First wave of super heat this year....

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RR

RR

....glutton for punishment.....
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And I'm not talking about the weather :).

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Harvested a bowl full of habaneros and Carolina Reapers today. I'll dehydrate most of it and grind into powder. I may make a mango-habanero sauce as well. I should get this volume again later in the season.

I also learned that my second Carolina reaper plant is really a purple reaper (Brazilian reaper cross.) Excited to see the difference in flavor.

PXL_20210805_212447281.jpg

Anyone else growing hot stuff?
 
I've got 2 ghost peppers in huge pots that are just now starting to put on peppers and ripen. The plants are about 5.5' tall and have dropped hundreds or thousands of blooms before they finally started setting fruit. I got these plants from a different source this year and the peppers look like they might be a scorpion cross instead of the regular ghost. I'm hoping to bring the plants in when it gets cold and see if I can over winter them.

I make a pepper sauce using Bob's Habanero hot sauce recipe except with the ghost peppers.

www.allrecipes.com

Bob's Habanero Hot Sauce - Liquid Fire

Using fewer habanero peppers can reduce the spiciness in this extremely hot habanero hot sauce. The sauce works wonders as a pick-up for Bloody Mary drinks. Flavors meld wonderfully and the sauce keeps nicely for a long time. Warning: A dash is all you need and it is best to use gloves when...
www.allrecipes.com www.allrecipes.com
 
I don't care as much for the ghost flavor as I do the habanero and reaper. I grew some ghosts last year and may again some day but decided not to this season. Thanks for the recipe!
 
I grow my hot peppers in big elevated deck boxes myself. It's worked well for two seasons now. Just the right balance of sun and shade and easy to water/monitor.
 
We’ve got a few peppers in the green house and 2 or 4 ghost plants. Don’t have any hot peppers yet but maybe soon. It’s the first time we’ve tried growing anything besides bell and banana peppers.
 
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I also grow banana, bell, ancho, and jalapeno
 
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I have to do all my mad scientist work on the covered front porch with these. You do NOT want to cook them or dehydrate them indoors. Unless you like OC fogging your kitchen and living spaces.

I have the red reapers in the dehydrator to make chili powder.

The purple ones I made into a sauce today.

Six Purple Reapers lightly roasted/blistered
Juice and pulp of one half blood orange
1tbsp vinegar
1/2 tsp salt
1/2 tsp sugar
2tbsp dark molasses
1/4 cup water
Blend thoroughly

I named it "blood sacrifice." It fits 😂.

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I will be definitely grow some peppers next year. My mom grows Korean chili peppers. Not as hot as reapers but great flavor to go with the heat i.e. habanero.
 
Several years back, I got some habanero peppers from a local forum member. I roasted and pickled some, etc, but damn if those things didn’t honestly make my intestines ache.
 
RR said:
I have to do all my mad scientist work on the covered front porch with these. You do NOT want to cook them or dehydrate them indoors. Unless you like OC fogging your kitchen and living spaces.
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Ha ha, you know that's right. I made an omelet with a reaper the other day. I like to cut my omelet materials up thinly and saute them before making the omelet...drove my wife slam out of the house, and if I weren't cooking, I would have gone with her 😂 :eek:
 
RFMan said:
Ha ha, you know that's right. I made an omelet with a reaper the other day. I like to cut my omelet materials up thinly and saute them before making the omelet...drove my wife slam out of the house, and if I weren't cooking, I would have gone with her 😂 :eek:
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Even the dehydrated powder I make will rehydrate and fog the kitchen if I cook with it in a pan. I like to add it to my eggs too but I have to sprinkle it on after the cooking is done.
 
beamernc said:
I've got 2 ghost peppers in huge pots that are just now starting to put on peppers and ripen. The plants are about 5.5' tall and have dropped hundreds or thousands of blooms before they finally started setting fruit. I got these plants from a different source this year and the peppers look like they might be a scorpion cross instead of the regular ghost. I'm hoping to bring the plants in when it gets cold and see if I can over winter them.

I make a pepper sauce using Bob's Habanero hot sauce recipe except with the ghost peppers.

www.allrecipes.com

Bob's Habanero Hot Sauce - Liquid Fire

Using fewer habanero peppers can reduce the spiciness in this extremely hot habanero hot sauce. The sauce works wonders as a pick-up for Bloody Mary drinks. Flavors meld wonderfully and the sauce keeps nicely for a long time. Warning: A dash is all you need and it is best to use gloves when...
www.allrecipes.com www.allrecipes.com
Click to expand...
I made some of this using the habaneros from my garden. It's got great flavor but it's not as hot as I was expecting. It could've used about six more habaneros.PXL_20210815_180021094.jpgPXL_20210815_182152796.jpg

Anyone nearby wants a bottle message me.
 
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RR said:
I made some of this using the habaneros from my garden. It's got great flavor but it's not as hot as I was expecting. It could've used about six more habaneros.View attachment 366442View attachment 366441

Anyone nearby wants a bottle message me.
Click to expand...

I would be interested in maybe trading some bourbon or cash for some hot sauce and sharpening. Just PM me when you might have time. 😬
 
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I've made it with the same number of peppers and sometimes it is almost nuclear. You never know how hot the peppers are going to be.
 
