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Posts Tagged ‘Bhut jolokia’


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

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I started re-potting and moving everything into the basement.   I am putting them all under a 400 watt high pressure sodium bulb to pre harden them for the summer sun.

Here are some photos…

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It’s amazing to me how beautiful Chile plants can get, and how much different Chile plants look as they start to get bigger.  When all the genes start kicking in, the plant turns to different shapes, sizes and colors.  Here is just a few photos of different varieties of the Chiles I have started growing this year.

Pepper Joe’s Long Slim Red:

Fluorescent Purple Chile (This one is really cool)

Atomic Starfish:

Bolivian Rainbow :

Bhut Jolokia :

Tabasco Pepper : These are much smaller than any other variety I grow

Peter Pepper :

Turkish Cayenne :

They are looking great.  Some of the browning tips are from the change I made to their climate.  They got to tall to be under the humidity hood, so I removed it.  I didn’t really harden them off to this and it was kind of a shock for them.  This was a lot worse but they are coming back just fine.

More tomorrow,

The Pepper Freak

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I came home today and saw a few photo opportunities after lifting the lid of the germinating hot house. I was able to snap a few photos of some of the varieties that are sprouting already.

Here is a great shot of the first Bhut Jolokia to pop up:

Here is a very cool photo of an italian pepperoncini pepper just barely poking it’s head out:

Here, you can see that my Peter peppers are growing strong. They are tall and lanky and the leaves are still pointed skyward. All of the Peter pepper seedlings I observed are doing this.

Only 2 of the Atomic starfish are poking:

A few shots of my most prolific strain so far, the PepperJoe Long Slim Red:

Hot Banana Pepper:

And last, another Bhut Jolokia:

In all, I sowed 2-3 seeds each in 64 spots. 8 spots for Bhut Jolokia, 8 spots for Turkish Cayenne, 8 spots for Tabasco, 8 spots for Peter peppers. 4 spots for Atomic Starfish, 4 spots for Hot Banana, 4 spots for Long Slim Red, 4 spots for Fluorescent Purples, 8 spots for Atomic Starfish, 8 spots for Bolivian rainbow, and 4 spots for Italian pepperoncini.

So far, the Bolivian Rainbow, Turkish cayenne and the Tabasco varieties have not germinated. I am keeping my fingers crossed because I was really looking forward to the Bolivian Rainbows and Tabasco.

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I’ve found myself in dreams of burning tongues and fiery sweat dripping down a heavy breathing face ever so beautiful. I’ve become addicted to anything Chile. It’s an addiction that has taken stronghold over my appetite that I cannot resist. Whatever is put in front of me to be devoured I find it necessary to douse in the beautiful flavors of habanero, cayenne, bolivian rainbow, reds, serrano, savinas or tabasco peppers. The citrus aroma of a habanero makes my taste buds tingle, and my glands flow like a waterfall.

I long for late summer days of ripening peppers in the yard, where the joy of harvest brings pain to my mouth. Homemade hot sauce, home ground chile pepper, chile breads, chile omelets, chile chili, pickled chile’s, and sun dried chile’s fill my thoughts. Oh, to live in a world surrounded by peppers.

I… am Chile Head.

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Wow, what a winter in Michigan.  At this point right now we have only received half the amount of snow that fell last year at this time.  We actually had more snow fall than Anchorage AK last year.  I am actually kind of glad that we had a mild winter.’

Spring couldn’t come any faster.   I am starting to prepare for garden season already.  I ordered a vast amount of pepper seeds from pepperjoe.com and started germinating them indoors last week friday.

This year, I will be growing only peppers as we plan to buy a house in the middle of the summer.  I can grow my peppers in containers and just bring them with me.

The peppers I chose to grow this year are Bhut Jolokia (The hottest pepper in the world) Which looks like this poking through:


 Tabasco, Peter Pepper, Bolivian Rainbow, Turkish Cayenne, Fluorescent Purple, Hot Banana, Long Slim Red’s, and Atomic Starfish.  Yes, I know, this is a plethora of peppers.  Just how I like it.

I will probably transplant 2 of each variety into 2 gallon containers except for cayenne and tabasco.  I will grow 4 of each of those for hot sauce and cayenne pepper powder.  I will choose the most vigorous of each and then just give the rest away. 

I am quite disapointed that I can’t have a larger garden this year but with my new house I will be able to have as big of garden as I choose which will be nice.
Bee season is also coming up.  I gotta take a trip out to Saranac and check on the hives out there and supply feed as needed.   The bees in my backyard did not survive the winter.   They were a late swarm I took out of a tree and didn’t have enough time to build up enough honey stores.  I will clean out the hive in march and get it ready for new bees.

Look for more posts as spring gets busier and lots of photos as well!

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