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#61 |
Tomatovillian™
Join Date: Dec 2016
Location: Pittsburgh, PA
Posts: 3,194
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I'm growing
Doe Hill Yellow sweet pepper. Nan |
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#62 |
Tomatovillian™
Join Date: Feb 2006
Location: Minsk, Belarus, Eastern Europe (Zone 4a)
Posts: 2,278
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I have Somborka too, but prefer sweet peppers.
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1 kg=2.2 lb , 1 m=39,37 in , 1 oz=28.35 g , 1 ft=30.48 cm , 1 lb= 0,4536 kg , 1 in=2.54 cm , 1 l = 0.26 gallon , 0 C=32 F Andrey a.k.a. TOMATODOR |
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#63 |
Tomatovillian™
Join Date: May 2011
Location: Wisconsin
Posts: 307
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I'm growing
Lady Bell pepper Toro Di Corno Serrano Long Cayenne Jumbo Jalepeno Red Habenero Some of Craig's project peppers: Chocolate bell Fire Opal Royal Purple White Gold Replanting: Wisconsin Lakes cause none came up...
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Desire' Mother of 3, homesteader, canner, gardener, dwarf tomato participant. |
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#64 |
Tomatovillian™
Join Date: Feb 2018
Location: Near Albany,NY
Posts: 90
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Jungle Parrot
Sweet Pickle Pepperoncini Orange Jalapeno Gigantia |
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#65 | |
Tomatovillian™
Join Date: Dec 2014
Location: Adelaide Australia
Posts: 5
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Ingredients 250 grams fresh chillies,3 cups white vinegar,250grams sultanas,2tablespoons finely grated fresh ginger,4 cloves garlic peeled and grated,3 teaspoons salt, and 3 cups white sugar. Method Put all ingredients in saucepan except sugar and simmer until sultanas are soft. Add sugar and stir until dissolved for another 15-20 minutes longer and puree in blender. I then force through commercial sieve about 1/16 inch hole size and bottle into sterilised bottles. I use all varieties of chillies. habernero, thai multi-colour, caroline reaper, cayenne, and others that I might be growing at the time. I grow Annaheim and use this to blend at different percentages with ultra hot varieties. |
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#66 |
Tomatovillian™
Join Date: Jan 2018
Location: Steens, MS 8a
Posts: 410
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I help supply a friend who does make hot sauce. I make "pepper sauce", probably more accurately described as "pepper vinegar". We pour it on turnip/collard greens, beans, peas, etc...also eat the pickled peppers! That's why I grow so many varieties...I like the different shapes and colors in my pepper sauce...makes for a purty jar!
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#67 |
Tomatovillian™
Join Date: May 2016
Location: Washington State
Posts: 240
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Trying Corbaci this year for a sweet pepper, looked interesting.
Cayenne, because I like them And Habanero, because i think they'll sell at the farmers market ![]() |
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#68 | |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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I'm trying 3 more plants this year... Started a lot of hots and super hots recently... Pink Habenero was the germination early winner, Big Jim is second, Big Jim Lumbre 3rd. |
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#69 | |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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#70 | |
Tomatovillian™
Join Date: Mar 2015
Location: Zone 5A, Poconos
Posts: 959
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A friend of mine used to make pepper relish and I always tried, without luck, to get his recipe. One particular year he nailed it, best ever, lots of heat but also tons of flavor. I think I ate most of the pint jar with chips in one sitting. It has been several years since I have been given another jar ... maybe I should play around to see what I can come up with. |
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#71 |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,919
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For hot sauce, this is my go to recipe. I usually only use one type of pepper for each batch since I like to have the flavor of the individual peppers. I've made it with everything from Jalapeños to Aji Limons, and even with lightly smoked peppers --
Master Hot Sauce Recipe 3/4 pound stemmed fresh chiles (such as jalapeño, serrano, Fresno, or habanero; use one variety or mix and match) 1 1/2 tablespoons kosher salt 1 1/8 cups distilled white vinegar Variations: 3/4 -1 1/2 minced garlic cloves Pinch of cumin Pulse chiles and kosher salt in a food processor until a coarse purée forms. Transfer to a 1-qt. glass jar, loosely screw on lid, and let stand at room temperature for 12 hours to ferment slightly (I let it go for longer, 1-2 days). Stir in vinegar and loosely screw on lid. Let chile mixture stand at room temperature for at least 1 day and up to 7 days. (Taste it daily; the longer it sits, the deeper the flavor becomes.) Purée mixture (with garlic and cumin, if using) in a food processor or blender until smooth, about 1 minute. Place a fine-mesh sieve inside a funnel. Strain mixture through sieve into a clean glass bottle. (Hot sauce will become thinner and may separate after you strain it; shake vigorously before each use.) |
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#72 |
Tomatovillian™
Join Date: Apr 2013
Location: Virginia
Posts: 447
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Looks like aji amarello pepper is popular, I'll have to try that one.
I'm growing: Brazilian starfish Jalapeño Mustard habanero Bell pepper color mix Corbaci (disappointed to hear of its low yield! That's why I picked it!) Criollo de Cocina Jimmy nardello Lipstick Paradicsom aluka sarga szentes Pepperoncini And last but not least my best pepper of 10 years... red Belgian. Lindsey
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Lindsey |
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#73 | |
Tomatovillian™
Join Date: Oct 2009
Location: Virginia Bch, VA (7b)
Posts: 1,337
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because I have read that they take awhile to ripen. I was watching an Aji Amarillo grow down contest and their peppers were taking a long time to turn orange, so I started mine January 9th. |
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#74 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Ghost peppers my try my luck at giant bells again.
Worth |
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#75 |
Tomatovillian™
Join Date: Mar 2015
Location: Raleigh, NC
Posts: 205
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Wow, 23,000 new posts since my last login.
![]() Lots of interesting pepper varieties in this thread. I had to share my list for 2018, especially after seeing so many people growing my favorite Aji Amarillo! Sweet: -Doe Hill (SESE) -Paradicsom Alaku Saga Szentes (Baker Creek) -Antohi Romanian (Johnny's Seeds) -Habanada (Baker Creek) Hot: -Aji Amarillo (Trade Winds Fruit) -Aji Chinchi Amarillo (SESE) -Tams Mild Jalapeno (Baker Creek) -Joe's Long Cayenne (Johnny's Seeds) -Thai "Ambassador" (Saved seed, likely misnamed, tiny and potent) -Caballo (Baker Creek, Rocoto multicolor) Savory: -Trinidad Perfume (Plant from nctomatoman years ago, still growing true) -Datil Sweet (Trade Winds Fruit, these can turn hot) Aji Amarillo plants get huge, and the peppers can reach 6"+ long easily. But they are an extremely long season plant, and I have yet to get fully-ripe orange peppers, more like green-orange. Which is why I have high expectations for the Aji Chinchi Amarillo. Hopefully, their small size will mean earlier ripening. I had several dozen pepper plants 2-3 years old that were overwintering in the greenhouse, but we had some freak cold weather this year with lows in the single digits, and even in the greenhouse with additional covering and insulation, they had no chance. ![]() This is my first year growing Habanada. I hope it lives up to the hype. If so, it will be the base for several gallons of lacto-fermented hot sauce. The attached photo is as (un)ripe as the standard Amarillo usually gets for me in central NC. Still delicious, but I want to see some orange.I'm going to try overwintering plants again for an earlier start in 2019. |
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