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.

 

[stettoman]

That jelly looks too awesome! I so want my rocotos to kick in before the Big One (freeze). My Rocoto Amarillos are in a grow bag, so I'll get a couple dozen of them, but my Aji Oros and Mini Rocoto Rojos are in the 8th acre....fretting the weather.....

 

[Thegreenchilemonster]

Yellow Pubescens jelly is done, and cooled. Just have to wait for it to set overnight.

 

[karoo]

That is a fantastic colour. All natural colour I presume.
Jelly will be the next thing I have to try in Capsicum preservation.

 

[tctenten]

Badass! Those are going to stay yellow. The aji limo changes to either red or yellow when fully ripe. I have only ever grown the red pods, but then again, I OW the same 2 plants every year. Those seeds I sent you were from an isolated plant. That aji limo plant was sandwiched between a bunch of rocoto plants. The only yellow aji limo pods I've eaten are the store bought frozen ones, and the ones in the jar. They have the exact same flavor as the red ones. Please save some seeds, if you don't mind. I would like to try growing some out to see if they turn out yellow also.

 
 

I'd help grow a plant or two to try and isolate a yellow strain.

 
 

+1 on that

 
 
 
Sorry it took so long, but seeds will be mailed tomorrow.   

 

[Thegreenchilemonster]

 
 
 
 
 
 
 
Sorry it took so long, but seeds will be mailed tomorrow.   

No problem man! I look forward to growing them out next year. I'm hoping the pods ripen yellow.

 

[charlesquik]

Just a curiosity question about pepper jelly. 
 
Is it more hot than sweet or more sweet than hot? What is the balance because getting kicked in the butt eating my toast every morning would be a painful experience :p
 
Well I guess it replace coffee for waking up haha

 

[Thegreenchilemonster]

Just a curiosity question about pepper jelly. 
 
Is it more hot than sweet or more sweet than hot? What is the balance because getting kicked in the butt eating my toast every morning would be a painful experience :p
 
Well I guess it replace coffee for waking up haha

It's a good balance of sweet and hot. The sugar covers up a lot of the spiciness. I also use peppers that are very flavorful, with a max of like 100K-200K scovilles.

I don't use superhots for jelly, because I'm pretty sure the jelly would be a major gut bomb, with it smeared all over your toast with breakfast.

 

[Thegreenchilemonster]

Here is a nice pile of aji amarillos I picked. It's such a productive variety. I'm always surprised at how many pods I get each year from just 2 plants.

 

[Thegreenchilemonster]

Here is a picking of rocotos. They really produce well this time of year. There is still at least three times this amount of pods that are starting to ripen on my plants. I'm hoping that we don't get frost until mid November like last year, so all of the Pubescens pods can reach that sweet, juicy state of ripeness.

 

[qandeel]

Great photo. They look like apples

 

[Thegreenchilemonster]

Great photo. They look like apples

Thanks! I spent yesterday afternoon deseeding all of those rocotos, in preparation to ferment them.

 

[Devv]

Nice pulls Dale!
 
How's the weather holding?

 

[Thegreenchilemonster]

Nice pulls Dale!
 
How's the weather holding?

Thanks man! The weather is good so far. It will be in the 30s tonight, amd tomorrow night, but the rocotos don't mind that. Then it will be up in the 40s and 50s at night for at least another week. 70s during the day.

 

[MikeUSMC]

I don't use superhots for jelly, because I'm pretty sure the jelly would be a major gut bomb, with it smeared all over your toast with breakfast.

You'd be surprised, dude. One finely, finely minced superhot (I particularly like a Reaper or a Brain Strain) works wonders in a jelly/jam made with 2lbs of strawberries. Perfect amount of heat, IMO. Not too hot, so everyone can enjoy it. Put it this way, my 85 year old grandmother anxiously awaits a few jars from me every year at Christmas time. And she's Irish! Probably the blandest food on the planet

 

[Guatemalan Insanity Pepper]

Don't forget the near perfect pairing that Shorerider introduced me to, that is; Strawberries and Rocotos      
i'm still waitin for him to make some more of that syrup, or share the recipe, my pancakes are sad and lonely without it
#best spicy breakfast syrup i have ever had and pretty dang great on eggrolls or potstickers too
 
 
 
 

 

[Thegreenchilemonster]

You'd be surprised, dude. One finely, finely minced superhot (I particularly like a Reaper or a Brain Strain) works wonders in a jelly/jam made with 2lbs of strawberries. Perfect amount of heat, IMO. Not too hot, so everyone can enjoy it. Put it this way, my 85 year old grandmother anxiously awaits a few jars from me every year at Christmas time. And she's Irish! Probably the blandest food on the planet

I might give a superhot or two a shot in some jelly. I'm sure you're right. When used sparingly, a super hot could be pleasant in some jam.

 

[Thegreenchilemonster]

Don't forget the near perfect pairing that Shorerider introduced me to, that is; Strawberries and Rocotos      
i'm still waitin for him to make some more of that syrup, or share the recipe, my pancakes are sad and lonely without it
#best spicy breakfast syrup i have ever had and pretty dang great on eggrolls or potstickers too
 
 
 
 

I've got a freezer full of rocotos, over a gallon of year old rocoto mash, and hundreds of rocotos on the verge of being super ripe. I'll definitely experiment with some strawberries, to make something tasty and sweet.

I plan on making a good amount of sauces and starting some new ferments this week.

 

[Guatemalan Insanity Pepper]

Noice  
 
 
 
 
please take lots of pics and notes 

 

[MikeUSMC]

I might give a superhot or two a shot in some jelly. I'm sure you're right. When used sparingly, a super hot could be pleasant in some jam.

I'm telling you, bro!

2lbs Strawberries
4 1/2 cups sugar*
1-2 finely minced superhots
1 teaspoon lemon juice
4 teaspoons powdered pectin

BOOM!


*For chocolate strawberry jam (BANGIN'!), mix 1/4 powdered cocoa into sugar before you add it to the pot (so the powder doesn't 'clump')

 

[Guatemalan Insanity Pepper]

I might give a superhot or two a shot in some jelly. I'm sure you're right. When used sparingly, a super hot could be pleasant in some jam.

Jam doesn't have to be eaten for breakfast on toast 
 
can make a great glaze for a bird, some chops, or even a ham. your imagination is the limit here.
or, a quick way to kick up some heat and sweet in a stir fry or something.
There's always the classic way of introducing it to: "non chileheads." over a block of cream cheese. 
Strawberry-Primo Jam as topping on your French vanilla Ice cream    oh boy!   
 
so many ways to use  Jam than just with toast, or an english muffin 
 
 
could be i'm just hungry too