Peppers

[96583UP]

Not even ready to pull yet but these little bastards are beyond pepper spray intensity. We had to pull them inside because of the frost. Ah..indoor growing...

mookie, i have waited patiently for over 4 years. for the love of god - how did this pan out?

[Anders]

Probably ate them.

[dimejinky99]

I’m trying to grow bell peppers. We’re only at four seedlings popping up out of a tray of 24 seeds. I’m hopeful though. Homegrown tomatoes taste infinitely better than shop bought. Hoping the same applies with peppers.

[dimejinky99]

Man these buggers are slow to grow. Still only at seedlings

[dimejinky99]

Finally some peppers growing out. Wanna try catch them green before they turn red. Keeping a close eye

[wease]

A friend of Mrs Wease gave me a bunch of ghost peppers and habaneros. I really don’t know what to do with them. Other than make a salsa anyone have any ideas on what to do with them?

[E.H. Ruddock]

Yeah make some pepper jelly

[wease]

You got a good recipe?

[E.H. Ruddock]

I pretty much follow this one. If using ghost peppers I'd maybe use one or two and the rest habaneros. Use whatever color Bell pepper you want the jelly to be.

https://food52.com/recipes/13548-habanero-pepper-jelly

[wease]

Thanks ruddo!

[washing machine]

The ghost peppers I planted way back in March are finally fruiting. They're getting big but still green. I hope they mature soon. Just in time for chili season.

[spike]

I bought this last week, and’ve been putting it on everything since.

[tragabigzanda]

Really curious about "Tamed™"

[spike]

I think it just means pickled in this case.

[bodysnatcher]

It’s the new slick word for “farmed”

Like “tamed salmon”

[washing machine]

Planted these ghost peppers all the way back in March, along with a few other pepper varietals and some eggplant & okra. Everything grew early in the summer, but these ghosts just started fruiting a couple of months ago and are just now turning red. Hot as hell.

I chopped up a quarter of one yesterday and threw it into some brussels sprouts sautéed with vinegar and soy sauce. Only way to tame the heat while still getting a nice kick.