hot stuff

So I'm drained the water, put a damp but not soaking in it. Seeds go on top. Then I snap the lid on and put them on top of the cabinets above the stove.

Thanks!

So I'm scaling back a lot this year. Got my seeds soaking overnight. Should have gotten these guys going weeks ago. Once soaked, I'll remove them and put a damp piece of napkin on the bottom, put the seeds back on and the lid and let them germinate in these jello shot cups.

Anyway my list for this year is:
Bahamian Goat

Yellow Brainstrain

Island Hellfire

Chocolate Brainstrain

Yellow Primo

Szentesi Kossarvu

Criolla de Concina

Sivri

Moruga

Ethiopian Fire

Goat Weed

Criolla Sella

Fish

J. J. Jalapeno

Tursijara Domaca

Dzuljunska Sipka

Szedgedi Edes Fuszer

Kalocsai

Long Semi Hot Myra

Fizani Sladki

ukramsky

Aufrechte Cayenne

Szentesi Piazos

My wife just got back from Hungary and brought home some genuine Hungarian paprika. The Eros is supposed to be the hottest.

I've had sauces where you can taste the carrots. Depends on how many used.

Example: http://www.iburn.com...d-hot-sauce.htm

Interesting. I think onions and garlic outweigh the carrots in this batch. More carrots than reapers though.

So the bottom is some reapers I had in the freezer, about a sandwich bag full of them. I salted them down. Then I added a sliced onion and salted it. I've had great success with onions in my hot sauces. I followed that with a globe of garlic sliced because who doesn't like garlic. Finally I added several carrots sliced and salted all of them down. I used my masher from my sieve to push everything down and let it sit for an hour to draw out the juices from all these veggies. Then I added enough water to cover them up and place a couple of flat glass disc I have for ferments.

I've never used carrots before in a hot sauce or ferment but I've seen a lot of recipes using them. I figure, why not. The garlic and the reapers should substantially cover up any carrot taste. Well see how the ferment goes.

Everything went smooth this time. The rules seem fair enough. 

Sitting in my box waiting to be picked up tomorrow. 9405 8036 9930 0537 7871 15

Looking forward to next year's grow.

Got it yesterday. My Goodness there's a lot in there. Lots and lots of hybrid stuff. Capcom do you have a list of what your numbered seed packs are? Are they new creations from you? Since tomorrow is Thanksgiving I imagine this is going out Friday, unless I finish with work early.

Cranberry Fire lite hot sauce. I only used c. annuums (about 50 reconstituted dried chilies from the oriental market) in this year's mix for my wife who has bad reactions to c. chinense chilies.. It will great on our turkeys and hams this holiday season. Last year I used Bonda Ma Jacque chilies. 3 bags of cranberries, 2 whole oranges (deseeded) 5 cups of sugar 5 cups of water.

Unless the bells are of rare heirloom types I'd rather not. I can get regular bells at the big box stores. Heirloom tomato seeds would be interesting though.

They look freakin incredible hot stuff!

Thank you. And they freeze and microwave well too. Still have about 2 weeks of them left for lunch. LOL

These look great! If you can afford the health risk I would highly recommend using lard in place of shortening. There is conflicting info on whether animal fats are bad for you, and personally I would rather eat natural animal fat than something created in a lab. Lard makes for fantastic pastries.

It's just what I had on hand at the time.

For the dough I used 4 cups of flour, 1/2 cup of shortening, 1 egg, 1 cup of milk.

The stuff, who knows! ground beef, 2 onions, 2 tbls minced garlic, 1 can black olives diced, 3 chili peppers from the garden (some quasi mild burpee thing), my special spiced salt, salt, several yellow pear tomatoes.

Thanks for the updates. The photos are appearing very small to me. Cannot make up the details. How is the harvest?

yeah, you have to click on them to see them bigger. Other than my chinense chilies it's going great. Those chilies are just starting to come in.