- Jul 20, 2014
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Any serious chiliheads in the house?
- Thread starter crosscreekcooter
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- Jun 12, 2014
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- Jul 23, 2014
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I've heard the reservation has encroached all over the place... closing off Pensacola street by the stadium
- Jun 12, 2014
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Soaked the taxpayers for billions...re routed Pensacola St., bought all of Gaines St. And changed it to 2 lanes....mind boggling....
- Jun 10, 2014
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Never made it with shrooms. I'll have to add them in next time.
- Jun 12, 2014
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I've learned more about peppers just reading this thread than I ever knew before, and yes, Brad's skillet looks awesome! I don't eat the hot stuff quite like I used to, but I actually have a pepper project going on. I've got two varieties growing right now, Bird Eye and Rooster Spur. Plan is to make some pepper sauce with them. It will be "Southern Style" and is vinegar based. Pretty simple to make. I use an old liquor bottle usually and get it about half-full of the peppers to start, then simmer 2 cups of vinegar with 2 table spoons of olive oil and two teaspoons each of salt and sugar. You can even add garlic if you like. Pour the hot concoction in the bottle with the peppers and let it set a spell. It's pretty good on greens (turnips, mustards, collards, etc.), but also is good for heating up your barbecue sauces, either homemade or store-bought. I'm at work and can't take any photos, and not to insult the pepper masters, but here's an example of what the Bird Eyes look like:
They make a pretty good sauce.
They make a pretty good sauce.
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- Sep 15, 2014
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Oh I'm so happy this thread is alive again! First, if anyone wants a hot sauce recipe Cooter has some amazing recipes. I made a bunch last year and gave a lot away. People said it was the best hot sauce they ever had.
I don't want to get too technical, but the ghost pepper turns red at full maturity. So the orange is either some orange Naga pepper, a type of habanero, or a scotch bonnet. Either way they are blazing hot.
That tiny little guy I think may be some type of bird's eye pepper. Rooster Spur is generally a bit bigger. Long red ones are for sure some type of cayenne. Cooter mentioned the Nu-Mex Big Jim pepper. There a few different Big Jim peppers released by Chili Pepper Institute at the U of New Mexico. My favorite is the standard Nu Mex Big Jim or the Heritage Nu Mex Big Jim. They are hot, but have excellent flavor.
2 years ago I made the mistake of eating a whole scotch bonnet while at work. I was in pain. Last year my coworker brought in a carolina reaper. I had a piece that was half the size of my pinky nail. My mouth raged for an hour. I never experienced anything like that, but I'd do it again.
I'm trialing 45 peppers (both hot and sweet) at work this year. Unfortunately they got a bacterial disease and haven't put out a lot of fruit. But, I'll post more about my best of the year if anyone is interested.
I could go on and on.
I don't want to get too technical, but the ghost pepper turns red at full maturity. So the orange is either some orange Naga pepper, a type of habanero, or a scotch bonnet. Either way they are blazing hot.
That tiny little guy I think may be some type of bird's eye pepper. Rooster Spur is generally a bit bigger. Long red ones are for sure some type of cayenne. Cooter mentioned the Nu-Mex Big Jim pepper. There a few different Big Jim peppers released by Chili Pepper Institute at the U of New Mexico. My favorite is the standard Nu Mex Big Jim or the Heritage Nu Mex Big Jim. They are hot, but have excellent flavor.
2 years ago I made the mistake of eating a whole scotch bonnet while at work. I was in pain. Last year my coworker brought in a carolina reaper. I had a piece that was half the size of my pinky nail. My mouth raged for an hour. I never experienced anything like that, but I'd do it again.
I'm trialing 45 peppers (both hot and sweet) at work this year. Unfortunately they got a bacterial disease and haven't put out a lot of fruit. But, I'll post more about my best of the year if anyone is interested.
I could go on and on.
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- Jun 12, 2014
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Yeah bro.... keep posting about it!!!!!
- Sep 15, 2014
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My results are in for the 40+ peppers I had the privilege to check out this year at work. Here's a few I really liked
Maraba or Brazilian Maraba - some claim it's one of the hottest yellow peppers out there. It's hot, but I've had hotter. These peppers are very small, but pack some great flavor and heat. These would be great for sauce.
Guajillo - a tradition in northern and central Mexico. These are so good. Tough skin, very seedy, not terribly hot, but have a great fruity taste. These are traditionally used for sauce. People dry them, then soak them in water, grind them into paste, and make a nice red sauce.
Lemon Drop - Can't even give this one justice. Lemony, citrusy, and packs a punch. It's outstanding. There are some other similar varieties you can get called Aji Yellow or Yellow Peru. These are equally good, but don't have the lemon like taste, but just a straight of citrus taste.
I'll report on more...back to work.
