Recent content by Hab_Nut

One way to use it might be to use one of those BBQ injectors and "get a melon drunk" by shooting it  up. Reaper watermelon ...   Or, maybe you could do that with an eggplant or cucumber or tomato. Anything juicy, right?

I like vodka and I like peppers but I can not gag down pepper vodka.   However, NECM will know where I took this pic.  

I didn't even touch the Reapers I dried this year. They wait until the Ordained Time. 

I like to play at making seasoning mixes. Sometimes a seasoned salt, sometimes a seasoned pepper.    Last year I grew ghosts, and my seasoned pepper supply was almost out, so I pulled a jar of "ghost flake" out of the cabinet and ground it fine along with the typical SPOG.   My first tasting...

I haven't been to PR but Miami is a good place to shop for sauces.   That's a foodie town in general.

Yesterday I ground some dried pods and I was amazed at the heat. I thought these were fatalis, but maybe they're reapers.    I'll be using SMALL amounts of that in seasonings, and I'm sure to have heat for a year. 

I haven't grown any kind of mirasol for a while. However, after reading this thread, when I went to the grocery I got a bottle of the original. Just because. 

No aroma, all that was off in other buildings. I would dearly love to walk past the fermenting barrels.   BTW Avery Island is not really an island. It's a "salt dome" as found along the Gulf. There are big deposits of salt, and it's lighter than other sediments, so it tends to rise like a dome...

Sorry, double post  

I took the factory tour at the Tabasco place on Avery Island. You just get to see part of the packaging line. Otherwise, they hide their cards.    They had a gift store and I bought a bag of oak barrel chunks for smoking. When soaked, they turn the water red.  

I just had my first frost here, I covered the plants and they survived but I harvested green pods heavily. It's a mix of several kinds. The result is not very hot, fairly balanced with salt/onion/garlic, quite similar to a typical verde sauce.   And that's about it for the season. I still have...

From an old Ohio magazine

I'm bumping this at the end of the season. I picked an earlier round of pods and dried them for powder. That worked out well; I built a salt-onion-garlic seasoning around the fatali (as I did last year with ghost).    In the hot dry season I watered the plant adding some fertilizer with...

Yeah you'll know it when the train with red flags on it comes through.    

Superhots smoke well. I can make a batch with a much heavier smoke flavor which can stand up to the heat. In my case I can smoke in the offset so the pods don't cook as much.   Starting from dried pods is much simpler.