Show us your peppers

[Salsacharley]

I've never seen peppers fermenting with their stems still on. I would think they would affect the flavor.

[Shrinkrap]

"I would think they would affect the flavor."

It's supposed to! Well, maybe not the stems, but the caps....

"The first step then is to separate the stems from the chilies, while keeping that star-like green cap intact for it adds a very subtle complex perfume-like flavor to the sauce.."

https://nourishedkitchen.com/ferment...-sauce-recipe/

"Trim the stems from the peppers. If they don’t pull off easily, I like to leave the little green caps on the peppers (but still remove the long stems). The caps impart a subtle, earthy perfume to the final sauce.
Read more at https://www.gardenbetty.com/fermented-hot-chile-sauce/#rXu7uxXkSIDWXI1G.99"

https://www.gardenbetty.com/fermented-hot-chile-sauce/

[pmcgrady]

Picked a few Himo Togarashi that I let turn red, it's used in Japanese 7 spice, but usually green.




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[Worth1]

I have found no logical reason to cut the stems off the peppers before I ferment them.
All I do is cut into the pepper and mash them down in the brine and pretty much forget about them for a month or even three.
They come out of the brine and I pull the stem off.'

Worth

[fonseca]

How do you use them Worth?

I ate one ripe ghost pepper whole the first year I grew them. It was an ordeal. I still have a half gallon jar full of dried pods, but I break out in a cold sweat if I open the jar and take a whiff.

[Salsacharley]

You have to develop your tolerance by regularly eating peppers, beginning with ones you can handle. When I graduated from jalapenos to habaneros I suffered for a short period, but once I could handle habs I got into ghosts and even hotter...one little step at a time. I lose my tolerance if I don't eat them regularly, but I do eat them regularly...they're great!

[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.

[Worth1]

I have never just up and ate a whole ghost pepper and I dont plan on it anytime soon.

[velikipop]

Before I developed stomach issues I would eat Bhut Jolokias and Trinidad Scorpions, as well as others. The pain was awful and long lasting and I see no point in doing it anymore. I now grow the super hots for fun and to make sauces and powder, which is more tolerable.

[Goodloe]

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.

Bless you, that sounds terrible!

But, and please don't take offense, I laughed so hard that I was almost crying! Thanks for brightening up my yucky Monday!

[clkeiper]

Originally Posted by Goodloe

Bless you, that sounds terrible!

But, and please don't take offense, I laughed so hard that I was almost crying! Thanks for brightening up my yucky Monday!

same here. who in their right mind would eat one of these things whole. I sent a quart box to Kevins market last week and he sold them in pints... 4.00 a pint... for ghost peppers . not in a million years am I interested in eating them. but they sure are pretty.

[pmcgrady]

What goes in...
Has to come out sometime...
They burn going in, and they burn coming out LOL!l

[pmcgrady]

I was stupid enough to make Carolina Reaper jelly ONCE!

[Worth1]

Originally Posted by pmcgrady

I was stupid enough to make Carolina Reaper jelly ONCE!

I remember that.

[Shrinkrap]

My husband and I are from West Indian families and we have a fondness for hot sauce, but I just don't see the point of super hots. Some are pretty, and I like a growing challenge, but not an eating challenge. I have soooo many powdered, frozen, dried, and sauced "very hots" I'm only growing one "very" hot this year. I've never grown super hots.

Anybody else growing "seasoning" peppers? All the aroma and flavor, but heat that let's you focus on flavor.

This year trini seasoning, tobago seasoning, aji dulce 1 and 2, rocatillo, sort-of-hot Fresno, and of the local version of Scotch Bonnet. Last year I grew MIL's Ccotch Bonnet for bonus points.