Chilli,chilli & more chillis..... GROW JOURNEL!!!!
- Thread starter eza82
- Start date
.. well nevermind then... i guess you do have an advantage then
WhatDoYouWantFromLife
Well-Known Member
Have you or anyone grown Hungarian Wax ? If so how are they ? Thanks
eza82
Well-Known Member
Not really legal ones?! I have tryed for years to figure out a good crop that was profitable and i enjoyed growing..... One of the main reason for chillis also is I love HOT sauce and want to make and market some HOT STUFF..... I am Also growing BONSI, but they are slooowwww (5yrs before i can sell and they are outdoors) !
Depends what you like and want to do with the grow.....
a. Do you want to eat it ? then what fruit and veg you into ?
b. Do you want to sell it ??
c. or harvest to use to make something to sell??
One of my favourites ! great to make salsa with !
HUNGARIAN YELLOW WAX
Heat level4Pod size (W x L cm)3.5 x 14Pod colourG>Y>O>RPlant size (H x W cm)70 x 60Approx no. Pods/plant50
sittinherebored
Well-Known Member
keep your roots true!!! name one flavor the stoner stinger!!!
eza82
Well-Known Member
Welcome to chilli World !!!!!
WARNING:
Chilli do not discrimanate...
Buzz hot sauce
Dank fire juice
lava stone
MARI`s hot as HELL juice
HOT COAL,
TRIC sauce
CHT nightmare sauce
eza82
Well-Known Member
Hells juice
Devils Pee
GUT Fire
throat burn atomic sauce
Anal agonoy
Ass blaster
smokin ass
smokin anal gut fire juice ... lol
Armagedon ass
Anal kick
ass kick
rabid ass
ass woop
ass sting
butt pucker
colon cleaner
Back fire
I like :
ASS WOOP
GUT FIRE
ANAL AGONONY
Ass sting
Ring burn
So far
Devils Pee
GUT Fire
throat burn atomic sauce
Anal agonoy
Ass blaster
smokin ass
smokin anal gut fire juice ... lol
Armagedon ass
Anal kick
ass kick
rabid ass
ass woop
ass sting
butt pucker
colon cleaner
Back fire
I like :
ASS WOOP
GUT FIRE
ANAL AGONONY
Ass sting
Ring burn
So far
sittinherebored
Well-Known Member
yo pls tell me your gonna have habanero sauce, i have all the habanero species and tabasco growing and i have about 50 of them. about 20 outside and 30 inside under hps. can you create a suace that is edible(for fucking sake DO NOT EAT A HABANERO OFF THE VINE) if you get a business going i will take care of the plants to live lol im looking for a job that i can live from and enjoyWelcome to chilli World !!!!!
WARNING:
Chilli do not discrimanate...
Buzz hot sauce
Dank fire juice
lava stone
MARI`s hot as HELL juice
HOT COAL,
TRIC sauce
CHT nightmare sauce
eza82
Well-Known Member
EASY PRESERVING!
I had to figure a way to preserve my superhot harvest over the past two weeks and I decided to simply add a little vinegar and salt to the blended peppers and pressure can them...
I ended up with 14 8 ounce jars of concentrate. The fresh taste of the pods remains and I can use this various ways including making hot sauce with them...
A pic of the jars...2 Dorset Naga, 2 Trinidad Scorpion, 3 Yellow Trinidad Scorpion, and 7 7 Pots...
This will get me thru the winter I am sure..
100 grams pepper
60ml vinegar
pinch of salt
1 Tbsp sugar
Boil for 20mins.. can hot
I had to figure a way to preserve my superhot harvest over the past two weeks and I decided to simply add a little vinegar and salt to the blended peppers and pressure can them...
I ended up with 14 8 ounce jars of concentrate. The fresh taste of the pods remains and I can use this various ways including making hot sauce with them...
A pic of the jars...2 Dorset Naga, 2 Trinidad Scorpion, 3 Yellow Trinidad Scorpion, and 7 7 Pots...
This will get me thru the winter I am sure..
100 grams pepper
60ml vinegar
pinch of salt
1 Tbsp sugar
Boil for 20mins.. can hot
eza82
Well-Known Member
Last year I after having a think about a friends Research and therorie's on how different chillis direct there burn to different parts of the mouth, and how some peppers hit instant and up front and some creep: I made the Naga and Fatalii sambal.
The Fataliis hit the front of the pallette bang and the nagas wind upslowly and blast your back teeth out. It wa s afairly successful all over hit.
This year I am working on something that goes a little Further.
