Stickman's 2016 Gochu Glog- Transplanting is Finished

Hi All, I'm back again after quite a while and more than a few changes. Health issues got in the way of being active here after Christmas, but I've resolved those and am ready to plug in here again, albeit with less time than I had before. Anyway... on to the chiles!
 
My friends with a CISA farm have started 6 MoA Scotch Bonnets, what I hope are 2 King Nagas and a couple of Jalapenos. I have three 1020 trays worth of 3inch pots planted with 4 varieties of Gochu peppers. I sowed them a week ago and they're just now starting to sprout. I also have 12 pots of Texas Wild Pequins and 6 pots of Guwahati Bhuts planted that haven't started to sprout.
 
In addition to the solar food dryer, I picked up a stainless steel 10-quart pressure cooker at Christmas time, so I'm planning on experimenting with using it to process purees and sauces to hopefully make them more shelf-stable. Any input on that would be gratefully accepted.
 
Gochus starting...

 
Chinense varieties and Jalapenos

 
That's all for now... see ya all later!

 

[tsurrie]

Congratulations! Just amazing. Great job!

 

[Trident chilli]

Rick what a great result and so many "firsts" could I ask a favour could you save me a few seeds from your winning bonnets for an exchange later in the year

 

[stickman]

Congrats! You surely deserve it
 
How did the other compare?

 
Cheers Scott! Like Chuck said... the other entries were smaller, unripe, and Jalapenos or sweets. The best looking competing entry was some huge, ripe Corno de Toro pods.
 

Congrats on the ribbons. If the green house goes well, I might have something to show in the county fair. There is always cayennes, jalapeños and sweet peppers there. Nothing else. I never have anything ripe until the fair is over. It was last month.

I checked the links again. The site is up and running. Thanks again.

Have a great weekend.

 
I'll be looking forward to hearing about your fair entries next year Chuck! Cheers!

 

[stickman]

Rick what a great result and so many "firsts" could I ask a favour could you save me a few seeds from your winning bonnets for an exchange later in the year

 
Maybe 5% of my Scotch Bonnet pods had the "right" shape, but you're welcome to some seeds if you want to swap, sure!
 
Thanks for all the good vibes folks!

 

[randyp]

 
Ah... so that was the "secret" ingredient...
 
 
Sorry to hear you didn't have any luck seeing those online recipes. If you can't see them now I can pm them to you.
 
 
Cheers Uros! I got my entries in on Wednesday after work... this weekend I'll be processing the rest of the harvest... smoking peppers in preparation to drying them, making a cooked sauce with Scotch Bonnet peppers and ripe Mangoes, and dancing attendance on my solar dehydrator as I dry the peppers that go into my powder blend. I did well at the fair too... I won first place in five pepper categories
 
Asian Peppers (Gochus)

SANY1758.JPG
 
Bonnet-type Peppers (MoA Scotch Bonnets)

SANY1759.JPG
 
Finger Hot Peppers (Pusa Jwalas)

SANY1760.JPG
 
Other Peppers (Bhuts)

SANY1762.JPG
 
Best Pepper Collection ( Bhuts, Morugas, Aji Pineapples, Gochus and Scotch Bonnets)

SANY1764.JPG
 
The prize money didn't pay for the costs attached to the growing season, but it'll buy the beer for the end of it.

Rick those prize winning peppers would go great with our Iowa 2016 prize winning hog buddy.

 

[stickman]

Rick those prize winning peppers would go great with our Iowa 2016 prize winning hog buddy.

Reggie-Iowa-hog-31347057_62857_ver1.0_640_480.jpg

 
Very cool Randy!   That's a lotta Pork Belly! I take it Reggie's your brother?

 

[Trident chilli]

Maybe 5% of my Scotch Bonnet pods had the "right" shape, but you're welcome to some seeds if you want to swap, sure!
 
Thanks for all the good vibes folks!

Rick fully understand that's about the same percentage I am having in getting the true P. Dreadie Select

 

[stickman]

Rick fully understand that's about the same percentage I am having in getting the true P. Dreadie Select

 
Thanks John... pm sent.

 

[Devv]

 
Cheers Scott! Like Chuck said... the other entries were smaller, unripe, and Jalapenos or sweets. The best looking competing entry was some huge, ripe Corno de Toro pods.
 
