Is it hot in here or is it just the peppers?
Pepper Recipes curtesy of Mike Hultquist
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Hi, I'm very proud of this first harvest from 3 plants. There are still quite a lot of unripe peppers left. It was my first time growing them starting from seeds, and I'm really happy with the results and everything I learned on the way.
As expected they are pretty spicy. I think they could be habaneros but I'm not sure. I'm interested if anyone has abetter guess. I already posted a picture of the plants a few weeks ago in this community.
I'd strongly wager those are Caribbean Red Habaneros. I'm growing them as one of my first plants from seed as well! They are 2-3x hotter than normal habaneros with a slightly thicker flesh.
I read about scotch bonnets & habanero, both have sub varieties and some of them seem very similar. I still don't know for sure which one it is. Do you have pictures you could share ?
I actually do! Funny enough, the photo I took was a mixture of scotch bonnets and caribbean red habaneros. I was making a combo sauce with them. I harvested the seeds from the reds in this photo, and that's what I'm growing now. The yellows are obviously the scotches.
https://cdn.discordapp.com/attachments/904068779028389898/1153817494746837124/20230919_151752.jpg
Such gorgeous colors and pod shapes!
Unfortunately I can take no credit - these were from the local farmers market, but saving the seeds is allowing me to try at home now. A few months away from any type of pepper yield. These were delicious, though.
I just happened to pick up a fresh batch today. This pic is just Caribbean Reds, for comparison. Probably left on the vine a little longer judging by how dry the stems are.
https://cdn.discordapp.com/attachments/904068779028389898/1155604339319119985/20230924_133833.jpg
Look like scotch bonnet but I could be wrong. Are they getting dried or put into a hot sauce?
I'm gonna get them fermented, then make some hot sauce.
Here's the recipe I use. Last time I did a batch, I used rice vinegar instead of wine vinegar.
Salut! Excellent. I'm making habanero sauce at the moment with another recipe. But I'll try this one on the next batch. That guy doesn't wear gloves! I highly recommend. And not washing the cutting board with hot water that would cause it to steam up the kitchen.
Did you notice a difference in taste in the final product with using the rice vinifer vs wine?
Yes, it tastes sweeter and less like vinegar. It leaves more space for the taste of the other ingredients in my opinion. But maybe you should try both and see which one you like best.
I will have to give it a shot and make two duplicates with that being the variable and see. Great looking harvest, beautiful fruit.
Thanks, tell me what you think if you try both
I'm from France, your scotch bonnet theory actually makes a lot of sense. It seems to be the variety grown in the Caribbean (where some french territories are) while habaneros are mostly found in Mexico. Thank you for your comment.
Scotch bonnets have a very distinctive shape, and don't really look like what's in the picture. It isn't uncommon to see habaneros mislabeled as bonnets, presumably because they are very similar in heat and somewhat similar in flavor, but they're not really the same.
I'm growing habaneros this year, just the regular ones. Along with cayennes, and yellow hots. I'm thinking to make a mixed pepper sauce.
Came out great. I usually have problems with moisture consistency during the growing season so they get unsightly lines on the skins. Yours looks perfect.
We had a pretty dry year again thanks to global warming... They were growing in pots on the balcony so I had to water them a lot
