Show us your peppers
 

We need a pepper porn thread, tomatoes can't have all the fun. Post pics of plants and peppers for everyone to enjoy.

I'll start with Primo 7 Pot peppers picked today. They look knarly with that tail but I think I should've waited till the tail was red to be dead ripe.

I also noticed after I took the pic that the stems are twisted, that might be a sign of danger.:twisted:

Great thread, I hope you dont mind that I threw in some photos of what I like to do with the peppers.


Corno Di Toro Giallo


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Jalapeno


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These were hard to grow with the bacon on them, Bacon Jalapeno seeds are hard to find.


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[IMG]https://c2.staticflickr.com/2/1589/24682807302_ef826c43da_b.jpg[/IMG]

Tabasco


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[IMG]https://c1.staticflickr.com/5/4514/37441683242_d29655129c_b.jpg[/IMG]





Ripening Poblanos for the smoker


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Ghost Chili


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Poblano, Datil Jalapeno, Anaheim


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Datil Pepper Salt and Habanero Salt


[IMG]https://c1.staticflickr.com/5/4429/37324857282_89752e4b5f_b.jpg[/IMG]






Fire Roasted, smoked, Dehydrate poblano


[IMG]https://c1.staticflickr.com/5/4450/38008048482_167256c382_b.jpg[/IMG]





Bell Peppers


[IMG]https://c1.staticflickr.com/5/4321/35765160311_8e06661a2f_b.jpg[/IMG]



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Awesome pics and nice varieties you have growing!!!

Those food pics are making me hungry, Keep Posting!!!!

Uh-oh!
 

This is 'Yum Yum' and apparently it is!

[QUOTE=SQWIBB;701483]Great thread, I hope you dont mind that I threw in some photos of what I like to do with the peppers.


Corno Di Toro Giallo


[IMG]https://c1.staticflickr.com/5/4443/37494636310_16a1d7689c_b.jpg[/IMG]

[IMG]https://c1.staticflickr.com/5/4479/37846946232_9cfebddcd1_b.jpg[/IMG]


[IMG]https://c1.staticflickr.com/5/4428/36572964421_f11d677f3f_b.jpg[/IMG]

[IMG]https://c1.staticflickr.com/5/4448/37878241701_9d52611bfe_b.jpg[/IMG]



Jalapeno


[IMG]https://c1.staticflickr.com/5/4477/37753177751_467b3c363a_b.jpg[/IMG]

[IMG]https://c1.staticflickr.com/5/4507/37158233223_4c17c32cd0_b.jpg[/IMG]






These were hard to grow with the bacon on them, Bacon Jalapeno seeds are hard to find.


[IMG]https://c1.staticflickr.com/5/4466/37878255591_7318721d3c_b.jpg[/IMG]

[IMG]https://c2.staticflickr.com/2/1589/24682807302_ef826c43da_b.jpg[/IMG]

Tabasco


[IMG]https://c1.staticflickr.com/5/4443/37620966280_e57047b32f_b.jpg[/IMG]

[IMG]https://c1.staticflickr.com/5/4514/37441683242_d29655129c_b.jpg[/IMG]





Ripening Poblanos for the smoker


[IMG]https://c1.staticflickr.com/5/4364/36505680964_1b8ebbd69c_b.jpg[/IMG]

[IMG]https://c1.staticflickr.com/5/4489/37846926382_2679536a95_b.jpg[/IMG]

[IMG]https://c1.staticflickr.com/5/4323/35876838046_20fba71295_b.jpg[/IMG]

[IMG]https://c1.staticflickr.com/5/4402/36901533911_10870f168a_b.jpg[/IMG]

Ghost Chili


[IMG]https://c1.staticflickr.com/5/4437/37323604275_8afa98731d_b.jpg[/IMG]

[IMG]https://c1.staticflickr.com/5/4509/37472170511_295227922c_b.jpg[/IMG]





Poblano, Datil Jalapeno, Anaheim


[IMG]https://c1.staticflickr.com/5/4489/37098882190_61ff72ab65_b.jpg[/IMG]

[IMG]https://c1.staticflickr.com/5/4446/36645585254_25a7a7cc04_b.jpg[/IMG]


[IMG]https://c2.staticflickr.com/8/7427/28136328672_5a2b1fa0f2_b.jpg[/IMG]



Datil Pepper Salt and Habanero Salt


[IMG]https://c1.staticflickr.com/5/4429/37324857282_89752e4b5f_b.jpg[/IMG]






Fire Roasted, smoked, Dehydrate poblano


[IMG]https://c1.staticflickr.com/5/4450/38008048482_167256c382_b.jpg[/IMG]





Bell Peppers


[IMG]https://c1.staticflickr.com/5/4321/35765160311_8e06661a2f_b.jpg[/IMG]



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[IMG]https://c2.staticflickr.com/6/5349/30522153366_2517e26630_b.jpg[/IMG][/QUOTE]

Would there be some food recipes from those hot peppers?
Vladimír

I'm still planting pepper plants...I'm shooting for 3 rows 1 sweet/bell, 1 Aji /Japanese. 1 hot /superhot, 55 in each row...
First 2 rows are done, just need to finish hots/superhot.

Care to share the Ghost Chili recipe? Thanks!

Nice!I assume at least SOME of these are from last year.This years are just starting to flower.

From last year.

[QUOTE=Rajun Gardener;701437]We need a pepper porn thread, tomatoes can't have all the fun. Post pics of plants and peppers for everyone to enjoy.

I'll start with Primo 7 Pot peppers picked today. They look knarly with that tail but I think I should've waited till the tail was red to be dead ripe.

