It's Getting Hot in here....

[Anonymous No.11181388]

So this is week three and theyre still coming.
I am drying, fermenting, pickling, freezing, curing, and giving them away. Im making hot sauce, sambal, roasted chile paste, chili con carne and salsa. I eat chilies everyday. I havent had a solid shit in two weeks. Help.

Probably going to smoke the serranos.
What else /ck/?

[Anonymous No.11181408]

Dehydrate and keep some whole and turn the others into chilli powder.

[Anonymous No.11181410]

>>11181388
I also have had a tremendous pepper year. I have always been curious about smoking chilies. Any tips or tricks or things to know OP?

[Anonymous No.11181413]

maybe next time grow some bell peppers

[Anonymous No.11181438]

>>11181410
Havent done it yet so i need to do some research myself.
>>11181413
No.

[Anonymous No.11181460]

Make some candied peppers!

[Anonymous No.11181465]

>>11181388
I wish I was you. I can't eat enough peppers.

[Anonymous No.11181489]

>>11181438
Aha. Same for me. I have so many I am going to try smoking them as well. I have some poblanos and some New Mexico chilies I would like to try. I also have a breed of pasilla I need to figure out what to do with. Do you dry the habaneros?

[Anonymous No.11181523]

>>11181460
Thats where the habanero are going...'Confit'
I pack them in 2/1 sugar to salt. Let em sit for a month.
>>11181465
I love them too. Just sooo fuckin many. This has been an unusually fruitful year.
>>11181489
I have dried them in the past but theyre not so great. I prefer the confit approach with habanero because it brings out the natural fruitiness. They freeze well too.

[Anonymous No.11181525]

>>11181388
Just finished a HUGE batch of my patent pending, super magical, good pain homemade salsa yesterday. Grew everything myself this season except the salt, Apple cider vinegar and MSG. Jalapenos came in retarded hot, think they cross bred last season with Satan himself. So fresh and good. Canning now. Just took a break to enjoy some carne asada and pico. I'm not Mexican or fat.

[Anonymous No.11181531]

>>11181408
Got plenty already dried with more on the way. I dont grind prior to use.

[Anonymous No.11181538]

>>11181523
I have never heard of the "confit" method. I shall explore that more. My habaneros did the best of all the peppers I grew. I have a big bag full in the freezer. I made a big jar of what I would call habanero "relish". It is so good. It is a gut bomb though.

[Anonymous No.11181553]

>>11181388
Please drink enough water and put some more fiber in your diet. I spent three weeks eating spicy balcony jalas in everything I ate, shit water for a long time, ended up having a really nasty one Friday and now I've got an inflamed hemorrhoid making my life difficult.

[Anonymous No.11181575]

>>11181538
I dont know that this is an established 'technique' but it works. Remove the seeds and stem. Slice in half or thirds. Pack in the rub. Leave them there uncovered...forever. the salt will pull moisture from the peppers creating a protective cast of sorts. Ive had habanero condit in the fridge for a year or so and its fine.

[Anonymous No.11181578]

>>11181531
*dried

[Anonymous No.11181599]

>>11181575
Amazing. Thank you for the tip OP.

[Anonymous No.11181609]

>>11181410
>>11181438
>>11181489
I sort of used the following method to smoke jalapenos last year. I didn't remove the stem and I don't think it made any difference. I used red oak for the wood and kept the temp @ 160F. I put the rack on the back ledge of my car on a sunny day to dry them more and stored them in a net hanging in the pantry. Been using them all year, they came out fine.

https://www.geniuskitchen.com/amp/recipe/chipotles-smoked-jalapenos-182969

[Anonymous No.11181623]

>>11181388
Any cool guides on how to grow your own peppers? I live in an apartment but I keep succulents outside and wanted to branch into peppers and herbs because I know they're not too hard to take care of.

[Anonymous No.11181686]

>>11181388
homemade chili powder is the absolute best.

