Pinoy83's Continous Glog 2013

here we go my first ever glog, this my first time growing peppers so please bare with me with my unorganized plants and pictures.my growing medium is MG potting mix, MG moisture potting mix, perlite, red and black cindersused jiffy pellets and my aerogarden to sow my seeds.

my grow list is all mixed:
giant green bell pepper (home depot)
jalepeno (home depot)
serrano (home depot)
poblano (home depot)
anaheim (home depot)
numix twilight (amazon.com)
explosive ember (amazon.com)
charleston pepper (i forgot were i got this from)
pretty purple pepper (amazon.com)
bhut jolokia (i forgot were i got this from)
orange habanero (not sure)
bolivian rainbow (amazon.com)
cowhorn (free seed from pepper joe)
peter pepper (pepper joe)

ok gonna start my new grow list pretty soonmy grow list:

Thanks to Pshngo, Auction:
7pot yellow
7pot jonah
7pot chocolote
7pot red
7pot brain strain
7pot brain strain yellow
yellow bhut jolokia
aji chuncho
Datil
yellow fatali
fatili
chocolate habanero
red trinidad
naga morich
jonah
trinidad scorpion butch T

Thanks to Spicegeist:
Bonda Ma Jacques (OP)
choco habanero (OP)
Bombay Morich
Choco Bhut x cajamarared bhut (OP)
maya red (OP)

Thanks to LanMan:
red cayenne
orange habanero
Red habanero (bonnies world hottest)

Thanks to Wayright:
Scarlett Lantern
Cumari

Thanks to Ajijoe:
Surprise Superhot mix
Siling Labuyo
korean chile mix
chiletepin
BG Bomb Cherry
Yellow Thai
Cherry Bomb
Bulgarian Carrot
Black Hungarian
Datil
Shishito

Thanks to Heirloomchef:
Tobasco Sweet SB
Aji Brown
Aji Dulce yellow
Grenada Seasoning
Trinidad Seasoning
Trinidad Congo Yellow
Trinidad Congo Black
Red Bhut Jolokia
Yellow Bhut Jolokia
Chocolate Bhut Jolokia

Thanks to Denniz:
Devils Tounge
Satans Kiss
White Habanero
Peach Hab
Goji Berry

Thanks to Shane:
Thai Ornamental #1
Thai Ornamental #2
Thai Ornamental #3
Goats Weed
Orange Manzano
Red Manzano

Thanks to Melissa:
Yellow Manzano
Red Rocotto
7 pot Primo

Birdseye Chili (kitazawa seed Co.)
Thai Holy Basil (kitazawa seed Co.)
Japones (Garden Gate Seed Co.)
Nok Guk Put F1 (korean store)
Wa Mae Wo F1 (korean store)
Han Rim Ggwa Ri Put F1 (korean store)


2/06/2012

2/01/12 seeds in the aerogarden 2x explosive ember, 2x bhut jolokia, 2x habanero, 1x pretty purple pepperthe one the 1nch pots are my trials for jiffy pellets

2/08/12my first sprouts from my jiffy pellets transfered all the sprouting seeds in a open container

2/08/12

2/09/12 my mini open green house in the living room

2/12/2012 all seeds germinated in aerogarden

2/12/2012 my first batch transplanted to my 4 inch pots

2/20/2012 my 2nd batch transplanted to 4 inch pots

 

[stickman]

Great pics of your growing biological empire Jericson! Having ripe pods coming in is a great feeling. When you have them coming in in great enough numbers, I bet you'll make some killer sauces of your own. I'm definitely waiting to see what you come up with! Cheers!

 

[Pinoy83]

Great pics of your growing biological empire Jericson! Having ripe pods coming in is a great feeling. When you have them coming in in great enough numbers, I bet you'll make some killer sauces of your own. I'm definitely waiting to see what you come up with! Cheers!

I wanna know your magic in making sauces ... I never made hot sauces in my life... So please teach me

 

[Devv]

I agree Rick can make a hot sauce, I'm hooked on the Red Hab sauce. Perfect flavor and heat, just plain good!

