Chilis for days

Smokenpassout

Well-Known Member
I started three kinds of chilis indoors this year. Most germinated and I have a tent full of very healthy little chiles under leds. I grew chocolate scotch bonnets, el doches, and japanese fujimis. I am going to give out a few to thin down, still too cold out side! I only part with plants if I know someone has a green thumb. You put so much care into them growing from seed.
 

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Dave's Not Here

Well-Known Member
Nice, love growing peppers, I need to order my seeds still! I'll be doing a big pepper grow this year with 100+ plants in two 4x8 beds. :-)
 

Smokenpassout

Well-Known Member
Thanks. I order lots of pepper seeds from ebay. I purchased a 50 seed germination station. Adding the heat mat and dome greatly improved my germination rates. I think my next batch will be scorpions, and ghost chilis
 

Dave's Not Here

Well-Known Member
Thanks. I order lots of pepper seeds from ebay. I purchased a 50 seed germination station. Adding the heat mat and dome greatly improved my germination rates. I think my next batch will be scorpions, and ghost chilis
Man I bought some off ebay last year and what were supposed to be heirloom pepperoncini's and turned out to be some sort of super hot habanero type pepper. Same guy had the tomato types mixed up etc. and it looked like they had cross pollinated. I'm ordering from rareseeds.com this year after my ebay seed experience last year. I don't really eat that many super hot peppers and I had like a dozen of those plants. I've let a bunch of them dry and I'm going to grind them up and use them as a pest deterrent spray this year.

I've noticed the peppers take a bit longer to sprout. I've seen some people overwintering peppers on YouTube and they go nuts the 2nd year. I brought in a couple plants and I'm trying to straggle them along through the winter.
 

Uncle Ben

Well-Known Member
Grilled a homegrown hatch last night to have with a grilled ribeye and all the trimmings. Drizzled with olive oil, blackened the skin, was a nice touch with the meal. Hot as hell though!

Here in Texas chiles are cheap and plentiful, so I usually don't bother. Only ones I grow are chile petines for salsa and to add to my sweet pickles slices when we can.

If you're in the state this is one the best for ordering, tomatoes too. They have hundreds of hot peppers.
http://www.tomatogrowers.com/Peppers/departments/15/
 

Dave's Not Here

Well-Known Member
100+ in 64 sq.ft. that a lil crowded dont u think? I got a 27x35 i putt about 200 in last year
Not really, I can fit about 54 in each bed using square foot gardening spacing with an extra staggered row in between, gives each plant about 8 inches around it except the ones close to the sides. I did one last year and it was a pepper machine, they all produced well except for a couple that turned out to be runts and one type I had 2 plants of got big but only produced like 4 peppers each. . I added a few more on the far end after the pic of the starts was taken.

All I did was feed them some compost tea a few times (made out of compost from my compost pile) but the bottom of the bed is filled with compost from my compost pile too with a layer of cheap top soil on top.

peppers-september.jpg peppers-spacing.jpg
 

Dave's Not Here

Well-Known Member
Very nice setup! I also do raised beds, only way to go.
Thanks! I think so too, I just started building some last year, before that I always planted in the ground (which I still do.) I'll be building some more this year since I'll have another big pile of partially done compost to fill them with.
 

ruby fruit

Well-Known Member
Man I bought some off ebay last year and what were supposed to be heirloom pepperoncini's and turned out to be some sort of super hot habanero type pepper. Same guy had the tomato types mixed up etc. and it looked like they had cross pollinated. I'm ordering from rareseeds.com this year after my ebay seed experience last year. I don't really eat that many super hot peppers and I had like a dozen of those plants. I've let a bunch of them dry and I'm going to grind them up and use them as a pest deterrent spray this year.

I've noticed the peppers take a bit longer to sprout. I've seen some people overwintering peppers on YouTube and they go nuts the 2nd year. I brought in a couple plants and I'm trying to straggle them along through the winter.
Ill be pissed if the only reaper i got turns out to be a dud seed of ebay :(
 

Dave's Not Here

Well-Known Member
Ill be pissed if the only reaper i got turns out to be a dud seed of ebay :(
You'll probably be ok. I've gotten good seeds off ebay before and I used to sell seeds on ebay myself at one time and always delivered a quality product. But the dude I ordered seeds from last year shouldn't be selling seeds.

