A coupe of time I’ve been ask, If I could only grow 5 peppers what would they be?
- Thai Orange – for all oriental dishes and soups
- Cumari – Best pepper for making sauces (dam it’s good)
- Aji Lemon – for the best sauces ever… fish, chicken, eggs, burgers, etc.
- Chocolate Habanero – for powder. Goes good in just about everything.
- Bubble Gum x Moruga – It’s not the hottest but it’s my go to when I want to really heat some soups up.
Before I get a bunch of emails explaining why I didn’t include some main peppers. I can go to Publix grocery store and buy jalapenos, Serrano, pablanos, orange habanero, green and red peppers any day. I could also buy cayenne pepper and crushed red peppers off the shelf. Now if I couldn’t buy any peppers I would have to rethink my choices to include the jalapenos and Serrano.
8 Serrano peppers
2 Habaneros (Scotch Bonnet)
1 1/2 Shallots
1 Clove Garlic
1/c cup Water
1/2 cup Orange Juice (I used concentrate)
Cut up all peppers, shallots, and garlic into chunks. Put everything, except Orange Juice, in a blender and blend well. Add Orange Juice and blend a few seconds.
…by Richard Elzey
OK everyone, I have some extra pepper seeds. Here are some of the pepper seeds I have extra. Let me know if you want a few of the seeds and which ones?
- Red Savina Habanero
- Butch T’s
- Aji Lemon (excellent for sauces)
- Red / Orange Habaneros
- Red Peter Peppers (looks like a penis)
- Vietnamese Big
- Vietnamese Small (hotter than the big ones)
- Thai Hots (red)
- Thai Orange
- Bhut Jolokia Red (Ghost Peppers)
- Red Savana
- Serrano Tampiqueno
- Santa Fe Grande
- Hungarian Wax Peppers
- Banana Peppers
- Devils Tongue – Reds
- Carolina Reapers (Hottest pepper in the world)
Email if Interested
1 cup Cumari Peppers (they are a little bigger than a pea) 30 – 50k SHU
2 tablespoons apple cider vinegar
1 thin sliced fresh apple (sweet kind)
½ tsp Turmeric seasoning
3 tablespoon sugar
2 – 3 tablespoons honey
¼ cup onion
3 cloves garlic
- Heat everything in a skillet for about 5 minutes or so.
- Blend everything up in a blender until smooth.
Use on eggs, fish, chicken, or pork.
This is one of my favorite sauces. It doesn’t stay around too long before everyone eats it up.
by Richard Elzey
3 Trinidad Scorpions, Chopped
1 15 oz can Peaches
¼ cup of honey or cane syrup
¼ cup of brown sugar
1/2 cup Raisins
1 cup Onion; minced
4 cl Garlic; minced
1/2 t Turmeric
1/4 cup vinegar
Bring everything to a boil together in a pan; lower heat and simmer 5 min. puree in blender. It has a sweet but HOT flavor, good for most any meats, fish, eggs, etc.
I love this and the Butch T Hot Sauce. You can change out the fruit to apples, pineapple, Mangos, oranges, pears, etc. Try one batch with honey the other with cane syrup, slightly deferent flavors.
I’m upto about 40 different kinds of peppers now. Why I’m unsure but I think it’s some type of addiction. I’ve not harvested the first pepper yet but I bet I’ve bought $150 worth of pepper seeds. Most of the are of the hotter types, Scorpions, Carolina Reaper, Habaneros (orange, red, yellow, white), Ghost Peppers, Scotch Bonnet, Devils Tongue, Birds eye, Thai, Vietnamese, Tepins, Santaka, Jamaican Hots, Serrano, Hot Wax, Fatali, Cayenne, Tabasco, Yellow Scorpions, etc. I really do have over 40 types not counting the bell peppers. I guess I’m going to be a pepper growing fool this year so if anyone wants to bring the beer over and eat some peppers let me know…
That is some Trinidad Scorpions – HOTTEST IN THE WORLD! About 1,463,700 Scoville … which mean they will smoke your ass! Well the Carolina Reaper has tested at an AVERAGE Scoville Heat Units of 1,569,000 and had a High Testing of 2,200,000 Scoville Heat Units. (even hotter)