 

[stickman]

I wanna know your magic in making sauces ... I never made hot sauces in my life... So please teach me

 
The best starting advice I have I got from Rocketman... he advised me to keep it simple, and when you have that down, then tweak it to where you like it. The sauce I sent you was the MkII batch... here's the recipe.
 
"Rick's Red" Habanero Sauce
3 pounds Red Habaneros, stems and seeds removed and processed in a food processor
a pound and a half of Carrots, grated
2 jumbo Spanish Onions, peeled and chopped
1 head Garlic, peeled and chopped
2 cups shredded sun-dried Tomatoes
4 stalks Celery, chopped
one quarter cup salt
2 tbsp sugar
2 tbsp ground Cumin
6 cups white vinegar
a cup and a half of water
 
All ingredients were simmered in an enameled Dutch Oven for a couple of hours to make them nice and soft. Then I ran them through the blender first, and the food mill second to make the sauce nice and smooth. The consistency was perfect, but the flavor was still pretty rugged, so I added a 10 ounce can of coconut milk to iron out the rough spots, brought the sauce up to 170 degrees for bottling and followed SalsaLady's directions for the bottling. http://thehotpepper.com/topic/29501-making-hot-sauce-101/
 
Enjoy!

 

[Pinoy83]

I agree Rick can make a hot sauce, I'm hooked on the Red Hab sauce. Perfect flavor and heat, just plain good!

yep i love the hot sauce he gave me....its freaking damnnnn good lol...i need a refill 

 
The best starting advice I have I got from Rocketman... he advised me to keep it simple, and when you have that down, then tweak it to where you like it. The sauce I sent you was the MkII batch... here's the recipe.
 
"Rick's Red" Habanero Sauce
3 pounds Red Habaneros, stems and seeds removed and processed in a food processor
a pound and a half of Carrots, grated
2 jumbo Spanish Onions, peeled and chopped
1 head Garlic, peeled and chopped
2 cups shredded sun-dried Tomatoes
4 stalks Celery, chopped
one quarter cup salt
2 tbsp sugar
2 tbsp ground Cumin
6 cups white vinegar
a cup and a half of water
 
All ingredients were simmered in an enameled Dutch Oven for a couple of hours to make them nice and soft. Then I ran them through the blender first, and the food mill second to make the sauce nice and smooth. The consistency was perfect, but the flavor was still pretty rugged, so I added a 10 ounce can of coconut milk to iron out the rough spots, brought the sauce up to 170 degrees for bottling and followed SalsaLady's directions for the bottling. http://thehotpepper.com/topic/29501-making-hot-sauce-101/
 
Enjoy!

ok noted....im good in tweaking things...thats my specialty hopefully even in hot sauces...and hopefully i would get a 3 pound pepper of the same plants lol...since my peppers is all mixed up every time i don't even know there names sometimes
 
thank uuuuu!!!    

 

[stickman]

ok noted....im good in tweaking things...thats my specialty hopefully even in hot sauces...and hopefully i would get a 3 pound pepper of the same plants lol...since my peppers is all mixed up every time i don't even know there names sometimes
 
thank uuuuu!!!    

 
I understand... in the spirit of full disclosure, I never actually made mine with just one variety either. Some of the pods would have rotted waiting for the rest to ripen. I used a blend of all my red chiles... Maya Red Habaneros, Red Scotch Bonnets, Cheiro Recife and my Not- Yellow Bhut that turned out an orangy red. With the exception of the Cheiro Recife, I smoked half of the chiles with cherry wood for 2 hours at 200 degrees before running them through the food processor and cooking them.

 

[Pinoy83]

small update on my plants outside the house...
 
i have to throw away 3 of my plants in 15 gallon container, since they got infected by mites,

 
and making some bloom tea for them tonight

 
and some pods ripening...






 
and gave this pepper a haircut

 

[PaulG]

Dude, is there a square inch of your yard not covered with pepper
plants and starts?  Everything is lookin' just great!  Some real pod
action going, awesome colors coming on.

