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Member Since 11 Jun 2014
Offline Last Active Yesterday, 01:01 PM

#1527640 Hunting peppers in Guadeloupe (Caribbean/West Indies)

Posted by AaronTT on 13 February 2018 - 07:11 PM

If you want the goods, you have to get in with the locals. Have a good time, let loose, and take St. Lucia's motto: no pressure, no problem.Trust me, this is the most fruitful way.  

#1519344 My friendly new employee

Posted by AaronTT on 19 January 2018 - 09:01 PM

I do feel for you all in the frigid areas. I am not happy to go out in 35f, much less lower... Then in the morning after a night time low of 29F.. I'm like cursing under my lips, son of a b.... my mango trees, damn my mangoes. ...screw this, no more.  Bastards. No more. 

#1516701 My friendly new employee

Posted by AaronTT on 08 January 2018 - 02:08 AM

Yep, us Floridians hate the cold, and we will bitch about 35 degrees, but we can kick the shit out of others when it comes to handling the heat. I see a lot of people  coming from up north to Florida complaining about 85 degrees with 100 percent humidity, and I laugh. To me that is a cake walk. Try 95-100 degrees with a 100 percent humidity, and doing hard farm work. I can always tell someone from up north, because they start sweating like a pig walking from their car to their house, lol. So indeed it does go both ways. At least I can put on more layers and handle the cold, while the northerners are all about ready to have a heat stroke, while I am hardly sweating. lol.  

#1516699 Stopping the fermentation

Posted by AaronTT on 08 January 2018 - 01:52 AM

A boil WILL stop fermentation completely. It literally kills the very organisms responsible for the fermentation, which are susceptible to heat as mentioned already. I have done count less fermentations, and the only way to continue the process is to reintroduce some form of bacteria after the sauce has cooled. I have done just that with experiments. In fact, that is one of my favorite tricks I use in fermenting sauces. I ferment for several months, then strain out some of the cloudy liquid. The rest I boil, then put it back into the food processor, to fully liquify. After it has cooled, I reintroduce the bacteria to the sauce for health purposes.  

#1504429 Hello from NC!

Posted by AaronTT on 11 November 2017 - 10:53 AM


#1473251 Trade: My Mangoes for your Peppers

Posted by AaronTT on 06 July 2017 - 12:21 AM

Okay folks I have a great deal. I have had a bumper year for fresh mangoes grown by my family. These are super juicy, fresh and full of flavor. Nothing even close to most store bought mangos, as they are far superior. I will trade a box(approx 4 to 6) full size large mangos for peppers of the following: Jamaican Hot chocolate habaneros, Red Savina Habaneros, Naga Morich, Bubblegum, and open to others, including mixes. No hydroponics(sorry,they lack flavor and nutrition), and prefer organic(meaning no pesticides or chemical ferts or anything else made man chemical). I want enough for 2 sfrbs at minimum. I can add more mangoes if I can get a larger amount of peppers. I also need them fully ripened on the plant, and not half green or green.  

#1393339 5 liter oak barrel

Posted by AaronTT on 06 December 2016 - 04:12 PM

I'm considering getting one of these to try and flavor a sauce thats been fermented prior to bottling the sauce. What do you guys think ?


I can also use it for a non fermented sauce as well. 



Sounds like a great idea. I have thought about doing something similar.

#1390610 Pepper People are the Best

Posted by AaronTT on 26 November 2016 - 08:27 PM

What are the black pods?

Got this awesome box from 96Strat. Thanks Andrew!


Some Leopards, Black Bhutlah Scorpions, an UnReaper, and a Reaper x Chiltepin.



#1381355 The savina red

Posted by AaronTT on 26 October 2016 - 09:04 PM

Very delicious and worth growing. Makes a premier fermented sauce, a great dried powder and flakes; a delicious pepper for salsas and other fresh sauces/salsa/chutneys/curries/etc. Also, if grow right its very prolific.

#1370503 Pepper People are the Best

Posted by AaronTT on 29 September 2016 - 03:16 AM

Big thank you to Romy6 for sending me some wild seed varieties!

#1361700 SUPER HOT SFRB'S !!!

Posted by AaronTT on 09 September 2016 - 07:21 PM

Nice seed saver, and her pods are some of the best! I will be surprised if these boxes are not snapped up quick.

#1361030 Fermenting Peppers 101

Posted by AaronTT on 07 September 2016 - 10:28 PM

I have 2 sauces fermenting since last October and December. One is a mild and the other hot to superhot. I'm thinking about letting them do until the holidays before processing. And I think I will not heat them so I can benefit from all that healthy bacteria. :)

Good deal. With that long of a ferment, just simply letting it sit in a food processor for a minute or so will blend it as well as cooking it. What I have been doing to shorter ferments is to strain out a lot of the liquid, then adding more water to it and boiling it to get that consistency. Once it cools, I add back in the liquid to keep the beneficial bacteria. Because you let it sit for so long yours is probably fine with just a blender/food processor. I hope it turns out well for you.

#1359371 Pepper People are the Best

Posted by AaronTT on 03 September 2016 - 05:56 PM

No pictures but I wanted to thank Kentishman for sending me some seeds completely free of charge that I have been looking for. Thank you very much Sir.

#1358923 SFRB 3 AVAILABLE!!!

Posted by AaronTT on 02 September 2016 - 04:26 PM

I highly recommend mpicante pods. Very good quality and full of flavor! Some of the best I have ever purchased!

#1353779 6 SASBE's of dried flexosoum pods Closed

Posted by AaronTT on 21 August 2016 - 08:12 PM

If its still open, I would like some. Thanks