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Member Since 13 Feb 2017
Online Last Active Today, 09:23 PM

#1575494 TheGreenChileMonster 2018

Posted by AndyW on Today, 07:23 PM

I wanted to create a uniquely Amazonian sauce with some of these aji charapita pods. In the Amazon region of Peru, a fruit called cocona is typically used in conjunction with aji charapita pods for sauce.

Since cocona fruit is essentially impossible to get locally, I subbed it for naranjilla, which has a similar flavor as cocona. I also used some passion fruit pulp, to enhance that exotic aroma and flavor, plus to contribute a touch of sweetness.

This sauce came out seriously amazing! The flavor is uniquely exotic and spicy.

Wow! That sounds like a really nice, exotic sauce. I envy your creativity on that front. It looks like it came out really good!

#1575359 What are you adding to next years grow?

Posted by AndyW on Today, 01:11 AM

Since I've been inspired/reminded by recent posts, next year I only want to grow a few superhot varieties: maybe a ghost, reaper for sure, and maybe dragon's breath. A couple BBGs probably as well.
But I really want to focus on milds and bonnets next year. I've never had a bonnet, but I love habs and hearing descriptions have really made me want to grow a few different varieties next year. Which ones probably depends on what seeds are less expensive. Though, hopefully, my p. Dreadie plant should produce a couple pods at least for seed and to try a bonnet for the first time.

Oh and also a couple of varieties I picked up during and coming back from a vacation to the Bahamas. I have: Bahamian "finger pepper", red and orange "monkey's nipple" (actually ID'd this looking at fataliiseeds. Can't remember the more professional name for it), and what the woman at the farmer's market had called "bird pepper". It was a 6ft tall 4ft wide bush packed with purplish foliage and bright red pequin-looking pods.

#1575306 What are you adding to next years grow?

Posted by AndyW on Yesterday, 06:09 PM

Thanks. It says I cant open that site. Hmmmm

Sent from my iPhone using Tapatalk

https://www.semillas.de what about this?

#1574200 help ID Fake Carolina Reaper

Posted by AndyW on 08 August 2018 - 04:37 PM

I believe windsong-2 is highly regarded for eBay seeds

#1574134 Bonnie Habanero

Posted by AndyW on 08 August 2018 - 11:50 AM

Yeah, they are way yellower then most orange habs. Also look at the bottom, most habs have a bellish shape while mine flattens at the end

I would think if anything maybe a cross with their golden ghost or one of their yellow sweet peppers assuming those came from an established Bonnie plant

#1574049 Bonnie Habanero

Posted by AndyW on 07 August 2018 - 10:43 PM

Idk what screams scorpion there but are they that yellow? If so they may be a cross

#1574021 TheGreenChileMonster 2018

Posted by AndyW on 07 August 2018 - 08:31 PM

Are those P. Dreadies in the middle row?

#1574006 What crosses have you started this year?

Posted by AndyW on 07 August 2018 - 07:11 PM

I'm pretty new to crossing. I tried a couple times last year and destroyed the pistil each time. On a whim the other day, I grabbed a flower from my lemondrop plant, opened up and removed the stamens from a "Fooled You" Jalapeño flower, and did some pollination and marked the bud. A couple days later I realized a pod was forming and it's gotten bigger so I'm thinking it's going to stick.

Of course, many of you take crossing more seriously and have a method to the madness. I'm just in it for fun/experimentation.

Whether you fall in one camp or the other or even in between, what crosses are you starting this year?

#1573991 Bonnie Habanero

Posted by AndyW on 07 August 2018 - 05:23 PM

Mine look fairly normal. I don't have any pods rn but they looked almost identical from a nursery orange hab, if a bit longer

#1573897 TheGreenChileMonster 2018

Posted by AndyW on 07 August 2018 - 10:50 AM

Gotta say I have faith in a higher number than I guessed (I'm thinking closer to 250),but I guess I'll stand by my initial guess. Either way that's an insane producer. How is the taste?

#1573521 Which of these varieties would you choose?....

Posted by AndyW on 05 August 2018 - 05:46 PM

I'd say you could probably get away with it in a big tote. May not be the optimum production for each but I doubt it'd be too bad.

#1573509 Pepper People are the Best

Posted by AndyW on 05 August 2018 - 04:34 PM

I'm about a month late on this, and to my knowledge it doesn't pertain to a member here.

I visited a farmers' market in Jacksonville FL on my way back from vacation early July. Once there, I noticed this little place full of plants and pointed to with signs labeled with things such as "plants" and "exotics". I admired all of the greenery, noticing multiple pepper plants before I found the woman who was running the place. When I pointed out the plant I wanted, she warned me they were hot and proceeded to point out a pequin (I think) tree or two she had. I'm not exaggerating by calling it a tree. It was probably 6 feet tall and almost as wide at some points. She said something to the effect of "if you like hot peppers, take as many off of that plant as you want. My husband sprinkles them on his eggs but I can't handle them. Don't be shy now, if nobody takes them, they just fall all over the floor because there are too many to harvest", so I got quite a few of those (not too many since I was in a bit of a hurry, but enough to get some seeds that have now germinated). On my way out buying the plant (for $5 less than the sticker price!), she pulled a couple pods off of the plant across from it, a red pheno of the same pepper. She threw those in the pot so I could "save seeds and grow both colors". All in all she was just super kind and I think I envy her hospitality and generosity a bit. She also had killer prices on full grown plants (a ghost and hab in a 5ish gal pot both putting out pods for $25!). Forum members or not, it seems, ppatb.

#1573179 Which of these varieties would you choose?....

Posted by AndyW on 04 August 2018 - 09:33 AM

I'd go bg or boc
Both great tasting and usable heat

#1572962 Pepper flavor

Posted by AndyW on 03 August 2018 - 08:23 AM

Definitely interesting!
It's neat to know that it's a topic with some research behind it.

#1572793 Preservation thread

Posted by AndyW on 02 August 2018 - 03:17 PM

Freezing temperatures sure... but are you eating thawed out pods? Lol

You cook with them anyway. Does that bacteria survive over 300 degrees?

I doubt it. The main goal with that bacteria is to ferment and you can cook a sauce to stop its fermentation.