smoker. This will be 250 degrees all the way til it's done.

Rib blocks untrimmed

Rib blocks trimmed of the silverskin, and excess fat.

Ribs hit the Weber at 12:45. I'm using oak, hickory, and a bit of mesquite.

Rocoto Ferment

26 April 2017 - 09:25 AM

I have a large fermented rocoto mash that I am thinking of turning into hot sauce. I don't typically do pepper ferments, I just had a ton of rocoto at the end of last season. I used a Big Mouth Bubbler wine fermenter for the mash. It has been fermenting for 6 months already, and smells amazing.

I figured I would ask some fermented hot sauce veterans in this section if they have any neat recipes, or suggestions that I could put to use to make a great fermented rocoto sauce.

I washed all of the rocoto.


Cut off the tops including stems


Pureed them with salt and attached the airlock


6 months of fermenting, and now I have this delicious mash


Anyone that has any hot sauce suggestions, please let me know. I was thinking of maybe doing a strawberry or blueberry sauce, and then a regular non fruit sauce.

IDK, all suggestions are welcome.

TheGreenChileMonster's 2017 GLOG

08 April 2017 - 11:13 AM

Now that it is almost time to plant out, I figured I'd start up my GLOG for the year. I've cut out almost all superhots this year, and am growing solely peppers I regularly cook with. Here is a link to my glog last year:


I did a good job documenting my grow last season, but I plan to give more regular updates this year. I'm growing more veggies this year too, so I needed to free up some space in my garden. Here is the list for the year. All of these are either OW plants or well established seedlings.

Aji Limo
Aji Mochero
Aji Amarillo
Aji Pacay
Aji Arnaucho
Aji Dulce
Aji Largo (Pubescens)
Aji Oro (Pubescens)
Rocoto Rojo Arequipeño
Rocoto Oculto
Red Peruvian Rocoto
Giant Red Rocoto
Giant Yellow Rocoto
Rocoto Peru Cusco
Mini Red Rocoto
Large Red Rocoto
Turbo Pube
Guatemalan Red Rocoto
Carolina Reaper

I'll start posting pics and updates as soon as I start planting out over the next few weeks. There may also be some veggie and home brew pics in this GLOG throughout the season.

Chinese Chiles as a Biological Weapon?

20 December 2016 - 12:25 AM