I ran across this website today after it’s owner placed a comment on one of my posts.  His website is very informative.  You can find lots of helpful information on different varieties of peppers.  The origins of the peppers and very detailed descriptions included.

He also sells a ton of seeds.  A must see.


The Pepper Freak

2012 Pepper Season

Ah, the 2012 Chile pepper season is almost upon us.  I am getting very excited this year as I will be growing all new strains that I have never worked with.  I’ve collected over 20 varieties of seeds over the winter and have a pretty good idea of what I want to grow.  I will not be growing Bhut Jolokia this season.  Instead, I have decided to grow the Buth “T” Trinidad Scorpion variety that I acquired from Pepper Joe @ Pepperjoe.com.  This pepper originated in Trinidad and Tobago.  The seeds were propagated by Butch Taylor hence where this pepper got it’s name.  The pepper tested by the Guinness book of world records was grown by Marcel de Wit of the Chilli Factory in Morisett, Australia.   This pepper not only packs one of the hottest punches known to man, the flavor I heard is irresistable.

I will also be using 5 gallon containers again.  The drip system was more of a pain than anything I have ever dealt with in gardening.  I will be using the same timer and install sprinklers or sprayers instead of the drip.  This should solve all of the problems I had with the drip system.

The seeds will be started the usual way in peat pellets under a humidity dome with a heat mat.  They will then be transplanted to 4 gallon pots under a 400 Watt HID light.

More later.

The Pepper Freak

Unless you’ve been encased in ice the last few weeks, you’ve all already heard of the dreaded Naga Viper from http://www.chileseeds.co.uk/.   Currently listed as the hottest chile pepper in the world (For now), testing by Warwick University at a whopping 1,359,000 SHU.  Where did this beautiful little pod species come from you might ask?  Well no place other than England of course.   Gerald Fowler of the Chilli Pepper Company has created this beast by cross breeding Naga Jolokia strains and Trinidad hybrids.  No wonder it’s so hot.  Before I start my rant I have to give the Chilli Pepper Seed company and Mr. Fowler a big shoutout for this creation.  I have not had the opportunity to try one. YET.  Believe me, as soon as I get my hands on some I will have an extensive and pain filled review for you all.

Now, the media has been amazed by this and as written numerous articles online about this strain’s abilities.   One of these being that this pepper is “so hot” it can strip paint.  Do these reporters just like to add these myths into their articles for popularity or have they never actually researched anything and actually believe this?  I’ve read this statement on numerous news sites and even saw the quote “The chemical (capsaicin) is so strong that it is used as a paint stripper.”

Derrrrr…. FALSE!

Capsaicin chemically carries no properties that would allow it to “Strip Paint” and has NEVER been used in old or modern paint strippers.  Capsaicin is merely an irritant produced by the plant to protect itself from hungry mammals like ourselves and other animals.  Birds are the only exception to its irritating properties.  It’s an irritant to mucosal tissue because it binds to a specific receptor that also send signals of heat and physical abrasion to the brain.  It goes through no chemical reaction whatsoever.  Regardless of how bad your mouth felt like it was being sliced open by a rusty knife, that was merely a perceived feeling by neurons in your brain.

Paint strippers work by using an active ingredient which work to penetrate the paint molecules causing them to swell and are then easily removed from the surface.   Capsaicin will not penetrate paint molecules and will NOT allow the paint to be stripped any easier than if using nothing at all.

So… here’s to you very unintelligent reporters who seem to like to scare the masses with your poorly researched articles and fear driving rhetoric.   Next time, do some real research so the entire world will not be in a tizzy of misinformation.

Now, on a lighter note, as soon as I can get my hands on seeds of this strain I will be attempting to grow this little monster.  I’ve heard it has great flavor 🙂

New Year, New Season

So, I’ve officially used up every pod from this past season.  A little early for my taste as I’d like them to last a LOT longer.  I went a little crazy and my mouth has thanked me for it repeatedly.  I cannot believe the season is getting ready to start again.  Last year’s growing experience has really opened my eyes and has allowed me to really hone in on what I want to grow this year.  I am going to focus strictly on my favorites. 

