HID Bhut Jolokia growlog ...

[OZZ_]

As of now the plants are getting big and growing well, they just arent producing worth a shit!

Unfortunately my laptop died, and its the only PC I have that has a media card reader so I cant post pics. 3 PC's in my house and I cant post a pic lol.

Ill get one up soon enough... as it sits though, Im sure you all have seen big plants before... without a ton of fruit hanging off of them its kind of like stroking your johnson without the happy ending.

Im certain its due to the pine firs I added to my soil mix. Ive never used it before and Ive never had these kinds of results before either.

 

[KGB47]

To be honest I'm kind of nervous about growing the Bhut's from seed, everything i've read has said they are very finicky plants and that any little thing can upset them. You would think that a plant that produces some of the hottest peppers in the world would be a little tougher...LOL

I had two live baby plants shipped to me last year, only got a hand full of small peppers off of both those bushes so I'm hoping to do better this year.

 

[Sheriff Bart]

thats not been my experience at all....and im in usda zone 3b/4a (winters lately havent been quite as cold as in the past) and 45N and they did pretty damn well last year

 

[KGB47]

thats not been my experience at all....and im in usda zone 3b/4a (winters lately havent been quite as cold as in the past) and 45N and they did pretty damn well last year

Good! I'm encouraged then, maybe it won't be as bad as I thought.

 

[Sheriff Bart]

yea, this definitely isnt their ideal climate but this is what the two nicest plants i had last year looked like near mid oct last year right before the end of the season, at around 3.5ft, they got to be some of the biggest pepper plants i had in the garden, this year i am gunna give them more room
https://www.icmag.com/ic/picture.php?albumid=176&pictureid=510284
https://www.icmag.com/ic/picture.php?albumid=176&pictureid=510286
but i do live in an area known for the fertility of the soil which makes growin anything easy even if for just one growin season
they were extremely hot as well, so no worries about them not being hot enough even when they arent experiencing crazy high heat and humidity all the time

 

[KGB47]

yea, this definitely isnt their ideal climate but this is what the two nicest plants i had last year looked like near mid oct last year right before the end of the season, at around 3.5ft, they got to be some of the biggest pepper plants i had in the garden, this year i am gunna give them more room
https://www.icmag.com/ic/picture.php?albumid=176&pictureid=510284
https://www.icmag.com/ic/picture.php?albumid=176&pictureid=510286
but i do live in an area known for the fertility of the soil which makes growin anything easy even if for just one growin season
they were extremely hot as well, so no worries about them not being hot enough even when they arent experiencing crazy high heat and humidity all the time

Great pictures!! Lots of nice green foliage as well as many tasty peppers. Did they all turn red before the harvest or did some stay orange? I can get the Habs to grow, maybe i'll get lucky with the Bhuts

 

[MJMJ]

For the moment I have one bhut plant producing flowers for a month now,but I can't make it to fruit!All the flowers are falling.I got it under 250 HPS 12/12,temperature around 25 C.What would you recommend to do?Thanks!

LE.I did help it with the pollination and still nothing.

 

[KGB47]

For the moment I have one bhut plant producing flowers for a month now,but I can't make it to fruit!All the flowers are falling.I got it under 250 HPS 12/12,temperature around 25 C.What would you recommend to do?Thanks!

LE.I did help it with the pollination and still nothing.

What's your soil temperature like? The UNM Chili institute says the ground temp should be between 80-90 degrees, in other words warm.

 

[Sheriff Bart]

this was all the bhuts i dried....https://www.icmag.com/ic/picture.php?albumid=176&pictureid=616423
no idea what to do with it all......

 

[redspaghetti]

make sauces, and put that stuff on every thing!!!!!

also ground up and make chillies oil i think it would burn everyone tougnes when it becomes oil

 

[KGB47]

this was all the bhuts i dried....https://www.icmag.com/ic/picture.php?albumid=176&pictureid=616423
no idea what to do with it all......

You could send them to me, i'll turn them into some hot sauces and send them back to you.

Seriously, I have some killer recipes for hot sauce and I make them all the time.

 

[KGB47]

Here's one of my favorites and it's super easy, you'll need:

6-8 Bhuts (you can substitute Habs, use more of those)
1 Large onion (white or yellow) chopped
2 Large carrots diced
6 cloves of garlic
1 Tablespoon of salt (sea salt is best)
6 tablespoons white vinegar
1 Lime (just the juice)
2 Tablespoons olive oil
1-2 cups of hot water depending on how thick you want your sauce.

In a food processor place the Garlic, Salt, Vinegar, Lime Juice and the peppers(I use the whole pepper, unseeded, you can seed it if you wish less heat)
Process the mixture until it becomes a slurry and everything is squished nicely.

Put a pan on the stove and using the olive oil, heat it up and put the onion in it to cook, do not let it brown, just cook until clear about 5 minutes. Add the carrot and cook for an additional 3 minutes and then add the hot water, bring to a hard boil and then turn off the stove. While that cools we move to the final step.

Take the pepper slurry mixture and transfer it to a blender, add the onion, carrots, water mix to this and blend on highest setting for about 4-5 minutes. Adjust taste as you go, add salt etc. Bottle immediately while the mixture is still warm. This can stay in your fridge for up to 2 months. Don't cook the peppers, it robs them of their taste. Hope this helps, good luck.

