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Also known as Amazon Chile and is beleived to orginate from the from Cubeo Indians in the Mitu region of Colombia. The pods are approximately 2in long & 1/2 inch, tear shaped and mature from green to a shiny red in approx 100 days. They are reputed to be extremely pungent, some say as hot as a Habanero. The Flavour is similar to Habanero and most other C. Chinense chile peppers.
Sow seeds indoors ¼" deep. Peppers germinate best in warm soil, so gentle bottom heat may be helpful until seedlings emerge. Wait to transplant outdoors until soil is warm.
Pepper varieties come from tropical humid regions. The temperature, moisture, and air circulation all play a role in growing plants from seeds. Too little heat, too much moisture, and lack of air circulation will cause poor results. Do not use jiffy peat pots, plugs, or potting soil as the soil becomes too dry or too wet, which can lead to disease and fungus. We have experienced disease and low germination when using these types of products. Use Organic Seed Starting Material for best germination results.
Peppers often like to take their sweet time germinating. They can be up in a week, and some will take almost a month. Even with paper towel germination testing, they can take long. I am not sure why, but it is a normal occurrence. So plan and make sure you start them early enough! Also, remember they like heat to germinate so make sure you have a heating mat or something to keep the soil warm. Placing them up on top of the fridge often works too since it is normally warmer up there.
Peppers, like tomatoes, grow in well-drained fertile soil. Almost all peppers have the same requirements for successful growth. Plant them in good, well-drained, fertile soil – and make sure they get lots of sunlight and a good inch of water per week. In many ways, they mimic the same requirements needed for growing great tomatoes.
At Planting Time:
We plant all of our peppers with a good shovel full of compost in the planting hole, and then give them a good dose of compost tea every few weeks for the first 6 weeks of growth. We also mulch around each of our pepper plants with a good 1 to 2″ thick layer of compost.
Growing Hot Peppers in Containers
Peppers can be grown all year long in containers. It is suitable for apartment dwellers and gardeners who live in cool regions where the number of growing days are limited. Many pepper enthusiast grow peppers in pots so they can have fresh peppers all year long. It’s best to use 5 gallon containers so the roots do not get too over-crowded
Requires fertile soil in a well drained location in the garden. Apply much and grass clippings, or straw around base of plant.
Water well with soaker hoses during dry and hot spells.
Use RootBlast, Vegetable Alive, and Slow Release Fertilizer when transplanting outdoors. Apply Miracle Gro every two weeks.
Harvest hot peppers when they are fully mature using a garden scissor so you don't damage the plant. Pick peppers as they mature to encourage new buds to form.
Peppers need to be red (or whatever color they ripen to) and can be cut open and the seeds dried on a plate or cloth. Use a 1/8" screen to help with cleaning. Pepper seeds can remain viable for 3 years under cool and dry storage conditions.
The Scoville scale is the measurement of the pungency (spicy heat) of chili peppers.
The number of Scoville heat units (SHU) indicates the amount ofcapsaicin present. Capsaicin is a chemical compound that stimulates chemoreceptor nerve endings in the skin, especially the mucous membranes.
1,463,700 Trinidad Scorpion Butch T
855,000-1,041,427 Bhut Jolokia
800,000-1,000,000 Trinidad Scorpion Pepper
350,000-580,000 Red Savina Habanero, Guyana Wiri Wiri
100,000-350,000 Habanero Pepper
100,000-325,000 Scotch Bonnet
100,000-225,000 Guyana Bird’s Eye Pepper
100,000-200,000 Jamaican Hot Pepper
100,000-125,000 Carolina Cayenne Pepper
95,000-110,000 Bahamian Pepper
85,000-115,000 Tabiche Pepper
50,000-100,000 Chiltepin Pepper
50,000-100,000 Thai Pepper
40,000-58,000 Pequin Pepper
40,000-50,000 Santaka Pepper
40,000-50,000 Super Chili Pepper
30,000-50,000 Cayenne Pepper
30,000-50,000 Tabasco Pepper
15,000-30,000 De Arbol Pepper
12,000-30,000 Manzano Pepper
5,000-23,000 Serrano Pepper
5,000-10,000 Chipotle Pepper
5,000-10,000 Hot Wax Pepper
2,500-8,000 Jalapeno Pepper
2,500-5,000 Guajillo Pepper
1,500-2,500 Rocotilla Pepper
1,000-2,000 Ancho Pepper
1,000-2,000 Poblano Pepper
1,000-2,000 Pasilla Pepper
700-1000 Coronado Pepper
500-2,500 Anaheim Pepper
500-1,000 New Mexico Pepper
500-700 Santa Fe Grande Pepper
100-500 Pimento Pepper
100-500 Pepperoncini Pepper
whole spicy peppers (whatever you’ve got)
for the brine
1 part water to 1 part white vinegar
(start with 2 cups to 2 cups, then keep adding if you have more peppers)
spices for the jars
- 1 garlic clove, peeled
- 1 bay leaf
- 1/2 teaspoon mustard seeds
- 1 tablespoon sugar
- 2 teaspoons black peppercorns
- 1 tablespoon Kosher salt
Bring brine mixture to a boil. Wash peppers and pack jars tightly, adding spices to each jar. Pour boiling brine over peppers and spices using a ladle and canning funnel. Process jars in a boiling water bath for 15 minutes.
Or you can just make a jar or two and skip the processing by just putting them straight into the fridge.
Wait a couple weeks, at least, before eating.
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