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  #181  
Old 07-05-2012, 09:08 PM
saratoga saratoga is offline
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Those look awesome.
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  #182  
Old 07-06-2012, 01:41 AM
Carson Dyle Carson Dyle is offline
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Default Salsa Brava

For years this has been my go-to all 'round hot sauce, although I use and enjoy many others as well. I sometimes call it Mexican Ketchup. Not very hot, but not overly mild either. Goes well on just about anything. From eggs to burritos to french fries or chicken. It's not a taco sauce, although it's sometimes billed as such.

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  #183  
Old 07-09-2012, 05:03 PM
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Edit: Added pictures with Liberty Half (USA $0.50) and golf ball:





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Last edited by WalkGood; 07-10-2012 at 12:19 PM.
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  #184  
Old 07-10-2012, 12:25 PM
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^^ Added 3 pics to show the individual size of some of the larger peppers in this harvest
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  #185  
Old 07-26-2012, 08:32 AM
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Wow, those are awesome huge Habaneros/Bonnets, Walkgood. Tasty.

My Numex Twilight is getting really colorful:




Goat's Weed:




Black Stinger (still kinda red/green...):




Pimenta da Neyde (a super-rare species):



Naga Moresh:




7 Pot:

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  #186  
Old 07-26-2012, 09:27 AM
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Very nice, would love to taste a few

The other peppers I started are so very small still, I can't figure them out, maybe they're slow growers. While the jalapeño's have taken off and are several inches tall the datil, cayenne, serrano and red Thai are all only an inch or less. No matter how I fertilize (all natural) it doesn't seem to make a difference :/
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  #187  
Old 08-15-2012, 10:40 AM
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A few peppers I picked this morning. As some members already know they’re home grown. Although something new, they're displayed in a home made cobalt blue glazed Raku bowl I spun on a potter’s wheel. When I have some time I'll shoot some of the other Raku I've made.





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  #188  
Old 08-19-2012, 07:02 PM
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New rum drink I just finished making, anyone up for a few shots

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  #189  
Old 08-19-2012, 08:20 PM
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I'd take the whole bottle but I think the spice might put me 6 feet under.
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  #190  
Old 09-01-2012, 03:47 PM
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Default jalapeño baby

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  #191  
Old 09-03-2012, 03:06 AM
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Hmm i guess that i'm chilihead too, first sauce I've tried was Sambal, which is about 10,000 in Scoville scale.

Than i moved to this one , about 8,000 units


But when tabasco ran out I've tried this one, 250,000 units , this thing is really hot. Still I'm planing on buying even hotter sauce.

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  #192  
Old 09-05-2012, 12:12 AM
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Default Jolokia Bested

Perhaps someone has posted this before. Looks like the Jolokia has been bested by the Trinidad Moruga Scorpion chili pepper. The Scorpion boasts 2 million Scoville heat units. Numbers vary, but the Jolokia is rated at around 1,040,000 Scovilles.

http://www.lifeslittlemysteries.com/...li-pepper.html


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  #193  
Old 10-02-2012, 02:25 PM
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Since everyone’s posting bottles of hot sauce, I decided to make my own. This is my first attempt and I call it “Cuban Concussion.” While I think it came out with a good taste, I was shooting for a more potent hot sauce, either I'm getting immune to my crop or I didn't use enough peppers. Next one will kick ass by doubling the amount and including the seeds (as they hold a lot of the heat)





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  #194  
Old 10-06-2012, 05:46 PM
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Default red thai chili pepper babies



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  #195  
Old 10-23-2012, 06:48 PM
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Default Picante Refried Bean Dip

The recipe I wrote for this dip is rather lengthy because it's made from scratch so I didn't post it here. This can be served as a dip with chips, tacos, burritos or quesadillas & favorite cheese. BTW I do black bean dip as well but haven't shot pics. If you’re interested in recipe PM me and I’ll send you a copy.



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  #196  
Old 11-12-2012, 09:43 PM
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Different looking hab/scotch bonnet, bees doing their thing as it's one of the same redish orange Jamaican's I've been growing for years. It's not a white hab seed either

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  #197  
Old 11-27-2012, 02:18 PM
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Default cayenne pepper

Been a few years since I've grown these, now it's yielding nice pods



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  #198  
Old 12-24-2012, 09:26 AM
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Default Philippine Tomato Salad

A girlfriend of our family is from the Philippine islands and her mom showed us this recipe many years ago. While we call it “Philippine Tomato Salad,” she never told us the correct name. This is simple to make, taste great and goes well as a side dish with fish, Chicken or Steak served on the same plate taking advantage of the juice to augment main course.


Ingredients:
  • 6 Whole Tomatoes (fresh)
  • 3 to 4 Jalapeños
  • 1 Purple Onion
  • ¼ to ½ Cup Soy Sauce

First wash everything well, chop tomatoes in half and then into wedges, place into a large salad bowl like pictures below. Dice purple onion and toss over the tomatoes in same bowl. Dice up the Jalapeño peppers with seeds and membrane (you can remove some seeds but the membrane is needed even if it falls off the small diced pieces), toss into same bowl. We do the Soy Sauce by eye, don’t use too much but roughly between ¼ to ½ Cup depending on the size of tomatoes. Now mix up (stir) all the ingredients in bowl making sure the soy coats everything well. Put a lid over salad bowl and place salad in fridge for 1 hour to cool, this allows the tomatoes to release their juice which adds to overall flavor. Before serving mix Tomato Salad again with juices in bottom of bowl. Some people like to strain off some of the extra juice but we love it as is and I would recommend trying it juicy, enjoy!

Picked a few fresh pods late yesterday to make salad for dinner.


Chop tomato in half, then into four wedges, purple onion is diced and so are the Jalapeños.


All placed into a large salad bowl.


Use your favorite brand of soy sauce and pour over all ingredients.


Looks like this picture.


If you look to bottom of bowl there should be 1/4 to 1/2 inch of soy in the bottom.


Once done, looks like this below, place in fridge for 1 hour to chill and allow tomatoes to bleed additional juice into salad.


Finished salad served with steak & rice
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  #199  
Old 01-02-2013, 01:46 PM
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Bet you can't eat just one stinger

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  #200  
Old 02-20-2013, 10:16 AM
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Some peppers are classified as "Supers," I don't think I need to explain why but feel free to ask if you don't know. That said, a friend from northern FL sent me some pods and powder blend to sample, these get much larger but during the winter even my 50 plants produce small pods ... but there's no difference in taste or heat ... don't let the smexy look fool you, these are super hot!













Chili just isn't the same at our house any more, really warms you up on dem cold nights, hehe
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