I figured if I use 4 super hots each with there own charectoristic what will I get?
the base pods will be fatalii they have unmistakable flavour and sharpness the Seven pots again I find they burn more the lips and tongue. Nagas which kinda hit you in the back teeth and work its way to the throat and stomach and finally a heap of Trinidad Scorpion, Which have just come on and produced so much fruit in the last few weeks.
Its going to be interesting once we combine these what will happen.
also Going to try this stuff..... Korean "Hwa Young Vinegar" rice vinegar from my local Asin foods store is 6.5%, yet sweeter than traditional types. Just rice, water, and glucose.
So, it needs less for a low pH, and gives a less 'vinegary' taste.
I belive mine is from Daesang. but I fail at reading Korean.
$3.99 for 900ml.
(also makes a fantastic German Potato Salad)
PH & PRESERVING
My sauces are all preservative and chemical free.
4.1 PH is your guide to be safe.
This and below, stored in the fridge your fairly good for 6-9mths. Most sauces will stay stable at a PH of 4.1 and under.
The Fataliis hit the front of the pallette bang and the nagas wind upslowly and blast your back teeth out. It wa s afairly successful all over hit.
This year I am working on something that goes a little Further.
I figured if I use 4 super hots each with there own charectoristic what will I get?
the base pods will be fatalii they have unmistakable flavour and sharpness the Seven pots again I find they burn more the lips and tongue. Nagas which kinda hit you in the back teeth and work its way to the throat and stomach and finally a heap of Trinidad Scorpion, Which have just come on and produced so much fruit in the last few weeks.
Its going to be interesting once we combine these what will happen.
also Going to try this stuff..... Korean "Hwa Young Vinegar" rice vinegar from my local Asin foods store is 6.5%, yet sweeter than traditional types. Just rice, water, and glucose.
So, it needs less for a low pH, and gives a less 'vinegary' taste.
I belive mine is from Daesang. but I fail at reading Korean.
$3.99 for 900ml.
(also makes a fantastic German Potato Salad)
PH & PRESERVING
My sauces are all preservative and chemical free.
4.1 PH is your guide to be safe.
This and below, stored in the fridge your fairly good for 6-9mths. Most sauces will stay stable at a PH of 4.1 and under.
eza82
Well-Known Member
EZA`s HOME MADE CHILLI SAUCE`s!!!!
thought i might share a few recipes since im asking!
Eza`s Wild TURKEY CHILLI & BBQ STONER Sauce
10ml hash oil - optional
8 cups of canned, crushed tomatoes
3/4 cup Wild Turkey Bourbon Whiskey
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
1/2 cup molasses
2 medium white onion, minced
2 large clove garlic, minced
3 tablespoons lemon juice
3 tablespoons Worcestershire sauce
1 tablespoon of EZA`s hot paste (premade) ( scotch bonnett red paste, if you dont have use a chilli powder & Red Tabasco sauce make own hot paste! )
2 tablespoon paprika
3 teaspoons ground white pepper
1 teaspoon ground black pepper
2 1/2 teaspoons ROCK salt
One teaspoon dry mustard powder - optional
1 cup of boiled and blended cayenne or habenero chillis (pre made)
Add all of the ingredients to a large saucepan or stockpot, and bring to a boil over medium high heat. Lower the heat to medium-low and gently boil the sauce, uncovered, until it thickens, stirring every few minutes to prevent burning. After about thirty minutes or so, the sauce will have thickened and will start splattering out of the pan and onto the stovetop.
At this point, if you prefer barbecue sauce with a thinner consistency, pull it off the heat. Otherwise, drop the heat to low and stir constantly for a couple minutes more for a really thick sauce add hash oil last just before you let your EZA`s Turkey Chilli & BBQ sauce cool and refrigerate it overnight. This sauce tastes best one or two days after it's made.
-------------------------------------------------------------------------------------------------------------------------------------------
EZA`s Arse drop sweet Chilli sauce
1/4 cup Cider Vinegar - now rice viniger
1 Tbsp. Prepared Yellow Mustard
1/4 tsp. Coarse Black Pepper
1 tsp of HOT CHILLI paste
4 tsp Seasoning ( your choice - blends africa/medditranin spices is what i use)
1/2 to 3/4 tsp. Lea & Perrin's Worcestershire Sauce
3 cups Apple Juice divided
1 cup Heinz Ketchup
1/4 cup brown sugar
1/4 cup bbq sauce (yes my prepared bbq sauce..lol...you can use store bought !)
Stir vinegar into mustard to thin it and dissolve any lumps.
Then stir in the Lea & Perrins, Seasoning, and Coarse Black Pepper.
Stir in 2 cups Apple Juice, then add the Ketchup and mix thoroughly.
