Pain Train is rollling in

Reapers (CCN Strain)


CARDI Scorpions


Dragons Breath...these are supposed to be super nasty. (CCN/Pepperlover strain)


Jay's Peach Ghost Scorpions off my other plant....WICKED



Naglah Brown


Thunder Mountain Longhorn...not that hot but very cool looking


Aji Arnaucho....milder habanero type from Peru. Super productive and easy pepper to grow


Aji Oro rocoto....hot weather variety of rocoto. Only variety that does extremely well for me sofar.


Trentons Farmers Market Scotch Bonnet....I love bonnets. First year trying this one


Papa Dreadie Scotch Bonnet....Personal favorite bonnet


Scotch Brains

I guess it's safe to assume you like peppers!! Nice variety there.

I love peppers but not the kind that set you on fire. Lol


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I got lots of milder too

Tekne Dolmasi from Turkey....HUGE sweet mild bell type...best stuffing pepper i ever had


Bolsa de Dulce....very sweet hybrid cross with almost jalapeno heat


Sugar Rush Peach...another very sweet heat pepper.


I also grow Aleppo and a mild seasoning pepper from Peru called aji panca. They have very little heat but taste a little like a chocolate habanero. Its a critical ingredient for some dishes from that region. I like it for seasoning beans and a slightly spicy beef stew

Hmm, my wife has asked me to grow some peppers. Can you list the name and heat range and where you got the plants or seeds from? I am dumb on this topic, totally uneducated, want some hands on experience as a guide.

I bought some from chileplants.com but i think this was the last year they will be selling plants or seeds. Im not sure if they will sell the business or just close it up.

They have a great list of peppers you can look over for now. https://www.chileplants.com/peppers.aspx

I got others from Lawrence family farms in Illinois and Juanito's peppers in Oklahoma. They are mostly out of stock atm
https://lawrenceproduce.com/collections/peppers
https://juanitospeppers.com/
https://pepperdatabase.org/varieties

Refining Fire Chiles is a vendor i tried this year too. Very happy with most of what i got from them.
https://www.superhotchiles.com/

I currently have around 60 plants so listing scoville and details for each variety would take a lot of time. Most of what i have is listed on at least one of those websites. The exception would be the bolsa de dulce. Its a crossbreed by Aji Joe and he is not really a commercial vendor. Nobody sells those seeds online but there is a good youtube review. Nigel has tons of other pepper reviews also
[youtube]Q2y5_mN8WAU[/youtube]

Thank you for the links and extra info.

I have been pretty successful with a wide variety of garden vegetables and fruit but since I do not like spicy-hot foods the peppers hold no attraction. OTOH Wife really enjoys the hot peppers so my task has been assigned.

I see containers work well.....

Thanks again

I eat very few of the super hot peppers. Most get used in moderation to give extra kick to hot sauce. My favorite pepper that is pretty hot is a Scotch Bonnet but even those are too much to try and munch down a whole pod fresh. Scotch Brain is more or less a Scotch Bonnet cross with around double the heat. I havent got a ripe one yet to try but they look nice.

What never fails is i always run into someone who says they can handle HOT!!! Such as my mechanic kept asking me to make a hotter sauce for him. Well last year he reached his threshold and i got a good laugh.

Reapers, Dragons Breath, Scorpions and 7 Pot Primo are among the hottest peppers you can get. I got a 7 Pot Primo sauce that will flat out light you on fire but it still has flavor. Its called Burns & McCoy Exhorresco.

If your wife REALLY likes hot...get her a bottle of this stuff but please warn her it is VERY VERY hot.

Cant stress enough how much i enjoy growing Aji Arnaucho. They just chug along. Not much bothers them and even small plants produce like mad. Best mid heat chinense i ever grew. Maybe cayenne hot?



Scotch Brain has another pod almost ripe. Back side has a little green on it. Very happy so far with this strain.


First ripe bonnet. Papa Dreadie!!!! Got a couple whoppers in there with a sweet pheno too.



Dragons Breath look NASTY!!!



Plenty of Reapers



Naglah Brown got few more going.


CARDI Scorpions...Very happy with plant size and production so far. Could be better for its size i guess.


JPGS....SUPER happy with the pheno of this round of pods. Even the first plant is producing better looking pods.