[Anonymous No.11181752]

>>11181388
gay

[Anonymous No.11181844]

>>11181609
Ayyyyy thanks anon. I always figured I would kind of use temps like I used for jerky. I like chipotles so I figure it is worth a shot. Nice to not go in blind.

[Anonymous No.11181986]

>>11181686
I never use packaged "chili powder" but...none of the chiles i grew are appropriate for chili powder. For chili powder i use a blend of ancho, morita, meco...sometime mulato.
Im going to dry the serranos...probably turn out like chile morita.
>>11181752
Original and thought-provoking.>>11181609
Looks promising

[Anonymous No.11182054]

Jalapeno jelly mother fucker. That sweet spicy kick is awesome on a monte Cristo or anything that can take sweet and heat

[Anonymous No.11182068]

Not that much of an achievement if you say chilli con carne instead of just chilli.

[Anonymous No.11182179]

>>11182068
Not much of an achievement if you misspell chili.

[Anonymous No.11182193]

>>11182054
Jalapeno jelly is really low-brow...like some garbage sold at a cherokee roadside tourist trap.
Jelly is just sugar and pectin.

Try a chutney or relish.

[Anonymous No.11182513]

please give me salsa recipes or any recipe for serranos. I have too many and I didn't really plan anything for them since last year I got like 4 and this year I have 400

[Anonymous No.11183065]

>>11181388
What are all of those OP? I onpy recognize the habaneros

[Anonymous No.11183073]

>>11182513
Slice and pickle. Done.

[Anonymous No.11183126]

>>11183065
they're red hot chili peppers and I'm trying to give 'em away now

[Anonymous No.11183147]

Anyone got experience with Brazilian Starfish chili's? They're apparently pretty rare and I like being hipster.
What's your brine %, lads?

Thinking of getting some seeds, a pot and a growlight to use my apartment room to grow a pepper plant. It's hot as fuck in here all year anyway.

[Anonymous No.11183168]

>>11182513
I second this anon's opinion >>11183073.
I always thought I liked pickled jalapenos a lot till I pickled seranos. They are just the right heat level. I let all mine go red. Also fermenting chilies is a blast. I made a gallon of my own hot sauce last year.

[Anonymous No.11183225]

>>11183126
Where do you live? I'll take some

[Anonymous No.11183413]

I grew a bunch of dragon cayennes this summer, they're currently drying out next to a window because the mexicans I work with told me to do that. Anyway, i wanted to make hot sauce or hot spread. Anyone done this before and have a good recipe? Mostly need a good vinegar/water ratio for the processor and any nice additions like garlic or onions.

[Anonymous No.11183418]

>>11181388
>yt people

[Anonymous No.11183519]

>>11183065
From top left to right:
>Tabasco
>Thai
>Habanero
>Serrano
>Bhut Jolokia

[Anonymous No.11184058]

>>11183413
>im a racist.

[Anonymous No.11184676]

>>11181388
I want pics of all the stuff you make anon

[Anonymous No.11184930]

>>11184058
leave

[Anonymous No.11185176]

>>11184058
haha what was even racist in there?

nice bait, here's your (You)

[Anonymous No.11185366]

>>11181553
Based and redpilled

[Anonymous No.11185699]

>>11181388
Send pics of peppers up ass

[Anonymous No.11186029]

>>11184676
Bump until i get home

[Anonymous No.11186122]

>>11186029
thanks anon

[Anonymous No.11186859]

bumping for someone else

[Anonymous No.11186959]

[Anonymous No.11187141]

>>11184676
Well this is some of it.
Dry...some bottled sauces...two ferments...last years ferment in vinegar...a paste....and some pickled. Theres also a confit and some in the freezer. Just used up the sambal. Might smoke this weekend if the hurricane kills electricity. Shit picture. Dont care.

[Anonymous No.11187442]

>>11187141
Are those sauces actually bottled or just reused old bottles?

[Anonymous No.11187674]

>>11187442
Sealed fresh bottles

[Anonymous No.11187732]

I Iove this woman.

