As long as you NEVER cook the peppers (if you cook, never more than simmer) and ferment them, I trust the sauces are top notch. The "Chili Peppers" (obligatory fly tying reference) I've grown include, but aren't limited to:
Capsicum annum; Achar, Anaheims, Ancho, Arbol, Banana (4), Numex, Cayennes (8), Black Czek, Cherry, Diablo, Thai, Hinkelhatz, Hungarian, Jalapenos (5), Long Green Buddha, Marbles, Peter Pepper, Pasilla, Paprika, Piquin, Poblano, Reggitano, Vulcan Ohz, Tomato Pepper, San Felipe Pueblo, - C. frutescens; Scotch Bonnet Jamaica Red /Orange /Gold, -C. chinense; Aji, Barbados, Habanero Orange /Red Congo /Chocolate /Peach /Lucifer's Dream, Datil, Purira, Fatalii, Mushroom, Tabasco (various), Trinidad, Yellow & Red Squash, -C. baccatum; Chapeau de Frade, Venuzualan -C. pubescens; Serranno, Mexican Black-Red, Rocoto, Peru, -C. chacoense; Yellow.
Most seed catalogs put Serranos as annums but they have the fuzzy leaves which denotes them as pubescens. Also, chinense and frutescens have no morphological difference and are
all now considered frutescens but I listed them as labeled by other seed savers, C. chacoense is one of 18 wild species which are rarely labeled correctly if you can find the seeds, baccatum are perrenial and daylight sensitive (took me 19 months to get fruit), so there are 4 cultivated species & 18 wild. My favorites; orange habanero, large cayenne, (cherry & banana pickled), tabasco plus many more for drying and smoking. Wife loves Pasillas.
From: "Jimmy D. Moore" <[EMAIL PROTECTED]>
Reply-To: <[email protected]>
To: <[email protected]>
Subject: [VFB] :BBQ Competition North vs South - Murf, Jeff & Jimmy
Date: Wed, 22 Feb 2006 21:13:35 -0600
I do make hot sauce. Raise Scotch Bonnet Habs, Little Red Devils, Aji, Anaheim, Caribbean Red, Chiltepin. I use an assortment of them in my hot kosher dill garlic pickles. All the rest I make pepper sauce with. You ain't lived until you try my Scotch Bonnet Habanero pepper sauce. The trick is to use the sauce on greens and finish it off by eating the pepper. Murf and I went through all this a couple years ago. BY THE WAY, I'LL BRING SOME PICKLES AND PEPPER SAUCE FOR YA'LL TO TRY AT SOW BUG. NOTE: My pepper sauce isn't just peppers and vinegar, and neither are my HOT pickles. :-P "I'M A PURIST, PEPPERS, MAYBE SALT and/or VINEGAR, PERIOD. _Murf"
JIMMY D
- 1.Which hot pepper is the hottest?
- cayene
habanero x-Red Congo or Carribean Red
jalapeno
pueblo
- 2. What is the popular test called to measure the heat in hot peppers subjectively?
- Scoville x currently being challenged for scientific accuracy
Pepper Joe Hot Scale
U.S.A. Heat Test
Melville- 3. What is the #1 condiment in the u.s.a. today?
- ketsup
mustard
relish
salsa x (my son eats the stuff by the gallon)4. Where is the most heat located in hot peppers?
- skin
bottom half
stringy ribs x (placental walls)
stem
- 5. At the chilehead convention at Brooklyn Botanical Gardens in Brooklyn, NY, which speaker has totally filled the auditorium?
- Dave Dewitt NO CLUE. My info comes from Seed Savers Exchange members.
Pepper Joe
Amal Naj
Paul Bosland
- 6. If you eat a hot pepper and your mouth is on fire, what is best to put the fire out?
- beer
water and bread
icecubes
milk and bread x (cap. is oil & alcohol soluable)
- 7. A pepper has to turn red to be hot:
- true
false x color indicates the concentration of sugars
- 8. What type of hot pepper is easiest to dry?
- thin skin x never really paid attention as I dry so many and all do fine
thick skin
short stemmed
does not matter
- 9. All hot peppers eventually turn red when fully ripe?
- true
false x Yes, I know where this comes from.
- 10. Hot peppers are a close relative of black pepper?
- true
false x---------------------------------
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