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Posts Tagged ‘turkish cayenne’


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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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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