The Chile Lovers Thread

[MacGydro]

Beautiful bunch of peppers, everyone! Those stuffed ones got my belly howling with hunger now...
And keep those recipes coming!

 

[Gweedo's Growroom]

@Buck5050 I dried about the same amount of chillies I put in my nuclear salsa in the oven for a day at about 150 f then hit them hard in the food processor, it's jerky topping for after the marinade and boy is it fucking hot, once dried they wake up a lot ??? gonna have to sell that deer jerky with baby wipes per last year's customers requests ???

 

[Buck5050]

@Buck5050 I dried about the same amount of chillies I put in my nuclear salsa in the oven for a day at about 150 f then hit them hard in the food processor, it's jerky topping for after the marinade and boy is it fucking hot, once dried they wake up a lot ??? gonna have to sell that deer jerky with baby wipes per last year's customers requests ???

Yeah, no doubt. I feel they're spicier when dried, myself. The dynamic of the heat does change some too, I get a sharp, distinct, and blatant heat that will almost take your breath away. Counter to a crisp, robust, and lingering heat the jalapeno provides when it's eaten fresh.

 

[ricky_simples]

Woke up to find this thread created. What a wonderful idea. The peppers you guys are growing look sooo good and it's making my mouth water. The salsas even more so.

 

[ricky_simples]

@Gentlemancorpse @Gweedo's Growroom Do you have any recipes you can share? I'm looking to make a habanero 'paste' style hot sauce. My buddy's mom brought some back from mexico a few years ago and it was amazing. I looked at the ingredients and it had carrots in it. Any idea what that's called?

 

[horribleherk]

I made this last week, not a public hothead lol but my whole family loves hot food, ita a nice little mix of 7 red ghosts 7 habaneros, 6 red serranos 3 red jalapenos, and 6 thai dragon peppers, one purple onion, and 2 whole cloves of garlic, and two romas halved all smoked on the grill at 185 ish for an hour or so with pecan wood from my yard, I then food processed it all with a bit of lemon, salt and pepper, also did the garlic in a foil bowl of olive oil and oregano in the smoker, shit is nuclear hot bit smokey and sweet all at once View attachment 33274 View attachment 33275

I've never smoked with walnut or pecan but have heard it can be done

 

[Gentlemancorpse]

@Gentlemancorpse @Gweedo's Growroom Do you have any recipes you can share? I'm looking to make a habanero 'paste' style hot sauce. My buddy's mom brought some back from mexico a few years ago and it was amazing. I looked at the ingredients and it had carrots in it. Any idea what that's called?

I'm not sure on that one... what color was it? There's so many hot sauces is in Mexico it's amazing... some are even specific to particular to one tiny village apparently!

Carrots are a really common addition though for depth of flavor and sweetness to cut through all the heat. I add them to sauces all the time. I like to roast carrots, a plum tomato and jalapenos just till they char a little then blend them with some cilantro and lime juice into a thick, smooth salsa and put it on carnitas.

 

[macsnax]

I'm not sure on that one... what color was it? There's so many hot sauces is in Mexico it's amazing... some are even specific to particular to one tiny village apparently!

Carrots are a really common addition though for depth of flavor and sweetness to cut through all the heat. I add them to sauces all the time. I like to roast carrots, a plum tomato and jalapenos just till they char a little then blend them with some cilantro and lime juice into a thick, smooth salsa and put it on carnitas.

You guys are about to have me cruising around to local farms looking for peppers lol.

 

[ricky_simples]

I'm not sure on that one... what color was it? There's so many hot sauces is in Mexico it's amazing... some are even specific to particular to one tiny village apparently!

Carrots are a really common addition though for depth of flavor and sweetness to cut through all the heat. I add them to sauces all the time. I like to roast carrots, a plum tomato and jalapenos just till they char a little then blend them with some cilantro and lime juice into a thick, smooth salsa and put it on carnitas.

It was bright orange and the texture similar to a puree, maybe not as mushy as a puree but close. I've never made salsa before and this all sounds so easy.
Step 1. Grow / acquire peppers.
Step 2. Grow / acquire tomato.
Step 3. Roast.
Step 4. Mix with other goodies like cilantro and lime juice.

Damn.

 

[horribleherk]

habanero
View attachment 33289

assorted basket with jalapenos and bowl full of serranos
View attachment 33290

Carolina Reaper...mostly
View attachment 33291

The bag is smoked dried jalapenos and the plates is them crushed into a Chipotle seasoning
View attachment 33292
I tried to stay as authentic as possible using pecan wood in the smoking process.

That chipotle looks delicious another pepper I'm wanting to grow is the scotch bonnet

 

[horribleherk]

My thai also from baker creek it is similar in size to the tabasco but that is where the similarities end the thai is flavored like traditional chili like a cayenne but hotter whereas the tabasco taste more like a ghost or habanero the thai starts green then as it ripens turns chocolate then lightens to red the tabasco starts green & lightens to orange then to red the pic on the plant is thai & the ones on the table are tabasco which also are rounded on the ends instead of pointed like the thai the tabasco also will burn your nose like horseradish too

 

[Gentlemancorpse]

It was bright orange and the texture similar to a puree, maybe not as mushy as a puree but close. I've never made salsa before and this all sounds so easy.
Step 1. Grow / acquire peppers.
Step 2. Grow / acquire tomato.
Step 3. Roast.
Step 4. Mix with other goodies like cilantro and lime juice.

Damn.

If it was bright orange it may be the one all the taco stands have. Everyone makes it slightly different but the base is always packed arbol chiles, onion, garlic and paste tomatoes... you saute everything in a pan with a little olive oil until it browns then blend it together. People add all kinds of stuff from there... carrots, guajillos, habeneros etc

The Taqueria near me makes a habenero one that's amazing... gets hotter as week goes on and they get to the bottom of the batch haha

 

[ricky_simples]

All this talk about peppers made me do a thing...

Being that I don't currently have any peppers (germinating seedlings at the moment), I ordered some salsa / hot sauce from Salsa El Gallo (an award winning company out of Texas) that's known for their premium salsas. 10 bags on the way.

 

[Gentlemancorpse]

So my Tabasco plant that's done nothing all season suddenly has a bunch of little peppers on it! If this warm weather and rain keeps up for another week or so I may get some peppers after all..

 

[Buck5050]

Cowboy Candy

One of the BossLady's secret weapon. It uses a sweet pickle syrup to seal up jalapenos. Instant sweet followed by fire.

 

[horribleherk]

So my Tabasco plant that's done nothing all season suddenly has a bunch of little peppers on it! If this warm weather and rain keeps up for another week or so I may get some peppers after all.. View attachment 33391

Mine look like that too you should see orange next my Trinidad scorpion just bloomed not sure if she has time to produce

 

[jaguarlax]

Jalapeño bush
View attachment 33260

i had a few jalapeno plants this year... this is really a bush... well done bro

 

[Buck5050]

one of six jalapeno plants I have going this year

 

[Gentlemancorpse]

one of six jalapeno plants I have going this year
View attachment 33610

There's more fruit than plant there!

 

[Idlewilder]

one of six jalapeno plants I have going this year
View attachment 33610

Holy ripe. I’ve pulled of maybe ten fully ripe pods