i must have 250/300 lemon hots that i picked last weekend... i'd luv to save em n eat em over the winter... can they be frozen?? n then thawed out??
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If you freeze them, it would probably be a good idea to thaw them out unless you like them crunchy, lol!
I freeze some of the ones we're going to make sauce with. I have not frozen, thawed, and then eaten though. Just seems like they might be mushy, but you've got so many, why not try a few, and let us know?
I also dry some for cooking. Cap 'em, split them, and take out the seeds. Scatter them on a clean window screen, and let them dry outside in the sun (they'll stink out the house!). Those Limon Aji's are great for that
We just had a frost, so I picked everything and stuck them in the freezer.
My son makes a green sauce from the unripe ones. It's a little bitter for me, but he's working on it!
One thing about the freezer. Really hot peppers can stink it out. First time I froze some, I left them in for about 6 months in cheap bags, it took two years to get the stink out!
Vacuum sealing w/ good bags is the ticket.Comment
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I grew out 12 habaneros this season and we wound up with so many. After reading this thread, I realize I need to up my pepper game. Hell, I didn't even realize there were different types of habos!
Hoping to expand to some different varieties next year. Love me some heat!Comment
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it's a good smell and it helps mask weed, I always have my nose over the pot when I have a sauce reducing especially with the garlic cloves I put in itComment
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2021
little late for a couple of these but just got them in a trade! will start trying to germinate some in the morning
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i can report that freezing peppers is working - b4 we go out to dinner, i'll take 3-4 lemon hots, put em in a bag , n they defrost nicely - i don't think they r as hot as they would be if u picked em on a aug day, but still some heat... last week i also brought a fatelli to the restaurant, n it was still a mofo...
i have '8' plants brought in for the winter in my greenhouse room which were trimmed back, n plenty of new growth on all of em, n the thai has flowers poppin... which i cut off...Comment
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Anyone got any seeds of hot they would share?I eat legosComment
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Recently grew my first Ghost Chilli plant. Ate a whole chilli last night as an acid test and holy fuck!!! I've never experienced something like that haha. I've done a lot of drugs in my day but I don't think I've ever put my body through as an intense an experience as that, I can't wait till the rest of these ripen off."No Nation has ever benefitedFrom a protracted war"-Sun TzuComment
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Originally posted by Sunshineinabag View Post
It would cost me more to send them to you than if you bought some at the feed store!Comment
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That's a lotta heat, lol!Originally posted by Brother Nature View Post
2x Tabascos just poked their heads out! Up in a week, a record for me.Comment
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Originally posted by zachrockbadenof View Postwelcome to your 1st colon cleansing......
Haha, yeah mate, the morning after was less than pleasant too. Cleansed is a very nice way to put how I felt, but pretty on point. I have to say though I did get quite an interesting high after the pain wore off. Not sure if it was just my body returning to normal after a state of shock or what, but the 30 mins following the pain were incredibly blissful and euphoric. I'm happy to say I've done it, but it's not an experience I'll repeat anytime soon."No Nation has ever benefitedFrom a protracted war"-Sun TzuComment
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hey brother.... i luv hot... but to a point... i grow about 1/2 dozen diff hot peppers, but when we get to ghost,reapers and the like, they are tooo hot for me, and moreover , the hotness overtakes any taste they may have- while i grow reapers/fatelli's/trin scop's for friends (or enemies) , i like yellow hots, thai's, serano's and the like... hot with taste...Comment
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Check out Chile Pequins, Texas Bird Pepper, aka McMahon's Pepper. They're a perennial shrub in warm regions, and prefer partial shade with some good sun. You find them growing wild beneath Cedar trees. They can be grown inside easily. Tiny peppers range from smaller than a BB to the size of a Pea, and ripen from green to red. They are hot, but the burn passes quickly.
The coolest thing about them is: When dried and added to beans or stews, they have a coagulating/thickening effect on the broth making it thick like a gravy. It's the outside of the skin that does the trick, no need to crush them unless you want to add Heat too. Anyone know of any peppers with similar properties?Comment
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I found some Trinidad Maruga Scorpion GOLD sport seeds... I sprouted some for this summer.
Maruga
Maruga GOLD
Jamaican red
Diavellucio ( little devils - Italy)
I may give the scorpion chillies to people I don’t like!! I am scared.
I managed to overwinter last years plant (so far anyway) I wonder how many years you can get them lasting for??Comment
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