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Member Since 20 Jul 2016
Online Last Active Today, 06:26 PM

Topics I've Started

Started my bucket list already

Today, 01:12 AM

Just my chileplants order and yes these i do plan to grow in buckets too.


1-7 Pot Yellow.....first "super hot" for me.

2-Scotch Bonnet Yellow MOA.....replacing the habs

2-Lemon Drop...again

1-Aji Cito....got to try another Aji that is hotter than the lemon drop

1-New Mex 64

1-Beni Highlands

1-Thai Giant Orange..gunna try a Thai pepper again.

2-Gochugaru...Not sure if these are the right ones but its worth a shot.

(should have 12 from chileplants DOT com...not sure what i missed but im tired atm)




Bonnie CowHorn

Super Chile


Seeds i saved from last years lemon drops just in case.


Still need to find or undecided


Biker Billy Jalapeno or Mucho Nacho

Early Jalapeno....the ones i grew last year were crazy hot for a jalapeno...loved them

Need a pepper to......

03 January 2017 - 12:15 PM

Increase the heat of my lemon drop hot sauce but not give it the Chinense flavor. It needs to be yellow too. Are they any of the Chinense family like the Fatali milder in terms of that flavor?


My other thought is growing Aji Cito. They are supposed to be about twice as hot as a lemon drop.

Cheaters guide to Indian style cuisine

18 December 2016 - 02:36 PM

Homemade and fresh is certainly better but ive found a few items that are not bad with simple additions. MTR brand has several prepacked meals and a excellent Sambar powder. Rajah's Garam Masala is also quite good for those that want to keep it simple.
Today's meal is a mix of...
MTR Paneer Tikka Masala and MTR Paneer Makhani



Onions (im using 1 small white onion. Reds are better for this imo.)

Swad ginger garlic paste http://store.patelbr...r-garlic-paste/

Frozen peas

A little turmeric (about a half tsp)

3 maybe 4 rotisserie chicken thighs (skinned and deboned) Leftover Tandoori chicken works great too.

Rajah's Garam Masala  http://www.ishopindi...h-garam-masala/

A little cream or fat free half and half


Fresh chopped cilantro


Cook a couple teaspoons of ginger garlic paste in ghee for a minute or two till aromatic.

Chop the onions and cook in the same ghee until starting to soften.

Add a little turmeric and continue cooking the onions a couple more minutes

Add both packages of MTR single serving masalas to the pan

Add about a 1/4 cup of fat free half and half and simmer, Use a bit less if using cream.


Once its up to temp add about a handful of your peas and chicken. Take care not to shred the chicken when you stir it.

Just before your peas are done cooking add some fresh chopped cilantro and about 1/2 tbs of garam masala. Add some addition mirch now if you wish. Or add fresh peppers while cooking the onions. MTR brand is not bland so i suggest tasting it first.


Garnish with remaining cilantro and serve with Jasmine or Basmati and/or naan. Im using Jasmine today because im out of Basmati and its freaking cold outside.


Gunna have to wait on pics. :P My rice is soaking atm


This surprised me

17 November 2016 - 12:47 PM

Every single hab ive gotten off 3 plants looked 100% normal. I did not grow a single super hot of any kind. Not a single other garden as far as i can see at any of my neighbors.


So...how does one explain this and do you think i should save the seeds. It was not completely ripe.





Lemon Drop Sauce #2 or was it #3

13 November 2016 - 01:57 PM

Well anyway


215 grams chopped frozen lemon drop peppers

1 yellow bell pepper finely chopped

1/2 medium white onion finely chopped

2 tsp minced garlic

1 tbs crystallized ginger

2 6" pieces of lemon grass cut in 2 inch pieces

420 grams total minus the lemon grass which will be removed before blending

2 1/2 cups 50/50 vinegar/water. Mostly white distilled but 1/2 cup was double strength rice vinegar (%8)


Brought to a boil for 15min and heavy simmered for an hour covered. Im really trying to get the most out of the lemon grass. Decided to use mostly white distilled to keep down on the sweetness. The "candied" ginger is pretty sweet and so is the yellow bell.


Salt to taste after it completely cools and blended but likely about a 1/2 tsp.


Initial thoughts of the hot brine taste:

Ginger is very noticeable in a good way

Really good lemon aroma. You would swear it has lemon juice added

Tastes pretty damn good without salt

This would make an awesome jelly.

Good burn for those that like to use a lot of hot sauce on food.