A thread for hot pepper-a-holics...

[The Hollyberry Lady]

No, I've never grown them but they look like hot mother.......!!!


If you get some seeds, perhaps we'll arrange a trade Richard! I'll see if I might be able to get them also. They sound and look cool.


: )

[Dean W.]

They're growing like crazy...

[The Hollyberry Lady]

Wow Dean, you'll have pepper blossoms soon!!!


: )

[Dean W.]

On the top pic towards the bottom I already noticed some.

[stevelau1911]

Here's one of my bhut jolokia starting to germinate. I have a few other species like cayenne, trinidad scorpion, cayenne, jalepeno, pequin & devil's tongue, and it will be very fun to watch them grow once I get them into their individual pots by around May.

Here's the little jolokia.

[The Hollyberry Lady]

Wow, your seeds look great and yes it will be fun to watch them grow. Let us watch them with you and feel free to post more shots.


I have Naga, which are nearly as hot as Jolokia.


: )

[Dean W.]

I think the bhut's are a form of Scotch Bonnets. Then there is Chef Jeff's Best (trade marked).

[The Hollyberry Lady]

Here are some of my seedlings this afternoon:


Black Pearl...





Thai Dragons...





Chilly Chili





Marble...





: )

[Jananas Bananas]

Here is an interesting recipe that I stumbled on - I thought some of you Hot pepper lovers might like it.

A cookie recipe, made with the Chocolate Trinidad habanero pepper shown here.


Chocolate Habanero Fireballs

1 (12-ounce) package semi-sweet chocolate chips

1/4 cup butter

1/2 cup almonds, finely chopped (toasted if desired)

2 tablespoons plus 1 teaspoon dark rum (Myers’s or Gosling 80 proof preferred)

1 Chocolate Trinidad seeded and finely chopped (or other habanero pepper

1/3 cup Splenda

Melt chocolate and butter in a small saucepan over low heat. Stir in almonds, rum and chopped habanero and mix well. Refrigerate mixture about 15 minutes. Shape into 1-inch balls, then roll in Splenda to coat. Store in refrigerator.

It is suggested you wear rubber gloves when chopping the pepper and while shaping the balls.

Makes about 3 dozen.

I am not so sure that I would put peppers in cookies, but I do like jalapeño jelly!

~JaNan

[Richard]

Originally Posted by Dean W.

I think the bhut's are a form of Scotch Bonnets. Then there is Chef Jeff's Best (trade marked).

The Bhut Jolokia strain is originally from Peru.

[Dean W.]

Originally Posted by Richard

The Bhut Jolokia strain is originally from Peru.

I thought all peppers originated in South America ie. tomatoes, and corn. They were just exported to different parts of the world and developed into new hybrids.

[The Hollyberry Lady]

Oh and here's some mixed hot peppers just coming up for me recently...





: )

[Richard]

Originally Posted by Dean W.

I thought all peppers originated in South America ie. tomatoes, and corn. They were just exported to different parts of the world and developed into new hybrids.

Well yes, but including Central America and the Caribbean. The Scotch Bonnets are thought to originate in the area of north-eastern Venezuela, Trinidad, etc.

There were no chili peppers (or tomatoes, guavas, and other new-world plants) in Europe until 1525, nor in Asia until 1526 when Dutch and Spanish Galleons made port in Manila.

[The Hollyberry Lady]

Loving these two types I've got going. This is the "Little Blue" variety that was in my aero-garden. I transferred it to soil and it's thriving. It's already got buds on it. Love the purple speckled leaves too...





Here are my 2 handsome little "Black Pearl" seedlings...





: )

[Jananas Bananas]

Those are beautiful Sherry!

You know, after seeing your Black Pearl, my Hot Marble looks like it could be a clone and has me doubting mine is a Hot Marble!



I mean I wouldn't be upset, because it is a beautiful plant. And I have all my seeds separated and marked, and I am so anal about my labels, but I am doubting myself now. Your Hot Marble doesn't look like mine! What do you think?

I guess I will know by the size soon! ~J

[millworkman]

Ive cut back this year compared to years past, I only have 30 different varieties of hot peppers growing this year compared to the almost 60 I had last year. As soon as I can get back outside and take some pictures I will post them up for you.

[The Hollyberry Lady]

Still pretty young to tell JaNan...guess you'll know for sure soon enough.


: )

[millworkman]

Here are some pictures of plants I grew over the last couple years that I am growing again, some are the exact same plants, I over wintered them.

The tiny ripe pods of a wild C. Praetermissum.



Trinidad 7 pot plant.



7 pot pod.



Red 7 pot



Yellow 7 pot



Yellow Trinidad Scorpion Cardi

[millworkman]

Fatalii I was growing in a tiny pot just to see how it would do, it did amazingly well.





Some bumpy Bhut Jolokias





Ripe and next to a Chocolate Habanero



Tree Hab pulled from the ground. The ceilings in my detached garage are 9'



I will have a bunch of new varieties this year so I will try and post up some pictures in here for you all.

[millworkman]

Fatalii and Yellow Scorpion Cardi were some of the most prolific plants I have ever grown







And the Red 7 Pot was not too far behind.