Rinse Ketchup from measuring cup with the remaining 1 cup Apple Juice and
add this to the sauce.
Stir again to mix thoroughly then pour into serving bottle and allow to stand for
a couple days for flavor to fully develop.
This sauce has a sweeter after it has stood for 2 or 3 days than it does when
first mixed.
If additional sweetness is desired, sweeten to taste with Light Brown Sugar.
Additions:to make alittle different add some;
pineapple juice.
liquid smoke.
----------------------------------------------------------------------------------------------------------------------------------------------
EZA`s (newly named)
BLACK ANAL AGONONY hot hot sauce
( not for the weak arsed ! )lol I dip the end of a teaspoon and shake, to stir a bloody mary hot hot hot....buuuutttt reeally reaaallly goooodddd!!!!
Chili:
12 Rocoto Red (really aromatic)
3 chocolate habenero.
2 red scotch bonnett
1 really, really big orange habanero.
Blue berries
Black Currant
Red/ dark Grape
Garlic fresh
Onion brown
Lime / lemon juice
apple juice
Rice wine vinger
Sugar white
Ginger fresh
Nutmag dry
Cinnamon dry
here is how !
1/2 cup rice vingar
1/4 cup white sugar
2 Tbs Salt (i use kosher because that's all we have)
Juice of 4 fresh limes
1 Tbs garlic powder or fresh.
1/2 Tbs ground ginger. Just for the hell of it!!!!
1/2 apple juice
I de-seeded and chopped all the peppers. Aji (rocoto) chili is a pain in the butt to de-seed.
Add peppers,the garlic, minced ginger salt and vinegar & apple juice into sauce pan
Bring to a boil then slow it down to a low/medium boiling simmer - 20 to 30 minutes. depends on the chili stability)
I started putting in sugar 10 minutes after slowing down to a simmer. I stirred it in slowly so as to not burn.
Then I squeezed juice from 2 fresh limes a few minutes before taking it off the stove top. KEEP STIRRING!!
Throw it into the blender or food processor and blend or puree it. Put in the juice of the last 2 limes while it's in the blender.(or to your taste)
thought i might share a few recipes since im asking!
Eza`s Wild TURKEY CHILLI & BBQ STONER Sauce
10ml hash oil - optional
8 cups of canned, crushed tomatoes
3/4 cup Wild Turkey Bourbon Whiskey
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
1/2 cup molasses
2 medium white onion, minced
2 large clove garlic, minced
3 tablespoons lemon juice
3 tablespoons Worcestershire sauce
1 tablespoon of EZA`s hot paste (premade) ( scotch bonnett red paste, if you dont have use a chilli powder & Red Tabasco sauce make own hot paste! )
2 tablespoon paprika
3 teaspoons ground white pepper
1 teaspoon ground black pepper
2 1/2 teaspoons ROCK salt
One teaspoon dry mustard powder - optional
1 cup of boiled and blended cayenne or habenero chillis (pre made)
Add all of the ingredients to a large saucepan or stockpot, and bring to a boil over medium high heat. Lower the heat to medium-low and gently boil the sauce, uncovered, until it thickens, stirring every few minutes to prevent burning. After about thirty minutes or so, the sauce will have thickened and will start splattering out of the pan and onto the stovetop.
At this point, if you prefer barbecue sauce with a thinner consistency, pull it off the heat. Otherwise, drop the heat to low and stir constantly for a couple minutes more for a really thick sauce add hash oil last just before you let your EZA`s Turkey Chilli & BBQ sauce cool and refrigerate it overnight. This sauce tastes best one or two days after it's made.
-------------------------------------------------------------------------------------------------------------------------------------------
EZA`s Arse drop sweet Chilli sauce
1/4 cup Cider Vinegar - now rice viniger
1 Tbsp. Prepared Yellow Mustard
1/4 tsp. Coarse Black Pepper
1 tsp of HOT CHILLI paste
4 tsp Seasoning ( your choice - blends africa/medditranin spices is what i use)
1/2 to 3/4 tsp. Lea & Perrin's Worcestershire Sauce
3 cups Apple Juice divided
1 cup Heinz Ketchup
1/4 cup brown sugar
1/4 cup bbq sauce (yes my prepared bbq sauce..lol...you can use store bought !)
Stir vinegar into mustard to thin it and dissolve any lumps.
Then stir in the Lea & Perrins, Seasoning, and Coarse Black Pepper.
Stir in 2 cups Apple Juice, then add the Ketchup and mix thoroughly.
Rinse Ketchup from measuring cup with the remaining 1 cup Apple Juice and
add this to the sauce.
Stir again to mix thoroughly then pour into serving bottle and allow to stand for
a couple days for flavor to fully develop.
