Recent content by INTLgunMonkey

Blended, but not cooked or separated, that came out to 3.8ph, so I decided I was OK to start cooking and would end up in a good place. Total volume was 5 cups. I brought it to a boil, and simmered for 45 minutes- ran an immersion blender in it a couple times to help it break down. At that...

So, here’s how I got from there to here. Habaneros are new for me (previous hitters were cayenne and Tabasco, some Thais), and I’ve never tried to do a sauce in the fruity space- so I was kind of starting over in my notebook. My goal was a catsup-thick, spoon/fork sauce, that was in the...

Hit a little over a pound of pods from my first Habanero plant, and it was a Friday evening… so, here we go. More to follow.

Sorry if responding to an old thread is not cool here, but I’m still new and found this one a very interesting question. Unfortunately, I can’t do horseradish or wasabi. I’m convinced that the pro/no-horseradish/wasabi thing is similar to the pro/no-cilantro thing, and I’m decidedly NO on...

Nice. As a fellow Hatch fan, I may ping you after I’ve had a chance to eat these, for advice on which cultivars I should be buying. I looked up your farm, and we’re only about 80 miles apart, so what works well for you should be at least pretty close for me as well.

Thermoworks is fantastic stuff. I don’t use their PH meter, specifically, but based on my experience with their thermometers, it’s probably difficult to buy better quality than their equipment. I use an Apera PH meter, and it looks at least similar in design to the one you just bought. Don’t...

I’m also in NC. Glad to hear you’ve had luck with them here (though we’re a pretty diverse state, climate-wise). Are you saving seeds over, or sourcing seed every year?

Thanks. I’m just learning habaneros, and what stuck me was how these weren’t just a different color, but the skin and meat was so different. I did notice that the loose orange habaneros they have at my grocery store are even more translucent than mine. When I got these seeds, they came in...

I don’t doubt that there’s at least some truth to his statement, but I’m dubious of just how big a difference it makes. Over 15 years or whatever, I’ve come to believe that the amount and timing of rain can affect the spiciness and some flavors. Where I’m at, I very rarely have to water my...

Thanks. That is kinda what I was hoping to hear… minus maybe the cross-pollination risk, but I suppose that’s a problem of good circumstance.

Hell, I may end up losing the hatchiness this season, because it all ends up being environmental. Even if so, I reckon I’d be pretty happy finding an “Anaheim” that ended up being on the spicier end of the spectrum. I mean… I kinda love Anaheims, after all.

Thanks for the insight, @CaneDog ,so… I’ve been doing a bit or rabbit holing and learning since I found this website earlier this summer. One of the first holes I went down was the five-species thing, trying to figure out the tags I was seeing on posts here. I think that part mostly makes...

This is my first year growing a Habanero. While my earliest plant was still in greens, I picked up a package of “US-grown Habaneros” from the grocery store, and they looked distinctly different to what came off my plant. While the ones from the store were still good, a couple fruits off my...

For almost 20 years, I did 3-4 weeks in NM for work, in Sept-Oct, and unavoidably fell in love with Hatch Chiles. Back home, I grew Anaheim peppers for stuffing, grilling and roasting, and never considered their relationship to the Hatches that became the side-chick I hid from my wife during...

Exactly what I did with the relish. It was a standard cucumber / onion / bell pepper recipe. I swapped a bunch of habaneros and tobascos in on the bells, swapped about 1/3 of vinegar for pineapple juice, and used clove and cinnamon in place of the mustard and celery seeds.