Mystery plant. Dont have a clue what it is. Ive grown nothing that looked like these. My Aleppos last year were no where near where i found these 2 volunteers. Cool surprise though



Well hello Mr Bolsa De Dulce



Sugar Rush Peach went pod crazy on me.



AND
I get a handful of Liana long beans this size every 2-3 days off 3-4 vines. They crank out even more in August. They LOVE the heat. More you pick the more they flower.

Yesterday's harvest and there are lots more partially ripe. The milder and wetter early part of the season slowed down production a ton this year. At least it helped some with my rocoto peppers.

Very cool. I am growing 2 variety this year that I have never tried. They are producing a ton.
Criolla De Cocina Pepper


and the Habanana


get them from Baker Creek heirloom seeds.
https://www.rareseeds.com/

Habanada falls under the category of "aji dulce" type peppers. In other words sweet and nearly heatless habanero types aka seasoning peppers in parts of the Caribbean. They are awesome seasoning for beans and for sofrito which is the base for many stews. There are many from that region and the NuMex institute has their own Suave versions. I grow aji panca which falls in a similar category but they are not sweet or totally heatless. Critical pepper though for many Peruvian dishes.

For sweet bells i grow the tekne dolmasi from Turkey. They can get huge and ripen pretty quick but they are too thick for things like powder. There is another bell from Turkey called Antep Aci Dolma. Its a thin wall bell with about jalapeno heat level. Its also super sweet.

My seed mix up this year killed my plans for growing them. I ended up with all 5 being Tekne Dolmasi. If you end up liking the Criolla De Cocina, you must try Antep Aci Dolma.

The anteps are very good producers and great eating. Fords Fiery Foods had the best seeds but he has was out of them last time i checked.
http://www.fordsfieryfoodsandplants.com ... -aci-dolma

Last years plant

The only peppers I like is stuffed peppers . I don't like hot spicy foods.

I plan on drying and turning the Criolla De Cocina into a sprinkle/powder for cooking. The Habanana I was just going to add to salsa. Any other suggestions?
I only have 1 Habanana plant, but 6 Criolla De Cocina.

Saute the habanada with onions, garlic...a little celery is nice too until they are soft. Little pinch of Mexican oregano and some cumin. Salt the "sofrito" to your liking. It helps sweat out the flavors during the saute....that is a classic sofrito used in dishes from all over that region. Use whatever oil you like or some pork fat. Rendered fat from chorizo is killer.

That is the base for stuff like Cuban black bean stew aka Feijoada or Spanish Fabada. Its not a spicy dish (usually) but i do like mine a little spicy. Cajuns call it the holy trinity...very similar idea. Same basic mix is stellar in chilli or white beans dishes. The flavor of "heatless habanero" is simply a perfect match for this. Good for Caribbean style curries too if you want that flavor with far less heat than using bonnets.

https://en.wikipedia.org/wiki/Sofrito

Bonnets are rolling in now. Got some really fine shaped samples too.



My first brown super hots are almost ready. This is from a few days ago. Many of these are ripe now

Naglah Brown from New Mex Chile Pepper Institute.

OK, my first batch of Criolla De Cocina are ready and I want to dry them, but they don't fit in my dehydrator. I didn't want to cut them up, but I guess that is my best option to make them fit.

Any drying tips? Do you blanch and/or roast them first?

Not really cuz i could fit a small roast in mine. I almost always cut pods in half to speed things up.

BamaProud":2mzhrxj5 said:

OK, my first batch of Criolla De Cocina are ready and I want to dry them, but they don't fit in my dehydrator.

Click to expand...

Nevermind they fit now.

I dry very few pods whole. Mostly very very thin wall types that are not very large. I dry a variety called antep aci dolma when i have extra. Its a medium sized semi spicy bell from Turkey but it has very thin walls for a bell. Even those i cut in half first.

One of the smaller habanero types i grow i just dry on the window sill until i have loads large enough to run my old dehydrator. I got some very long thin ones that will even start to dry on the plant. It not something i normally do though. Drying whole is a bit hit or miss without higher heat and higher heat has a negative effect on color. When it really hot outside, a few days in the sun and finish in the dehydrator produces a slightly better flavor for some peppers.

Dried and then smoked can also be really really good.

I ended up cutting them in half. I'm still learning.