I will be growing Bhut Jolokia, Cayenne, Red Savina, and a NMU variety jalepeno.   I will be switching seed companies for various reasons that I will choose to keep private.  I’ve heard great things about the Chili Institute at New Mexico University, and will be placing an order with them this year.

I look forward to keeping this blog more active in the coming season and have lots of posts in the works.

Happy growing

So this a good recipe that my wife cued me in on.  I just took the original mexican lasagna recipe and tweaked a little.  Ok… I add jolokia’s, so I guess I tweaked it a lot.

For this recipe I normally use fresh ingredients but for sake of time I went with canned.


1 Bhut Jolokia Peppers

1 Bag of your favorite shredded cheese

1/4 can of black beans

1 small can of whole kernel corn

Corn tortillas

Spanish Rice

1 lb of your favorite ground beef

1 Tablespoon of cumin

1 clove of garlic

You are going to be using an 8 by 8 brownie pan for this.  To start, you are going to want to brown the beef on medium heat with a large skillet.  While the meat is browning finely chop your jolokia pepper into a fine mash like consistency.

While the meat is still browning, add the chopped peppers to the meat

After the meat is browned, strain it.   Add it back to the skillet and stir in 1/4 cup of water, the cumin and garlic.  Let simmer until all water has evaporated.

While the meat is simmering, layer the bottom of your brownie pan with tortilla.

All you do now is layer.  Meat, beans, corn, rice, cheese, more tortilla, then another layer of goodies.  Top with tortilla’s and cheese.

Once you’ve layered everything, back at 325 degrees F for 30 minutes or until your cheese is melted.

Enjoy!  And Be careful! This can be quite spicy.  🙂

Pepper Freak

You may or may not know, but there are multiple ways to preserve your freshly harvested peppers.  In this post, we will only be covering one of those methods.  That is freezing the peppers.

This is especially helpful when you have an over-abundance that you may not use before they start to go bad.  Now, freezing is one of my favorite methods of preservation.  It keeps the peppers almost as fresh as the day they are picked for quite some time.  All that’s needed is a quick thaw to get them right where you started.

So, you are out in your garden and you bring back something that looks like this:

Since you probably already have a refrigerator full of peppers, you are going to want to find a way of preserving them.  First things first, you are going to want rinse your chile’s off very well.  You should already be doing this by now, but if you haven’t been then you should start.  This will rinse off all the dirt and particles of whatever that may have built up during the growing season.  After you rinse thoroughly, let them dry.

Grab a sharp knife and cut the stem off of each pepper right at the shoulder.  You should cut the pepper just enough to get the stem and expose some of the inner flesh.  Like this:

Once you have done that, just stick the pepper (seeds, flesh and all) inside any size freezer Zip Lock style bag that accommodates your needs.  Your peppers should look similar to this:

All you have to do now is seal your bag and stick them in your freezer.   When more peppers come, just do the same thing and add to the same bag. You will want to keep each strain in its own bag.  Also, you will want to label the bags with the strain and date.  The peppers will keep this way for around a year or so.

If you are like me then this here will soon start to add up:

When you are ready to use them, simply take them out and leave at room temperature.  Thawing is quick and usually takes just under 20 minutes. 

Good Luck!

The Pepper Freak

So I haven’t posted in a while.  All of my chile’s are doing wonderful.  I’ve harvested around 20-30 Bhut Jolokia’s, 15 Turkish Cayenne, and multiple banana peppers.  The drip irrigation system is one of the greatest things I’ve ever purchased.  It works like a charm.

The 2 tabasco plants I moved outside have around 100 peppers on them looking good.  I just recently purchased a fermentation bucket with an airlock so I can make my own homemade tabasco sauce.  I plan on using more than just tabasco peppers in it and I plan on aging it around 6 months.

I will have a pictorial on that as well as one on Bhut Jolokia Vodka, Chile Brownies and a whole tutorial on freezing and drying.

For now, here are just a few photos from the last few months.

Fluorescent Purple:

Bolivian Rainbow:

Hot Banana:

Small Bhut Jolokia peppers:

Turkish Cayenne Getting bigger:

Yes I know, I am getting behind on my weeding. Way behind! :

Small Tabasco peppers:

Ripe Bhut Jolokia: