I wait till they are a yellow to orange color .
Did I give you a sample of my ghost pepper sauce last year?
I hope you like them better than I did the ones I grew years ago. I de-veind and de-seeded a couple of them after they turned orange and sautéed them with tomato and okra like I did with jalapenos. Dang things tasted like kerosene smells...
I do that with the last harvest of the season. Take them all, out them in the Vitamix, seeds and all, vinegar, and salt. Makes for one very potent got sauce. Thick too.I wait till they are a yellow to orange color .
Did I give you a sample of my ghost pepper sauce last year?
I put a whole one in my eggs in the weekends. Still eating peppers from kast season doing just what you did.Yeah, wait till orange. The what I do, is split them in half with a knife, wash , and freeze them for cooking throughout the year.
You probably won't ever eat them raw. At least more than once.
They're good in salsa/sauces and cooking though and they'll keep a good long time
Just make sure you wash your hands good before taking a leak... Wholy fire down below lol I glove up from now on when dealing with hot peppers.
I made this last month it was pretty good. Next time I plan to double the onion and add garlic. I seeded half and threw in half but I think I'll seed them all next time. http://www.food.com/recipe/rons-afterburner-mexican-hot-sauce-181614
I planted 4 plants this year. I usually wait until they are a nice uniform orange color. A few years back I tried drying them out in a dehydrator. It worked good and then coated them in poly to try and preserve them for hanging... worked ok until these little beetles found them and made a mess all over the place.
So.....who has the reciepe for homemade pepper spray
Actually i make a garlic and jalepeno spray that keeps the bugs off and kills everything it touches also.
FIFY
The showers we had over the last couple of days have done wonders.
This plant absolutely dwarfs my cock.
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Several year back I had a bumper crop of Habenero and Serrano chilies and pureed them in vinegar with a blender for longer term storage. I would strain the vinegar puree and used that in both a hot sauce and pepper jelly.
I still have a jar or two of a peach-habenaro jelly I made. I found that the peach and habenero taste goes well together and then the heat kicks in. Served it on crakers, cream cheese, and as little or as much of the jelly as you dared.
I can dig out the recipe if anybody is interested.