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.

 

[stickman]

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???

Hi Shane
I hadn't thought of using the mango/hab sauce on toast... good suggestion! Glad to see you're back from your hundred mile forced march at double time... going to spend much time on your feet today?
I used garlic, shallot, ginger, white and brown sugar, the habs, cider vinegar, salt, lemon juice and ginger crisp apples from the orchard just down the road. I'm definitely going to break out one of the jars of apple/hab sauce to go along with thanksgiving dinner this year... it should perk up the meal considerably!

 

[Sanarda]

I have to remember to eat BEFORE I visit your glog or I will be 200 pounds in no time. Food looks wonderful and what a great recipe for the sauces. They look very tasty. Thanks for posting the prep so we can all see your preparation and have our hand at making Stickman's delicious mango hab sauce. Ahahaaaa

 

[stickman]

I have to remember to eat BEFORE I visit your glog or I will be 200 pounds in no time. Food looks wonderful and what a great recipe for the sauces. They look very tasty. Thanks for posting the prep so we can all see your preparation and have our hand at making Stickman's delicious mango hab sauce. Ahahaaaa

Hi Pia
Welcome to the zoo!

Hey Fernando... I finally tried a sliver of the 7 pot Chaguanes this morning. It was shiny with oil inside when I cut it, and I took my piece from the bottom so as to avoid the placenta and seeds. The first impression was Chinense flavor, followed by a bit of an oily taste and a bloom of heat... mostly on the lips, back of the tongue and throat. Then I started to sweat under my eyes. That one piece, about the size of my little fingernail was as hot as a whole large gochu pepper. The rest I put into the jerk chicken marinade I made up this morning.

 

[SocalChilehead]

Glad you enjoyed it can not wait to read and see how the jerk chicken turned out just let me know if you want to try anything else.

 

[stickman]

Glad you enjoyed it can not wait to read and see how the jerk chicken turned out just let me know if you want to try anything else.

OK Fernando... Here's the pic... hot on the grill as I type this

I also have an eggplant smoke-roasting for baba ganouj and...

Pico de Gallo salsa with Amish Paste plum tomatoes... ripened on the vine, serranos, scallions, Corno di Toro sweet pepper and cilantro from the garden.

 

[PaulG]

Darn you, Rick. You know what I mean.
You put my food pics to shame, bro

I want to live at your table!

 

[Sanarda]

UGHHHHHH!!!!! WHERE DO YOU LIVE...... AND I MEAN EXACT ADDRESS

 

[KiNGDeNNiZ]

like PG says.. nice putting use to them peppers and harvest of yours.... love the jerk.. pls pm me a recipe... i think between u and the other members... i would like to get together a THP cook book..

 

[stickman]

like PG says.. nice putting use to them peppers and harvest of yours.... love the jerk.. pls pm me a recipe... i think between u and the other members... i would like to get together a THP cook book..

Sure Denniz... I posted the recipe on this thread: http://thehotpepper....asoning-recipe/
I be lovin' the jerk mon... and we had brown rice and beets fresh from the garden with the greens. Thanks for the kind words all.

Shane, I tried your suggestion of mango-habanero sauce on my toast this morning and loved it! Thanks buddy.

 

[DocNrock]

Lovin' the jerk chicken, and the roasting eggplant. I've got to try that sometime.

 

[stickman]

Just amazed by the amount of gochus coming in this summer.

the 4 quart bowl is yesterday's harvest, and the ristras behind it are today's... If I fill the dehydrator in the morning, I get a little over a cup of powder when I grind it before going to bed at night. So far I've ground 7 loads from the dehydrator, and one load of Chimayo chiles.

 

[SocalChilehead]

Wow man another nice harvest that is just amazing can not wait to see another great harvest before the end of the week. How was the heat on the 7 pot chaguanes?

 

[stickman]

Wow man another nice harvest that is just amazing can not wait to see another great harvest before the end of the week. How was the heat on the 7 pot chaguanes?

Hi Fernando
I ate a piece about the size of my little fingernail and it lit me up about like eating a whole large gochu pepper. No involuntary hiccups like there were with the gochu though... Maybe because I didn't eat any of the seeds. I put the rest of the 7 pot in my jerk marinade with an orange habanero for good measure and we all thought it was a little tame, so next time I make the jerk I'm going to up the ante and use 4 orange habs. Mr No graciously sent me some red scotch bonnet seeds, and I'm going to plant them next year for future jerk.

 

[7Pod]

Followed by habanero-apple sauce

Could i get the recipe you used for the apple sauce?

 

[stickman]

Could i get the recipe you used for the apple sauce?