 

[Pinoy83]

Dude, is there a square inch of your yard not covered with pepper
plants and starts?  Everything is lookin' just great!  Some real pod
action going, awesome colors coming on.

yea lol...on the ground theres plenty lemon,sweet and thai basils, some okras, eggplants,cherry tomato, rosemary, bayleaf, string beans and some bochoy i think my dad growing lol

 

[gnslngr]

.Just a few sauce pointers:.....
1) Acetic acid  , or pineapple juice is a good way to side step the vinegar to maintain acidity. I like to cut down on the vinegar and add the pineapple juice just before bringing the canning heat on.
 
2. Try some of the white balsamics-fig, peach, pear-these tend to sweeten a bit when reduced in the cook down, and of course red with the reds, mix raspberry with red.....I'll be preachin to the choir to elaborate anymore right!?Balsamic is expensive as well, but you can supplement with it instead of going whole hog.
 
3. Ingredients...just like with cooking , fresher is better......with all things.Though I do likes me some sun dried tomatoes over fresh for sauces , but each has their place.
 
4. Roasting the pods prior to cook down does wonders.
 
5. Smoke flavor.... use smoked pods/powder or other ingredient vs artificial.
 
6. Color matching ingredients for sauce works very well, then you can tweak it from there......
 
Like Rick said ...small and simple first(we're not launchin rockets here),   Then you go for it..... !

 

[Pinoy83]

.Just a few sauce pointers:.....
1) Acetic acid  , or pineapple juice is a good way to side step the vinegar to maintain acidity. I like to cut down on the vinegar and add the pineapple juice just before bringing the canning heat on.
 
2. Try some of the white balsamics-fig, peach, pear-these tend to sweeten a bit when reduced in the cook down, and of course red with the reds, mix raspberry with red.....I'll be preachin to the choir to elaborate anymore right!?Balsamic is expensive as well, but you can supplement with it instead of going whole hog.
 
3. Ingredients...just like with cooking , fresher is better......with all things.Though I do likes me some sun dried tomatoes over fresh for sauces , but each has their place.
 
4. Roasting the pods prior to cook down does wonders.
 
5. Smoke flavor.... use smoked pods/powder or other ingredient vs artificial.
 
6. Color matching ingredients for sauce works very well, then you can tweak it from there......
 
Like Rick said ...small and simple first(we're not launchin rockets here),   Then you go for it..... !

Thanks for the pointers.. Yep balsamic is expensive lol... Now all I gotta do is wait for more pods lol...

 

[Pinoy83]

small update with a small harvest lol

 

 

 
and all of them i have no idea what names they are lol..

 

[WalkGood]

Nice harvest ... no harvest is too small for me, great updates!

 

[PaulG]

+1 Ramon!  Every pod a victory!

 

[Devv]

Nice update, pods ripening, harvest...and the best line I've read in a long time:
 

 
and all of them i have no idea what names they are lol..

 
Don't matter what they're called, as long as they be good!
 
I like DJ's pineapple juice sub too!
 
Have you tried Bonide wettable sulfur for mites? Works really well and the plants tolerate it in full sun.
 
Keep them plants happy!

 

[Pinoy83]

update for my aerogarden
 
aerogarden Tall size

 
and my other aerogarden

 

 

[PaulG]

Lovin' it. Jericson!

 

[Pinoy83]

Lovin' it. Jericson!

thanks pauly go get yourself an aerogarden this xmas 
tons of flower on my Hawaiian ghost chile


 
new pods ripening again



 
some pods enjoying the hawaiiansun




 
and my babbies

 
 

 

[Devv]

Wow Jericson, you got it going on!
 
Plants look great and the poddage is fantastic.
 
Keep up the good work!

 

[PaulG]

I'm seriously considering the aero garden, Jericson.  
Will start doing some searching.