I picked this pile a few minutes ago, almost a gallon bucket full, and I'm starting to think they are not "true" ghost peppers as they are shaped differently than previous years ghost peppers. I think they are some type of scorpion, but they were labelled as ghost. Last pic is last years peppers.

1629328673923.png1629328733874.png1629328996131.png
 
RR said:
I have to do all my mad scientist work on the covered front porch with these. You do NOT want to cook them or dehydrate them indoors. Unless you like OC fogging your kitchen and living spaces.

I have the red reapers in the dehydrator to make chili powder.

The purple ones I made into a sauce today.

Six Purple Reapers lightly roasted/blistered
Juice and pulp of one half blood orange
1tbsp vinegar
1/2 tsp salt
1/2 tsp sugar
2tbsp dark molasses
1/4 cup water
Blend thoroughly

I named it "blood sacrifice." It fits 😂.

View attachment 364207View attachment 364208View attachment 364209
Click to expand...

If you have any extra of that, I'll be down next month for an ink session...
 
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I wasn't kidding. Gotta do any cooking of reapers outdoors. Made burgers and dogs for supper tonight so after the food came off I tossed a pan full of purple reapers on the grill to roast a bit for the next bottling of sauce. Those 8 peppers will make about 2 bottles of sauce that will definitely put hair on your chest.
 
RR said:
View attachment 368682View attachment 368683View attachment 368684

I wasn't kidding. Gotta do any cooking of reapers outdoors. Made burgers and dogs for supper tonight so after the food came off I tossed a pan full of purple reapers on the grill to roast a bit for the next bottling of sauce. Those 8 peppers will make about 2 bottles of sauce that will definitely put hair on your chest.
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Ok...so forget those peppers that turn your piss into kerosene for a minute....inquiring minds want to know where you got that grill grate 🤔
 
draco88 said:
Ok...so forget those peppers that turn your piss into kerosene for a minute....inquiring minds want to know where you got that grill grate 🤔
Click to expand...
Came with the grill. Stok brand. Their grill grates are cast iron and modular. You can pull that center section and they have woks and pans, and other inserts for it.
 
RR said:
Came with the grill. Stok brand. Their grill grates are cast iron and modular. You can pull that center section and they have woks and pans, and other inserts for it.
Click to expand...
Yeah, the cast iron part is what caught my eye.
The center piece and accessories is pretty cool
 
draco88 said:
Yeah, the cast iron part is what caught my eye.
The center piece and accessories is pretty cool
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I've been really happy with their grills. I have two of those charcoal ones in the picture, a big gas grill that I rarely use, and two smaller, camping size gas grills from them. All came standard with cast iron grates.
 
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You inspired me. I dont have habanero plant, but I do have jalepeno.
I havent made sauce in a while, been pickling this year, so I pulled a few, roasted em up, and made my jalepeno sauce. I didnt realize until after I was done that I dont have an empty shaker jar. It's ok though, that quart will keep a loooong time sittin in the back of the fridge until I empty one lol.
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Had a plan to use @RR hot sauce in a wing recipe. Then I tasted a little bit of it and changed course. Going to just use his sauce straight up on a few wings and use something else in my creation. His sauce tasted very good solo. Will report back later.
 
RR said:
And I'm not talking about the weather :).

View attachment 363024

Harvested a bowl full of habaneros and Carolina Reapers today. I'll dehydrate most of it and grind into powder. I may make a mango-habanero sauce as well. I should get this volume again later in the season.

I also learned that my second Carolina reaper plant is really a purple reaper (Brazilian reaper cross.) Excited to see the difference in flavor.

View attachment 363025

Anyone else growing hot stuff?
Click to expand...
This year we grew Starscreams, chocolate reapers and blue mojo ghost peppers for super hots.
We also grew scotch bonnets, jalapeño, habaneros, sweet tai chillies, and a few others. Here to tell you the peach colored starscream is a different pepper all together, fruity but with a lot of bite.
Blue mojo ghost
186D90C1-8599-4CB1-BD0F-88376CC0255C.jpeg
chocolate reaper
90D415B6-815C-4088-94CB-61DEFE50F5E2.jpeg
starscream
86EF42D8-13BA-4624-B9DD-4B3498CE9F21.jpeg
 
Great photos everyone.

I've found hab sets in the spring but not Ghost peppers. Do you sprout them from seed, or where do you find the sets?
 
JohnFreeman said:
Great photos everyone.

I've found hab sets in the spring but not Ghost peppers. Do you sprout them from seed, or where do you find the sets?
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Lowe's has been carrying them around here. Mebane and Burlington stores.
 
Thanks! I'll pay more attention next spring.

Habs have always grown great for me here, and it would be fun to try others.
 
JohnFreeman said:
Do you sprout them from seed
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we have always started our own, except the the star scream and blue mojo, someone wintered them(trimmed them back, potted them and brought them inside) and we purchased them from him. We will do the same with them this year but we are also going to start our own
 
Cluck Norris said:
we have always started our own, except the the star scream and blue mojo, someone wintered them(trimmed them back, potted them and brought them inside) and we purchased them from him. We will do the same with them this year but we are also going to start our own
Click to expand...


Now that's fascinating. They're "perennials " in a sense then?
 
Amazing. I've grown various peppers for 30 yrs and had no idea you could do this. Brings a new aspect to the term "heirloom" plant.
 
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