Search results

Below are some peppers I grew this year but I lost all the tags for them so I'm not 100% sure what they are.   Not sure what the red is. But for the other left to right I think it goes peach ghost, orange ghost, chocolate ghost, and chocolate scorp? Thoughts?   I have a ton of other red ones...

Congrats!

Nice set up, need to get me a greenhouse but a little too expensive!

Ok I need some help here. This is my first time over wintering a plant. Iv'e decided to keep my zimbabwee bird pepper and aji lemon plants. here is a pic of my zimbabwee that I already trimmed back.   My questions are: Did I trim back enough? Do I need to trim it back more? Did I do too much...

Hey Bob_B! I hope you're still active on here. I have a couple questions for you. First, did you come up with this recipe yourself or did you find it somewhere else? I made this with some of my red jalapenos from my garden this year and it was so delicious. Only smoked the peppers for about 2.5...

How many plants do you have?

Top is not a thai pepper. Thais are about an inch or two long, red, and very skinny And the top one, but it has that tail...not 100% sure

What do you get for winning a throwdown?

This was a harvest from a couple days ago. Only about half of the peppers on the bushes were ripe so far.   Unfortunately I think it may have frosted last night... Also, not sure what some are. I know I have peach ghosts, aji lemons, thai, large orange thai, jalapeno, chocolate scorpion? and...

How often is there a throwdown? 

I like this recipe. Very different with the maple. I work in a fancy restaurant where we change the menu based on the season. As it is fall now, I'll have to get my head chef to consider doing something like this for a special one day

I don't blame you. Oil can end up having a pretty bitter taste when cooked, especially olive oil.

Nice recipe. Recently I've found a certain love for pickled jalapenos. Had a burger the other day with fresh jalapenos but it just wasn't the same as pickled. I'll have to try this recipe

Nice sauces man! I have a good amount of lemon drops im about to pick and I thought about doing a no lemon added lemon hot sauce with them. Also, have you ever used anything other then olive oil to sautee the peppers? I ask because olive oil can actually cause food to become more bitter when cooked.

Thanks!

:shocked:

How does one get a trunk this size?!?

Those are huge!

Yellow douglah?

The red ones are def tobasco. Mainly for the size, shape, and the fact that yours don't have caps. It takes very little to pick these from a plant, even picking from the stem you have to be careful because you think you might have it and next thing you know your'e just holding the stem and cap...