chili pepper news

tessa · October 27, 2007

who's game???

http://news.yahoo.com/s/livescience/...shattersrecord

Rena · October 27, 2007

I likes em hot but not that hot

**mdvpc** · October 27, 2007

tessa-my wife and I live about 40 miles from the nmsu greenhouses-the program there is responsible for giving us so many green chile varieties. I should try and go and visit their greenhouses and post some photos of what they are doing.

gssgarden · October 28, 2007

I would probably melt if I was even in the same room as that thing! That's a little too warm for me.

Greg

tuk50 · October 28, 2007

Just drove past the greenhouses this afternoon and I think I could feel the heat radiating from there. Went to a backyard enchlida feast last night and learned how to make wet red enchlida sauce. The very best sauce I've ever tasted, and I have consumed a few barrels of enchlida sauce. The good people even sent me home with 2 quarts of the beautiful red sauce. The host is the son of a chile farmer in Deming and I learned more about chile's in one night than I could even imagine. Great fun and good people. He was sure of one thing, that the chile's grown in Deming were better tasting than the ones in Hatch even though they are packaged with the Hatch name. 8)

barkeater · October 28, 2007

It's all about the flavor, but I notice NO mention of that with this pepper.

blatanna · October 29, 2007

Tuk 50, Wondering if you might like to post that recipe. I would love to try it.

cmpman1974 · November 4, 2007

Flavor? At 1,000,000 SHU, that went out the door. I had a bite of one tonight. YES, they are hot. :

Best suited towards a large pot of chili or made into powder for light sprinkling.

Chris

Quote:

Originally Posted by barkeater

It's all about the flavor, but I notice NO mention of that with this pepper.

tessa · November 4, 2007

don't forget law enforcement!

matereater · November 4, 2007

tuk50, any chance you got the recipe for it???

tuk50 · November 6, 2007

The sauce we made is pure wet red chile sauce, with no additives. We put it in quart freezer bags and store it in freezer. This sauce is the base for mexican sauces. We use it to make enchilada sauce, taco sauce, etc. A good all purpose taco sauce we use is made with:
1 cup wet red chile sauce
1 tablespoon vinegar
1 teaspoon honey
1/2 teaspoon garlic powder
salt to taste
this is ok for kids and family with great flavor and can be made hotter with addition of your favorite HOT dried chile powder. 8)

gardenhappy · November 6, 2007

This sounds great i'll have to get this to Isaiah! Does anyone know whats the beat garlic for salsa and hot sause? We grow several kinds but have never thought about that until this fall season?

tuk50 · November 7, 2007

gardenhappy, there is a variety I purchased in Las Cruces at a farmers market that is my personal favorite, its called spanish roja, it is rather small bulbs with an occasional purple stripe, but I love the sharp bite that finishes with a sweet carrot after taste. I think it is available from seed companies. My wife doesn't like it because it is too hot for her, so I still grow california early for her since it is mild and has large white cloves that look pretty. 8)

windsng225 · December 7, 2007

Tuk50, good to see you here! spanish roja really sounds great, have to try some of those.
joyce

October 27, 2007	#1
tessa Tomatovillian™ Join Date: Jan 2007 Location: perth, western australia Posts: 1,031	chili pepper news who's game??? http://news.yahoo.com/s/livescience/...shattersrecord

October 27, 2007	#3
mdvpc Tomatoville® Moderator Join Date: Jan 2006 Location: San Antonio, Texas Posts: 4,386	tessa-my wife and I live about 40 miles from the nmsu greenhouses-the program there is responsible for giving us so many green chile varieties. I should try and go and visit their greenhouses and post some photos of what they are doing. __________________ Michael

October 29, 2007	#7
blatanna Tomatovillian™ Join Date: Jan 2007 Location: Ireland Posts: 150	Tuk 50, Wondering if you might like to post that recipe. I would love to try it. __________________ Blatanna

November 4, 2007	#10
matereater Tomatovillian™ Join Date: Jul 2006 Location: S.E. Michigan (Livonia) Posts: 1,264	tuk50, any chance you got the recipe for it??? __________________ Steve Cleverly disguised as a responsible adult

November 6, 2007	#12
gardenhappy Tomatovillian™ Join Date: Oct 2007 Location: PLANT CITY Posts: 255	sause This sounds great i'll have to get this to Isaiah! Does anyone know whats the beat garlic for salsa and hot sause? We grow several kinds but have never thought about that until this fall season?

October 27, 2007	#2
Rena Tomatovillian™ Join Date: Feb 2006 Location: Warm Springs, GA Posts: 1,421	I likes em hot but not that hot

October 28, 2007	#4
gssgarden Tomatovillian™ Join Date: Feb 2007 Location: N.C. Posts: 1,827	I would probably melt if I was even in the same room as that thing! That's a little too warm for me. Greg

October 28, 2007	#5
tuk50 Tomatovillian™ Join Date: Oct 2007 Location: Tucson, Arizona (catalina) Posts: 413	Just drove past the greenhouses this afternoon and I think I could feel the heat radiating from there. Went to a backyard enchlida feast last night and learned how to make wet red enchlida sauce. The very best sauce I've ever tasted, and I have consumed a few barrels of enchlida sauce. The good people even sent me home with 2 quarts of the beautiful red sauce. The host is the son of a chile farmer in Deming and I learned more about chile's in one night than I could even imagine. Great fun and good people. He was sure of one thing, that the chile's grown in Deming were better tasting than the ones in Hatch even though they are packaged with the Hatch name. 8)

October 28, 2007	#6
barkeater Tomatovillian™ Join Date: Jan 2006 Location: NE Kingdom, VT - Zone 3b Posts: 1,439	It's all about the flavor, but I notice NO mention of that with this pepper.

November 7, 2007	#13
tuk50 Tomatovillian™ Join Date: Oct 2007 Location: Tucson, Arizona (catalina) Posts: 413	gardenhappy, there is a variety I purchased in Las Cruces at a farmers market that is my personal favorite, its called spanish roja, it is rather small bulbs with an occasional purple stripe, but I love the sharp bite that finishes with a sweet carrot after taste. I think it is available from seed companies. My wife doesn't like it because it is too hot for her, so I still grow california early for her since it is mild and has large white cloves that look pretty. 8)

December 7, 2007	#14
windsng225 Tomatovillian™ Join Date: Dec 2006 Location: wallingford, ct. zone 6 Posts: 7	Tuk50, good to see you here! spanish roja really sounds great, have to try some of those. joyce __________________ Love what you do, do what you love!