Who grows hot peppers?

[rw02kr43]

Here is what I picked yesterday. Naga Pepper, Habenero, thai dragon, long cayenne, Paper lantern, cherry pepper.

Jason

 

[88GT]

Most of mine bit the dust after the first hard frost.

 

[hoosierdoc]

no peter peppers?
i did scotch bonnet one time. Yowsers. Good looking haul!

 

[IncendiaryGunner]

Looks like you have a pretty good variety this year!

Those Nagas are great, aren't they?

I think I will do a bunch of those and chocolate habeneros next season....

 

[Mgderf]

Here is what I picked yesterday. Naga Pepper, Habenero, thai dragon, long cayenne, Paper lantern, cherry pepper.

Jason

 

[GBuck]

I don't have any pictures of ours this year, but we pulled them all a few weeks ago. We had A LOT of them to pick all summer though.

 

[ThrottleJockey]

We had no yield this year, but usually grow scotch bonnet/habenero and ghost chile...(I can't spell the other name for them) along with a variety of others that change from year to year.

 

[rw02kr43]

peppers

I still have a ton of them on the plants. I have one Trinidad Scorpion, but it's not near big enough to pick yet. It looks like next week just about every night will be a frost. I'll either have to pick them all this weekend or cover them up. I think growing season is over after tomorrow. We tried Bhut Jolokia peppers a few years ago but they never did anything. Maybe next year.

Jason

 

[JettaKnight]

Picked (then canned or froze) all my Jalapenos.
The Serranos are still growing.
The Thai Dragons are drying.
The Habeneros are growing (what to do with them?)
The Tabascos are in jars of vinegar.
The odd red long ones (Hungarians?) were made into mustard (HOT!!)

 

[ThrottleJockey]

Picked (then canned or froze) all my Jalapenos.
The Serranos are still growing.
The Thai Dragons are drying.
The Habeneros are growing (what to do with them?)
The Tabascos are in jars of vinegar.
The odd red long ones (Hungarians?) were made into mustard (HOT!!)

Give them to ME! Seriously, just use them as you would any others but use a LOT less. Oh, string them and dry them to preserve.

 

[rw02kr43]

Habs

Can make some great jerk sauce with them too. It's supposed to be made with scotch bonnets, but habs work just as well. Marinade chicken in it overnight then grill it. It's not very hot, but the flavor is amazing.

Jason

 

[ThrottleJockey]

Can make some great jerk sauce with them too. It's supposed to be made with scotch bonnets, but habs work just as well. Marinade chicken in it overnight then grill it. It's not very hot, but the flavor is amazing.

Jason

You're doing it right, scotch bonnet and habanero are the same thing. Much like the "ghost chile" is the same pepper as the "Naga Bhut Jolokia" just different regional names for the same thing.http://en.wikipedia.org/wiki/Naga_Bhut_Jolokia#cite_note-0

 

[HarleyHunter04]

I don't grow them. I had someone from a Harley forum I frequent send me pepper made from a trinidad scorpion butch t pepper. It defiantly kicks up a meal quite a few notches. He also issed a challange to send a whole butch T to people to eat under the conditions they post a YouTube video of it.

 

[starbreather]

I like to dehydrate then grind them up, then I can season till desired and not absolutely burn up the rest of the family.

 

[stephen87]

My girlfriend's dad does. He had a bucket full when he picked them not too long ago. He grows his own green peppers, red peppers, jalapenos, and habaneros. I can't wait to dig in.

 

[miguel]

Beautiful crop!!!

I grow good old cayenne peppers. Lost three plants, but still ended up with a large quantity. Mrs. Miguel strings them up for me. Hanging in the kitchen now!

 

[rw02kr43]

frost

I might have to go pick them all this weekend. It looks like frost for at least the next 5 nights.

Jason