Aussie Pepper Update Thread

[Grub]

Sorry to hear about the weather. That is ridiculous.

I planted out earlier than last year and look sure to harvest much later. It's a topsy-turvy season with huge extremes alright.

Upside: fruitset on Brandywine Sudduthm, Earl's Faux and other cold-weather ones.

I'll be sure to keep you entertained till yours come through.

Got plenty of ripe Orang Habs and good fruitset on Jalapeno, Anaheims, NuMex Big Jim, Peruvian Purple, Red Cheese, Red Ruffled, Long Sweet Yellow andd more.

[Spatzbear]

Great to hear about your toms and chillies.

What are you going to do with the orange habs? Are they very hot?

[Grub]

Spicy Spatz,

The orange habs are very hot, but bearable if you don't eat the membrane and seeds. I use just one to spice-up a homemade salsa to the desired piquancy. Least that is what I did last year. No toms just yet.

But by all accounts Orange Habs. are even better for making an orange-coloured hot sauce. I plan to do this and, when the mood strikes, splash some on barbecued sausages, corn on the cob, grilled chicken or chilli con carne.

Most recipes are variations on that below, however, many prefer to add a can (inc. syrup) of mango slices and/or peach slices for a fruitier BBQ-type sauce. And, of course, you can use fresh fruit, too. Like in this recipe... http://www.graffi.to/hotsauce2004.html

Play with the following...


Habanero Sauce

12 habaneros chopped, stems removed
1/2 c chopped carrot
1/2 c chopped onion
3 cloves garlic minced
1 t vegetable oil
1/2 c white vinegar
1/4 c fresh lime juice

Saute the onion and the garlic in the oil until soft. Add carrots and 1/2 cup water. Simmer until carrots are tender.

Place carrot mixture and habaneros in a blender puree until smooth. Combine puree with vinegar and lime simmer for 5 minutes over low heat to combine flavors, strain into sterilized bottles, can be kept for up to 1 year. Is a rather toxic orange colour and very hot. Use sparingly

[Grub]

Anaheims are looking good...



As are the C.Pubescens I have going...


And the sweet ones, Red Ruffled and Red Cheese are good, too. However, nearest to frame on the point is NuMex BigJim, a big fruit setter so far...

[Grub]

A cheater bought hybrid Jalapeno front (many more better Jals to come) and the old working girl, a three-year old Orange Hab behind...



The front pepper display is on its way. Rusty is the guard dog...



This is a mystery pepper. I'm going to do some research and try and find out what it is when I have time...

[Spatzbear]

Amazing patch, Grub! Everything is looking really good.

Here's a selection of chillies I picked yesterday:


This is how I enjoyed the Yellow Habanero:
Freshly-baked bread, low-fat cream cheese, thinly sliced chilli. Hot and very nice.

[Grub]

Yummmy... did you see the recipe I posted for Hab Sauce above?

My patch ain't a patch on your patch. I mean, you've seen it, just a little backyard.

But all very healthy thus far... got rain today.

[Spatzbear]

Thanks, Grub. Meant to thank you for the sauce recipe, but my browser kept closing down.
I haven't tried the recipe yet, but might soon.

Because I've seen your patch I'm even more impressed. It's absolutely amazing what you are doing with it.

My patch may be bigger but it's not as lush as yours. I have many gaps in my beds this year. Things just died (icy nights, burning hot days), or are slow to get started.

[Grub]

But you've got a lot more to do on the farm, what with fires, sheep and all the fruit trees and more.

I think we're looking at a big late harvest. Back to 19-20C today and top of 19C tomorrow. Very cool summer with big temp. ranges thus far. Though not like your ranges.

Hey, I like the look of Ned Kelly. Is he a hottie?

[Spatzbear]

Ned Kelly (it's actually not the name of the chilli, but from the Ned Kelly range of plants. The nursery didn't know what variety it was.) is not hot at all. It was slightly fruity, with a touch of heat. But it may be the odd one out, it's the first one of the season.

Long Red Habanero was not as hot as the Yellow Habanero.

[shelleybean]

Your peppers look so happy and healthy! I put an order together at Heirloom Seeds today and wanted to replace an almost empty packet of Sheepnose Pimento. Apparently, they no longer have it. So I chose Red Cheese in its place. I'm sure they'll be fine but I'd love it if you posted some pics of those as they mature so I have something to look forward to. I wish I had a nice sweet pepper like that for Christmas dinner's Crab Imperial. I won't have any peppers out of the garden right now but luckily I live in the right place for crab meat.

[Grub]

Michelle-a-Bella,

Red Cheese are loading up, but nothing ripe yet. Maybe nothing red for two months?

But I will post pics when the time comes.

Cheers, Grub.

[shelleybean]

Good, thanks! I got my seeds yesterday. If you have red peppers in about two months, that'll be about the same time I sow seed for mine.

[Grub]

Numex Big Jim 18cm (about 7in) and growing...

[daylilydude]

Howdy Grub if it's not one of those (If i show you then i will have to kill ya 8) ) kind of top secrets could you show the newest picture of the Big Jim pepper that your using for the pepper contest? I started a little late so my plant doesn't even have its first pair of true leaves but its trying .