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Stickman's 2012 Gochu Pepper Glog

Well, here we go... Started about 35 Korean Gochu Peppers and a few Korean salad peppers, jalapenos and orange habs. All are mostly up today but the habs. I started them early last week in my heated grow tent down in my cellar on top of a grow mat, but didn't have the thermostat quite dialed in. When I left it it was 70 degrees f. in the tent. When I checked again the next morning it was 85 degrees, and I was afraid I'd cooked the seeds, so I moved them onto my kitchen windowsill on the grow mat and awaited developments. Looking much better now. I'll give the Habs until the weekend to pop, then move the flat down to the grow tent.
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been busy and havent check your glog last couple days, then bammmmm crazy harvest for your Koreans, in no time you gonna fill up that jar with powder, you should have bought a 1gallon container for it and yummmmy foods :drooling:
 
It means the king of peppers and kingstick too- wink wink
Hi Bootsie
Oh great... now I gotta buy bigger hats!... ;)
Seriously, thanks for the kind words, but in large measure it happened because of the seeds you sent. Thanks again, and stay crazy you nut! :fireball:

been busy and havent check your glog last couple days, then bammmmm crazy harvest for your Koreans, in no time you gonna fill up that jar with powder, you should have bought a 1gallon container for it and yummmmy foods :drooling:
Hi Eric
Glad to have you back! I figured you were busy with school or something when we didn't hear from you for a while. I've got plenty of glass jars for storage... I'll just keep plugging until I get all the gochus in and processed. I've gotta clear a few blocks in the vegetable garden this week, and prepare the soil to plant Korean fall radishes and Napa Cabbage. Gotta have them for kakduki and p'aechu kimchi for the winter!
 
you making me hungry with that ratatouille :drooling: :drooling: :drooling: ,my dinner today was chocolate meat with jamies powder took me a while to finish it, good thing rice neutralizes the heat right away, yea 5weeks to go for my graduation, been busy at school all chefs is in are assess every thing we do is wrong for them lol... i should ask for korean recipes from you :pray:
 
you making me hungry with that ratatouille :drooling: :drooling: :drooling: ,my dinner today was chocolate meat with jamies powder took me a while to finish it, good thing rice neutralizes the heat right away, yea 5weeks to go for my graduation, been busy at school all chefs is in are assess every thing we do is wrong for them lol... i should ask for korean recipes from you :pray:
Sure Eric, anything in particular you're looking for? Five more weeks, eh? Go...Go...Go... :party:
 
Great meal you got there Rick
Thanks Fernando
How did your folks like the Koreans? My wife and I have been using the Gwari peppers green for a while now... they're spicy enough for curries though there's an underlying taste that is a bit acrid so I wouldn't use it in salsa fresca. We had one that was fully ripe last night and it was much sweeter... no acrid aftertaste, and it really had a bite! About the same as a ripe Serrano or a little hotter.

I've got a little over a quart of gochu garu now, and the gochu peppers are really ripening up in quantity. Yesterday I picked enough for 3 ristras.
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I'm getting the powders dealt with, but now what to do with preserving the Habaneros and other chiles "for fresh use"... table sauces seem like the way to go, but I've never made any before. From what I gather, they need a fair amount of salt and some form of acid... (vinegar, citrus concentrate, etc) to preserve them in an unrefrigerated environment. That's my starting place. Any tips or starter recipes from those more experienced would be welcome. Cheers
 
I'm always amazed by the amount of peppers you are
harvesting, Rick, or should I say 'bigstick' :rofl:
How many of the gochu plants do you have growing?
Looking just great, peppers and foodies! Now I'm the hungry one!
 
I'm always amazed by the amount of peppers you are
harvesting, Rick, or should I say 'bigstick' :rofl:
How many of the gochu plants do you have growing?
Looking just great, peppers and foodies! Now I'm the hungry one!
Hi Paul
Actually, I chose my username from one of my other major hobbies, fly tying and fishing...As in... "Who's that idiot standing in the river waving a stick"? My chile grow this year is 70 plants in the ground... 40 of them are gochus. The rest are a mishmash of hot and sweet Mexican, Indian, Asian and Italian peppers so maybe not so extraordinary that I'm having the harvest that I am... :dance: Fun though, even if the fishing has been less often this summer. Usually about this time I'd be putting the float tube in a Bass pond and using floating flies made of craft foam (Chernobyl Ants) to catch Bass and big Bluegills. When the water cools off here at the end of September, the Trout fishing really picks up until the dropping temperatures slow things down again. They never completely stop though... I've caught Trout on flies during the winter here, but it's hard to find places where the water is open enough to fish them with flies.
I don't see how you guys who eat superhots can walk with b@##& that big... I think you're all a little nuts, but it's a funny old world and it'd be pretty boring if we were all the same. Cheers! Everybody have a great weekend!
 
