Another hobby. Recently I got into growing hot peppers. I got about a dozen varieties growing now with carolina reapers being the hottest and tabasco being the lowest in heat. There's so many different peppers these days that I'll never be able to try them all but I will try. So now that I will be having so many peppers I decided to make hot sauces and dry spices to start. Here's a couple bottles of Habanero that's left from the last batch. Family and friends love them....errr that's what they tell me. Anybody with some good recipes. I ferment my peppers before making too.
to me a meal without hot chili pepper isn't a meal LOL, we have many varieties here like "cacho de cabra" "goat horn", "rocoto" the hottest one, we use to eat them fresh and chopped, I know some of the tabasco sauces CACHO DE CABRA ROCOTO, these make you cry !!! LOL unfortunately I don't know any recipe, I will ask for Arturo
I like hot peppers too Bone and Arturo, but there’s one I’ll never try, and that’s the Carolina Reapers Sent from my iPhone using Tapatalk
I'm going to try it. I've got several to try out and I know my ears will ring and be sweating. Probably pay in the morning too.
I'm thinking that in your area, pepper plants my survive the winters. If so, I hear that they just get better and better! I was stationed at Fort Huachuca in the 75-76 timeframe. I was sowing wild oats, but no pepper seeds! LOL!
Pepper growing is a great hobby. Never really thought about brewing bottles of sauce! Looks like fun. Do you ferment with a special yeast or just open up for wild yeast? My dad was a big pepper grower and tried a lot of the southeast varieties. In addition to the Carolina Reaper which came from Rock Hill, SC, the Charleston Hot came from a Clemson agricultural extension center here in my home town of Charleston, SC. My dad grew both but we all like the Charleston Hot better as eating is more about flavor than just how hot can you stand it. Charleston Hots are easy to grow and very tolerant to high heat climates. Charleston Hot Chili - Pepperheads For Life
I love hot peppers and everything related. Had a great crop of unusually hot jalapenos this past summer. Roasted them and then cooked them down with vinegar, salt and garlic. Made a nice spread. Was gifted a bunch of Scorpions, tabasco and a couple of others. Dried them and made my own crushed pepper blend. Super hot but also has a great aroma and flavor.
Wow...pretty professional looking bottling as well! I like habenaros but once in a while get ahold of one of the upper limit ones. Those things can light a person up in the 300,000 range. Can't imagine what a Reaper would be like! Pretty sure I don't want to find out. Peppers are thought to cut inflammation down in the body so may be quite healthful. That is, after they burn a hole through you!
A traditional Yucatan sauce is prepared by roasting habaneros and tomatoes (one chili for every two tomatoes). Once roasted, they are macerated together (preferably in molcajete) and salt and chopped coriander are added. Some also add a roasted garlic clove It is used to accompany charcoal-roasted pork. This is what the prepared sauce looks like (photo taken from the internet)
I am addicted to a Chipotle sauce and BDH2000's Habanero jelly made with Splenda (Sugar free). You will end up making two versions of each that you do. Fire roasted peppers really kick up the depth of what you thought was your best. Need a Beta Tester? I'm IN! First!
It gets into high 30's lowest this year was 36 in my area. I had a couple young ones outside and they started looking pretty sad. Set them up in indoor grow tents and they are very happy and producing a nice harvest. I'll put them back out right before spring. Take a cutting for next year and do it again. Love being in control of the weather. Makes me feel powerful.
No yeast added. Salt water brine and time. A couple weeks minimum. I'd like to try the Charleston hot chili's. My carolina reapers will be sauces and dry spices for the most part. I'm just crazy enough to try everything I grow. I'm always curious to the flavors each chili type gives and there's soooo many. We need to do a chille dare......really. I'll send chilles to the ones that want to try. All that's required is that you video eating it. I'll send a couple fresh chilles to those interested. Won't be for 2 months but if interested let me know and I'll get back to you. It's a Crack up to watch someone eat a rip roaring hell fire chille.