Maraba or Brazilian Maraba - some claim it's one of the hottest yellow peppers out there. It's hot, but I've had hotter. These peppers are very small, but pack some great flavor and heat. These would be great for sauce.
Guajillo - a tradition in northern and central Mexico. These are so good. Tough skin, very seedy, not terribly hot, but have a great fruity taste. These are traditionally used for sauce. People dry them, then soak them in water, grind them into paste, and make a nice red sauce.
Lemon Drop - Can't even give this one justice. Lemony, citrusy, and packs a punch. It's outstanding. There are some other similar varieties you can get called Aji Yellow or Yellow Peru. These are equally good, but don't have the lemon like taste, but just a straight of citrus taste.
I'll report on more...back to work.
- Jun 11, 2014
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Dude I try to stay up on different varieties but I have never heard of the Maraba or the Guajilla. I found the image for the Maraba and they look like a Datil or Aji pepper.
- Apr 26, 2016
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The tiny red peppers could an Orange Grove pepper, they grow wild under the trees in South central Florida and are pretty hot. A friend brought a jar of them up recently. How they got started I"ll leave to the imagination, they've been around since I was a small kid.
- Jun 11, 2014
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I heard they started out as tadpoles and over many eons turned into walking catfish. Once the birds got ahold of them it was all over with.
- Jun 12, 2014
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A little pepper sauce story to share...
I posted earlier about some of my pepper sauce interests and how I'm growing bird eyes and rooster spurs to make my granddaddy's southern pepper sauce that we have eaten forever on greens and such. So, I've made a couple of bottles so far and they're busy cooking off. I get this wild hair and decide to venture outside of the bird eyes and rooster spurs when I come upon a Crown Royal handle bottle, which is kind of what my granddaddy used to make his sauces in. I decide to try a Latin flair to the recipe (which calls for vinegar, olive oil, sugar and salt) and round up some Magdalenas, Jalapenos, and Habaneros. After washing, I stuff the smaller peppers of each variety in the bottle (after cutting a small slit in the sides of each), then cut up the remaining peppers, remove most of the seeds, put them in the bottle, and then cover with the simmering vinegar mixture. I let it cook off for about two weeks. We had some cabbage for supper one night and I decide it's time to try my Latin/Southern blend. Wonderful aroma and the flavor was spicy, but not turn you inside out hot. Really flavorful with the cabbage. About 10:30 that night, I wake up with what feels like a Samurai sword in my solar plexus. I thought I was dying. After a trip to the doctor, he tells me I have a flare up of Gastritis (which I've never had before). Asks me what I ate recently and I tell him about the cabbage and pepper sauce. Now, he's about half my age and a friend of the family, so he looks me in the eye and says "What the hell are you thinking? You're 56 years old! You can't eat that stuff and go to bed anymore!" A part of me died that night. From now on when I'm going to eat some greens or spike the barbecue sauce or dabble with the Latin peppers, I'll have to start with a Prilosec to fight off the afterburner. I've grown old.
I posted earlier about some of my pepper sauce interests and how I'm growing bird eyes and rooster spurs to make my granddaddy's southern pepper sauce that we have eaten forever on greens and such. So, I've made a couple of bottles so far and they're busy cooking off. I get this wild hair and decide to venture outside of the bird eyes and rooster spurs when I come upon a Crown Royal handle bottle, which is kind of what my granddaddy used to make his sauces in. I decide to try a Latin flair to the recipe (which calls for vinegar, olive oil, sugar and salt) and round up some Magdalenas, Jalapenos, and Habaneros. After washing, I stuff the smaller peppers of each variety in the bottle (after cutting a small slit in the sides of each), then cut up the remaining peppers, remove most of the seeds, put them in the bottle, and then cover with the simmering vinegar mixture. I let it cook off for about two weeks. We had some cabbage for supper one night and I decide it's time to try my Latin/Southern blend. Wonderful aroma and the flavor was spicy, but not turn you inside out hot. Really flavorful with the cabbage. About 10:30 that night, I wake up with what feels like a Samurai sword in my solar plexus. I thought I was dying. After a trip to the doctor, he tells me I have a flare up of Gastritis (which I've never had before). Asks me what I ate recently and I tell him about the cabbage and pepper sauce. Now, he's about half my age and a friend of the family, so he looks me in the eye and says "What the hell are you thinking? You're 56 years old! You can't eat that stuff and go to bed anymore!" A part of me died that night. From now on when I'm going to eat some greens or spike the barbecue sauce or dabble with the Latin peppers, I'll have to start with a Prilosec to fight off the afterburner. I've grown old.
