Shawn
Administrator
Posts: 16,267 
|
Post by Shawn on Jul 3, 2019 5:27:41 GMT -5
I cut another 10 off this morning (pre picture) of the Early Jalapeno. There are many small peppers growing and several one waiting to turn. I see some flowers forming. I did trim this plant too much so I do not th ink I will get as many peppers as I thought I would. The Jaloro (second Picture) has a ton of peppers and a ton of flowers. I just with these would start to change colors already. I never pruned this plant and did not remove many leave either. But remember this one was struggling with the Reaper in the machine. But since that was removed it really recovered. |
|
|
|
Post by Deleted on Jul 3, 2019 7:41:42 GMT -5
what do you do with all the harvested hots?
|
|
Shawn
Administrator
Posts: 16,267
|
Post by Shawn on Jul 3, 2019 9:04:33 GMT -5
what do you do with all the harvested hots?
I cook with them. Today I will add some to the Mexicalli Hot Dogs I am making. I will make some fresh salsa. Mark takes a few with his lunch and when I have a lot I freeze them to use in cooking for the future. When used in cooking I do not mind them being frozen.
|
|
|
|
Post by Deleted on Jul 3, 2019 10:45:30 GMT -5
Is that like cut up hotdogs in a sauce to be served along side something else? Or dogs on a bun? Makes me want to go out to Chipotle's for a quick lunch today! I am eager to do a seasoned crockpot, but the houses are close together and it can be annoying smelling the same food cooking for hours coming from another house!
|
|
Shawn
Administrator
Posts: 16,267
|
Post by Shawn on Jul 3, 2019 11:17:35 GMT -5
Is that like cut up hotdogs in a sauce to be served along side something else? Or dogs on a bun? Makes me want to go out to Chipotle's for a quick lunch today! I am eager to do a seasoned crockpot, but the houses are close together and it can be annoying smelling the same food cooking for hours coming from another house!
It is a one pot meal. You can make it very mild or spicy. The recipe is here.
It is good. I add jalapenos and use a medium or hot salsa (depending on what I have in the house). When my mother is here I nix the penos and use mild salsa.
|
|
mike
The Pepper King
Posts: 3,661 
|
Post by mike on Jul 3, 2019 18:26:35 GMT -5
More beautiful peppers, Shawn.
|
|
Shawn
Administrator
Posts: 16,267
|
Post by Shawn on Jul 3, 2019 23:48:00 GMT -5
More beautiful peppers, Shawn. Thank you mike. We miss you, have you been able to restart yet? |
|
|
|
Post by Deleted on Jul 4, 2019 11:19:09 GMT -5
Ditto what Shawn Said and asked.
|
|
mike
The Pepper King
Posts: 3,661
|
Post by mike on Jul 6, 2019 17:41:32 GMT -5
Unfortunately no. My legs are worse than before. If I can't find a solution, I won't be able to work past this year.
On the bright side, I just received a bunch of new seeds from Jim Duffy. I ordered 3 packets of them. But he always sends me a packet or two to try out. This is what I received. The first three I ordered.
Chile de Agua - This a delicious pepper found in the markets of Oaxaca, Mexico. It is becoming more rare because farmers are switching over to more common Guajillo pepper types that bring them more money. This pepper when roasted has an almost butter flavor with an above average Jalapeno heat level. The Chile de Agua peppers are used in mole sauces, salsas and dried into seasoning powders. The local Oaxacan people also stuff it with a pork hash. Another local recipe is they cut it into strips, then saute with onions and epazote in oil. After that they finish the dish by adding some milk and cheese and serve with warm fresh tortillas. The Chile de Agua peppers grow from 3-5 inches long and taper to a point at the end. They ripen from green to red. The Chile de Agua chile plants grow 2-3 feet tall.
Trinidad Hot Cherry - This is not the Capsicum annuum Cherry variety from Trinidad. This is a habanero type that produces cherry shaped peppers that are slightly elongated and are very sweet but have a medium habanero heat level. The Trinidad Cherry peppers are about an inch in diameter. They are great for making a fresh salsa or hot sauce. The Trinidad Cherry is very productive and produces early. The Trinidad Cherry Chile plants grow between 3-4 feet tall.
Sweet Apple Kambe Pepper - The alma paprika is nicknamed the “Hot apple”. They resemble small tomatoes and are classified in Eastern Europe as Pimento Cheese type peppers. The label Cheese peppers goes back a few hundred years to Spain. The Spaniards used many of these mild sweet Pimento type peppers to color and flavor Artisan cheeses and thats why they got the name cheese peppers. The Sweet Apple can get over 5 inches in diameter and almost 3 inches thick! The size of an average Heirloom tomato! They ripen from creamy white and get an orange blush later. If left on the plants too long they will ripen to an orange red, Best time to pick is after orange blush sets in. They are very sweet and can be used in salads. stir fry, mild sauces, roasted or stuffed. A hint if you stuff. Cook your stuffing mixture first and then fill pepper and roast for a short time. They will get very soft if you cook too long. The Sweet Apple chile plants grow just over 2 feet tall.
