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Post by GMB54-120 on Jul 25, 2017 14:46:43 GMT -5
I made up a quart of hot sauce with 7 Pot Yellows, Aji Citos, some onion, yellow carrots, yellow bell and 2 apricots. This would be really good even with orange habanero since 7 Pots/Ajis are not very common.   15 7 Pot Yellows (deseeded because i needed the seeds) 20 Aji Citos 1 Yellow bell 6 yellow/white baby carrots...about the size of your pinky finger 2 small apricots Half a medium white or yellow onion 3-4 garlic cloves 1/2 TSP salt 1-2 TBS lime juice 1/2 TBS candied ginger 4 Whole fancy cloves 4 Whole Allspice berries 1/4 TSP Turmeric Mix of dry white wine vinegar and brown rice vinegar. Cut 50/50 with water. Add just enough to cover the "mash" Bring to a boil and simmer for 45min. Total pepper and veggie weight is 500 grams Adjust with lime juice and salt after blending, straining and resting in the fridge for a couple days.......Ended up using 2.5tbs of fresh lime juice (total) and another 1/2 tsp of sea salt. Red jalapeno and Super Chile sauce is next. I just need to wait for a few more to ripen to red. |
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Post by GMB54-120 on Sept 5, 2017 14:29:01 GMT -5
Made a liter of red ripe jalapeno hot sauce. Mine were exceptionally hot this year for jalapenos and had plenty to spare. I used Mucho Nacho and a rather hard to find variety called Chichimeca which turned out to be a fantastic jalapeno too.  |
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Post by GMB54-120 on Sept 30, 2017 15:09:26 GMT -5
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Post by GMB54-120 on Dec 23, 2017 11:42:01 GMT -5
DIY sweet pineapple and hab sauce. This is not really a hot sauce as much as it is just a sauce. It IS NOT shelf stable or even intended to be kept a long time. I only used about 2tbs of apple cider vinegar. Adjust everything to your heat preferences. Juice from 1 lemon was about right though. A lime works really well too. Use fresh habs for more of that "hab aroma". It goes great with the pineapple. I made this one mild intentionally.   Awesome on baked chicken.  |
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Post by GMB54-120 on May 6, 2018 15:52:51 GMT -5
Its almost begun again and this year its a tad more spicy.  Getting ready for up potting Monday. High of 82F today and sunny so they all got a little Alaska fish emulsion and an hour or so of full sun before going under the shade cloth. Seemed like a good time for a group pic or two. Upper left to right ...2 Bonnie Mucho Nacho, couple maters, 1 BloomIQ Ghost, 2 rocotos, 4 Aleppo, 1 Brazilian Starfish, 1 Aji Dulce, 1 Aji Panca, 1 Jamaican Gold, 1 Szechuan, 1 Trinidad Perfume. Bottom left to right...2 P Dreadies, 3 MOA Reds, 2 smaller Dreadies and a Mini Red Rocoto.   Still have 2 Aji Arnacho on the window sill, another rocoto and 2 Farmers Market jalapenos. The 2 arnaucho should probably go out now too. The others are just a tiny bit small yet. I have a few more under lights that are ready for the window sills. Some may not be in time to produce many pods but i got to try. |
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Post by deadeye on Jun 2, 2018 17:49:34 GMT -5
update gm? bet those plants look much different now?  |
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Post by GMB54-120 on Jun 3, 2018 10:35:17 GMT -5
I will get some updated pics up today. Ive already got half a dozen or more Aleppo pods but they are nowhere close to ripe yet. Picked a couple jalapenos in hopes the plants will grow more. Found 1 MOA red pod today on my best Scotch Bonnet plant. This is the one i find fascinating though. Its called a Peruvian Mini Red Rocoto. The plant itself is very dark green and very fuzzy stems hence the name Capsicum "Pubescens". The kicker is the flowers are purple. Rocotos can be a PITA to grow in many areas. They are terribly slow to germinate and pods take forever to ripen. This one is called a mini because the fruit are small. The plant can get huge in the right climate.  It kinda hard to capture its true color unless it cloudy outside. This pic is from a few days ago. The Mini Red Rocoto is far right. The tallest one in the middle is the MOA red. The 2 on the left are P. Dreadie Scotch Bonnets. The one in the yellow container is a ghost pepper. Bottom right is another MOA red.  |
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Post by GMB54-120 on Jun 4, 2018 15:13:07 GMT -5
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Post by deadeye on Jun 10, 2018 8:35:03 GMT -5
gm lookin good!
this is just my 2nd year for bucket pepper plants,noticed not much water in your pans.
I have had problems with blooms & peppers falling off in the past,google says not enough nitrogen? i have tried that till leaves curl & sometimes burn. I may be over watering?
gm-I would like your advice/routine on watering,fertilizing etc on pepper plants. tia! |
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Post by joelmoney on Jun 10, 2018 10:16:30 GMT -5
Thanks for the information on catnip.
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Post by GMB54-120 on Jun 10, 2018 20:56:27 GMT -5
gm lookin good!
this is just my 2nd year for bucket pepper plants,noticed not much water in your pans.
I have had problems with blooms & peppers falling off in the past,google says not enough nitrogen? i have tried that till leaves curl & sometimes burn. I may be over watering?
gm-I would like your advice/routine on watering,fertilizing etc on pepper plants. tia!
