Random Pictures.

[Worth1]

Originally Posted by efisakov

I love spicy food. But... I never had being exposed to so many pepper varieties. It all sounds great to me. I am growing more than 50 varieties of tomatoes and 6 varieties of cucumbers ... only 2 peppers, none spicy.
I am attracted to smell and taste of spicy peppers. Do not need it to be too spicy, have to experiment more with peppers. What will you recommend to start with? Just a few and different in many ways. Smell is a key, I think.
thanks

Of the two I like the best is the chili arbol and tbe gaujillo peppers dried and turned into powder.
There are about 12 essential peppers they use in Mexico.
if you can find a Mexican market in your area take look at what they have.
Worth

[efisakov]

Worth, thanks for the names.
What are the rest of the twelve gnomes?

[Worth1]

Originally Posted by efisakov

Worth, thanks for the names.
What are the rest of the twelve gnomes?

Google the most common used peppers in Mexico.
I couldn't spell the names to save my live.
Worth

[Gerardo]

A baker’s dozen for you guys:

Poblano/Ancho,
Serrano,
Piquín,
Chipotle,
Mulato,
Pasilla/Chilaca,
Guajillo,
Güero,
Habanero,
De Árbol
Chilhuacle,
Cascabel
and my favorite from the Sonoran desert, Chiltepín

[SharonRossy]

Wow! I'm actually afraid to mess around with hot peppers other than habarnero and jalapeño. Worth, I also made the Ball recipe but I found another one online I liked as well. I just tried canning for the first time last year. Made lots of tomato sauce and was totally terrified of not doing it properly. But everyone survived my sauce and my hot pepper jelly. I did the hot water bath and for now, will stick with that.
Gerardo, is the Guero also known as the Santa Fe Grande? That's one I'd love to try but not sure if I can get that here in Montreal.

[Gerardo]

Originally Posted by SharonRossy

Gerardo, is the Guero also known as the Santa Fe Grande? That's one I'd love to try but not sure if I can get that here in Montreal.

I believe so. If there's a mexican food place in town (a relatively authentic one), just ask nicely and I'm sure they can spare a few and point you in the right direction as to where to procure them. They're essential for some dishes.

Just say: "Chile Güerito" (we (as in wet) ri (as in margarita) to (as in San Jacinto) and they'll compliment you on your spanish. The two dots over the "u" are called diéresis and modify the sound such that the g sound no longer applies and a "w" sound is substituted.

Apologies if I conjured up old Spanish class pop-quiz memories.

[Worth1]

Tbere really is no need for any more peppers than is what is on the list.
I go through about a pint of chili arbol powder every 4 months.
I grind it myself.
Thanks for the list.
Worth

[efisakov]

Thank you, Gerardo and Worth.

[efisakov]

I made my first fermented okra. I never tasted fermented okra. Have no clue how it should taste. Hope it is good.
Okra, salt, dill, garlic, bay leaf, coriander, turmeric, piece of mild pepper and water.
In 3 days it should be ready.

[SharonRossy]

Looks great Ella. I personally feel about okra like Worth does about sourdough

[efisakov]

Originally Posted by SharonRossy

Looks great Ella. I personally feel about okra like Worth does about sourdough

Sharon, I knew how okra looked like for a long time, I have seen it in stores but never tried it. As I was purchasing some seeds few years ago, someone sent as a gift seeds of Clemson Spineless okra. I gave it a try. Instead of cooking it I tasted baby okra raw. I liked it. That is how I eat it now. My third year (I believe) of growing it. This is first time I am doing something different about it. Still raw.
I wonder if anyone else ever tried fermented okra.

[Worth1]

Originally Posted by SharonRossy

Looks great Ella. I personally feel about okra like Worth does about sourdough

That's a very strong dislike for okra.

Originally Posted by efisakov

Sharon, I knew how okra looked like for a long time, I have seen it in stores but never tried it. As I was purchasing some seeds few years ago, someone sent as a gift seeds of Clemson Spineless okra. I gave it a try. Instead of cooking it I tasted baby okra raw. I liked it. That is how I eat it now. My third year (I believe) of growing it. This is first time I am doing something different about it. Still raw.
I wonder if anyone else ever tried fermented okra.

I have never even heard of it.
let us know how you like it when you get out of the hospital.
Worth

[TexasTycoon]

Originally Posted by efisakov

I made my first fermented okra. I never tasted fermented okra. Have no clue how it should taste. Hope it is good.
Okra, salt, dill, garlic, bay leaf, coriander, turmeric, piece of mild pepper and water.
In 3 days it should be ready.

Is this like pickled okra? I remember an episode of Good Eats where Alton Brown made pickles at room temperature and just 'burped' the jar every day or so and skimmed scum off the top. Is that kind of the technique you're following, or are these going into the fridge? I'm intrigued.

[efisakov]

Originally Posted by TexasTycoon

Is this like pickled okra? I remember an episode of Good Eats where Alton Brown made pickles at room temperature and just 'burped' the jar every day or so and skimmed scum off the top. Is that kind of the technique you're following, or are these going into the fridge? I'm intrigued.

Kelly, I will post pictures of the progress. Not planning to take scum off the top but will keep it at room temperature for 3 days or so and than refrigerate. I have cucumbers fermenting right now (already in refrigerator). Cucumbers I only had at room temp for 36 hours to have them half-sour.

Worth, I will call you from a hospital to let you know how it taste.

[TexasTycoon]

Originally Posted by efisakov

Kelly, I will post pictures of the progress. Not planning to take scum off the top but will keep it at room temperature for 3 days or so and than refrigerate. I have cucumbers fermenting right now (already in refrigerator). Cucumbers I only had at room temp for 36 hours to have them half-sour.

Worth, I will call you from a hospital to let you know how it taste.

I bet they're gonna be good! I can't wait to hear how they turn out!