I also noticed after I took the pic that the stems are twisted, that might be a sign of danger.:twisted:[/QUOTE]

Twisted stems. Like a Hershey's Kiss :?!?: Pop a couple in your mouth and let me know please :lol:

[QUOTE=MrBig46;701604]Would there be some food recipes from those hot peppers?
Vladimír[/QUOTE]

[QUOTE=bboomer;702009]Care to share the Ghost Chili recipe? Thanks![/QUOTE]


Ill post a link to my cooking site,

Hope this is allowed....


[URL="https://sites.google.com/site/sqwibcooks/"]SQWIB Cooks[/URL]

Thanks for the great pics and recipes.

[QUOTE=SQWIBB;702088]Ill post a link to my cooking site,

Hope this is allowed....


[URL="https://sites.google.com/site/sqwibcooks/"]SQWIB Cooks[/URL][/QUOTE]

Hey Squib! Love that you have a cooking site, with during, smoking ANDsous vide!! I've been working on my pastrami game for a few years! Right now I have a corned beef flat that I soaked a few hours, then rubbed, then smoked and plan to finish sous vide, a variation on a Kenji version on Seriouseats. Any thoughts about smoking before vs after sous vide?

I think you say;

(skip the cooking part if making pastrami) then

"Preheat smoker to 150° Place the Seasoned corned beef in the GOSM. Smoke at 150° for up to 7 hours rest for 30 minutes (use the AMNPS and an electric hot plate if there's a problem keeping temps, also use ice in the water pan and change as needed",

but since I've already smoked about three hours ( didn't check temp) , then chilled, I'm wondering about finishing sous vide.


Some say smoke before, for a bit more smoked flavor. Kenji smokes after, for convenience. Some say smoke after to preserve the bark.

I'm just deep diving your site, so forgive me if it's already there.

Rajun, nice primo's. Super hot. I grew them once just to look at.:))

Sqwibb, those are nice pictures. Love that loaded Jalapeño plant. I want to
smoke peppers one day, all I have right now is a gas grill.

I have no ripe peppers yet.

First picture is Jimmy Nardello's, 2nd Zapotec Jalapeño, 3rd Aji Arnaucho, 4th Criolla
de Cocina, 5th Aji Amarillo Grande, 6th Aji Limo Rojo.

roper2008 nice plants and good selection you have going.

Check into this company to use your gas grill as a smoker. [url]http://www.amazenproducts.com/[/url]

[QUOTE=SQWIBB;702088]Ill post a link to my cooking site,

Hope this is allowed....


[URL="https://sites.google.com/site/sqwibcooks/"]SQWIB Cooks[/URL][/QUOTE]

Maybe I see bad, but the recipes to match those pictures I did not find in
SQWIB ​​Cooks
Vladimír

[QUOTE=Rajun Gardener;702918]roper2008 nice plants and good selection you have going.

Check into this company to use your gas grill as a smoker. [url]http://www.amazenproducts.com/[/url][/QUOTE]


Thanks for the link Rajun.

Fushimi and Kawalo
 

Sorry, not fushimi. They are pepperichino

The peppers are starting to come in now and it should only get better.

The top is Ghost peppers. Going clockwise is Jalapenos and I noticed these were corking so I'll let them turn red from now on. I don't know what variety they are but maybe they'll grow longer on the 2nd flower set.

The bottom is Fish Pepper, I have them planted next to Butch T Trinidad Scorpions and I'm seeing some crazy variations in these. I know it shouldn't make a difference but look at the different shapes from different plants. One plant throws mostly white thin peppers, then another has mostly green with white stripes and look at those little stubby peppers.

At 9:00 is ShiSheeto peppers. I'm letting some turn red to save seeds. This is the first year growing them and they are delicious. I wish I had started more plants, I could eat these like candy.

My next batch is coming to flower. These are Poblamo, California Wonders and more Kawalo . The Fushimi's are still producing maybe 10-12 a week. I am completely shocked at their stamina. They grew well and even the aphids had no effect on them.Totally a keeper.

This year's earliest peppers!

The only green peppers I had ripe so far were Gypsy Hybrid, so I entered them in the green pepper category for the county fair.
They won!

[IMG]https://uploads.tapatalk-cdn.com/20180629/ac62194428c2e0b67b7e5115e0d74467.jpg[/IMG]


Sent from my iPad using Tapatalk

Congratulations!

Got second on Jalapeno category with Purple Jalapeno.

[IMG]https://uploads.tapatalk-cdn.com/20180629/611e228de29f83dd3cc55909298483bc.jpg[/IMG]


Sent from my iPad using Tapatalk

Nice peppers to both of you and Congrats on winning!!

Indeed, nice peppers from everybuddy. My first are clockwise from top: Corbaci, Zolotitstyi Sweet, Purple UFO and a bell from seeds I saved from a Sprouts Market pepper.

Beautiful!
Are those tomatoes at the top? If so, what kind are the elogated ones? They remind me of what Ii am expecting from some I am growing from Artisan. Can't recall the name.

Those in the top edge of the pic are Maglia Rosa from Artisan. Your pic looks like Lucky Tiger or some other Artisan Tiger. There's even a KARMA Pink in the upper left hand corner. I should have many more peppers (with the hope of not jinksing) soon.

Maglia Rosa! That's the seed I grew!.

>>> These were hard to grow with the bacon on them, Bacon Jalapeno seeds are hard to find.

Have you tried grafting, I've read somewhere on the internet that grafting would work.

:yes:

Awesome pepper production Sqwibb, you set the bar so high.

This is also my first year for Shi★★★★o. I ended up with five plants and like you I can't get enough.