I bought a digital Ph meter on Ebay. Was about 45 dollars.
The Nagas are from the two plants I grew this year and the
50 represented the entire harvest. There will be a few more here and there before the season ends but that was the bulk of this years yield.
I also have 2 caribbean red...
Just finished it. My mouth is almost completely burned out from tasting it. :mouthonfire:
50 ripe Naga Morich peppers
2 large super ripe mango's
1/2 large vidalia onion
8 cloves fresh garlic
1/2 cup chopped carrots
1 quart apple cider vinegar
cooked all the ingredients until soft then liquify...
Will do. The Caribbean Reds are a bit behind the Naga Morich.
As soon as I have some nice ripe ones I'll be posting som of them too :)
Those are the only 2 varieties I grew this year. Next year a few more possibly, but I have limited space and need to devote most of it to my 2 sauce peppers :)
You have me corn-fused with someone else. I never ate any pepper
on video.
I have eaten as much as a half of a ripe Naga in one bite and it was enough for me. I will never eat the whole pod. I'm too chicken.
I ate a whole Caribbean Red Habanero once (a small one) I grow those too.
They are doing well this year. These are the same plants I nearly killed getting them through the winter in a grow room. They got real leggy, and nearly bought the farm, but they came back real nice. :)
First Naga pod and first Hab pod as well :)
I kept my 2 Naga Morich plants and my 2 Caribbean Red habs in my grow room over the winter.
Here are the first pods of both!
Just moved them outside last week and transplanted them into much bigger containers. They are light years ahead of where...
I'm lookin for a scoville rating or at the least another variety at a similar heat level for comparison.
In other words, I want to know where it stacks up against other peppers :)