Show us your peppers

[Salsacharley]

Great looking harvest! How does the Sweet Pickle taste? How's the heat on it?

[pmcgrady]

Sweet Pickle is sweet with no heat when let to ripen red. Thick walls and crunchy. I'm canning some as we speak, with the Ball hot pepper recipe. Going to store to get more jars.

[lexxluthor]

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[Goodloe]

Grew these for the 1st time this year... ghost pepper is red... the other is a fatalli. I'm gonna try Worth's fermenting process and make some hot sauce from each. Wish me luck!20180811_195250.jpg

[GoDawgs]

I like to make some Korean dishes so I have a use for gochugaru, the Korean red chili flakes. This year I decided to try to make my own and ordered seed for 'Korean Dark Green Pepper', a variety supposedly used in Korea for this purpose.

It's definitely a different pepper plant, about 22" tall and 28" wide with slender 1" x 2" leaves. Kind of like an umbrella. The peppers hang vertically under the umbrella.



I've been picking them red and sun drying them, the traditional method for gochugaru.




Two nights ago the first batch got deseeded and whizzed up into small flakes. It looks just like the stuff I have from the Korean grocery but I haven't used it yet so we'll see.

I'm also growing 'Maule's Red Hot', an old cayenne-type that makes a nice hot sauce (a Justin Wilson recipe). It's only a medium hot pepper so you chili heads probably wouldn't be interested.

[Salsacharley]

A true chili head appreciates all peppers. Heat is just one aspect of pepper culture, although a significant aspect. I think your Korean peppers look wonderful. I am wondering about the name "Dark Green", though.

[Goodloe]

I grow the Maule's Red Hot, also. It's a good, solid cayenne. I'm gonna try fermented hot sauce from them this year...

[GoDawgs]

Originally Posted by Salsacharley

A true chili head appreciates all peppers. Heat is just one aspect of pepper culture, although a significant aspect. I think your Korean peppers look wonderful. I am wondering about the name "Dark Green", though.

Me too! But the unripe ones are a dark green so maybe that's why. The seed came from Baker Creek. There was one variety from Kitizawa that actually came from the Korean district most famous for making gochugaru but by the time I'd order it and pay shipping for one pack of seeds from California, I'd be shelling out almost $12... not!

[pmcgrady]

Just made a batch of Japanese 7 spice...
Himo Tagarashi peppers
De hydrated orange/orange peel
White/Black peppercorns
Fresh Garlic Salt
Black and white toasted sesame seed
Garlic powder
Ginger powder
Sesame seed

It's good!


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[GoDawgs]

Originally Posted by pmcgrady

Just made a batch of Japanese 7 spice...
Himo Tagarashi peppers
De hydrated orange/orange peel
White/Black peppercorns
Fresh Garlic Salt
Black and white toasted sesame seed
Garlic powder
Ginger powder
Sesame seed

It's good!


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Not familiar with those peppers. Are they mild/medium/hot? (looking for a substitute, if possible).And what did you use this mix on? Sounds intriguing. Did you make your own "fresh garlic salt"? I have some garlic in the dehydrator right now that will be whizzed into powder later.

[Gardenboy]

Nice pictures of all the various peppers. I grow Red Scotch Bonnets all year here in south Florida for my son and daughter in law...to hot for my taste. Can you tell me what fertilizers you put in the hole when you transplant your pepper seedlings? I've heard pros and cons against Epsom Salt. Please advise. Thank you.

[pmcgrady]

Originally Posted by GoDawgs

Not familiar with those peppers. Are they mild/medium/hot? (looking for a substitute, if possible).And what did you use this mix on? Sounds intriguing. Did you make your own "fresh garlic salt"? I have some garlic in the dehydrator right now that will be whizzed into powder later.

Himo Togarashi look like cayenne only skinnier and longer (my first year growing it).
I picked one off the plant and took a bite and thought nice flavor, no heat... But then I dried some and would say they are mild to medium. I broke up some to put in food processor and made the mistake of rubbing my eye... Doh! The plants are attractive and prolific.
Yes I make my own "fresh garlic salt", I run a whole head of garlic thru a food processor then add 1 cup of course sea salt to processor, mix it all up then put it on a cookie sheet lined with parchment paper. Then put in oven on lowest setting (mine goes to 170 degrees) bake till dry. It comes out like a sheet of peanut brittle. It takes on the color of the garlic, purple, pink etc. You will never buy garlic salt again after you have tasted this.
Apparently the Japanese use 7 spice on a lot of things, noodles, chicken even popcorn.
It's just now becoming popular here, McCormick spice is starting to sell it

[pmcgrady]

Dried Himo Togarashi
May have spelled it wrong in other posts...




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[pmcgrady]

Originally Posted by pmcgrady

Himo Togarashi look like cayenne only skinnier and longer (my first year growing it).

I picked one off the plant and took a bite and thought nice flavor, no heat... But then I dried some and would say they are mild to medium. I broke up some to put in food processor and made the mistake of rubbing my eye... Doh! The plants are attractive and prolific.

Yes I make my own "fresh garlic salt", I run a whole head of garlic thru a food processor then add 1 cup of course sea salt to processor, mix it all up then put it on a cookie sheet lined with parchment paper. Then put in oven on lowest setting (mine goes to 170 degrees) bake till dry. It comes out like a sheet of peanut brittle. It takes on the color of the garlic, purple, pink etc. You will never buy garlic salt again after you have tasted this.

Apparently the Japanese use 7 spice on a lot of things, noodles, chicken even popcorn.

It's just now becoming popular here, McCormick spice is starting to sell it

A lot of recipes call for dried seaweed, but there is not much of it around here.


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[pmcgrady]

Peach habanero ( my new favorite)






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