 

[MyGreenToe]

Here's one of my favorites and it's super easy, you'll need:

6-8 Bhuts (you can substitute Habs, use more of those)
1 Large onion (white or yellow) chopped
2 Large carrots diced
6 cloves of garlic
1 Tablespoon of salt (sea salt is best)
6 tablespoons white vinegar
1 Lime (just the juice)
2 Tablespoons olive oil
1-2 cups of hot water depending on how thick you want your sauce.

In a food processor place the Garlic, Salt, Vinegar, Lime Juice and the peppers(I use the whole pepper, unseeded, you can seed it if you wish less heat)
Process the mixture until it becomes a slurry and everything is squished nicely.

Put a pan on the stove and using the olive oil, heat it up and put the onion in it to cook, do not let it brown, just cook until clear about 5 minutes. Add the carrot and cook for an additional 3 minutes and then add the hot water, bring to a hard boil and then turn off the stove. While that cools we move to the final step.

Take the pepper slurry mixture and transfer it to a blender, add the onion, carrots, water mix to this and blend on highest setting for about 4-5 minutes. Adjust taste as you go, add salt etc. Bottle immediately while the mixture is still warm. This can stay in your fridge for up to 2 months. Don't cook the peppers, it robs them of their taste. Hope this helps, good luck.

Nice hot sauce recipe. I love making them myself. A fun easy change to your recipe would be to replace the carrot with mango, or a sweet citrus(pumpkin and squash work well too!). Another way to switch things up with one simple step is to roast the peppers before using them in the sauce. You could make two sauces with one base mix, just by splitting it and using roasted peppers in one half and non roasted in the other, for two very distinct sauces.

It should be noted that raw garlic contains anaerobic bacteria, so if you use it raw you shouldn't wait too long to use the sauce up, and definitely keep it refrigerated. If you roast the garlic first you will kill off the bacteria, in addition to changing the flavor(another simple change that can greatly effect the final flavor).

Yum my tummy is rumbling just thinkin about it. I already ate all of last years hot sauce, on everything!

Great thread, I've been watching with interest all along. I love peppers, I find them almost as interesting to grow as cannabis.

Keep it Green
MGT

 

[KGB47]

"It should be noted that raw garlic contains anaerobic bacteria, so if you use it raw you shouldn't wait too long to use the sauce up, and definitely keep it refrigerated. If you roast the garlic first you will kill off the bacteria, in addition to changing the flavor(another simple change that can greatly effect the final flavor)."

Hmmm, I did not know that. I think I'll throw the garlic cloves into the pan along with the onion next time and see if it affects the flavor, at the very least the sauce might keep longer in the fridge. Thanks for the heads up!

 

[MyGreenToe]

Be sure to try roasting your garlic sometime too. You'll be amazed at how it changes and enhances the flavor.

simple way to roast garlic:
1 whole head of garlic
1 piece of aluminum foil (an 8 inch square or so is fine)
a drizzle of olive oil
optional: sprig of rosemary, thyme, or even a bay leaf

Preheat oven to 400F
Slice whole head of garlic in half, such that you end up slicing every clove in half. Drizzle some olive oil on the exposed cloves in each half of the garlic head. Place the bottom half in the center of the foil and start folding it up to for a bowl shape around it. Now add your sprig of rosemary, thyme, or bay leaf, if desired. Add the top half of the head of garlic on top of the other, in its original place. Wrap the foil the rest of the way around the garlic head so it encloses it completely. Place the pouch in the middle of the preheated oven and roast for 30 minutes. Remove, and let it cool enough to handle it. To get the cloves out of each half, simply hold it upside down over a bowl and squeeze the entire half head. The cloves will shoot out into the bowl. You now have some super yummy roast garlic, which has a ton of uses. To make more, simply use a larger piece of foil and wrap up as many heads as you like.
Great uses for the roast garlic:
-in your hot sauce
-mixed into mashed potatoes
-infused into olive oil, which can then be used to cook with, or as part of a simple salad dressing
-spread on bread for killer garlic toast

EDIT: forgot the example picture(googled not mine)

I buy lots of garlic when it's in season, and I like to keep a small jar of roasted stuff in my fridge when it is. It's great for lots of stuff!

Sorry to hijack the thread!

 

[Vape it!]

One of my Bhut plants has died, tipped over and split its main stem.
Harvested 22 chillis.
Various shades of ripeness.
Sexiest one is deep red, 65mm from tip to stem, 80mm diameter mid fruit

Comments from people who have tried some range from screams to slurring squeals through their drool to, best yet..... I've gone blind....

I'll try to add photos later

 

[KGB47]

One of my Bhut plants has died, tipped over and split its main stem.
Harvested 22 chillis.
Various shades of ripeness.
Sexiest one is deep red, 65mm from tip to stem, 80mm diameter mid fruit

Comments from people who have tried some range from screams to slurring squeals through their drool to, best yet..... I've gone blind....

I'll try to add photos later

Good stuff! Did you harvest 22 chilis off of 1 plant? Well done

 

[Space Toker]

yeah well habs I grew at least a couple times, got the Bhut from TT, will keep you posted!

 

[ICETOKER]

Don't cook the peppers, it robs them of their taste. Hope this helps, good luck.

.... thanks for the tip bro!!!! And i love you recipe..... i do alot of hot sauce but i always forget to mesure and write down the amounts ;-) I smoke some of the habs aswell..... much better than smoked jalapenios ;-)

great thread!!!

icetoker

 

[MyGreenToe]

I planted my Bhut seeds from NMSU yesterday. They are on the heat mat, and I'll report back what kind of germ rates I get. Hope everyone is getting ready for their outdoor gardens this year!