Show us your peppers

[roper2008]

Originally Posted by pmcgrady

I just "de seeded" your Big Mamma Mustard (4) and then cut open your Fatali (2), my whole kitchen smells wonderful from 2 Fatali peppers... I love the smell in the morning... It smells like Victory! WOW!

I love the smell of Ghost Peppers in the dehydrater. Wonderful aroma.

[pmcgrady]

Originally Posted by roper2008

I love the smell of Ghost Peppers in the dehydrater. Wonderful aroma.

With my bad luck on dehydrators lately, I've chosen to use my convection oven, and it's working out pretty good!

[Worth1]

I used my convection oven too and tweaked the span settings on the temperature some way with programming.
Works great.
Worth

Well, a deluge is headed my way so I picked the last of the biquinho and mad hatter peppers. (And a few Tim’s Black Ruffles)
No dehydrator ... someday ...

[pmcgrady]

Originally Posted by pmcgrady

I just "de seeded" your Big Mamma Mustard (4) and then cut open your Fatali (2), my whole kitchen smells wonderful from 2 Fatali peppers... I love the smell in the morning... It smells like Victory! WOW!

Thanks Rajun!



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[Rajun Gardener]

I wasn't impressed with BMM but those Fatali's are great, another fruity pepper is 7 Pot Primo.

[Salsacharley]

I pickled a few jars of jalapenos this year and I added a slice (1 thin slice) of BMM to each jar. That really jacked up the bite. I added a whole BMM to one jar and I'm waiting like Russian Roulette for that jar.

Originally Posted by Rajun Gardener

I wasn't impressed with BMM but those Fatali's are great, another fruity pepper is 7 Pot Primo.

[roper2008]

PlainJane, if I lived somewhere dry, like California. I would try to sun-dry all my peppers. I would have ristras all over the place.

Originally Posted by roper2008

PlainJane, if I lived somewhere dry, like California. I would try to sun-dry all my peppers. I would have ristras all over the place.

I’d do that as well but far too humid where I am.

[Tracydr]

Originally Posted by fonseca

I eat homemade Habanero hot sauce for breakfast and put datil peppers on everything, and if there's a spicy wing contest, I win the T-shirt. But when I ate that ghost pepper I almost called 911. I was nearly blind for 30 minutes and could only make out light and dark. I vomited and vomited, and blood came out from a place it's not supposed to. Never again.

I thought I was seeing one of my own old posts. I eat datil, on everything,just grind and keep in a pepper shaker,homemade fermented scotch bonnet sauce on breakfast or French fries.

[Rajun Gardener]

Originally Posted by imp

Dang, if you over winter that thing, you could put xmas lights on it and call it the tree!!!

Here's the Ghost pepper plant going on the 3rd year. I moved it under the carport when we had frost warnings, it lost a bunch of leaves but it's still going and time to pick a few.

[Shrinkrap]

Updates on my Turkish peppers.

[Rajun Gardener]

Very nice plants!!!!

They look like they're ready to take on the world.

When's your plant out date?

[Shrinkrap]

Thank you! Usually around May 1st.

[Shrinkrap]

Update! Any day now!