This sauce has a sweeter after it has stood for 2 or 3 days than it does when
first mixed.
If additional sweetness is desired, sweeten to taste with Light Brown Sugar.
Additions:to make alittle different add some;
pineapple juice.
liquid smoke.
----------------------------------------------------------------------------------------------------------------------------------------------
EZA`s (newly named)
BLACK ANAL AGONONY hot hot sauce
( not for the weak arsed ! )lol I dip the end of a teaspoon and shake, to stir a bloody mary hot hot hot....buuuutttt reeally reaaallly goooodddd!!!!
Chili:
12 Rocoto Red (really aromatic)
3 chocolate habenero.
2 red scotch bonnett
1 really, really big orange habanero.
Blue berries
Black Currant
Red/ dark Grape
Garlic fresh
Onion brown
Lime / lemon juice
apple juice
Rice wine vinger
Sugar white
Ginger fresh
Nutmag dry
Cinnamon dry
here is how !
1/2 cup rice vingar
1/4 cup white sugar
2 Tbs Salt (i use kosher because that's all we have)
Juice of 4 fresh limes
1 Tbs garlic powder or fresh.
1/2 Tbs ground ginger. Just for the hell of it!!!!
1/2 apple juice
I de-seeded and chopped all the peppers. Aji (rocoto) chili is a pain in the butt to de-seed.
Add peppers,the garlic, minced ginger salt and vinegar & apple juice into sauce pan
Bring to a boil then slow it down to a low/medium boiling simmer - 20 to 30 minutes. depends on the chili stability)
I started putting in sugar 10 minutes after slowing down to a simmer. I stirred it in slowly so as to not burn.
Then I squeezed juice from 2 fresh limes a few minutes before taking it off the stove top. KEEP STIRRING!!
Throw it into the blender or food processor and blend or puree it. Put in the juice of the last 2 limes while it's in the blender.(or to your taste)
eza82
Well-Known Member
decided to put up a thread with more so please come say hello there and offer up some good chilli sauce recipes !!!
EZA82`s WILD TURKEY/ THC CHILLI BBQ SAUCE & BLACK ANAL AGONONY hot hot sauce !!
.
EZA82`s WILD TURKEY/ THC CHILLI BBQ SAUCE & BLACK ANAL AGONONY hot hot sauce !!
.
BeenBurned
Active Member
Hey thanx for the recapies ...great thread.
I have 2 kinds of tomatoes and 2 types of peppers doing well in my flower room. I plan on makin' some salsa. I'm growing hot wax and anaheim
I have 2 kinds of tomatoes and 2 types of peppers doing well in my flower room. I plan on makin' some salsa. I'm growing hot wax and anaheimI'm not to fond of vinegar heavy hot sauces, so when I make my own, I use lime juice in place of the vinegar.
A couple of Fatalis, lime juice, a pinch of kosher salt, whirl it in a food processor. Keep cold, and eat it within a week or so. Simple, very tasty, and hot as hell
A couple of Fatalis, lime juice, a pinch of kosher salt, whirl it in a food processor. Keep cold, and eat it within a week or so. Simple, very tasty, and hot as hell
Don Gin and Ton
Well-Known Member
sup Eza, been a while!
how was the move man? you must be in the US by now?!
anyway, i had to drop you a line, i recently went to a beer and chilli festival in my hometown, tried some of the fiercest shit ive ever eaten, man i was crying i vomited and generally hurt for a good 24 hours. the fella got a stamp sized cracker smeared it with normal chilli sauce then took a toothpick and stuck it in a glass vial then carefully smeared it onto the cracker... its making me a bit ill thinking about it. The guy reconned it was roughly 6 million on the schoville scale!! one step up from mace apparently.
they stopped the fella giving it out after half an hour the organisers said it was bad publicity for the festival having scores of grown men laying on the ground outside spitting and throwing up left right n center!!!
anyway bro hope alls well in your world!
how was the move man? you must be in the US by now?!
anyway, i had to drop you a line, i recently went to a beer and chilli festival in my hometown, tried some of the fiercest shit ive ever eaten, man i was crying i vomited and generally hurt for a good 24 hours. the fella got a stamp sized cracker smeared it with normal chilli sauce then took a toothpick and stuck it in a glass vial then carefully smeared it onto the cracker... its making me a bit ill thinking about it. The guy reconned it was roughly 6 million on the schoville scale!! one step up from mace apparently.
they stopped the fella giving it out after half an hour the organisers said it was bad publicity for the festival having scores of grown men laying on the ground outside spitting and throwing up left right n center!!!
anyway bro hope alls well in your world!
