Sweet Heat Peppers 4/1/20

[Shawn]

Thank sounds yummy mike

[Sher]

There appears to be more fruit than plant on these peppers!

[Shawn]

That sounds about right.

[Sher]

They have finished flowering for now.

[Shawn]

They will or should flower again.  Looking good!

[Sher]

I'm still waiting for them to turn red.

[Shawn]

They will.  

[akivalocal]

Gorgeous! What plans do you have for them?

[Sher]

Jul 6, 2020 17:31:20 GMT -5 akivalocal said:

Gorgeous! What plans do you have for them?

I'm not sure yet. I do know I want to stretch out the harvest and not eat them all at the same time. I've waited too long for them!

[akivalocal]

How hot are they? Hotter than a fresno chili or a jalapeno? Or zero heat, more like a bell?

[Sher]

I have not tasted one yet, but according to Shawn and others, I think they are like a bell with just a little bit of heat.

I should find out soon, because I see early signs of ripening!

[akivalocal]

Mmmm! Bet they would make a delicious sauce!


I've been doing a bunch of preserving this week. I just finished a home-made Sriracha, but that was made with slightly hotter Fresno chilis. It was so delicious I've been thinking of growing some myself! Maybe I'll add sweet heats to the list.

[Sher]

They are finally starting to ripen!  The peppers on top of the smaller pepper are ripening faster.

akivalocal, your sauce sounds superb! That's on my to-do list!

[akivalocal]

Gorgeous, Sher! And let me know if you want that Sriracha recipe.

[Sher]

akivalocal , I'd love to have the recipe. I bet others would, too!

[akivalocal]

Ok, Sher, here it is! I've adapted this recipe from America's Test Kitchen. This was made for use with Fresno chilies. You could use red jalapenos for the same spice level. If you were going to use something milder like a sweet heat, I'd recommend including some added cayenne pepper to bring the kick up.

Ingredients:

1 1/2 lbs chilies (like Fresno). 
1 1/4 cups white vinegar
3/4 cup water
8 peeled garlic cloves
2 tablespoons fish sauce
2 tablespoons dark brown sugar
3 teaspoons salt (or more, depending on how salty you like things)


Method:

Before beginning, find a glass jar or storage vessel with at least a 2 cup capacity and sterilize the jar by pouring boiling water over it and allowing it to air dry.

1. Wash the chilies and cut their stems off. Dice into chunks, but don't worry about getting them super small. Do not remove the seeds.

2. Working in batches (depending on how large your blender is), blend the chilies, vinegar, water, and garlic until very smooth.

3. Transfer ingredients into a medium saucepan. Whisk in the rest of the ingredients. 

4. Bring mixture to a boil. Then reduce heat to medium low and simmer. Make sure to skim off any foam!

5. Simmer for 15-20 minutes, until sauce is thickened to preferred consistency.

6. If necessary, blend again to smooth out more.

7. Ladle carefully into glass jar. Very important: refrigerate for at least 24 hours before eating! Trust me. The flavors need time to meld.

Eat up!

[Sher]

Thank you!

[Sher]

I'm seeing lots of red

[Shawn]

I think you are really going to enjoy them.  At least I hope so.