I bought some hot but not really fiery chillies from the supermarket. I scraped out the seeds and grew some plants from them. I came to refer to them as my Russian Roulette chillies as they were mostly of medium hotness but every now and then you would get a really ferocious one.
Growing conditions, that is really interesting. In this case an ordinary garden greenhouse in North East England. It doesn't really explain how the same plant can grow lots of moderately hot peppers and just the odd one that is horrifically hot. I love slicing them and putting them on pizzas. In one case I ate about three slices washed down with ice cold beer before wimping out and picking them off and eating the rest of the pizza without them. Call me a lightweight I don't care.
Stonyground. The heat ratio of chilli peppers vary a good deal even within it's own type. The amount of sun, heat and water a plant gets will affect the heat, most hot to really fucking hot pepper plants need 12 to 14 hours of sunlight through a great deal of it's growing season, it needs hot temperatures towards the middle to end of pod development. The generally accepted technique of holding back on the watering of mature plants with ripening pods until you see the leaves begin to droop somewhat will result in hotter chilli pods. Of course they are living plants so these are general rules of thumb, hope this helps. JD
Same here, Ken. Fortunately my English, German, Hungarian, wife is half Mexican. We have figured out to talk to the manager or sometimes the cook, to get real Mexican food. When I tell them we're from San Diego, they get it.
I can't believe San Diego has any Mexican food that could be held to a standard. You should tell them you want mexican food like it is in Oxnard where the real Meskins live and pick. Of course I don't live there any longer, it could all have changed in the past 30 years. Now I live back in my home country of South Texas and once you find some really good meskin food you stick with it. I am on my second Mexican wife and she has taught me that not meskins are the same. Some eat well and some can make a meal with a tortilla smeared with pig lard. Potted meat is also a good standby with the poor. Making potted meat taste like good mexican food is with the right chilies and plenty of onions, cilantro and cumin.
And that chart is lacking the best chili ever, the Hatch from New Mexico. You can freeze the whole and it lasts forever.
All lightweights, let's get some heat in that line up, I have have gallon bags of peppers in my freezer, 2 varieties of Ghost peppers, Trinidad Moruge Scorpion, a red and golden variety of Habanero, red Reapers and red 7 Lot Brain Strain along with a shit load of Tabasco. I grow them in my backyard and use them in cooking, for salsa, and in my hot vinegar. I have a mix of them I call lava paste that goes great mixed with ketchup and bbq sauce for chicken and pork on the grill. Ca c'est bon 👍 JD
I entered a new phase of my hot pepper addiction when I started adding Tapatio to my oatmeal. After a while I realized I was hooked on the stuff with oatmeal. Your choice of flavor additive via peppers to your Sunday Brunch chelada is a matter of strict personal choice. As a matter of fact it is the 11th commandment in the Bill of Rights. You know: Life Liberty and the pursuit of peppers. Sgt, Doctor or prepper.
Walked into the breakroom at work one time and a couple of my buds were eating pickled jalapenos. I said "You know, you eat enough of those and they burn at both ends." One of the guys just looked at me and said "And your point is???"
I bought some hot but not really fiery chillies from the supermarket. I scraped out the seeds and grew some plants from them. I came to refer to them as my Russian Roulette chillies as they were mostly of medium hotness but every now and then you would get a really ferocious one.
ReplyDeletesome of that hotness is from growing conditions.
DeleteGrowing conditions, that is really interesting. In this case an ordinary garden greenhouse in North East England. It doesn't really explain how the same plant can grow lots of moderately hot peppers and just the odd one that is horrifically hot. I love slicing them and putting them on pizzas. In one case I ate about three slices washed down with ice cold beer before wimping out and picking them off and eating the rest of the pizza without them. Call me a lightweight I don't care.
DeleteStonyground. The heat ratio of chilli peppers vary a good deal even within it's own type. The amount of sun, heat and water a plant gets will affect the heat, most hot to really fucking hot pepper plants need 12 to 14 hours of sunlight through a great deal of it's growing season, it needs hot temperatures towards the middle to end of pod development. The generally accepted technique of holding back on the watering of mature plants with ripening pods until you see the leaves begin to droop somewhat will result in hotter chilli pods.