Rick that ratatouille looks very tasty!
Thanks Clayton... just trying to use what we have on hand in abundance... and I'm a sucker for that creamy eggplant! I think what really made the dish was the combination of the sherry, olive oil and a really rich homemade chicken stock. Pork or veal stock would be good too... even better if you cooked some pork chops or wurst in it... If you're ever in Chimayo, New Mexico in September, stop in at the El Potrero trading post at the old mission and get yourself some of the sun-dried Chimayo molido. It's not cheap... about $40 a pound, but mildly hot in a way your wife and her family can probably take, and incredibly aromatic. I grew my own Chimayo chiles this year and put some in the ratatouille the other night.
Ground up another round of Gochu peppers, and now I'm up to almost a quart and a hallf of gochu garu...
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Hi Paul
Actually, I chose my username from one of my other major hobbies, fly tying and fishing...As in... "Who's that idiot standing in the river waving a stick"?
That's a great one, Rick. I grew up fly fishing meadow streams for Rainbow and German Brown trout in Southern Oregon; used to tie all my own flies. I miss those days. Funny how life's paths diverge; haven't wet a line since I went in the service back in '69 (Haha, that's 1969, not 1869 for all you jokers who were going to ask :lol: ). Still have all my gear, though I did jettison the fly tying kit some years ago. Not much fly fishing in the neck of the woods I live in now :tear: .
 
My family enjoyed the Korean winner because it was sweet with some heat that was at their level of tolerable thanks again for the peppers. That is one huge jar of powder that just insane it looks like it could last you a year, but the way your plants are producing I would get two more jars ready. Looks like it is going to be a great season for you keep up the great work and food pics :drooling:
 
That's a great one, Rick. I grew up fly fishing meadow streams for Rainbow and German Brown trout in Southern Oregon; used to tie all my own flies. I miss those days. Funny how life's paths diverge; haven't wet a line since I went in the service back in '69 (Haha, that's 1969, not 1869 for all you jokers who were going to ask :lol: ). Still have all my gear, though I did jettison the fly tying kit some years ago. Not much fly fishing in the neck of the woods I live in now :tear: .
Hi Paul
Too bad the fishing isn't good where you're at now... what part of Oregon do you live in? I'd think if you live near the mountains you'd get plenty of snow melt for trout streams. Even in the "desert" near Idaho there are trout lakes with good fishing. I put down my fishing rods when I enlisted too, but picked them up again about 20 years ago.With the ambitious garden I planted this year I haven't had much time to wet a line myself but I managed to catch a few trout.

My family enjoyed the Korean winner because it was sweet with some heat that was at their level of tolerable thanks again for the peppers. That is one huge jar of powder that just insane it looks like it could last you a year, but the way your plants are producing I would get two more jars ready. Looks like it is going to be a great season for you keep up the great work and food pics :drooling:
Hi Fernando
Glad they liked it. It's a variety I keep coming back to each year too. I've got another batch of gochus drying in the dehydrator this morning, and should finish filling up the jar this afternoon with a little bit left over. We're having a friend over for supper tomorrow night, and I'm going to make jerk chicken with the 7 pot chaguanes... maybe enhanced with one or two of my orange habs. I'll try a sliver of the 7 pot first though. Cheers
 
Hi All
I thought I'd take a stab at making some hot sauce with my orange habaneros today... it's a rainy afternoon, so I might as well. First up is habanero-mango sauce.
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Followed by habanero-apple sauce
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And the end result... 3 pints of the habanero-mango and 2 pints of habanero-apple sauce.
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Those sauces look bomb, Rick. I tried my hand at inventing a tamarind-apple sauce with brain strains. My recipe needs significant tweaking, but the apple makes a great base for a hot condiment.
 
Great looking sauces for your first shot at it. Did you happen to test them for Ph? To be shelf stable for up to 6 months we always try to get the Ph to 4.0 or below. I typically do fermented sauces, much like making Kimche, and the Ph comes out at 3.4 which is great. You don't have to have a fancy meter some test strips from te pool store will do too.
 
Those sauces look bomb, Rick. I tried my hand at inventing a tamarind-apple sauce with brain strains. My recipe needs significant tweaking, but the apple makes a great base for a hot condiment.
Hi Doc
Yeah, I think so too. I actually put more habs in the apple sauce since it had a cup and a third of sugar in it to iron out the rough spots. Tried a spoon of it when it cooled off,,, It was pretty spicy but not unbearable. I'm definitely writing that one down for later.

Great looking sauces for your first shot at it. Did you happen to test them for Ph? To be shelf stable for up to 6 months we always try to get the Ph to 4.0 or below. I typically do fermented sauces, much like making Kimche, and the Ph comes out at 3.4 which is great. You don't have to have a fancy meter some test strips from te pool store will do too.
Hi Bill
Thanks for the heads-up...I didn't test for pH, but the online recipes I used said that if frozen or hot pack canned, they should last a year. Both recipes used a fair amount of cider vinegar, and the apple sauce called for 6 tbsp of lemon juice as well. I hot pack canned them, and I noticed that I could see bubbles on the inside of the jars with the mango sauce. It must have thickened up when I boiled the jars to drive out the air. It'll be interesting when I open them... maybe I have spicy canned mango pudding instead of sauce...


I filled my first 22oz jar with homemade gochu garu and started my next. I'm gaining on the processing of the harvest of gochus but now the orange habs are coming in fast enough to tax my ability to process them. I used 5 yesterday and have 8 more left to use. We have a friend coming to visit today that claims to like very spicy food, so I'll be making jerk chicken for supper.
 
I love me some Mango Habanero sauce! Nice choice of ingredients. Should be delicious on some early morning toast with butter....mmmmmmm. What else do you have going in the pan with the Apples? Onion and garlic???
 
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