Chilly Chilli Pepper Plant
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Chilly Chilli Pepper Plant


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Old 08-04-2013, 07:20 PM   #1
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Default Chilly Chilli Pepper Plant

He planted some bell peppers and hot peppers, both are taking off. We have another hot pepper, while I opened the orange one and took a nice taste of the juices - - WTF the little thing is hot! hot! hot!

What would be good for adding these fire crackers too? Pot of chilli or stew comes to mind. Any thoughts?

Here is a picture from the internet, same one:

Chilly Chilli Pepper Plant - The Club House

http://www.learn2grow.com/plants/capsicum-annuum-explosive-ignite-conoides-group/

http://durablegardening.blogspot.com/2011/10/trial-gardens-ornamental-peppers.html

Quote:
Capsicum 'Explosive Ignite'
This pepper stays primarily yellow-green, but will mature to an warm orange color. The warm, along with its name, should cause pause. This pepper is apparently hot hot hot! The color, the abundance of peppers, and upright texture is hot too! It is really an easy plant to help make your other colors pop.
I have this bottle in the frig:

Chilly Chilli Pepper Plant - The Club House

http://www.chilliworld.com/SP6.asp?p_id=101


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Old 08-04-2013, 07:22 PM   #2
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chili is always good! maybe making some hot sauce out of them.


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Old 08-04-2013, 07:29 PM   #3
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Quote:
Originally Posted by Axxe55 View Post
chili is always good! maybe making some hot sauce out of them.
I have not eaten since coming back from the range and cleaning the pistol and rifle only.

I have a need for omelet with these guys.
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Old 08-04-2013, 09:52 PM   #4
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That's an awesome picture of those peppers!
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Old 08-04-2013, 10:12 PM   #5
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Dry them, and grind them up, then they will keep, and you can add them to whatever you want.

Chili would be my best suggestion. Yumm!!
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Old 08-04-2013, 10:34 PM   #6
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Chili peppers run whole the whole length of the scoville scale but a rule of thumb is the smaller, the hotter.

My favorite is poblano - it adds heat n flavor. About a 5-6 on scale 1-10.

Due to cross pollination of chilies, you don't know what your getting anymore. I remember the days when a Jalapeņo was hot for most people.

Different chilis add different flavor profiles. I've seen some chefs insist on Habaneros for some cultural dishes. (You can destem n seed them to calm them down since most of the heat resides in the seeds & membranes.)

Milk is the only cure I know of if you get too adventurous...

If you have a bunch and don't know what to do ? I w start experimenting on hot sauce receipes. Some people might know how to dry them like New Mexico chilis.

Last edited by Gonzilla; 08-04-2013 at 10:40 PM.
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Old 08-04-2013, 11:07 PM   #7
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Vinegar.
Pickle some eggs, asparagus, or most any veg.
Salsas.
Gellify and fill a donut. It'll make you really popular at the shop.
Double baked potato stuffing.
Stir fry.
Chicken salad.
Battered and deep fried (be sure to cut a slit in them).
Meat marinades.
Pizza topping.
Sushi rolls.
Huevos Rancheros!
Stuff large olives. Add to Martinis.
Infuse alcohol.

Just a few ideas.
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Old 08-04-2013, 11:51 PM   #8
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I make hot sauces or add them to home made salsa. I also use them in any number of stew type dishes.

Another good use is sauteeing some onion, bell pepper and some hot peppers. All peppers cut into strips without the seed. Some oil in the pan, the onion for about three min., and then add the peppers. Cut the heat down to less then half, toss and throw in some garlic. Damn good.

If you are making stew or chili, use the peppers early to get the flavor, and late for heat. Long cooking will take the heat out.

I do like an omelet with some hot pepper tossed in with some mushrooms, onion, and a little garlic.

Enjoy them.
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Old 08-06-2013, 02:31 AM   #9
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Thanks All!
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Old 08-06-2013, 03:49 AM   #10
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Start adding a couple of pods to your homemade soups and stews, pot or individual bowls.. Star up some Asian cuisine with them Hot spicy dishes


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