Chili peppers, seriously?!
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Chili Peppers and Bell Peppers
Comments (2)The bells are suffering from blossom end rot, caused by uneven watering or too much water. Search the FAQ forum for more information. A word about pots: How big are they? If they are less than 5-gallon containers you will have a hard time growing anything substantial. There will be too little soil to energize the plants, and they will dry out too quickly. If you are serious about growing things you must start with containers of at least 5 gallons. Bigger if you can find them or buy them. Then you have to fill them with good soil. "Pots" are okay for an herb or two, but not if you want stuffing peppers....See MoreYour favorite pepper(s) for chili powder
Comments (15)I sure like Bob's suggestions! The others were good too. Mesquite wood is a great for smoking, but a little really, really goes a long way. Pecan wood from Texas is my favorite. Pellets (not the Traeger brand) can take a lot of the guess work out of smoking. There are quite a few different woods available. I use lump charcoal for the initial fire and dump either pellets or wood chunks on top for the smoke. No petrol flavored briquettes allowed in my grills or smokers. (such as Kingsford) Lemon Drop (C. baccatum) has gotten more favorable responses than any of my other powders. There are similar C. chinense varieties that are just as lemon flavored. Red ripe jalapeño powders are one of my personal favs. Any C. pubescens (rocotos/manzanos etc) make great powders. jt...See MoreAnaheim chili peppers
Comments (1)Ooh - very healthy looking plant!...See MoreGlut of chili peppers
Comments (8)Seems just about all prep for an abundance of produce is fussy. Especially when not in the mood. This is my go-to for processing. But you might have the wrong ratio of pepper to tomatillo. No appliances are needed and a course chop isn't to bad, tomatillos in half. Onion quartered. Garlic, top cut off. Peppers in rings, or top stem cut off if tiny ones. Parchment lined sheet pan or a turkey roaster if i have a mother load. A bit of olive oil, tBsp. If the ratio of red and green is close to equal amounts, it comes out an ugly brown for a sauce or salsa. Tomatillo and red tomato. A few red peppers in this would be fine since peppers do not 'juice' much. I roast a half dozen trays in Sept when the tomatillos come it and the hatch chilis arrive. Looks like this shallow small tray made 4 batches of salsa. 4 pints aprox. Easy into qrt zip-locks. No food saver needed being so juicy. I fridge one and freeze the rest. The garlic pops out with a squeeze. One soiled piece of parchment. No mess. Later on, or tomorrow, or second day, ...a nice tomatillo salsa, green sauce. I add fresh ingredients like cilantro with stems, lime, a bit of red bell pepper, red onion...or any fresh produce i don't want go to waste. Into the cuisinart. Season with salt to taste. A pinch of sugar or a glug of vinegar to taste. Pulse chunky or less chunky. A quarter of a poblano is a nice flavor and adds good color. For a Peruvian green sauce, all of the above, but in a power blender, with the addition of 4 or 5 big green romaine leaves. Chopped a bit first. A gorgeous sauce. The milk from the romaine thick ribs....everyone swears it has cream in it....See MoreJohn D Zn6a PIT Pa
last yeardaninthedirt (USDA 9a, HZ9, CentTX, Sunset z30, Cfa)
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last yearLoneJack Zn 6a, KC
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last yearlast modified: last yearOhiofem 6a/5b Southwest Ohio
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daninthedirt (USDA 9a, HZ9, CentTX, Sunset z30, Cfa)