Anybody like growing the HOT hot peppers? I've been growing alot of different types. Red Savina, Yellow Fatali, Brown Hab, Jamacan Hot Chocolate, Red Caribbean, Even the Naga Jolokia. Jalapenos- Mitla, Biker Billy, Purple, Early, Mammoth. Chiltepin. Pablanos. Cayenne, Bulgarian Carrot and others All grown from seed. I had a great crop in '09. This year was ok. I dry , pickle and grind them. Salsa is great with home grown Tomatoes.

I grow a few, not the really hot ones. Hottest I grow is Biker Billy and Mucho Nacho Jalapeno variety. We like the really hot ones, just not a lot of use for them to justify the garden space. so when needed we just buy what is needed at the time. The bulk of what I grow in the New Mexico types like Big Jim's and Joe Parker, and Pablanos.

I've never grown Jim's or Parker, What do you like about them? Pablanos are great I grow the Anho Villa mostly. It's a hobby as well for me.

Well the Big Jims are the largest of the NuMex (aka Hatch Chili) peppers, and possible the largest of all peppers, produce heavy yields of 12 to 15 inch long bullhorn shaped peppers. Of all the NuMex they are hottest ones and great for drying, stuffing, and my favorite Chili Verde sause (the famous New Mexico Green Chili Sauce).

Joe Parker are just another smaller, milder NuMex type that is very productive I like to let ripen to red to make Red Chili Sauce.

As for Pablano (San Juan) they are our staple for making chile rellenos, and drying to make chile powder.

The Jalapenos we pickel, freeze, smoke (chipolte), and dry to make powder. During the growing season we make Armadillo Eggs with them (Pepper Poppers). You gotta be a true chili head to eat either a Biker Billy or Much Nacho Armadillo Egg. Around here they get as hot or hotter than cayenne peppers.

I do eat Biker Billy peppers, But one thing I have learned is the environment conditions determine heat I usually pick when they get heat cracks in them. And at the end of the season I wait till they get red. They are great when they get hot and sweet. Do you grow from seed or plants?

Bavaria wrote: Do you grow from seed or plants?

Funny you should ask. I have 3 each BB and MN plants that were started from seeds several years ago.

My Wife RIP, was an avid gardener with a greenhouse. She always started mators and peppers from seeds in the greenhouse January 1 for a Mid to late March transplant for mators and April 1 to tax day for peppers. These 6 plants were so productive with the biggest hottest peppers we had had to date, every fall she would dig them up, prune them, and let them winter in the greenhouse to be set out each spring.

Since Her passing i have continued and still have them. They are moving to Arizona this Xmas and I hope to keep them alive. Not sure they can stand a Prescott AZ climate, but I will try.

thanks guys, good discussion. I like some heat in the food once and awhile. what I really like are big peppers for stuffing, the traditional stuffed bell pepper to the chile relleno recipes. going to have to put the Big Jim peppers on the list.
going to take a cheese making class in a few weeks, get my queso thing going on.

Now yer talkin! Man do I LOVE cheese. Heart attack special. My wife stuffs Pablanos Oh man that's good eats! This is the first year I am overwintering 2 Habaneros. I live in a colder climate at this time so I have a garden room where I start seeds. I use a closet to grow them once they germinated and transplanted. I have several in there now. A hot lemon from burpee. First time on this variety. 5 red savinas. 4 fatali. I am getting peppers on the lemon plant. I have 2 portable greenhouses a heating mat in the room for germination, a box fan for air circulation and a small heater. I'm growing 2 Charlestons that is a great tasty pepper. 2 Chiltepins. 4 BB's.

Check this out.

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clay&crabgrass wrote: I really like are big peppers for stuffing, the traditional stuffed bell pepper to the chile relleno recipes. going to have to put the Big Jim peppers on the list.

Big Jim's work really well as rellenos. Just be aware they can get a little on the hot side. But if you can handle Jalapeno Pepper Poppers you should be OK. Where do you live?

Bavaria what do you do with all those really hot peppers?

Mostly dry them, my wife uses them in soups, stews, even usefull on aches and pains. Some I give away to people, one guy makes jamacian jerk sauce. There is alot of people who like them that I run into at my buisness. Some people get the plants from me for their own use. I've worked my soil in my backyard for about 3 years to get it right. I got hooked on them from some Hungarian people that I worked with years ago. I eat alot of them [Jalopenos] during the off season.

"But if you can handle Jalapeno Pepper Poppers you should be OK. Where do you live?"

hehehehehe, St.Louis, Mo., described by some as a north cajun bayou town. also, dating back to the 20's has a large latino community. yes, we have heat. have a lot of cold beer, too.
have to admit to being past trying to break the Scoville scale and now just looking for flavor.

Red Savina, Yellow Fatali, Brown Hab, Jamacan Hot Chocolate, Red Caribbean, Even the Naga Jolokia. Jalapenos- Mitla, Biker Billy, Purple, Early, Mammoth. Chiltepin. Pablanos. Cayenne, Bulgarian Carrot

Those are way past my level of enjoyment. You are seeking the highest scoville level known to man!

Jalapeno is the hottest I need to go.

My gripe with high capsaicin levels is the effect it has on my taste buds. Basically, I lose my ability to taste my food after burning my mouth. I enjoy eating. I enjoy tasting my food. High capsaicin prevents me from enjoying my food.

Aji Dulce and Zavory gives me the habanero flavor without the high capsaicin.

Fooled You, Senorita, False Alarm gives me the jalapeno flavor with just a hint of heat. A jar of these, pickled, can then be adjusted heat wise using regular store bought jalapenos.

Salsa Delight give me the perfect amount of heat for making salsa.

I can blow my face off and have sweaty head from tabasco peppers, why go further in the heat direction?
pickle and can the tabasco's, couple of jars of the green ones, one jar of red ones. keeps the chili recipes plenty hot.

next summer I want to go for big, meaty peppers for stuffing. had a nice poblano bush going this summer, lots of good eating.

more tomitillos and green zebras too.

You can calm down the heat, jamacian jerk sauce with molassis. a friend of mine makes it. He used the red savina which to me is brutally hot. I was able to eat the sauce. Some peppers are ornamental. Like the Chinese 5 color. peppers start purple then turn white, yellow,orange and red. You can use the plants in landscaping. Some have purple leaves, pointsetta peppers grow upsidown in clusters and turn red. Surprisingly I grew the Naga Jaloka and it wasn't as hot as the savina. Habaneros have a nice fruity taste. I gave that guy 6 savinas and he had put it in a blender with the lid on when he was making the jerk sauce he said the fumes in the kitchen were making him, his wife, and her friend cough,sneeze and watery eyes. But after he was done very good stuff.

yes, anything sugar will pull the heat down. if you got the recipe a little to hot, reach for the sugar.
enjoy some of the salsa recipes where peppers are blended with fruit, wide spectrum of flavors.
just came across a recipe for a sauce to be used with meat dishes, it's cooked apple chunks and a handful of fresh grated horseradish, got to try that on a pork roast.

was reading that somwhere in Africa they grow peppers arount the crops to keep the elephants away. hehehehehe, saw a cop heat up a bad guy with some pepperspray--very effective. (wonder if there would be a market for designer sprays--
"Jerk This!, the pure Scotch bonnet spray" ?)

after you grow the peppers you need to do something with them, hmmmm, got cabbage?

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in this video the chef is making Kimchi, a staple of Korean cooking. video starts out kind of slow, brining the cabbage. wait until she makes the pepper coating sauce, then your rockin'. traditionally this product is stored in a crock jar with weighted lid, it's alive and fermenting.

Here you go, Baveria, Hot enough to strip paint!