Flower drop for me has mostly been from too much sun and high temps at night. Get a shade cloth (30-40% reduction) or limit their full sun to no more that 6 hours a day. People think peppers that came from the Caribbean are automatically sun lovers. Well, ive had more problems with Scotch Bonnets losing flowers than a jalapeno.
I dont want water standing in my pans except one. Peppers dont like wet roots for extended periods. The roots like oxygen too. The one i do water more has a high drainage potting mix and dries out super fast. Its around 40% aged pine fines and has no peat moss in it at all. The plant im testing in this mix loves it......40% aged pine fines, 40% compost and 20% rice hulls. Only draw back is it needs more water and it does better with more nitrogen too.
Great cheap fertilizer is Alaska Fish Emulsion 5-1-1. Its around $20 a gallon and you only use a tbs or 2 for a gallon of water. OUTSIDE ONLY cause it kinda smells....Well actually it really smells. Another good cheap one is Jobes water soluble tomato and vegetable. Its also fish and kelp based plus its mild enough it wont burn. It also has a nice dose of calcium.
I use Alaska fish emulsion and Botanicare CNS17 Grow 3-1-2 mixed together once a week. A quart of each is around $10 and thats enough for all season. I get the extra calcium, magnesium and additional "micro nutrients". Too many people only focus on N-P-K.
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Post by deadeye on Jun 12, 2018 8:17:12 GMT -5
gm-good stuff & appreciate it . I think I can rule out too much sunlight & high overnight temps. just happen to have a quart of fish fertilizer in the cabinet. my bet it needs more calcium.
my largest jalapeno is a very sturdy 26" plant & for this time of year that's awesome,hoping to get nice peppers from it. on peppers for more heat I read a article some time back to heat them up slightly starve the plant(watering) say a week before picking the pepper,supposedly the plant releases a chemical that increase pepper temp.
this year I am playing with sweet bell peppers,ancho's,jalapeno's & etc-too many to type along with bucket brussel sprouts,broccoli & cauliflower just too see. out of 39 bucket plants I would say 36 are in good shape.
thx! de |
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Post by GMB54-120 on Jun 12, 2018 15:00:26 GMT -5
Ive seen opinions both ways on making peppers hotter. Wait till they droop....dont wait yada yada yada. I had a orange habanero one year that drooped nearly everyday in the heat. It was brutally hot for a orange hab. My jalaepnos seem to do whatever they please. Buy a variety that is known to be hot and over 80% of the time they are hot. Occasionally you will get a screaming hot freak. If you want hot jalapenos you dont need to look any further than Mucho Nacho from Bonnie or Biker Billy from Burpee. If jalapenos are your heat limit those 2 will push your limit. Jalapeno Early is also another excellent hot jalapeno. Virtually every one will have nice heat or better.
The best cheap calcium on the market is calcium nitrate. A 4lb bag is about $6. Totally water soluble but there is a catch. Its also 15.5-0-0 fertilizer so use it in moderation. 1 tsp per gallon is enough to stop blossom end rot.
You can make you own "calmag" with it. 1 tsp calcium nitrate and 1 tbs epsom salts per gallon.
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Post by GMB54-120 on Jun 14, 2018 23:08:47 GMT -5
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Post by GMB54-120 on Jun 25, 2018 17:42:02 GMT -5
Poddage galore!!! Mystery plant but its hot...i know i ate part of one before i made the hot vinegar. This is probably a Naga Morich. Slightly hotter than a ghost pepper from India.  No heat hab types...Aji Dulce and Trindad Perfume   These MOA reds from MWCH are crazy. Never seen so many peppers on a plant this size. This might end up being a hybrid called a Scotch Brain because they look wrong for a MOA bonnet.   Ripe Aleppo is so cool looking. A few more are just starting to turn too.   This Aji Arnaucho is just 18" tall...crazy  Miraflores yellow rocoto is doing way better in more shade but its gunna get really hot soon. Probably lose all the flowers too.   |
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Post by GMB54-120 on Jul 5, 2018 9:39:51 GMT -5
Almost ready...pic is a day or so old actually.   This one is ready but its being left on the plant a bit longer for the seeds.  Another couple of days for this one. The colors this one goes through is really cool.  Ive got a few mild ones drying for some sun dried powder.  A few more of the Aleppos are close too.  |
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Post by GMB54-120 on Jul 17, 2018 11:20:23 GMT -5
317 grams worth. 5 Naga?, 8 Scotch Bonnet MOA reds, 2 Arnaucho, 2 mystery peppers (supposed to be Bell of Gollu?), 1 Bell of Gollu and 3 Jamaican Gold from CCN with the wrong pheno. Damn things are hot though.  A few from a couple days ago. Ground squirrel is gunna die for eating my Brazilian Starfish. Those are DELICIOUS!!! Super sweet and not terribly hot.  |
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Post by joelmoney on Jul 17, 2018 19:59:43 GMT -5
They sure do look good. Nice work! I don’t think I’d want to share with a ground squirrel either.
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Post by GMB54-120 on Jul 19, 2018 16:53:55 GMT -5
I left a Naga Morich laying on the ground. I could see that he had bit into it the next day. They are supposed to be hotter than a ghost pepper. Havent seen any damage since. Its his one chance to avoid the Rat Zapper.
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Post by deadeye on Jul 20, 2018 15:15:07 GMT -5
funny $hit-the squirrel thought that was a cherry toma  toe! |
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