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Post by bluetech on Aug 6, 2023 9:53:22 GMT -5
Just an update on the Fresno plant, thanks to everyones help and advice the plant is doing great! Lots of peppers have popped up still all green, waiting to see some start turning red to harvest but they are all over the place now!  |
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mike
The Pepper King
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Post by mike on Aug 6, 2023 10:03:34 GMT -5
They look great.
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scarfguy
AGA Farmer
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Post by scarfguy on Aug 6, 2023 10:19:58 GMT -5
Happy pepper plant!  |
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Post by bluetech on Aug 9, 2023 17:44:38 GMT -5
Almost forgot, I did have a question, this plant is about 88 days in, these peppers will start turning red when they are ready correct? I've only ever bought Fresnos in the grocery store so I assumed they will change color when ready, many are not changing size anymore, just not turning red yet.
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mike
The Pepper King
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Post by mike on Aug 9, 2023 19:04:34 GMT -5
Yes, it takes about a month.
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Post by bluetech on Aug 17, 2023 14:49:20 GMT -5
Shortly after I posted the pic, they started to ripen, picked one the other day and omg it tastes like fire! lol so much hotter than the ones I used to get from the grocery store, waaay hotter than any jalapeno I have ever had! My heat tolerance is jalapenos so now I gotta find a way to tone these down a bit, I did remove the seeds and membrane but still felt like a punch in the mouth lol
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mike
The Pepper King
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Post by mike on Aug 17, 2023 14:58:51 GMT -5
They can be hotter than a jalapeno. They range from 2500-10,000 SHU. A Jalapeno is usually 3000-8000 SHU.
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Post by bluetech on Aug 19, 2023 21:30:30 GMT -5
So I ended up soaking a couple in 1 part vinegar, 3 parts water for a couple hours, toned the heat down a bit, and quite tasty too now!
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mike
The Pepper King
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Post by mike on Aug 20, 2023 2:24:18 GMT -5
I expect you will find that the remainder of your peppers won't be as hot as these first few. Enjoy them, they are really tasty in so many Mexican dishes. Try cutting up a bunch of them into pepper rings. Put that into a pint Mason jar with a bunch of garlic cloves cut in half. Then pour in a 50/50 mixture of vinegar and water and store it in the refrigerator. You will love the pickled garlic peppers. You can eat them in as early as a week, but I'd wait two. Those will be good in the fridge for over a year.
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Post by bluetech on Aug 20, 2023 16:29:41 GMT -5
No risk of botulism like that? (sorry always paranoid about that stuff) it does sound good though!
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maskedsonnet
AGA Farmer
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Post by maskedsonnet on Aug 20, 2023 18:51:45 GMT -5
No risk of botulism like that? (sorry always paranoid about that stuff) it does sound good though! I'm not sure I'd go as far out as a year, but quick/refrigerator pickles are safe for at least a month. Anything further than that I'd do a canning recipe for pickled peppers. But I'm also extremely paranoid about food preservation. |
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mike
The Pepper King
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Post by mike on Aug 20, 2023 20:24:04 GMT -5
I've had them for over 9 months with no problems. Quite frankly, they are too good to last that long. I've read they are good up to a year. More than one source for that.
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Post by lynnee on Aug 20, 2023 20:54:44 GMT -5
No risk of botulism like that? (sorry always paranoid about that stuff) it does sound good though! Refrigerator pickles are safe. They don't keep forever, but they keep for quite a while. Botulism occurs in improperly canned low-acid foods (e.g., tomatoes, peppers) that were not heated enough to kill the botulism organism during the canning process. Canning requires an airtight jar seal, to keep the food from spoiling during shelf storage. The botulism organism thrives in the airless environment created by a sealed jar, reproducing and producing its highly toxic byproducts.  |
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Post by golddustpeak on Aug 23, 2023 18:01:23 GMT -5
I expect you will find that the remainder of your peppers won't be as hot as these first few. Enjoy them, they are really tasty in so many Mexican dishes. Try cutting up a bunch of them into pepper rings. Put that into a pint Mason jar with a bunch of garlic cloves cut in half. Then pour in a 50/50 mixture of vinegar and water and store it in the refrigerator. You will love the pickled garlic peppers. You can eat them in as early as a week, but I'd wait two. Those will be good in the fridge for over a year. Tell us more about this...........
I love making Giardiniera Pickled Vegetables with a lot of Serrano peppers.
I'm always up for a new pickled pepper / vegetable batch to try.
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mike
The Pepper King
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Post by mike on Aug 24, 2023 18:41:01 GMT -5
It's very simple. Cut up your peppers in a jar. Fill it with vinegar. That's it, just put it in the fridge. It's even better with halved garlic cloves. Experiment with them, add pearled onions.
You can save on vinegar by cutting it 50/50 with water. I usually stick to vinegar. White vinegar for the prettiest jar. I like apple cider a little better. Sugar and salt are good options, too.
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Post by golddustpeak on Aug 25, 2023 6:57:55 GMT -5
It's very simple. Cut up your peppers in a jar. Fill it with vinegar. That's it, just put it in the fridge. It's even better with halved garlic cloves. Experiment with them, add pearled onions. You can save on vinegar by cutting it 50/50 with water. I usually stick to vinegar. White vinegar for the prettiest jar. I like apple cider a little better. Sugar and salt are good options, too. Thanks |
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