New hot peppers to grow next year
Posted 29 December 2015 - 02:55 PM
My sister in law bought me some seeds for next year and just wanted to know if any of you have tried them:
The Neil Scorpion
7 Pod Brown
I know these are all CRAZY hot, but I don't just like crazy hot if there isn't good flavor associated with them. So any comments would be appreciated.
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Posted 29 December 2015 - 03:36 PM
I love growing peppers, but the really hot ones are not kind to me. So I grow more in the sweet to mild range, with Georgia Flame being about the hottest I grow.
One of my favorite peppers is felicity, which is a jalapeno that still has all the flavor, but not the heat. I like to smoke them and then grind them into chili powder, I use it on damn near everything.
Keep us appraised on your grow and let us know what you think of your new peppers, please.
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Posted 29 December 2015 - 05:13 PM
I've never made my own sauces, but I use a lot of Franks. And like I already said, I love making my own chili powder blends, especially smoked.
It's too bad that Turkey Rancher is AWOL, he had some great pepper knowledge, and was a fellow chili head. But there are others lovers of the flame still here that I'm sure will chime in when they see your thread.
If you would like a sampler of some paprika, felicity, or ruby king (a mid sized sweet bell) seeds, my seed saving operation has some extra that I would be happy to share with a fellow Topian.
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Posted 30 December 2015 - 09:38 AM
my hydro guys said that carolina pepper is so hot that it's pointless to eat.. too painful.
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Posted 30 December 2015 - 09:53 AM
I grow various jalapenos, chile piquin, mexicali, and many more.
I've learned that the "heat" of the pepper seems to be contained in the pulpy material to which the seeds are attached.
One can pare this material off of the "meat" of the pepper in a number of ways:
For larger peppers, an apple-corer works pretty well but can leave a "hot spot" in the tip of the fruit. Then "stuff" the pepper using a pastry sleeve and some softened cream cheese, wrap with a thick slice of peppered bacon, place on a cookie sheet and bake @ 400*F until the bacon is done to preference.
For a sure-fire way (lol) to get all of the material, the pepper can be quartered to render all of the pulp available for removal. But this isn't handy for stuffing.
You may still have a "hot" pepper for some crowds but the punishment factor of especially hot specimens can be reduced in order to enjoy some of the more subtle flavors rendered up by roasting and broiling.
If you cook the pepper first, the oils from the pulp are distributed throughout the dish - then, everything's hot.
Don't rub your eyes or scratch your nose !
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Posted 30 December 2015 - 10:18 AM
Wash hands before and after the restroom too. I learned that the hard way.
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Posted 30 December 2015 - 01:59 PM
Would be interested in seeing these grow when it's time to sow.
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Posted 30 December 2015 - 02:22 PM
I love peppers, everyone has its special use. I love them all from bell peppers to hot.
For me a few cayenne pepper plants provides a years worth.
I had the best paprika a week ago from my sister, I still crave it.
I am looking at the seeds saver catalog for peppers.
I wondered about Turkey .
- peacefrog likes this
Posted 30 December 2015 - 02:26 PM
Cat, I made a ghost pepper sauce a few years back and didn't use gloves while cutting. Needless to say I was in some real pain after rubbing my eyes. Very stupid of me. With jalapeños or even habanero's I don't usually wear gloves. But anything hotter then that I make it a point to wear them.
Myc, thanks for the tip and recipe. I will have to try that soon. I normally just make pepper sauces with my hot peppers, dry my cayennes, and pickle my jalapeños. I do have a very good tolerance to heat but have never attempted eating any whole pepper hotter than a habanero. I can't wait to see them grow. My brother in law watnts to do a true pepper test by eating them whole. I doubt I'll do that but we will see, he can sometimes talk me into doing stupid stuff from time to time.
And thanks for the offer, Juthro. I might take you up on it one day.
Edited by peacefrog, 30 December 2015 - 02:34 PM.
