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Purple Thunder / Bhut Jolokia x (PdN x Bonda Ma Jacques)

I have decided to start a dedicated Grow Log for
the Purple Thunder Bhut Jolokia hybrid.

It made its first appearance in 2015:
"This coloration might be the result of the intense
light on these red Bhuts, but only 2/6 show the trait.
If it is a cross,the only purple-y plant near the bhut
was Trippa's Mystery Cross. All of these seeds from
the same pod:"
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Ghost Pepper Revolution said:
That’s pretty cool, a good recipe makes super hots the best. You should post a pic of the final product  ;)  :hotsauce:
 
 
 
 
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This is a quick foto of the final product.  A very simple recipe based on what they call fresh hot sauce in the islands.  In Jamaica they like to add onions and garlic among other things and the sauce uses chili's like Scotch bonnet.  The peppers I am using are extremely spicey and delicious so I don't add other flavors.  None are needed.  Island style hot sauces are usually not strained.  Its almost like a relish.  I spoon it on rice or in soups or in beans etc.  I haven't tried this sauce yet but its not a sauce for beginners I promise.  This is the first time I have made this using all super-hot peppers so its going to be a little stressful the first time I try and use it.
 
Glen_ said:
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Today I split the peppers and saved seed.  Not fun.  I had several variety's of Bhut Jalokia to save seed from as well.  That is like working in a Bio Weapons lab.  My rubber gloves had tiny leaks in them.  My hands are numb.  I handed over the split peppers to my wife who shredded the peppers up in a food processor.  There was a lot of peppers.  She mixed in a small amount of vinegar and added salt and a little sugar.  You can't even enter the kitchen.  She is pissed.  
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Haha, that is too funny, Glen!
 
Your sauce looks great, very versatile.
How much vinegar, salt and sugar do you
add to that quantity of peppers?
 
Nice harvest shot. Those yellow pods
look awesome!
 
Paul-this is a quick salsa recipe.  I use one of those little food processor's.  I add the pepper's and a little vinegar, just enough to help chop up the peppers.  I start out with white vinegar.  I keep adding peppers until it gets sort of full and chop em up.  Dump em in a container and keep going.  Add peppers and vinegar each time, just enough to get em shredded.  Add salt to taste-for me that is about a teaspoon.  Add a sprinkle of msg if you want.  Add a couple of teaspoons of sugar if you want.  Heat this mixture on the stove.  Add more vinegar at this point just enough so that the vinegar slightly covers the peppers.  I bring this to a boil and then shut it off.  The vinegar should have a nice peppery color now.  When it cools put this in a container.  This recipe is a chunky salsa.  You have to spoon it onto your food.   I start eating it the next day.  You can also freeze this.  If you have a lot of peppers you have to do this since you just can't eat it fast enough.  Its just too spicey to eat quickly.  You can make this with any type of chili and you can mix other types of chili's with the super-hots.  Use whatever is available in the garden.  You can embellish this recipe by adding some onions and garlic and culantro and other spices.  You can also add tomato.  I don't bother with the frills.  I don't think it is needed.  The peppers stand on their own.
 
Your recipe sounds very close to one I use to make a puree, except we use Agave Necture to take the sharpness off.
The first time we made it was with Carolina Reapers. The cleanup is what ran us out of the kitchen.
I did make a sauce with just one Thunder, 28oz of whole tomatoes, 1/4 cup of carrots, 1 clove of garlic.  This is for chips, and it's hot! :fireball:
 
That stuff you made is going to burn more than once!
 
Devv-I like the sound of that dip recipe.  Great idea.  
 
Now, I don't know what the name is for the recipe I describe.  Maybe its a purree?  The peppers are shredded but not necessarily finely shredded.
 
Yes, its spicey.  I tried it today on rice.  Flavor is excellent but you have to be careful how much you use.  What I do is make the same recipe using mild chili peppers and mix them with the super-hots or chombo's in a small bowl.  I have many different chili peppers outside growing and I always have chili peppers to use.  If I am in the mood for something less spicey I have a different bottle of chili paste or relish in the fridge and mix them the way I want it.  Pure super-hot chili paste is not for the feint of heart!!!
 
I also have Carolina Reapers growing outside and about 5 different variety's of Bhut Jalokia.  Reapers are getting ready to start ripening.  Those might even be hotter.  Never tried them.  
 
I got way to many chili pepper's and I am the only one that eats them.  Here in Panama they don't eat spicey food.  There is no demand for it.
 
I am going to have to cut back.
 
Here's a recipe the wife may like, it's really simple.
 
3 or 4 Jalapenos, cut off the stem, fry them whole in oil until the skins turn black.
Throw them in a blender with a 28oz can of whole San Marzano tomatoes, add a little salt.
Refrigerate overnight. Great for chips and tacos.
 
I bring peppers to a buddy who works at a family owed Mexican restaurant, he gave me the recipe.
 
Thanx Devv.  I learned quite a bit this time around.  My first time growing super-hots.  Very slow growing.
 
I might be a tad ahead of most of you guys since this was a late December planting in a tropical climate.
The plants are extremely vigorous and tall.  Mine are over 6 feet tall now growing in 10 gallon pots in yard dirt mixed with compost.
I used water soluble fertilizer applying it once per week.
Plants are now 4.5 months old.  Totally covered over in pods in various stages of ripeness.
Purple Thunder number 2 took the longest to start producing.  Its got the smallest pods.  There is 2 plants in that pot.  Hundreds of purple pods although they are a tad small.  They ripen caramel yellow.
 
Purple Thunder mystery.  Robust plant.  Huge caramel yellow pods.  I love this plant.  Giant pods.
 
Purple Thunder  number 3-huge blocky red pods.  Lots of em.  Keeper plant.
 
Purple Thunder number 3 greeny-very vigorous plant covered over in small green pods.  Ripen's bubble gum red.  
 
The best plants I have are PT 3 with the red pods.  And, the mystery plant.
 
I have already planted the next generation and they are just about ready to pot up in 10 gallon pots.  They will be the f5 generation.
We need to stabilize the color of the pods somehow.  This is only me but I think the blood red color and caramel yellow color is pretty striking and it wouldn't bother me if those colors stayed with the plants.
 
Looking forward to seeing what you guys come up with also.
 
I am still waiting for the Purple Thunder number 2 pods to get ripened.  A couple have.  I will make sure and post foto's of those pods when I have a mess of em so you can get an idea of what those look like also.  They are yellow also but smaller pods.  Plant is absolutely loaded.  Can't wait to see photo's of everyone elses plants and pods also.   I appreciate the compliments but really, its all about the great cross that Paul came up with.  Thanx Paul!!
 
Glen_ said:
I am still waiting for the Purple Thunder number 2 pods to get ripened.  A couple have.  I will make sure and post foto's of those pods when I have a mess of em so you can get an idea of what those look like also.  They are yellow also but smaller pods.  Plant is absolutely loaded. That sounds like the pods on my BJh-2 last season. Looking forward to pix!  Can't wait to see photo's of everyone elses plants and pods also.   I appreciate the compliments but really, its all about the great cross that Paul came up with.  Thanx Paul!!
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Thanks for the kudos, Glen, but in all honesty,
this is a spurious cross. Related to the Trippaul
Threat through lineage!
 
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