[Anonymous No.11187805]

pepper thread? these are my crop this year:
>Jalapeño
>Shishito
>Thai
>Red Chili
>Ancho
>Sweet Banana
>Orange Habanero
>Chocolate Habanero
>Pumpkin Habanero
>Habanada
>Aji Dulce
>Aji Limo
>Diamond
>Purple Marconi
>Red Bhut Jolokia (ghost pepper)
>White Bhut Jolokia
>Peach Bhut Jolokia
>Trinidad Scorpion
>Carolina Reaper
>Yellow Datil
>Yellow Fatalii
>White 7Pot Bubblegum
>Pink Tiger
>Orange NuMex Suave
>Cowhorn
>Dorset Naga
>Sugar Rush Peach
>Pimenta de Neyde
>Sante Fe Grande
>Kraken Scorpion
>Peach Kraken Scorpion
>NuMex Big Jim
>Peter Pepper
>Ethiopian Brown
>Peach Clavo
>Golden Cayenne
>Red Skunk
>Bonda Ma Jacques
>Purple UFO
>Genghis Khan's Brain
>White Coyote Zan
>Yellow Monkey Face
>Scotch Brains
>Bahamian Goat
>7 Pot Scotch Brain
>Scotch Bonnet Saraga
>Bleeding Borg 9
>Purple Haze
>Bonda Mahala
>Nagabon
>Naglah
And these are my tomatoes:
>Green Giant
>Yellow Mountain
>Fox Cherry
>Pantano Romanesco
>Porter
>Roma
if anyone has questions about peppers in general or any of my specific variety I'd love to talk about em. gonna be crossing this year as well.

[Anonymous No.11187811]

Do your shits smell good, chili man?

[Anonymous No.11188184]

>>11187141
Post recipe for pastes for the love of all that is spicy

[Anonymous No.11188765]

>>11188184
If this thread survives the day i will post recipes tonight

[Anonymous No.11188803]

Tried peppers this year but they didn't really do anything. We had a really hot summer, I dunno, I think we just didn't give them the amount of space, and sunlight they wanted. We had plenty of heat at least. It sucks because I can't get fresh peppers anywhere around here (northeastern Germany).

[Anonymous No.11189037]

My chillies are coming along nicely.

[Anonymous No.11189380]

Bumping for interest

[Anonymous No.11189518]

>>11188803
Sometimes you get flower drop when its too hot happened with my chocolate morugas have one on a real healthy plant it just doesn't like it too hot

[Anonymous No.11189584]

>>11189037
What are the pale ones?

[Anonymous No.11189784]

>>11188803
I'm on the Atlantic coast (Netherlands) and we get fresh habs and jalapenos in the supermarket.
Have you tried asian grocers?

[Anonymous No.11190024]

>>11189584
look like peach habaneros if i had to guess. next to those appear to be a 7Pot strain, look like 7pot bubblegum. those yellow ones are some kind of scotch or brain strain. the yellow one on the far right is probably a yellow fatalii or a yellow bhut. the rest are all rather indeterminate, wait for anon to tell you

[Anonymous No.11190034]

>>11181388
I've got reapers, ghosts, and scotch bonnets, gonna make a few different types of hot sauces with them.

[Anonymous No.11190041]

>>11184058
>not being a racist in 2018

wew

[Anonymous No.11190105]

>>11181388
Freeze up some curry paste.

[Anonymous No.11190201]

>>11190024
From right to left is 1 red bhut apocalypse(both red and green)2 yellow 7 pot. Next row 3 is im not sure possibly an aji 4scotch bonnets 5peach habenero then some cayennes a yellow fatalli and amarillo constento. So yeah you've got a good eye!

[Anonymous No.11190208]

>>11190201
And a 3 paper lanterns in there somewhere too

[Anonymous No.11190460]

Been growing as well. All the stuff I have in a cloche has collapsed or gotten crowdes or eaten by pests but should still provide.
Getting a greenhouse next year