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- Apr 26, 2016
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- Sep 15, 2014
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Was at a huge landscaping yard art place today. This old guy was busy playing in a a nice garden in the back of the property. I went back there to admire his work while the womens shopped. He ended up give me this bag.... I'm afraid to try some. Obviously some bell and bananas. I think the orange are ghosts. Those itty bitty red ones scare me (he said those would blister me) You have any guesses coot....
I'm bringing this thread back up, as pepper time at work has finished.
But any way, that orange pepper that looks like a habanero may be a type of pepper called Aji Dulce. We grew it last year at work, and it's really good. They have a little heat, but mot much. The peppers have a smoky like sweetness to them.
See wikipedia
https://en.wikipedia.org/wiki/Ají_dulce
I just finished canning about 20 jars of hot sauce using the recipes from Cooter. I used 3 different hot peppers from work this year.
First one is mild to medium called Hot Sheepnose. If you don't like a lot of heat this is a good pepper for you.
I like a lot of heat so these were my favorite 2:
Second pepper is called Pusser Pepper. It's a very hot "de arbol" type of pepper (de arbol as the plants can get large and have tree like architecture and stems woody like a tree). Pusser is the last name of the great grandmother of the guy who donated this pepper to my place of employment. I love this pepper. It's hot as hell but as a nice fruity flavor
Third is called Yellow Peru. It's great. It has a piercing hotness but has a wonderful citrus taste.
- Jun 12, 2014
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Yeah.... we ate some. Dont really recall anything memorable about any of them. But I'm not a pepper connoisseur.
- Sep 15, 2014
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My yearly chilihead post! I picked a bunch at work and am making sauce using Cooter's recipe again.
Top left...a sweet paprika pepper. I dry these and make a nice sweet paprika powder.
Middle yellow pepper..long skinny one. Yellow Peru. They have a lemon like flavor and have a slow burning hotness. These suckers are hot! I use these for my hot hot red vinegar based sauce.
Next yellow pepper.....It's a scotch bonnet type. Hot like a habanero, but they have a great fruity flavor. Using it for the pineapple mango hot sauce.
Bottom left. Called Ram's Horn. Great flavor, but again they are hot. The peppers are unique because they twist and can curl like a ram's horn. I'll use this for a red vinegar based hot sauce.
Bottom right. Shishi to or Shishi tou pepper (had to put a space between the i and t because the software thought it was a cus word
). Traditional Japanese pepper. They are mild to medium. They have excellent flavor. The best way to prep them is to get a cast iron skillet and fry them until parts of the skin char. They are so good. We made some at work last week and I think I ate about 30 peppers. I'll make a mild hot sauce from these if I don't eat them all first.
Top left...a sweet paprika pepper. I dry these and make a nice sweet paprika powder.
Middle yellow pepper..long skinny one. Yellow Peru. They have a lemon like flavor and have a slow burning hotness. These suckers are hot! I use these for my hot hot red vinegar based sauce.
Next yellow pepper.....It's a scotch bonnet type. Hot like a habanero, but they have a great fruity flavor. Using it for the pineapple mango hot sauce.
Bottom left. Called Ram's Horn. Great flavor, but again they are hot. The peppers are unique because they twist and can curl like a ram's horn. I'll use this for a red vinegar based hot sauce.
Bottom right. Shishi to or Shishi tou pepper (had to put a space between the i and t because the software thought it was a cus word
). Traditional Japanese pepper. They are mild to medium. They have excellent flavor. The best way to prep them is to get a cast iron skillet and fry them until parts of the skin char. They are so good. We made some at work last week and I think I ate about 30 peppers. I'll make a mild hot sauce from these if I don't eat them all first.
- Jun 11, 2014
- 11,023
- 12,243
Founding Member
My yearly chilihead post! I picked a bunch at work and am making sauce using Cooter's recipe again.
Top left...a sweet paprika pepper. I dry these and make a nice sweet paprika powder.
Middle yellow pepper..long skinny one. Yellow Peru. They have a lemon like flavor and have a slow burning hotness. These suckers are hot! I use these for my hot hot red vinegar based sauce.
Next yellow pepper.....It's a scotch bonnet type. Hot like a habanero, but they have a great fruity flavor. Using it for the pineapple mango hot sauce.
Bottom left. Called Ram's Horn. Great flavor, but again they are hot. The peppers are unique because they twist and can curl like a ram's horn. I'll use this for a red vinegar based hot sauce.
Bottom right. Shishi to or Shishi tou pepper (had to put a space between the i and t because the software thought it was a cus word
View attachment 11343
Awesome bunch of obscure peppers. I'd like to try some of those Peru's and the Schit Zsu's. That other yellow pepper looks like a patty pan. I never had any luck with the Chicken Heart seeds you sent me. I got the plants up but they withered after just getting a few peppers. I gave some seed to my Brother in Law and he had better luck with them than I did.
- Jul 25, 2018
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What’s your recipe Coot? Thanks!
