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Ferdinando | 01/27/24 05:43 AM |
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Ferdinando | 01/27/24 06:04 AM |
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Lithop | 01/27/24 06:45 AM |
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RJ Tubs 202 | 01/27/24 07:02 AM |
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Lithop | 01/27/24 07:54 AM |
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Ferdinando | 01/27/24 07:59 AM |
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Alive Again Reged: 11/10/05 Posts: 9229 |
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I will be growing cayenne peppers this year. In the past I have grown as many as 150 pepper plants, sometimes scotch bonnets. That year I developed an allergy to capsaicin while processing them and could not eat very hot food for several years. Process hot peppers in a well ventilated area, preferably outside. Anyway, weeds. My last couple grows I used bottomless buckets. They can be placed directly on the ground and the root system will have access to the dirt underneath. If using soil it can be top dressed with gravel or other material, or a couple inches of soiless mix can be used on top. No need to grow 100s of plants. 3-4 healthy plants can provide enough peppers for year round hot sauce for friends and family. And my semi-famous hot sauce recipe. Amounts provided for ratio info. 1 lb whole cayenne peppers turned into pepper mash (instruction for mash are easy to find) 1 lb whole cayenne peppers smoked with your wood of choice. The peppers do not need to be smoked dry. 1-2 hours at low heat is plenty. Store smoked peppers in fridge until mash is ready. The smoke will keep them from molding. Blend the 2 lbs of peppers together using enough vinegar to liquify the slurry (distilled or AC depending on taste preference). Add additional vinegar to achieve desired consistency. At this point the sauce can be bottled and pasteurized if desired (not necessary). -------------------- rahz comfort pleasure power love truth awareness peace "You’re not looking close enough if you can only see yourself in people who look like you." —Ayishat Akanbi
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Kickle | 01/28/24 09:20 AM |
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Rahz | 01/28/24 10:40 AM |
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Kickle | 01/28/24 11:43 AM |
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Lithop | 01/27/24 08:45 AM |
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