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Can you handles hot peppers

Discussion in 'Food Talk' started by coffeesnob, Aug 8, 2013.

  1. Sep 23, 2013 at 4:21 PM
    #61
    toyotaman29

    toyotaman29 Well-Known Member

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    Hey guys, here's the ghost pepper now, it has alot turning red and they are smoking hot. I picked 3 of them so far and made a jar of hot sauce. I only used 1 of them in the sauce and it's not to bad and has a good flavor, I'll give some of the rest away and freeze some.[​IMG][​IMG]
     
  2. Sep 23, 2013 at 7:42 PM
    #62
    penguins_cc

    penguins_cc Well-Known Member

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    Great suggestions guys. Keep 'em coming. I'm really going to try this.
     
  3. Sep 26, 2013 at 4:27 PM
    #63
    coffeesnob

    coffeesnob [OP] Well-Known Member

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    I don't have any of mine turning red yet. been chilly out at night
     
  4. Sep 26, 2013 at 4:39 PM
    #64
    toyotaman29

    toyotaman29 Well-Known Member

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    It's been cooling down here also but still close to 80 during the day.
     
  5. Oct 2, 2013 at 2:52 PM
    #65
    coffeesnob

    coffeesnob [OP] Well-Known Member

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    I got a couple of "ghosts" turning red.....man those babies look intimidating.
     
  6. Oct 2, 2013 at 4:05 PM
    #66
    toyotaman29

    toyotaman29 Well-Known Member

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    It won't be long before they're bright red, I think I'll bring mine in my heated shop this winter and see if it will come back out earlier next year.
     
  7. Oct 6, 2013 at 11:43 AM
    #67
    coffeesnob

    coffeesnob [OP] Well-Known Member

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    I never considered that. I didn't know they would keep over winter.
     
  8. Oct 6, 2013 at 3:08 PM
    #68
    toyotaman29

    toyotaman29 Well-Known Member

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    [​IMG]I'm going to try it, my mom has some small hot peepers she bring in the house and she has them year round, not sure about the bigger ones like the ghost, here's the ones i picked the other day, they look wicked.:D
     
  9. Oct 6, 2013 at 3:58 PM
    #69
    coffeesnob

    coffeesnob [OP] Well-Known Member

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    These are habaneros they get pretty hot especially late in the year.
     
  10. Oct 6, 2013 at 4:15 PM
    #70
    MiniBike

    MiniBike Well-Known Member

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    Just got back from the Datil Pepper Festival in St. Augustine.

    http://www.datilpepperfestival.com/ (It was still going on today)

    Not the hottest pepper out there, but one of my favorites. Sampled dozens of sauces, picked up some datil pickles and a couple of plants - mainly for the seeds so I can grow my own.

    One of my family favorites is Red Devils; one lb ground beef browned and drained, one bell pepper & one onion (both diced and sauteed separately), two 10 ounce bottles of DatilDoIt pepper sauce, 4-6 ounces of Texas Pete, 3-4 tablespoons of crushed red peppers and 3 chopped Cayenne peppers. Simmer for about 45 minutes and put it in Pita pocket bread. Guaranteed to burn you twice. Mmmmmm
     
    Last edited: Oct 6, 2013
  11. Oct 6, 2013 at 4:15 PM
    #71
    toyotaman29

    toyotaman29 Well-Known Member

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    I had a few small ones that looked like the habs, but i have alot of bigger ones that haven't turned, these are the newest variety called the Carolina Reaper, they have stinger like point on the end of the pepper, here's a link to look at http://store.puckerbuttpeppercompany.com/smokin-eds-carolina-reaper/
     
  12. Oct 13, 2013 at 6:40 PM
    #72
    A3umph

    A3umph Well-Known Member

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    [​IMG]

    Not all hot peppers but a few from the garden today still have tons on the plants and more blooms going but it's been too cool and humid for most to change color before they rot on the plants.
     
  13. Oct 13, 2013 at 6:45 PM
    #73
    ToyotaKTMracing

    ToyotaKTMracing The Blue Warrior

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    A few? Lol. That looks like a bunch to me. Those look nice
     
  14. Oct 13, 2013 at 7:02 PM
    #74
    A3umph

    A3umph Well-Known Member

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    Thanks. The peppers and tomatoes did great this year. 1st year I started them all from seed so I'm proud. :D I've given away 8 bunches like that already this year and there is still plenty more to go. Hard to keep up with them. All natural no pesticides or fertilizer.
     
  15. Oct 13, 2013 at 7:08 PM
    #75
    zacharypaul89

    zacharypaul89 Eat right, be fit, die anyway

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    Haven't read all the posts in here b/c I'm lazy, but I grew some ghost peppers this summer and made pepper jelly and hot sauce. I've also got a lot of them that are dehydrated, b/c I didn't feel like making anymore jelly or sauce (like I said, I'm lazy). The ghost pepper itself, as well as the sauce, I'm sure can take rust off an old car, but the jelly is diluted enough to where it's edible. Cooking it all was a bitch...2-3 days later, anytime my fingers touched my mouth, it would burn for hours...and I was wearing gloves! Also, the first time I sautéed the peppers, I did it indoors..MISTAKE! I thought my g/f was gonna shoot me.
     
  16. Oct 13, 2013 at 7:18 PM
    #76
    zacharypaul89

    zacharypaul89 Eat right, be fit, die anyway

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    Check the build!
    Jelly:
    [​IMG]

    hot sauce collage: (combination of chili, ghost, jalepeno, and habenero)
    [​IMG]

    pics are from my instagram, along with my other gardening attempts (tomatoes, okra, cucumbers, purple hull peas, etc.):D : zacharypaul89
     
    Last edited: Oct 13, 2013
  17. Oct 14, 2013 at 3:56 PM
    #77
    toyotaman29

    toyotaman29 Well-Known Member

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    Nice looking hot sauce man, I cook my hot sauce outside on my gas grill and now letting some dry out to freeze.
     
  18. Oct 14, 2013 at 4:07 PM
    #78
    zacharypaul89

    zacharypaul89 Eat right, be fit, die anyway

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    Yeah, that's what I eventually had to do. As soon as the peppers got hot indoors, we were all coughing and crying haha. I learned a valuable lesson that day.
     
  19. Oct 18, 2013 at 1:51 PM
    #79
    coffeesnob

    coffeesnob [OP] Well-Known Member

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    [​IMG]


    My "ghostly" goblins well at least the red ones
     
  20. Mar 6, 2014 at 9:37 PM
    #80
    bbaggett

    bbaggett Well-Known Member

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    I eat several Thai chili peppers with every meal.
     
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