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ShawnT said:
I think my Jalapenos plants are on borrowed time. Still have several nice peppers, but some leaves have turned yellow and fell off. It was in the 50's today after being up in the mid to upper 80's last couple weeks. We had 3 different thunder storms pass over us today and the second had lots of pea size hail! :shock: That was quite unexpected. There are one or 2 starts from a couple buds that fell but don't expect them to do much. I suspect what is there now is all I will get.

Same here. My guess is I am a little south of you but this recent cold front is like someone flipped a switch on fall. A ton of fruit left, habaneros and lemon drops, but not confident they will turn before the plants give up the ghost. At least it's deer season!
 
SteveH said:
ShawnT said:
I think my Jalapenos plants are on borrowed time. Still have several nice peppers, but some leaves have turned yellow and fell off. It was in the 50's today after being up in the mid to upper 80's last couple weeks. We had 3 different thunder storms pass over us today and the second had lots of pea size hail! :shock: That was quite unexpected. There are one or 2 starts from a couple buds that fell but don't expect them to do much. I suspect what is there now is all I will get.

Same here. My guess is I am a little south of you but this recent cold front is like someone flipped a switch on fall. A ton of fruit left, habaneros and lemon drops, but not confident they will turn before the plants give up the ghost. At least it's deer season!

No deer season for me yet. I hunt in Ohio and gun season don't start till Monday after Thanksgiving.
 
Powder blend went in the dehydrator today.
ILGK1UX.jpg


6 ripe small poblano
6 ripe Mucho Nacho or Chichimeca
2 large Sandia Select
2 Caribbean Red habs
All deseeded and quartered or halved before drying.

Add some dehydrated red shallot, granulated garlic and a pinch of pink salt during the grind.

BTW all my seeds are ready except some Mucho Nacho,...Sandia Select and Caribbean Red Habs which are delicious btw. VERY sweet for a red hab.
 
GM54-120 said:
I northern climates many of the super hots and some of then Peruvian peppers MUST be started inside around January/February or they simply wont have a long enough season to produce ripe pods. This just creates too many issues for some people including me. Bugs indoors, lighting and extended "hardening off" before the plants can handle real sunlight.

A greenhouse is the best solution but its not cost or room effective for me. I am looking into a smaller portable one and just add a small heater but not for use before March. I just need a month or two head start here.

Jalapenos are great but Anaheims can be excellent too. They tolerate cooler nights in the fall very well but do like warm soil before planting. My Peruvian peppers called Aji Cito and Aji Lemon Drop dont do too bad either. They usually wont have any ripe pods until mid July/late though. Serrano also do very well.

If you want Habanero flavor but a bit less hot, Beni Highlands grow just fine up north. Mine are still cranking out pods where my other hab types are mostly done.

GM54-120, You sir definitely know your peppers! Your plants look AMAZING, they are definitely getting what they need! I will look for that Jobe’s Compost starter, hopefully they carry that around here somewhere. I have never heard of Beni Highlands? How would you Rate the Anaheims compared to Jalapeno on heat scale?

Years ago on the Wa coast there was a Hawaiian family that moved to the little town where i was born and raised, I remember them swearing that Hot pepper was good for heartburn?? I listened to it, but never tried it, i always thought they were probably laughing their A off when they walked around the corner
 
Depends on the Anaheim pepper. The Lubre is much hotter than most jalapenos at over 10k scoville. Not many jalapenos get close to 9k and most are 5k or less. Once in a blue moon though you do get a psycho jalapeno that is crazy hot. I had 2 Early jalapeno plants the previous year that were all freakishly hot.

Joe E Parker Extra Hot and Sandia Select are also often hotter than a jalapeno.. My Sandia Selects were not this year but the flavor was excellent.

Beni Highlands are a mildish habanero type from Bolivia. They are not heatless by any meens. Roughly in the same range as the hottest serrano pepper but they can get a bit hotter. 30k scoville to about 50k is pretty common. Most of mine were on the lower end of that.

If you want to try a couple excellent jalapenos, look for Mucho Nacho and Biker Billy. They both got some zip, great flavor and nice size. Other large varieties like the Mammoth, Goliath and Giganti jalapeno have hardly any heat and i dont even find the flavor to be that great either....I call them duds.
 
