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Greetings.

Kind of what I was thinking. I’ve noticed there is an after effect to eating them.not necessarily hot coming out, but more or a general distress that leaves me saying, yup, I ate a good bit of X.

Got a pack of poblano peppers in the fridge, I’m going to ferment. Found a recipe that calls for those, Serrano peppers, onion, and garlic that looks interesting.Have a bunch more that went into the freeze dryer. It’s been a bumper year. The thing is, I can’t recall buying poblanos this spring...

Never tried scotch bonnet, but was talking to a friend last Friday and she said they’re her favorite because they have a unique flavor and aren’t terribly hot.

Alright, I see an old post has been resurrected, no issues with that. Off hand, I’d still have to say pickled jalapeño because I really like them with fresh avocado, red onions, and lettuce with meat on a flour tortilla.

Placeholder post to be updated. I’ve got a habanero bush that’s still going with what easily looks like 100+ on it. The weather has been and us calling to remain warm so they’ve been transitioning from green to orange to red. I am planning for about one more week before pulling the trigger.

This resurrection thread reminds me or a conversation I had today, with a friend,that wants to grow some scotch bonnets. She says the flavor is unique. I am thinking next year… which will start in a few months.

I will ad it, I’ve been lax, but as they say good things come to those who wait. The last of the habanero bushes have been ripening. We’ve been blessed with warm temperatures, around 80f even this late in the year. Most have turned orange, and we’re still forecast for another warm week so I’m...

I’m not up to this challenge, but I REALLY like the thought behind it. Maybe next year.

I’ll post some pics when I link to my phone, but….. Two weeks ago, I pureed some habanero, banana and bell peppers, ran them through the food processor and mixed them with salt and fermented them. Today, I cooked some garlic, in olive oil, and added the peppers and then cooked them with some...

Absolutely, not an expert here. I ground up some mixed peppers about two weeks ago and let them ferment. My intent was to experiment in preparation for bunch of Kate season habanero peppers I have coming ripe. They’re not in a brine like yours, but formed a little liquid. Except for one small...

I too am going to go for Ketschup, versus Catsup. Though I suspect it is a regional dialect thing.

Ok, I’ll say this then duck behind the furniture. I’ve been on a Yucateco green habanero sauce recently. I’ve also started using some habanero sauce I made from garden peppers. Put some on a taco tonight. Good stuff.

Greetings. Happy to have you here.

Greetings and salad dressings :halo:

Welcome. Those are some nice looking jars.

This afternoon, I ‘burped’ the jar by opening the lid. I got a puff of gas and it has a nice pepper smell. :halo:

As a new member, myself, welcome.

Pepper mash with salt. Mixed peppers, habanero, banana, and bell. Going to let it ferment. Figure the sweeter peppers will add some fuel for the fermentatio.

This forum is great, lots of knowledge. That would also explain why the one recipe I tried that was supposed to be like a Frank’s (water, salt, vinegar) hasn‘t “aged”, instead it’s been preserved. Oh well, it’s still good on its own but now I know.