Can hot chile peppers survive winter?
kristen_peppers
17 years ago
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gardenguru1950
17 years agoCA Kate z9
17 years agoRelated Discussions
Wanted: Trade Chile and Hot Pepper Seeds
Comments (1)Hi Jeff, Would like to trade with you for some of your Keritang and Lal Mirch pepper seeds. I have Big Jim pepper seeds from the New Mexico area that get quite long and large. They are red, hot and can be used as decorations or to cook with. Let me know if you are interested. Thanks, Carol...See MoreBell Pepper/ Chile Pepper ......Possible??
Comments (15)harold59 same thing happened with my peppers only with jalapeno and serrano and the same hot. I have picked a short fat jalapeno and a longer bullet shaped serrano off the same branch. Some of the peppers get about the size of a nickel and turn red, they have a sweet tast when first bitten into then feel like a match head for about 20 minutes. Guy at works claims to eat Ghost peppers but admits my peppers make him sweat. I have a cayenne plant also they are a little hot but real bitter. I planted 3 Jalapenos directly in the ground but the serrano I had bought earlier and kept in a pot in the house when it got a pepper I put it outside close to the jalapenos and brought back inside at night after the jalapenos started blooming I planted the serrano about 5 feet away. the serrano only has serrano looking peppers on it, but they are dark green before turning red. in the spring i'm going to add a bell pepper....See MoreCanning Hot Peppers
Comments (46)I just now finished a jar of jalapeno that I put up in 100% vinegar + spices. I grew them in 1988. 21 years old pickled peppers. Tasted like fresh. I did have lots of dill in the jar. at least one and maybe 2 big flowers of dill with stems in there. only very light on salt. These jalapeno were sliced in half length wise top to bottom. Red ripe peppers should not be pickled unless you intend to eat the red ones moderately soon. They simply go mushy soft too fast. But pickling takes more jars and I have since gone over to making hot sauce. Basically the same thing. I use peppers and vinegar and NO Water added. always 100% low cost white vinegar. With hot sauce I grind up the peppers in the food processor to reduce the volume and then put into the jar with vinegar. with pickled I put whole peppers in vinegar. But I can get a lot more pepper into the jar if they are ground up first. I also no longer add spices to my hot sauce. If I want flavor I put it on the food as I cook it and then add hot sauce. It all works out easier for me with no risk or less risk of botulism. However, if I ever make pickles again I will add dill as I like that flavor on pickled peppers and cucs. I like garlic but I dont use it because there can be some problems with garlic. So if I want garlic today I add it to the food and then add hot sauce later. I like hot sauce because I can control the amount I add to my food. Dry hot peppers lose a lot of flavor especially c chinese types like habs. If you want to keep the flavor of chinese you should consider frozen or pickled or hot sauce which is my solution....See MoreLooking for easy hot pepper jelly recipe: hatch chiles!
Comments (1)Hot pepper jelly recipes Hot pepper jelly recipes from Joy Favorite pepper jelly recipes From the Ball pectin brochure: 4 c. peppers 1 c. cider vinegar 5 c. sugar 1 pkg pectin You can use any combination of peppers you want - hot peppers versus green bell. makes 6 half pints. Surejell-hot-pepper-jelly Habanero-gold-recipe...See Moresautesmom Sacramento
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