GM54-120 said:
If you want to try a couple excellent jalapenos, look for Mucho Nacho and Biker Billy. They both got some zip, great flavor and nice size. Other large varieties like the Mammoth, Goliath and Giganti jalapeno have hardly any heat and i dont even find the flavor to be that great either....I call them duds.

So, Pepper Joes or Chileplants.com? You have a preference? I picked up some seeds from Chileplants last winter, some of which really took off, other not so much.
 
Checkout
thehotpepper.com forum

Tons of guys there sell seeds and peppers. They even have a "seed train" for established members. I only buy seedlings from Chileplants.com. Pepper Joe gets good reviews but ive never bought anything from him.

This guy sent me some seeds for free. I had great germination from his Lumbre but poor with the Sandia Select. He is on thehotpepper board too.
https://www.midwestchileheads.com/


BTW i got a bunch of seeds to trade. Most are true but i got a few F1s that might not grow true like the Much Nacho. They are a hybrid and i dont know if its stable or not.
 
+1 on the Mucho Nacho. Mine did much better than I thought from the balcony of my apartment, plus I started in July so missed some of the season. They had good heat and taste great. I pickled a bunch off my 2 plants. I cover up a burger with them. :drool: :drool: I plan to do at least 4 plants next year. :D
 
I definitely want to grow some hot peppers this coming summer, the tricky part is not being able to safely plant them in the Garden til the End of May, 1st of June. We normally get a few frosty mornings thru the first of May, by the end of May you are fairly safe here, a guy could cover them with buckets at night tho huh? I absolutely love hot food, my wife makes Salsa every year, she buys whatever hot peppers are available at our local Grocery Store, Safeway etc. It would sure be neat to have everything right here in our own Garden, plus i enjoy watching stuff like that grow! I have some REALLY good Hardy Garlic, it is HOT Garlic, and does really well here. I tried some Elephant Garlic that was my Grandfathers but it finally Froze out, it’s just to cold here for it. The Elephant Garlic my Grandfather had was really neat stuff, it grew like WILDFIRE on the Wa coast, it would get well over 6ft tall and had a big tassel ball on top, The Garlic itself was HUGE, about the size of a Softball, It was really mild tasting Garlic. I have a picture of Grandpa standing in front of his Garlic, he was 94 or 95 years old in the picture.
 
ShawnT said:
+1 on the Mucho Nacho. Mine did much better than I thought from the balcony of my apartment, plus I started in July so missed some of the season. They had good heat and taste great. I pickled a bunch off my 2 plants. I cover up a burger with them. :drool: :drool: I plan to do at least 4 plants next year. :D

They were a HUGE hit here too. My brother and father both loved them. I think Burpie and Bonnie both offer them. I got my seedlings at Lowes or Home Depot so its a pretty common variety. I got a rather rare variety called Chichimeca too. Seems to be super uncommon in the USA even though it was crossed here. The Chichi was also excellent but has slightly thinner walls than the Mucho. I saved plenty of seeds from them.

I think Bonnie and Burpie also offer the Biker Billy seeds/plants. Ive never seen the seedlings at anywhere like Lowes though. They are SUPER popular and HOT!

Biker Billy and NuMex Big Jim HERITAGE are on my list for next year. The Big Jim Heritage is supposed to have more uniform heat and grow larger. Plus the flavor is excellent for an Anaheim.
 
Idaholewis said:
I definitely want to grow some hot peppers this coming summer, the tricky part is not being able to safely plant them in the Garden til the End of May, 1st of June. We normally get a few frosty mornings thru the first of May, by the end of May you are fairly safe here, a guy could cover them with buckets at night tho huh? I absolutely love hot food, my wife makes Salsa every year, she buys whatever hot peppers are available at our local Grocery Store, Safeway etc. It would sure be neat to have everything right here in our own Garden, plus i enjoy watching stuff like that grow! I have some REALLY good Hardy Garlic, it is HOT Garlic, and does really well here. I tried some Elephant Garlic that was my Grandfathers but it finally Froze out, it’s just to cold here for it. The Elephant Garlic my Grandfather had was really neat stuff, it grew like WILDFIRE on the Wa coast, it would get well over 6ft tall and had a big tassel ball on top, The Garlic itself was HUGE, about the size of a Softball, It was really mild tasting Garlic. I have a picture of Grandpa standing in front of his Garlic, he was 94 or 95 years old in the picture.

