Jump to content



Member Since 07 May 2014
Offline Last Active May 18 2019 04:40 PM

#1565420 Pasta sauce recipe?

Posted by SavinaRed on 04 July 2018 - 03:02 PM

You can't go wrong with-

fresh tomatoes

fresh basil

fresh garlic

fresh onion (not too much!)

maybe a caper or two (or 10 ;) )



other additions----

fresh oregano (just a bit)

fresh marjoram?

black pepper



Oh Man!  That recipe is making me hungry!




3 cups tomatoes

1/2 cup fresh basil leaves chiffonade

2 Tbsp crushed garlic

1/2 cup fine chopped onion

2 tsp capers

1-2 tsp salt


serve with a wide noodle like linguine, fettuccine or a chunky piece pasta like penne or farfalle.


And LOTS of parm!   plus your choice of red or yellow chile pepper flakes/powder.



oh boy I have 18 tomato plants most of them heirlooms so needless to say I will be making some today as I have 10 basil plants, fresh thyme, Greek oregano and Italian , shallots and chives to use and of course garlic :)


oh and maybe a couple mild peppers I have some serrano's and fresno's just starting to turn red. 

#1564663 Your first super hot stories

Posted by SavinaRed on 02 July 2018 - 04:48 PM

Salsa lady thats hilarious but I know at the time it was terrible 😂

#1562760 Smoking Ribs Thread For All

Posted by SavinaRed on 25 June 2018 - 07:43 AM

RG that 3rd pic down showing the marbling on those beef ribs is money.  Can't wait to see what you do with em.  :)

how long did you smoke the ribs and at what temp, thx !

#1562534 Your first super hot stories

Posted by SavinaRed on 24 June 2018 - 08:40 AM

I remember back in 2013-14 eathing my first hab and it ruined me with cramps, puking sensation but held it in, burning mouth,tongue,lips, throat etc.......


Then I discovered the Red Savina and this forum. I ate one of them and it was much worse than the hab. I had this macho thing going at the time along with my brother who always could tolerate more heat than me. So next we tried a butch t which ruined both of us then like gluttons for punishment we next tried a moruga. That caused severe cramps, pain beyond the others but we survived. 


Last but not least we both ate a Reaper. I handled it better than my brother who ended up puking, stomach pains all night and couldn't sleep. I damaged me worse than all the other peppers but I did it without puking which in my mind was a victory.


One thing I learned from all that macho/ego eating supers. That I will never eat them again as the pain is way to intense and that I like flavor over heat now 24/7. Every once in a while I will have some super hot sauce but even that is rare these days. I hover around the scotch bonnets as the top of my heat/flavor level now but still don't eat them by themselves and always have it with my food in smaller pieces or in salsa's. 

#1562531 DF 2018 Veg Grow log

Posted by SavinaRed on 24 June 2018 - 08:03 AM

I grow the Italian basil every year and make pesto every weekend. I have 8 plants this season. 

#1562326 What becomes of the surplus harvest?

Posted by SavinaRed on 23 June 2018 - 01:22 PM


I've been wanting to try the Red Savinas. I love superhots and plan to keep several around, but anything that tastes good is welcome.


I've been giving away some of my frozen pods to get others into this so the pepper business expands a bit. A lot of people are interested but apparently can't think to look toward the internet.

Savinas are between the heat of Caribbean reds and bhuts but retain the better fruity,citrus flavor of the red habs. I don't like the flavor of ghost peppers at all. I have to dr them up when making a sauce whereas with savinas, CR;s, scotch bonnets etc..... the flavor of the peppers are great on their own and no need to cover the flavor IMHO. Some people like the ghost flavor but I'm not one of them and they are one of the super hots if you like them that are really easy to grow and very productive even in the heat where I live.

#1562218 What becomes of the surplus harvest?

Posted by SavinaRed on 23 June 2018 - 07:27 AM

I can tell you I have done is the following season grow fewer peppers and the types you will consume and make sauces and powders that you will use and consume. I've gone from growing 100 plants half which were super hots down to 25 plants with only 1 or 2 super hots. I'm counting red savinas this year as super hots.  :)


I grow not for more flavor and mid range heat ( Carribbean Reds, Bonnets) and less with the majority being Baccatums. 

#1560463 First pepper garden

Posted by SavinaRed on 16 June 2018 - 12:30 PM

I will be interested to see if the ones in the grow bags do the best this year.

#1560462 4 new trees in 20 gal containers

Posted by SavinaRed on 16 June 2018 - 12:29 PM

Are your avocados still doing well and filling out those 30 gallon pots? I've been wanting to grow avocado but my family is very skeptical they will grow well here. If you can grow them there, I should be able to in Sac Town! Are they grafted to hardier rootstock?


I was going to suggest you grab a blood orange but read in the thread you got one. Mine produces like mad and it's not even in a big pot. I plan to get a Cara Cara and some red grapefruit to keep it company.

My avocado's are doing well but I can say they are the hardest fruit tree to grow in containers. But it can be done successfully. If you come out this month I'll give you some pointers. :)

#1559367 [June11] What are you working on this week?

Posted by SavinaRed on 11 June 2018 - 01:54 PM

Enjoying the fruits of my labor ( eating peaches, nectarines, plums, strawberries, raspberries, blueberries, basil for pesto, tomatoes ripening now and some peppers this month like Jals and serranos

#1558444 Char-Griller Sapphire Blue Akorn Kamado Kooker

Posted by SavinaRed on 07 June 2018 - 12:19 PM

I agree with you Savina Red  its a  steal at that price... the Blue colored ones is out of stock...willing to wait as we have a weber & another smoker,

but that is real nice & versatile.

Its quite big & can surely fit 19 burgers as I saw one at Walmart...I can see doing pizza on that too...


yes I did pizza on mine and it turned out really good. 

#1558011 Fermentation vs Non-Fermentation

Posted by SavinaRed on 05 June 2018 - 08:52 AM

Its a matter of personal preference. I have done several fermented batches but I prefer the non fermented sauces I make over the fermented. 

#1557902 [June 4] What are you working on this week?

Posted by SavinaRed on 04 June 2018 - 04:36 PM

harvesting allot of yummy nectarines and peaches   :)

#1557093 Hot Sauce Bubbles

Posted by SavinaRed on 01 June 2018 - 07:04 AM

My guess it that is the stuff that floats to the top when cooking the sauce that I always skim off and discard and it looks like you didn't do that and it stayed in the sauce that went into the bottles. That is my guess from what I can see in your bottles.

#1556741 My wife is mad at me. Ghost peppers were involved.

Posted by SavinaRed on 30 May 2018 - 03:35 PM

Get a glass cutting board. You can actually get the heat out of those.

I usually dice my peppers on the plate I'll be using for dinner so my food can soak in the juices.

ditto glass or plastic stay away from the wood if you are married...................   :)