 
I'll be looking forward to hearing about your fair entries next year Chuck! Cheers!

 Well they need to spend some time here reading your glog Rick, to learn how it's done

 

[Spicegeist]

 
Ah... so that was the "secret" ingredient...
 
 
Sorry to hear you didn't have any luck seeing those online recipes. If you can't see them now I can pm them to you.
 
 
Cheers Uros! I got my entries in on Wednesday after work... this weekend I'll be processing the rest of the harvest... smoking peppers in preparation to drying them, making a cooked sauce with Scotch Bonnet peppers and ripe Mangoes, and dancing attendance on my solar dehydrator as I dry the peppers that go into my powder blend. I did well at the fair too... I won first place in five pepper categories
 
Asian Peppers (Gochus)

SANY1758.JPG
 
Bonnet-type Peppers (MoA Scotch Bonnets)

SANY1759.JPG
 
Finger Hot Peppers (Pusa Jwalas)

SANY1760.JPG
 
Other Peppers (Bhuts)

SANY1762.JPG
 
Best Pepper Collection ( Bhuts, Morugas, Aji Pineapples, Gochus and Scotch Bonnets)

SANY1764.JPG
 
The prize money didn't pay for the costs attached to the growing season, but it'll buy the beer for the end of it.

 
That's great! Congratulations Rick!

 

[stickman]

Cheers guys!
 
I spent the day seeding and smoking Jalapenos, Bhuts and the last of Dale's 7-Pot Primos and loading them into the dehydrator, then seeding, pureeing and canning half a kilo of MoA Bonnets. Tomorrow I'll be cooking up a hot sauce with the rest of the Bonnets and some Mangoes. No pics though... my wife is off for a weekend with her girlfriends and she has the camera.

 

[stickman]

Cooked up enough Scotch Bonnet-Mango sauce to fill ten 7.5 oz bottles this morning... it's got a nice sweet/sour thing going on with white wine vinegar and Jaggery (Palm Sugar.) I added yellow mustard powder, curry powder, ground cumin, ground star anise and fresh ginger for spice.

 

[stickman]

My wife is back with the camera, so I can finally show some of what I've been up to this weekend...
 
This year's powder blend up to the moment in a 2-quart jar.

 
Scotch Bonnet-Mango sauce

 
Tomorrow night, when my wife is out singing with friends, I'll make a tomato and onion based hot sauce.
 
Have a great week all!

 

[OCD Chilehead]

Sauce looks good, Rick. I've not used curry or anise. I use allspice though. Interesting. I'm going to make another batch down the line. Might have to experiment.

 

[stickman]

Sauce looks good, Rick. I've not used curry or anise. I use allspice though. Interesting. I'm going to make another batch down the line. Might have to experiment.

 
Definitely experiment Chuck! When I'm improvising while cooking, I smell the food I'm thinking of adding something to and then smell the possible addition. If the combination seems pleasant to me I go ahead and add it a little at a time until I figure there's enough.

 

[stickman]

I'm making sauce tonight... the "Rick's Red" recipe, but I substituted 4 oz of Bhuts and half a cup of smoked Paprika for 3 pounds of red Habaneros. I've got it simmering on the stove to soften the ingredients, and when that's done I'll run it through a food mill. If it needs some perking up I'll steam another four ounces of Bhuts, puree them and stir them in before heating through and bottling.

 

[stickman]

The finished product from last night's endeavors... fourteen 7.5 oz bottles and four half-pint jars. This weekend I want to try my hand at Ghost Pepper jelly. Anybody have any tasty recipe suggestions?

 

[tctenten]

The finished product from last night's endeavors... fourteen 7.5 oz bottles and four half-pint jars. This weekend I want to try my hand at Ghost Pepper jelly. Anybody have any tasty recipe suggestions?

SANY1777.JPG

Are you planning on any fruit in the jelly or just peppers? I have not tried a pure pepper jelly yet.

 

[Devv]

If you come up with anything close to the Peach-Hab jelly you will surely have a winner! It's going fast

 

[OCD Chilehead]

Great looking sauce. I can't give any advice on jelly or jam. I've not had any consistency in the execution of final product. I just pitted and froze some peaches my neighbor gave me. Do have a jam recipe?