I've started a few seedlings indoors just to get a bit of a head start on the season, particularly with the hotter, long season peppers. Nothing high-tech, just using some little sod/peat pods and a little "green house" seed starter I picked up from Home Depot. Wherever you have a warm spot in your home (gas heater?) is a good place to germinate the seeds. The thehotpepper.com forum that GM54-120 mentioned is a good place to get info. People from all corners of the globe, from first timers (like me last year) to pepper fanatics 8) . Very helpful.
 
SteveH said:
Idaholewis said:
I definitely want to grow some hot peppers this coming summer, the tricky part is not being able to safely plant them in the Garden til the End of May, 1st of June. We normally get a few frosty mornings thru the first of May, by the end of May you are fairly safe here, a guy could cover them with buckets at night tho huh? I absolutely love hot food, my wife makes Salsa every year, she buys whatever hot peppers are available at our local Grocery Store, Safeway etc. It would sure be neat to have everything right here in our own Garden, plus i enjoy watching stuff like that grow! I have some REALLY good Hardy Garlic, it is HOT Garlic, and does really well here. I tried some Elephant Garlic that was my Grandfathers but it finally Froze out, it’s just to cold here for it. The Elephant Garlic my Grandfather had was really neat stuff, it grew like WILDFIRE on the Wa coast, it would get well over 6ft tall and had a big tassel ball on top, The Garlic itself was HUGE, about the size of a Softball, It was really mild tasting Garlic. I have a picture of Grandpa standing in front of his Garlic, he was 94 or 95 years old in the picture.

I've started a few seedlings indoors just to get a bit of a head start on the season, particularly with the hotter, long season peppers. Nothing high-tech, just using some little sod/peat pods and a little "green house" seed starter I picked up from Home Depot. Wherever you have a warm spot in your home (gas heater?) is a good place to germinate the seeds. The thehotpepper.com forum that GM54-120 mentioned is a good place to get info. People from all corners of the globe, from first timers (like me last year) to pepper fanatics 8) . Very helpful.


When i was a little kid, and all through growing up, I can remember my Grandmother germinating Tomato seeds on the warm wood stove pad, she used a dampened napkin/paper towel inside of a Ziplock bag with the seeds sandwiched between the napkin/paper towel (something like this) I remember seeing condensation on the inside of the plastic bag (i dont think she sealed the bag? Left it open to breathe) I remember it didn’t take long and they sprouted
 
I germinate seeds that way also and just in little peat pots. It all depends on temps and variety. I had seeds that took 2 weeks or more to germinate and HAD to be kept at 80F or higher to get them to sprout. Once they sprout you dont want them in too much humidity. They need to breath or you get what looks like stem rot.

Last year i took a peat pot tray and put it in the oven with the light on. The light alone kept the temps in the 80s. I had great germination rate with a rare variety of "cucumber" called a West Indian Burr Gherkin. Seeds for these suckers are a pain to find since Rare Seeds (Baker Creek) quit selling them.

My lemon drop seeds and Lumbre germinated pretty much no matter what i tried. I have a bunch more to try this year from seedlings i bought last year. Super Hot varieties like Reapers can be very fussy and take a long time. Anything really hot from the Caribbean is more than likely gunna need more attention too.
 
I made this today Caribbean Red hab, shallot and pineapple basting sauce. ZERO ADDED SODIUM. Its going on some baked chicken later tonite.
qKtQKKr.jpg


My homemade ripe jalapeno and Red hab powder blend. Very interesting sweet heat.
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Mmmm.
ciuTe2r.jpg
 
Pork chipotle tamales smothered in homemade chili, cheese and topped with fermented Caribbean red habanero hot sauce.

Lord it burns!!!
Le8ZWxC.jpg
 
Honey red habanero ribs. Sweet salty and kinda hot too. :D

Imagine the BBQ ribs at Asian takeout places but with a nice kick to them. The honey and red hab sauce was mixed with a nearly identical sauce they use.

Well these blow that away.
rI34gIu.jpg
 
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