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Member Since 08 Apr 2013
Online Last Active Today, 11:57 AM

#1588743 Candied Jalapenos & Habaneros

Posted by cone9 on Today, 11:51 AM

Dang I was afraid of that. I have a bunch of sugar rush peach that would be good candied or fruit leathers! Do you add any liquid to the pureed peppers before dehydrating them to leathers?

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As little as possible - just enough to get them to puree well.  You are just going to be evaporating that water back out and the wetter the puree, the long it takes to finish drying.


You can also choose a liquid other than water and influence the flavor of your leather - orange or cranberry juice; rum or bourbon.  If it's a liquor, the alcohol will evaporate, but leave behind the flavor.

#1587777 Pepper People are the Best

Posted by cone9 on 16 October 2018 - 12:51 PM

I want to thank Nicolau AKA (AZ1000) for the cross continent seed trade, all the way from Romania. I'm looking forward to growing these 8 different Pubescens varieties next season.



Looks like a nice assortment.  I grew Rocoto Marlene and Peruvian Red Rocoto this past year.


Marlene bore one ripe pepper earlier and now has two more ripening (in the garage since last night!), so not a very productive plant for me.  Very good peppers though!


Peruvian Reds were pretty productive.  Very good as well, not real hot, medium sized for pubes - well worth growing a couple plants.

#1587442 2018 - The Farm

Posted by cone9 on 14 October 2018 - 08:29 PM

/\  I'd like to "like" that post a couple extra times!    Thanks for taking so much time with this thread.  Very interesting read, Trent.

#1586848 TheGreenChileMonster Ferments Some Sauce

Posted by cone9 on 12 October 2018 - 12:20 PM

Well, I woke up early this morning to a loud crashing sound, and scanned my house to figure out what it was. As I entered my guest bedroom, I noticed a strong pepper smell eminating. I slid open the closet door to find this had happened😂

Looks like that fermentation really kicked in fast! It blew the airlock right off the top. The fermentation pushed mash through the airlock, then got clogged, so no more gas could escape. That trapped the gas, causing the whole thing to blow off. I usually leave that amount of headspace on my ferments, but these bhuts must have had an extraordinary amount of sugars to trigger such a strong lacto fermentation.

The other Bhut ferment was VERY close to the same thing happening. I carefully opened the top of the lid, and a decent amount of mash leaked out the sides from the pressure build up. I cleaned everything up, removed a bit of mash from the rocoto jar, just in case, and tucked them away to keep fermenting. All three jars have a great sizzle of bubbles going right now, when I stirred up the mash before resealing. They smell amazing, and as a result of the explosion, my whole upper floor of my house smells like pepper mash.


I would be in soooo much trouble if I did that!

#1586653 Massive Growth

Posted by cone9 on 10 October 2018 - 08:47 PM

Holly mother f%%^* that’s one plant? What did you feed it?

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Florida weather!   


(We can only dream of that up here.)

#1586648 Aji Arnoucho puree/sauce

Posted by cone9 on 10 October 2018 - 08:29 PM

So, I had some of these beautiful Aji Arnoucho peppers.



I wanted to make a sauce, but wanted to let these pepper's great flavor come through as much a possible.

So I did this to minimize other ingredients/flavors from intruding on the pepper flavor:


2        cups     Aji Arnoucho - lightly packed, cut in half and deseeded

1/2     cup       White onion - finely chopped

3/8     cup       White vinegar

1/4     cup       Water

1 1/2  t            Sugar

1/2     t            Pickling salt


+1/2  of a small White Bhut Jolokia as I wanted a bit more heat than the Aji Arnoucho provided.


(This sauce is not processed and sealed.  It will just go into the frig to use now, so I did not need to worry about adequate acidity to make it shelf stable/safe)


Yield was only a little more than a half pint, but with a fine flavor and beautiful bright, fire red color.






#1586598 2018 cone9 " 'bout time glog time"

Posted by cone9 on 10 October 2018 - 06:16 PM

I pulled a few peppers on Sunday.  I am really loaded right now, although some of the pubes still have now ripe peppers.  The slow start for good weather and warm nights this year slowed everything down for me.


Here is Sundays' pull:


Ethiopian Browns were dried and the Peruvian Red Rocotos were pickled


Fresno (these were pickled) and Bhut Jolokia White (dried these to make a tiny bit of powder)



Aji Arnoucho (most went into a half pint of puree and a few were dried)



7 Pot Pink (dried), Red Rocoto (pickled), Aji Oro (pickled and some eaten fresh)



There is a lot more pepper produce in the garden to deal with this weekend.   Lows in the high 30's are coming next week, so my season is drawing to a close!

#1583212 Leaving the stems on peppers

Posted by cone9 on 21 September 2018 - 12:30 PM

Yes...me too!     And I also eat leaves on my pineapples!     And I have a penchant for sarcasm!

#1581422 2018 - The Farm

Posted by cone9 on 11 September 2018 - 08:33 PM

If I get tired from work, I come home and read your thread. 


Then I realize I'm not tired 'cause I'm not a farmer!


Your breed works so hard but loves every moment (well... maybe not when you are in the moment... and carrying a watermelon).

You do everything right and are still at the mercy of so much over which you have no control.


Best of luck to you. Trent.  

#1581412 Pepper People are the Best

Posted by cone9 on 11 September 2018 - 07:35 PM

GIP shared some of his bounty!  




I smoked the aji citos and some of the puma x reapers over pecan wood and have them cooking up right now in a sauce with maui onions, rioja garlic and peaches from our tree!  






And a nice bunch of ground cherries!

#1580146 Pepper People are the Best

Posted by cone9 on 05 September 2018 - 11:15 AM

Any of you other Veterans out there remember these? ;)
A P38 "John Wayne" can opener, haha! I haven't seen one of these in a long time!
attachicon.gif IMG_7200.JPG
attachicon.gif IMG_7201.JPG
I'm gonna use this bad boy the next time I make my smoked baked beans :party:



I have one of those my dad carried in WWII!

#1578960 2018 cone9 " 'bout time glog time"

Posted by cone9 on 30 August 2018 - 07:14 PM

Looking good Dave!


I grew the white bhut for several years, always loved the pepper. I forgot to grow it this year :mope:


I hear ya...just not as clearly as I used to!

#1578723 2018 cone9 " 'bout time glog time"

Posted by cone9 on 29 August 2018 - 07:39 PM

Picked some delicious P Dreadie Scotch Bonnet and White Bhut Jolokia peppers today.

Seed for the former from TheGreenChiliMonster and the latter from Guatemalan Insanity Pepper.


Those White Bhuts are the "whitest" peppers I have ever had.  The taste is so clean and bright!












#1578721 2018 cone9 " 'bout time glog time"

Posted by cone9 on 29 August 2018 - 07:29 PM

Your yard looks beautiful with the forest in the background!


Thank you.


We built our house here in 1993 and are so happy with the location we chose.  We are on the edge of town.  There is a stream that runs along the back of our lot with that hillside on the other side.  The woods and hillside are part of the city park property and there is a disc golf goal just behind the white pines to the right.  Beyond the treeline at the top of the hill is the city swimming pool.


So looks can be a bit deceiving - we are not ready out of town.

#1578067 Favorite fresh-eating pepper?

Posted by cone9 on 27 August 2018 - 12:35 PM

Brazilian Starfish, Tepin x Lemon Drop, Cream Fatalii... Aji Lemon Drop, Pimente Barra do Ribeiro... Yellow Manzano... Ethiopian Brown, Aji Jobito... Aji Margariteno... Aji Rosita Red