I had those on my Scorpion Moruga. Basically used a combination of physical crushing, Venus fly trap and soapy water to eradicate them. I'm with Edmick on this one, they need to be liberated from life.
Clan of the Scoprion Moruga, there is no other clan. All bow before their might. 'Errrrrr...your fermentedness. Can't believe I forgot to list salt, thanks for the reminder Show! Looking forward to this! Cheers!~
New to the world of growing hot pepper for myself. I've got a 3 year old Trinidad Scoprion Moruga that threw down a bumper crop this year. I am planning on making a fermented hot sauce of out of them that will probably be ultra hot (just perfect!). So I wanted to run my plans for this batch by you folks to get some perspective. Basically from what I understand, dice, process and chop the hell out of them to make a pulp from them. Add some garlic, onlion and maybe a carrot for sweetness. Then finally introduce an existing lactobacillus culture (from home made kimchi I've got in the fridge). and watch the magic happen.
Am I missing anything? Any tips? I'd like the consistency to be similar to that of Tobassco or Franks as I like the free flowing liquid over chunky sauce (for tequito binges).
Thanks in advance and mind the spelling errors as I'm to lazy to spell check.
Just wondering if anyone has successfully grown a pepper plant indoors and kept it indoors permanently? I live in a stacked townhome with no yard and want to up the number of plants I'm able to keep. Wondering if anyone has had success with this?
I live in a stacked town home, can't imagine what the neighbors would say if they saw smoke pumping off of the balcony. Didn't realize there were stove top smokers. I'll look into that. Was also just curious to see which peppers would have a natural smoke flavour, wanted to see if I could bread a more smokey flavor with passing generations. It seems like there are a million things that need to be done with hot peppers but no time to do it.
I'll checkout the Jamacian Hot Chocolate pepper! Just realized that our BBQ would probably work with a stove top smoker as it's a natural gas line. Appreciate the ideas folks! If you see smoke coming from my house, come over for dinner, not to put out a fire. <3
Looking for peppers that would predominately have a smokey flavour (without smoking them). I've heard chocolate peppers generally have more smokey tones, any suggestions? Just starting to rock the world of hot peppers, man this pepper thang is bad@$$!