Help needed for hydroponics hot chili
joeT
8 years ago
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joeT
8 years agoRelated Discussions
Opinions on highest yielding HOT chili
Comments (52)> For sheer volume and total weight of peppers I had a Red Rocoto last year... A 2nd year Red Rocoto (from Reimer's!! & not a PI# from USDA) is my best ever single year (by weight) producer. Maybe a total of 70-80 pods. Doesn't sound like much compared to 15 gal of similar sized pods, but pretty darned awesome when compared to the total weight of any other species of capsicum. I've grown some baccatums that were very heavy producers the 2nd year too, but nowhere near the total weight of the rocotos. > Sure wish I knew what PI number it was as it's one tough pepper. Ditto! Second year rocotos can supposedly survive temps that kill everything above ground and still regenerate from the roots. Two days in a row of 25°F temps have always killed mine. One night of upper 20s & have had plants lose their leaves, but still survive. Mr Dutchman, you have grown the most awesome rocotos of anyone I have ever known. (a pod of 150 grams!) jt...See MoreGrowing NM green chilis in containers - Help!
Comments (5)Thanks for the response! I have been growing in containers for over a year now, due to the fact that I have been living in an apartment complex. Great sun, all concrete on ground floor, so containers have mostly been the best. I do have a 3x3 foot planter box set up on casters that have been successfully growing tomatoes year round. As far as chilis though, AND as far as growing from seed rather than from buying from my nursery, this is my very first time. I wish I had pics to show, but camera will not be available until Tomorrow. I'll post pics of the chilis tomorrow. I'm thinking I may have transplanted the first two too early- they have been in 5 gal buckets since June 6, and no growth. Faded green color, and lost its bottom set of leaves but no wilt and so far stands strong but the stalk is super thin. When the three I transplanted to a garden bed from my neighbor on 6/7/14, they're a beautiful dark green with a thick stalk an over 17 leaves- and growing! I'd like some information on hardening- perhaps I didn't harden them off correctly.. I have approx 20 in my window sill light in the 4 inch containers looking pretty good, tall, around 9-10 leaves, but nothing compared to the ones I put in garden bed. All are the same exact soil. I'm thinking soon the ones in the window will need to be transplanted, because of course they're getting top big. Any advice on how to do so? Should I keep them on my balcony first once brought outside- where they get only an hour-two of direct sun at first? These little guys are so precious I am ecstatic they've grown so well from seed- need to keep them going! Maybe I should purchase some good potting mix before I put them in buckets, any suggestions? Fertilize afterwards or no? Thank you again!!!!! :)...See MoreHot pepper newbie needs thai chili advice
Comments (7)Hey, thanks for all the hints, I'll definitely try the vinegar trick to work out how much of this I can use in recipes. It's just that I've got so many of them now! If they wind up being so hot I can only use 1/4 of one in a recipe I'll be fully stocked til 2012 from just what's on the plant now... ah well, can't complain about that really can I? I think you're right that they'll turn red when fully ripe. Now I'm wondering- do hot peppers heat up as they ripen? If so, could harvesting them earlier, at the purple stage, give me a slightly milder chili? Or would that just be sacrificing flavour development? This variety is called "Burke's Backyard Thai Chili" or "Don Burke Thai Chili", named after an Australian gardening show so it might only be available here unless you can order Australian seeds (Yates is the supplier I think). I'm growing it from a nursery seedling and so far it's a very compact, shrubby plant- about as wide as it is tall with very densely packed leaves and upright fruit. Thanks for the advice, I'll let you know how I go, Slashy....See MoreTamale/Chili help needed....Lars? Anyone?
Comments (7)Here is a recipe I wrote for basic chili sauce and posted here eight years ago: Basic Chili Sauce 8 whole, dried chilies (Ancho, Pasilla, Guajillo combination*) 2 cups water 3 cloves garlic 1 tsp dried or fresh oregano 1 tsp red wine or balsamic vinegar (optional) Remove the stems from the chilies and slit open to remove seeds and membranes. Place the chilies in a saucepan with the rest of the ingredients (except the vinegar) and simmer covered for 20-30 minutes, or microwave for about 2-1/2 minutes and let stand for 20 minutes, microwave for one minute more and let stand another 10 minutes. Blend coarsely with a stick blender (or pulse in a blender), and strain the mixture through a coarse sieve (or food mill) to remove chili skins. Store in glass jar in refrigerator until ready to use. If you plan to store it very long, add 1 tsp of vinegar - I normally use it within 2-3 days, if not immediately, however. For two cups of water, I would use 3 Ancho chilies, 2 Pasilla chiles and 3 Guajillo chilies, all of which are dried, but you can vary the amounts. Using 4 Anchos and 4 Guajillos is also good. For the last chili sauce I made, I used fresh Poblano chilies (in place of Pasilla chilies) and smoked them, but you could roast them over a gas flame instead. I do not use any raw fresh chilies in chili sauce, and some people fire roast the dried ones before making sauce, but I have not found that to be necessary. I make a Habanero chili sauce with chilies from my back yard, and I grill them (in a grill pan) over mesquite charcoal/wood with some red bell peppers to make a Habanero sauce that is very potent, which is why I add the red bell peppers. I add quite a bit of vinegar and salt to my Habanero sauce so that it will keep longer, as it takes me a while to use it up. True chili sauce does not have tomato in it - if it does, it is then what I know as Adobo sauce, which I also make but use differently. Chilies have a very distinctive flavor that is best appreciated in a pure form to start with, and then you can combine them with other ingredients, but it is best to start with a pure chili sauce, and then it will be more versatile, and you will appreciate the true flavor of the chilies. The chilies I listed for the basic chili sauce are all very mild (by my standards), and so I generally add habanero sauce as needed for heat. If you want to use Arbol chilies, make a sauce with them by themselves - they do not blend well with other chilies. They are good in Adobo sauce and benefit by being diluted with tomato, but their flavor is so complex that I find them difficult to utilize. Where I grew up, you could order one alarm, two alarm, or three alarm chili (made with beef), and I never went beyond two alarm. I think in Minnesota, the one alarm chili in Texas would have been way too hot! I eat chili sauce every day, in one form or another, whereas I seldom use black pepper, although I do like it. I find the flavor of the various chilies to be more complex and interesting. Lars...See Morechuckwagon009
8 years agolast modified: 8 years agojoeT
8 years agochuckwagon009
8 years agojoeT
8 years agolast modified: 8 years agochuckwagon009
8 years agorobert_1943
8 years agojoeT
8 years agolast modified: 8 years agojoeT
8 years agochuckwagon009
8 years agolast modified: 8 years agojoeT
8 years ago
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