DeleteOf course they are living plants so these are general rules of thumb, hope this helps.
JD
Genetic variation in peppers is enormous. Even given equal conditions, it's very common to have wide variation in heat in the same strain.
DeleteKurt
Thanks for the information Ken and commenters.
DeleteNot one of the above are used in Mexican restaurants in Southern KY.
ReplyDeleteThat's one of the very few things I miss about California - Mexican food that bites back.
DeleteEspecially that next morning after a cup of coffee "bite back".
DeleteSame here, Ken. Fortunately my English, German, Hungarian, wife is half Mexican. We have figured out to talk to the manager or sometimes the cook, to get real Mexican food. When I tell them we're from San Diego, they get it.
DeleteI can't believe San Diego has any Mexican food that could be held to a standard. You should tell them you want mexican food like it is in Oxnard where the real Meskins live and pick.
DeleteOf course I don't live there any longer, it could all have changed in the past 30 years. Now I live back in my home country of South Texas and once you find some really good meskin food you stick with it. I am on my second Mexican wife and she has taught me that not meskins are the same. Some eat well and some can make a meal with a tortilla smeared with pig lard. Potted meat is also a good standby with the poor.
Making potted meat taste like good mexican food is with the right chilies and plenty of onions, cilantro and cumin.
And that chart is lacking the best chili ever, the Hatch from New Mexico. You can freeze the whole and it lasts forever.
What about bell peppers? Just because they don't have a fancy name after you char the fuk out of em?
ReplyDeleteBell peppers aren't mexican food
DeleteIt is if Mexicans eat them
DeleteJD
Are the ones on the right just dried versions of the ones on the left?
ReplyDeleteSECO = Dry, according to Google Translate
Deletehttps://www.google.com/search?q=translate&ie=utf-8&oe=utf-8
Nemo
Yes
DeleteNothing like Hatch green chili - we put up two sacks worth each year. Fresh, roasted, vitamin C laden goodness.
ReplyDeleteThis should help with your cravings... BIRRIA BEEF TACOS | Recipe | BBQ Pit Boys https://youtu.be/TSBP4iM2JuA
ReplyDeleteI've gathered the ingredients. Just need to cook it up.
All lightweights, let's get some heat in that line up, I have have gallon bags of peppers in my freezer, 2 varieties of Ghost peppers, Trinidad Moruge Scorpion, a red and golden variety of Habanero, red Reapers and red 7 Lot Brain Strain along with a shit load of Tabasco. I grow them in my backyard and use them in cooking, for salsa, and in my hot vinegar. I have a mix of them I call lava paste that goes great mixed with ketchup and bbq sauce for chicken and pork on the grill. Ca c'est bon 👍
ReplyDeleteJD
I grow my own ghost peppers. Told the wife they grow them in India to keep the elephants out of their gardens.
DeleteIt works. I have no elephants in my garden.
Why does an elephant paint it's toe nails red?
DeleteSo it can hide in a chili patch.
Sanders, are you certain?
I entered a new phase of my hot pepper addiction when I started adding Tapatio to my oatmeal. After a while I realized I was hooked on the stuff with oatmeal. Your choice of flavor additive via peppers to your Sunday Brunch chelada is a matter of strict personal choice. As a matter of fact it is the 11th commandment in the Bill of Rights. You know: Life Liberty and the pursuit of peppers. Sgt, Doctor or prepper.
ReplyDeleteThat was REALLY helpful....thanks WC
ReplyDeleteI put habanero on everything..
ReplyDeleteThat's cool! I grow 4 out of the 6.
ReplyDeleteWalked into the breakroom at work one time and a couple of my buds were eating pickled jalapenos. I said "You know, you eat enough of those and they burn at both ends." One of the guys just looked at me and said "And your point is???"
ReplyDelete