Hi Jeff
Here it is... http://www.habanerochilipeppers.com/info/habanero-hot-sauce-recipes/more/apple-habanero-hot-sauce
I tweaked it a bit for me... I used 3 habaneros to 5 apples and kept the rest of the ricipe as is. Cheers

 

[stickman]

Kept quite busy today... I made a batch of Peach-Serrano jam and cut up 4 quarts of principe borghese cherry tomatoes to put in the dehydrator. After I got home I made a double batch of the apple-habanero sauce and a batch of crabapple-chokecherry jelly. The jelly takes me back to when I was a kid visiting my Grandmother, and she'd have put it out for us to make sandwiches with. It has a kind of distinctive taste... Very strongly cherry, like "wild cherry" cough drops, but with a mildly puckery aftertaste. It doesn't require pectin since the crabapples supply it, you just need canning jars and sugar on hand to make it... Chokecherries and crabapples grow wild in New England

Boiling the jelly

Dried tomatoes. They have an incredibly concentrated taste... probably good in soups and stews as a thickener, or preserved in good olive oil.

I ate one of the ripe Wae Mae Wo Korean gochus tonight to see if it differs significantly from the Korea Winner gochus... it does. It lit me up quick. Definitely hotter than the Korea Winners. I got a pretty good mouth, lip and throat burn that lasted about 10 minutes, involuntary hiccups that lasted about a minute, sweating, runny nose... not bad for an Annuum.

 

[highalt]

That Pico de Gallo salsa looks super tasty! I love the Gochu ristras too! What is the heat level on those?

Tonight I made Italian shredded beef sandwiches, which uses pickled Pepperoncini peppers, Italian seasonings, and provolone cheese on Kaiser rolls. Anyway, I thought about your pickled Friggitello peppers you posted a while back. I didn't grow any this year, but I may try pickle one of the other mild peppers I'm growing, just for this dish. It's a family favorite.

 

[stickman]

That Pico de Gallo salsa looks super tasty! I love the Gochu ristras too! What is the heat level on those?

Tonight I made Italian shredded beef sandwiches, which uses pickled Pepperoncini peppers, Italian seasonings, and provolone cheese on Kaiser rolls. Anyway, I thought about your pickled Friggitello peppers you posted a while back. I didn't grow any this year, but I may try pickle one of the other mild peppers I'm growing, just for this dish. It's a family favorite.

Hi Bonnie
That sounds like a great meal! Is the recipe anything like Lidia Bastianich's from her most recent series on Italian food in America? She did a segment on the beef sandwiches usually served at Italian weddings in the states. Have you ever tried sausage, pepper and onion grinders? The onions, garlic and deseeded frying peppers are sliced thinly and sauteed in a little olive oil. Salt, pepper, italian seasoning and fennel seed are added along with both hot and sweet italian sausage that's been precooked and the fat drained. The whole mess would be put into a large crockpot to be kept warm during the day and spooned onto a grinder roll with a slice of provalone on top and baked in the oven until the cheese melts.
I'm finding the gochu peppers vary in how hot they are by variety. The Korea Winner gochus are the baseline for me since I've grown them the longest. They're fairly mild... Fernando thinks they're about as hot as a Jalapeno. I tried one of the Wae Mae Wo gochus tonight, and I'd say they're about as hot as a ripe Serrano. Cheers

 

[stickman]

Been kind of head-down for a few days... Covering for people taking vacation at the end of the summer and making jams and jellies. I made a whole case... 12 pints of peach-serrano jam for co-workers who sampled some and wanted more. The first batch that didn't set properly... now I have to re-boil it and add more pectin to get it to set. The pectin I have on hand is a powder, but I think I'll need liquid pectin to thicken it retroactively...
Haven't been drying and grinding the gochus either because my wife wants to arrange the ones that are fully ripe into a wreath shape for a picture to be made into christmas cards... she hasn't been home either, so maybe this weekend. The double batch of apple-habanero sauce I made earlier this week is screamin' hot because I used 3 habaneros to 5 apples, and this time I left in the placentas and seeds. Only have one pint of the mango-habanero sauce left because I've been having it on toast with my breakfast coffee as an eye-opener.
Have a good weekend all.

 

[RocketMan]

Sounds like you found a good recipe to use as a starting point for your sauce. Take a look at the 2 pinned articles in the Hot Sauce thread. There full of great information for new sauce makers and will give good info on safe procedures for making and bottling your sauces.

The apple sauce sounds good too. I made a Bourbon Key Lime Apple Butter for a Throwdown and have been thinking about making a new batch with either Fatalii or Datil peppers.

Looking good, bro.