Big-time pepper fan, first-time grower. Last year we were given heirloom hot-pepper seeds by a friend, and I blew it in the sprout stage. Didn't have a single plant to show for my lousy efforts.
This year I endeavored to be more methodical, and I'm following a program I found in a YouTube series. It's going very well, although now I think I should have started earlier than the third week in March to germinate the seeds. Of the five varieties I ordered from JoePepper -- Fatalii, Tabasco, Chocolate Habanero, Sapporo, and Cayenne -- all have sprouted except the Tabasco's. I'm about three weeks into it.
I'm looking forward to learning from everyone here. I'd like to share a great recipe for a very tasty appetizer:
1 jar whole jalapeño peppers.
1/2 brick Philadelphia Cream Cheese
1 can solid white albacore tuna
2 cloves garlic, minced
Halve and de-seed the jalapeño peppers.
Mix together the cream cheese, tuna and garlic.
Stuff the jalapeño halves with the mixture. Refrigerate and serve. Enjoy~
This year I endeavored to be more methodical, and I'm following a program I found in a YouTube series. It's going very well, although now I think I should have started earlier than the third week in March to germinate the seeds. Of the five varieties I ordered from JoePepper -- Fatalii, Tabasco, Chocolate Habanero, Sapporo, and Cayenne -- all have sprouted except the Tabasco's. I'm about three weeks into it.
I'm looking forward to learning from everyone here. I'd like to share a great recipe for a very tasty appetizer:
1 jar whole jalapeño peppers.
1/2 brick Philadelphia Cream Cheese
1 can solid white albacore tuna
2 cloves garlic, minced
Halve and de-seed the jalapeño peppers.
Mix together the cream cheese, tuna and garlic.
Stuff the jalapeño halves with the mixture. Refrigerate and serve. Enjoy~
