Them sure is some purty pods there Josh!

Very nice my friend. Looks like alot of heat on that plate ;)

Josh,
Everything looks great! I love the colors and shapes. I am going to try more peppers in the spring, just for the colors and shapes among my flowers. Doubt i'll be eating them, just not that brave..lol!

JoJo

Thanks, Redtail!

Jim, you got that right! The Chocolates and the Thai chiles in the center of the bowl
are very hot. The Chocolates burn...the Thai's sting...

Thanks, JoJo! I'm glad your computer's co-operating! ;)
I bet you could handle all but the Chocolate Habañeros right off the bat.
We'll have to set you up with some of the milder seeds!

Josh

Beautiful!

Ravi

Hi Josh,
yes, the computer is good for now..lol..
All but the chocolate you say? :)

Seeds for the mild sound great. ;)
Thanks Josh..
Have a great day!
JoJo

Alright, JoJo, it's a deal ;)

Tabasco pepper from one of the container-grown plants that I gave to a friend.

These pods are very, very hot. I dry-heaved a couple times after chewing it up.

And from my own in-ground garden, an informal picking:

Josh

Nice!!!
Cayennes, Chocolate Hab, amd Tabasco?

Damn im still waitin for hot peppers to ripen! Looks like the 10 day forecast is still good for here with temps in the mid 70's and lows in the mid 50's on avg.

Thanks! Those skinny peppers are Arbols! The last ones are hybrid (F1) Thai chiles.
The Arbols came from a pack of dried pepper pods. One of my buddies pulled seeds and we
decided to grow them. They've turned out true to form. Great color and shape, too!

Josh

The Arbols in these pictures look just like Kung Pau peppers I grew from seed purchased from Park Seed Company. I'm fairly new to chile growing and I'm trying to learn, so can someone please tell me if Arbols and Kung Paus are similar? Thanks, Tom

Hey, Tom!
In general, Kung Pao peppers are slightly longer and just a bit thicker than Arbol.
The Kung Pao doesn't seem to be as curled toward the tip, either.

Some sources say that Arbol peppers were derived from Cayenne peppers.
Cayenne peppers are usually larger than either Arbol or Kung Pao.

The seeds for my Arbol plants came from a non-descript pack of dried pods marked "Product of México."

Josh

Howdy, folks!

With the weather so nice and warm, the peppers continue to flower and produce pods!
I checked on the plants this morning and noticed that my first Caribbean Red is ripe on the plant.
I didn't pick that one yet, but I did grab these other pods to ripen on the table - clockwise:
Chocolate, Hungarian, Pepperoncini, Thai (F1), Arbol, and Thai (F2).

Enjoy!

Good morning!

Yesterday, I pulled a few pods from the (Caribbean?) Red Habanero, Arbol, and the two Thai chiles.
One of my friends is a "Clamper" (E Clampus Vitus), a fraternal drinking order that also helps out orphans
and widows in the community. Anyhow, he took a bunch of Chocolate and Red Hab's to the most recent
Clamper function and he used them in the hazing ritual for new initiates.

The "Pukes," as the initiates are called (and for obvious reasons), all declared these Red Hab's to be the
hottest they'd eaten (even hotter than the Chocolates). What a ringing endorsement.

Anyhow, just a slim pickin' this weekend. Next weekend should show a bounty of Arbols.
I also have about twenty more Chocolate pods on the way....

LOL. donated to a drinking club. I love it, lol.

Yes Habs are hot bro! after a night of some pretty heavy drinking friday night I decided i was hungry at about 4 in the morning and decided to add a freshly chopped Hab into a bowl of simmering canned soup. The heat was pretty intense, and i braved through it and finally managed to fall asleep after the pain subsided a little. And after just three hours of sleep i was woken up by the phone because my buddy needed help on a roofing job. After getting off the phone i started feeling a little ill and gagged up some habanero juice from the stomach. And it hurt yet again!

Heavy drinking and hot peppers is scary combination!

Anyway nice pickings this weekend, and look forward to seeing yer next pepper harvest. I too shall have a nice harvest and pics coming soon.

I like to give back to the community in my own way ;)

So I was grilling some Ahi and salmon, and I decided to pick a green Poblano to experiment.
Well, I ended up tossing on a Chocolate Hab, an Arbol, a Pepperoncini, and two Hungarians, as well.
I turned them for a few minutes on the grill, then tossed 'em into the 'fridge in a zip-lock bag.
I think I'll combine these for a salsa of some sort....

The first Poblano of the season, and it ain't even ripe!

Looks good! I've had a few poblanos this year, but, they just didn't do well early on, and now that things have cooled off (in the past 3-4 weeks), they set a ton of fruit. Hoping some ripen. Really wanted a decent amount of ripe ones to dry for powder.

Them peppers look good bro.

Im still waiting on mine to ripen, lol. Temps for next 10 day forecast still supposed to stay around 60 to 65. With lows in the 50's and maybe upper 40's at night. Im hanging in there.

I know this is my first year growing peppers of my own but its crazy the amount of time the peppers take to ripen! Your gonna be proud when you see my Hungarian Wax pepper harvest!

Goodbye for now my pepper mentor! lol

Hey, guys!
I'm glad that I'm not the only one with slow Poblanos...
I, too, was hoping for a full harvest - for roasting, for powder, and for giving out to friends.

Hang in there, Shoon! Good things come to those who wait!
Hungarians are decent when yellow and orange, but they're delicious when they've turned completely red.
The inner flesh also turns red, like bright oxblood, a few days after the pods are picked. They make for
great color in a dish/on a plate.

I'm excited to see everyone's harvest.

Josh

Well,
those grilled peppers made for one mean salsa!
The single Chocolate Hab overwhelmed the entire batch with its distinctive flavor and expansive aroma.
Yesterday, I added another tablespoon of lime juice, a teaspoon of Kosher sea salt, and a good amount
of minced Cilantro to help cut the Habanero's influence. The salsa tastes much better now.

Anyhow, the Red Hab's continue to ripen and trickle into the kitchen. Pulled these a few days ago...
More red devils to trouble the unhappy world! ;)

Tons of rain this weekend, and my Chocolate Hab and Arbol plants were blown over. I've propped them up.
Anyhow, I pulled a few Caribbean Red's, but not much else. A friend gave me these unknown peppers -
the plants were sold to her as "Jalapeno gigante;" they taste like red Bell Peppers, no heat at all.

A small thursday pre final Harvest for ya :)

A few orange Habs and a couple Cayenne's

Hungarian Waxes still on the plants, lol.

Jim

Those are good looking Thais, especially the ones in the middle in the first photo. I think you said those were F1s. Do they have a name? Are seeds easily available? Thanks in advance.

Hey, guys!
Jim, that's a nice pre-final harvest, man! I'm still bringing in a handful of Chocolates at a time...
I might have a few red Arbols by this afternoon, too. The Thai's and Hungarian are taking their sweet time.

Zander, thanks for the message! I haven't been able to nail down an ID on those pods, given the wide variety
of Thai chiles out there. I'll link to the Thread wherein I sought identification.


Josh

Here is a link that might be useful: Pepper ID - small, skinny, red (pics!)

Well,
I have an Arbol, Poblano, Tabasco, and two Thai chiles still in the garden....
I'm going to let them grow for as long as possible, hoping that a few more peppers might ripen.

My Chocolate Hab and my Hungarian Wax are out of the ground and into containers.
This is probably the last "harvest" for the Year.