TheGreenChileMonster's 2017 GLOG

Now that it is almost time to plant out, I figured I'd start up my GLOG for the year. I've cut out almost all superhots this year, and am growing solely peppers I regularly cook with. Here is a link to my glog last year:

http://thehotpepper.com/topic/60119-thegreenchilemonsters-2016-grow/

I did a good job documenting my grow last season, but I plan to give more regular updates this year. I'm growing more veggies this year too, so I needed to free up some space in my garden. Here is the list for the year. All of these are either OW plants or well established seedlings.

Aji Limo
Aji Mochero
Aji Amarillo
Aji Pacay
Aji Arnaucho
Aji Dulce
Aji Largo (Pubescens)
Aji Oro (Pubescens)
Rocoto Rojo Arequipeño
Rocoto Oculto
Red Peruvian Rocoto
Giant Red Rocoto
Giant Yellow Rocoto
Rocoto Peru Cusco
Mini Red Rocoto
Large Red Rocoto
Turbo Pube
Guatemalan Red Rocoto
Carolina Reaper

I'll start posting pics and updates as soon as I start planting out over the next few weeks. There may also be some veggie and home brew pics in this GLOG throughout the season.

 

[Devv]

Nice haul Dale, your garden is going strong!
 
Impressive pubes there, do you stuff the red rocotos? Mine are coming back around, mother nature wasn't kind to them the last of August.

 

[Thegreenchilemonster]

Nice haul Dale, your garden is going strong!
 
Impressive pubes there, do you stuff the red rocotos? Mine are coming back around, mother nature wasn't kind to them the last of August.

Thanks!

Yes, I usually stuff the larger rocotos, amd make sauces like crema de rocoto and llajwa with the smaller ones. Pubescens also freeze and thaw really well, due to their thick flesh, and juiciness, so I freeze a bunch of them in zips for the Winter and Spring.

 

[Malarky]

once frozen are the big rocotos still good for stuffin?
what llajwa?

 

[Thegreenchilemonster]

once frozen are the big rocotos still good for stuffin?
what llajwa?

Yes, once frozen the big ones are definitely still good for stuffing. You have to freeze them whole, though, so no seed saving.

Llajwa/llajua is a rocoto sauce made in Bolivia with rocoto, tomatoes, and quirquiña. It's really good stuff. It's a good alternative to the crema de rocoto from Peru.

 

[Thegreenchilemonster]

Man, I love this time of year!!!

 

[Thegreenchilemonster]

The rocotos are really starting to kick into overdrive. There a ton more than this that are almost all the way ripe. I should be pulling this amount bi weekly straight through late October.

 

[Devv]

Killer harvests Dale!
 
Some of my Pubbie gals are flowering nicely. I'm looking forward to more pods this fall; the weather is getting prime for them.

 

[Thegreenchilemonster]

Thanks man! I'm glad to hear you are getting some more rocoto pods as well this Fall.

 

[Thegreenchilemonster]

I picked these veggies and peppers after mowing the lawn today. It's definitely been a bumper year for eggplant and okra. I have to pick them two to three times a week, just to keep up.

 

[Malarky]

Is that a lone Dreadie I see in the corner?

 

[Thegreenchilemonster]

Is that a lone Dreadie I see in the corner?

Yeah, lol! There are quite a few more on the plant that are starting to ripen, but won't be ready for a few days.

 

[Thegreenchilemonster]

I went ahead and pickled up some aji amarillos, okra, and lemon thyme from the garden, since I already had the water bath going from the rocoto jelly. This will be some good eating over the Winter!

 

[Trident chilli]

Have been away so just catching up Dale .. impressive harvests from your garden and your pickling jars look wicked ... love Okra especially in Indian cooking known also as ladies fingers not sure if that's just a British saying

 

[Thegreenchilemonster]

Thanks man! Many people don't like okra due to the slimy factor, but when cooked right, it can be the star of the garden. I haven't had any Indian dishes with okra, but a good friend of mine is from Bangladesh, and they use a lot of okra in their dishes.

 

[stickman]

Thanks man! Many people don't like okra due to the slimy factor, but when cooked right, it can be the star of the garden. I haven't had any Indian dishes with okra, but a good friend of mine is from Bangladesh, and they use a lot of okra in their dishes.

 

+1 on that! I love Okra as long as it isn't frozen or overcooked. Any chance of you posting your Rocoto jelly recipe Dale? I have a couple of frozen packages that need to be processed.
     Cheers!

 

[Thegreenchilemonster]

 
+1 on that! I love Okra as long as it isn't frozen or overcooked. Any chance of you posting your Rocoto jelly recipe Dale? I have a couple of frozen packages that need to be processed.
     Cheers!

I follow this recipe posted a few years back to a T. It comes out perfect every time. I do sometimes take out two-three cups of sugar from the recipe, and add sweet fruit to compliment the rocoto.
http://thehotpepper.com/topic/58085-red-rocoto-jelly/?fromsearch=1

Here are pics of my most recent batch. I used a bag of de seeded frozen aji largo, guatemalan red rocoto, and mini rocoto from my garden last year for this recipe.

I picked some fresh aji largo, guatemalan red rocoto, and mini rocoto this morning, since they were ripe, and also because I thought it would be a neat photo op, pictured fresh in front of jelly made with their frozen brethren from last year.

 

[Malarky]

...because I thought it would be a neat twisted photo op, pictured fresh in front of jelly made with their frozen brethren from last year.

 
I, myself, am saving up all my yellow/orange rocotos for your passion fruit recipe. I found the same puree you used at my grocer!

 

[stickman]

I follow this recipe posted a few years back to a T. It comes out perfect every time. I do sometimes take out two-three cups of sugar from the recipe, and add sweet fruit to compliment the rocoto.
http://thehotpepper.com/topic/58085-red-rocoto-jelly/?fromsearch=1

Here are pics of my most recent batch. I used a bag of de seeded frozen aji largo, guatemalan red rocoto, and mini rocoto from my garden last year for this recipe.

I picked some fresh aji largo, guatemalan red rocoto, and mini rocoto this morning, since they were ripe, and also because I thought it would be a neat photo op, pictured fresh in front of jelly made with their frozen brethren from last year.

Muchisimas Gracias Dale! I know what I'll be doing tonight... [emoji6]

Sent from my LGL44VL using Tapatalk

 

[Thegreenchilemonster]

 
I, myself, am saving up all my yellow/orange rocotos for your passion fruit recipe. I found the same puree you used at my grocer!

Nice! That maracuya pulp is a perfect combo with aji oro!

I'm making some jelly right now. I just got done with a batch of aji oro/peru bitdumi/miraflores yellow rocoto jelly.

Next up is aji mochero and guava jelly. I'm using both the yellow and orange phenos.

 

[Thegreenchilemonster]

Muchisimas Gracias Dale! I know what I'll be doing tonight... [emoji6]

Sent from my LGL44VL using Tapatalk

You're welcome! The aji mochero and guava jelly is now done, so now it's time to make a batch of aji arnaucho and tamarind jelly.