-----
Chile de Cambray - a rare endangered Chile de Arbol type from San Luis Potosi, Mexico. It is becoming endangered because many farmers in this area are switching over to chiles like Guajillo that give them more money. The Chile de Cambray has the heat level of an Arbol but a little more sweetness. The fruits are about a 1/4 inch wide and get about 3 inches long. Like other de Arbols they are used in sauces or dried for powders to season meats and seafood. The Chile de Cambray is very productive. The Chile de Cambray chile plants grow over 4 feet tall.
Broome Pepper - Broome Pepper-(Capsicum annuum)-At first glance the Broome pepper from Northwestern Australia resembles a larger Aleppo. It is very productive and flavor is described as sour sweet. The pods are pendant blocky shaped and ripen from green to red. The average pepper length is about 3 inches long and 1 inch wide. The Broome pepper is great for stuffing, roasting and seasoning powders. The Broome chile plants grow up to 4 feet tall.
Tangerine Dream - Not much is known about the Tangerine Dream pepper. We don’t know if it was created or if it’s an Heirloom. It has been in some large company seed catalogs the past few years on and off but they don’t mention it’s history. The Tangerine Dream peppers look hot but they are very mild and very sweet. The peppers average about 3 inches long and 1 inch wide. They are extremely productive and will produce for you all season long. The Tangerine Dream chile plants are compact and very bushy and only grow to a maximum height of 2 feet. They are ideal for a potted patio or balcony plant if you don’t have much room. The Tangerine Dream peppers are great for salsa, stir fry, roasting and salads.
|
|
Shawn
Administrator
Posts: 16,267
|
Post by Shawn on Jul 7, 2019 4:15:12 GMT -5
I am sorry to hear that mike. I hope that it resolves itself very son. I can imagine how you feel 
All those peppers look wonderful. I think I will place an order especially since Chileplants isno longer selling seeds.
|
|
Shawn
Administrator
Posts: 16,267
|
Post by Shawn on Jul 12, 2019 13:06:41 GMT -5
FINALLY, the Jaloro is starting to change colors, well at least one pepper is  |
|
|
|
Post by orangetabbys on Jul 12, 2019 13:24:41 GMT -5
Wow! Impressive plants! So many peppers! My plant never produced like this. Will have to figure out what to do differently next grow.
|
|
Shawn
Administrator
Posts: 16,267
|
Post by Shawn on Jul 20, 2019 4:23:02 GMT -5
orangetabbys , the only thing I do is add nutes, mooch and shake the plant with the occasional use of the bee the bee. Almost ripe!
|
|
nick
AGA Bounty
Posts: 555
|
Post by nick on Jul 23, 2019 13:44:52 GMT -5
Shawn: Remind us of which nutes you're using for your peppers?
|
|
Shawn
Administrator
Posts: 16,267
|
Post by Shawn on Jul 23, 2019 13:52:47 GMT -5
Shawn : Remind us of which nutes you're using for your peppers?
I use the AG nutes (9ml every two weeks) and 5ml Mucha-Stash every week.
|
|
Shawn
Administrator
Posts: 16,267
|
Post by Shawn on Jul 27, 2019 15:19:52 GMT -5
The Early Jalapeno I THOUGHT would be ending, but it is getting a second round. Lots of flowers and baby peppers. The Jaloro, has many as well and I have picked about 8 or so ripe ones already. |
|
mike
The Pepper King
Posts: 3,661
|
Post by mike on Jul 27, 2019 16:02:30 GMT -5
Looking tasty...
|
|
Shawn
Administrator
Posts: 16,267
|
Post by Shawn on Jul 28, 2019 7:31:42 GMT -5
mike, Mark said the Jaloro pepper is really good. I did not get a review on them but will. I still have seeds left but will harvest some more from some peppers.
|
|
Shawn
Administrator
Posts: 16,267
|
Post by Shawn on Aug 4, 2019 7:42:20 GMT -5
All peppers are still growing yet a tad slower. The same for coloring. Can't wait for them to change colors as I want to made some fresh Salsa.
|
|
Shawn
Administrator
Posts: 16,267
|
Post by Shawn on Aug 10, 2019 8:14:59 GMT -5
This morning I removed a dozen Jaloro peppers that were ripened. With this being the runt of the bunch, remember I had the Early Jalapeno and a Carolina Reaper along with the Jaloro growing and the Jaloro never really got all that strong. The base of the plant was on the thinner side, the rot system not heavy at all and leaves were always sparse. However even with all this, the plant is producing a lot. So Instead of continuously propping the plant upright, due to the heavy fruits. I decided to transplant it outside. It is now standing tall, on its own. You can see, green, yellow and oranging peppers along with many teeny peppers popping out from all over.
While now an outdoor plant I will continue to update here.
In the meantime the Early Jalapeno is still producing flowers and peppers as well.
|
|