I just ordered mine, not really into the super hot peppers like habanero's. Jalapeno, cayenne are hot enough for me. :-) I mainly like the sweet peppers and the ripe bell peppers, plus I plan on selling some peppers this year too. I always end up having some given to me or buying a few other starts too so I should have plenty of peppers this year. This is what I ordered.

Italian Pepperoncini Pepper
King Of The North Pepper
Yellow Monster Pepper
Jimmy Nardello Italian Pepper
Emerald Giant Pepper
Craig's Grande Jalapeno Pepper
 

ruby fruit

Well-Known Member
You'll probably be ok. I've gotten good seeds off ebay before and I used to sell seeds on ebay myself at one time and always delivered a quality product. But the dude I ordered seeds from last year shouldn't be selling seeds.

I just ordered mine, not really into the super hot peppers like habanero's. Jalapeno, cayenne are hot enough for me. :-) I mainly like the sweet peppers and the ripe bell peppers, plus I plan on selling some peppers this year too. I always end up having some given to me or buying a few other starts too so I should have plenty of peppers this year. This is what I ordered.

Italian Pepperoncini Pepper
King Of The North Pepper
Yellow Monster Pepper
Jimmy Nardello Italian Pepper
Emerald Giant Pepper
Craig's Grande Jalapeno Pepper
Awesome stuff mate
 

Sire Killem All

Well-Known Member
lived in Cruces, Oh how i miss a good smothered Burrito.
chilis? i live fairly close to the largest chili producing area on earth! hatch chilis, are highly sought after, and very good!!! i don't care for bologna sandwiches, but put some green chili on it, and it turns into an awesome meal, lol!!!
jus put mine in jiffy's for this season.

12 white ghost
12 scorpions
12 orange habanero
12 choc habanero
let the kids do,
12 basil 3x per jiffy
12 cilantro
got bout 300 more to go, but not as slow of growers so i'll wait on them.
 

calicocalyx

Well-Known Member
I just pulled my experimental batch of fermented hot sauce off the shelf. Soooo delicious with a medium heat. I watered it down to make more of a sauce than paste. Anyone have any tips for future fermented hot sauce? I added garlic and carrots to mine with just a touch of vinegar (accidental). If ya'll are into sticky rice I recommend roasting those peppers with carrots and onions and garlic then into the food processor for a nice paste that you grab with that small handful of rice, add slices of elk steak with coarse grain salt for a bonus.
 

Smokenpassout

Well-Known Member
I like to stick those long peppers like red cayennes is a sunny window seal, straight off the plant. They dry up to a crisp! Then I can grap one smash it and sprinkle over my chicken or whatever. A great trick for all those extra peppers is to just put them in a jar of vinegar with a couple cloves of garlic, bay leaf, and some peppercorns. Great to pop one out one of these pickled babies, and throw it into a pot of something whole, to spice things up, but not set more sensitive eaters on fire
 

Dave's Not Here

Well-Known Member
I like to stick those long peppers like red cayennes is a sunny window seal, straight off the plant. They dry up to a crisp! Then I can grap one smash it and sprinkle over my chicken or whatever. A great trick for all those extra peppers is to just put them in a jar of vinegar with a couple cloves of garlic, bay leaf, and some peppercorns. Great to pop one out one of these pickled babies, and throw it into a pot of something whole, to spice things up, but not set more sensitive eaters on fire
I hang the cayennes up on a string to dry in the window too, I've noticed some of them turn a funky color and those usually have mold on the inside, I toss those. I ground some up fine in a coffee grinder to use for cooking and some less fine as hot pepper flakes. I jarred up a bunch of hot and sweet peppers last year. I just sliced the peppers up in mason jars, poured some boiling vinegar and salt mixture in and put them in the fridge. The thing I read about canning them said they'd be good for 3 months and I've been eating them for about 5 now, they're still great and I'm not dead yet.

I ended up with a bunch of really hot burn your face off peppers that were supposed to be mild that I didn't know what to do with, I let some of them dry in a large bowl and I'm going to grind them up and use them as a pepper spray pest/critter deterrent this year, take that rabbits.
 
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