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Posted 30 December 2015 - 03:42 PM
He calls them atomic buffalo turds, lol (ABT's for short). And your very correct, most of the heat is contained in the membrane, and seeds.
He also grows some nice Anaheim peppers. He blisters the skin (on the gas grill) and removes it, then pressure cans then. Think canned green chilis for Mexican food, they are delicious. And its a great way to preserve your peppers if you get a bumper crop and get more then you can eat.
And the offer for my surplus seeds is open to all members of the site, if anyone would like some, just PM me.
Edited by Juthro, 30 December 2015 - 03:47 PM.
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Posted 21 January 2016 - 01:21 PM
The scorpions are too hot to get flavor but can be used. The ghost is the best, simply put a whole one with any meal you eat. You can slice it small and work it in or have it on side of plate and slice as you go. You get the great flavor and also a bit of heat, little sweating and the tingling lips. That's the best way to do these hots. Almost all super hot sauces suck in flavor.
Posted 20 July 2016 - 07:05 AM
This is what's left after the damn squirrels dug up a couple of seedlings:
The big one is the 7 pod brown and is doing the best so far. The other decent one is the Neil's Scorpion. The next biggest one is the Brain Stain, and the little guy is another 7 pod brown that I transplanted just incase it produced instead of throwing away.
The other varities including my Carolina Reeper (which I was very excited to try) were all dug up by the squirrels. Oh well next year I guess.
Here is a pic of my first little peppers forming:
And more coming at the top:
I don't think I will have too much to harvest this year, as I seeded them later than I would have transplanted them, but we will see.
- skunk likes this
Posted 20 July 2016 - 08:08 AM
I've been really wanting to grow that type.
I find year 2 for peppers is the best harvest for them. I over winter my peppers indoors and come spring they are ready for their second fruiting season and wow so they ever produce.
Here is some Capsicum frutescens the tobasso pepper. Will have a decent harvest this year but the next years to follow will be outstanding.
Down in the Dungeon!
Edited by skunkbudda403, 20 July 2016 - 08:11 AM.
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Posted 20 July 2016 - 04:32 PM
Nice looking peppers!! You have a lot of there. Mine are going to be nowhere near that this year. I will be happy just to get a few peppers per plant to try and get some seeds.
According to the people who are responsibe for the Neil's Scorpion, say it is a toss up between them and the Reeper. I was hoping to see for myself this year, but well... That's how life goes. I can send you some of them if you like too.
Thanks for posting those beautiful pics of those peppers.
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Posted 11 November 2018 - 09:35 PM
The "Reaper" is simply unnecessary but I grow them every year because of the flavor and aroma. I have a couple three year old plants in 20 gal. Smart Pots that I bring in for the winter, they're very prolific!
I mainly use them in jellies, hot chocolate mixes, and fermented hot sauces.
The Fatalii is really hot but not near as hot as the Reaper, it has a bright citrusy flavor.
I use them in fruit salsas, dried and ground for everyday use.
...and for a real treat the Biquinho is delicious especially in a sweet marinade.
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Posted 14 November 2018 - 07:48 PM
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Posted 15 November 2018 - 09:46 AM
This years was ghost, orange habenaro, Thai hots, all three bells some Tabasco and some 7 pot...just picked these this am..
Edited by Kraven, 15 November 2018 - 09:46 AM.
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Posted 16 November 2018 - 05:04 PM
The only hot peppers I grow (right now) are cayenne, and jalapeno. Though I also grow poblano's, and Anaheim's, I think they are also classified as hot peppers, though at the low end of the spectrum.
Other then that, the rest of my peppers are sweet peppers. We generally grow ruby king, yum yum gold, harvesters gold, and felicity( a heatless jalapeno).
Edited by Juthro, 16 November 2018 - 11:20 PM.
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Posted 16 November 2018 - 05:32 PM
It’s dynamite — superb flavor & just enough bite to keep it interesting. We have it on our eggs in the morning & with venison last night.
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