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Chilli sauce reviews
- Thread starter PoppieChoffel
- Start date
semaphore
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Received those yesterday so will be planting today. In addition I have the following waiting to pop.
Peach Bhut
Long red cayenne
Carolina reaper
Dorset naga
Rajah
Yellow 7 pot
Apocalypse scorpion
7 pot Congo sr
Mayhem
7 pot brain strain
Tabasco
T scorpion butch t (from the breeder himself)
Naga king
Trinidad scorpion choc
Bhutlah bubblegum
Aji lemon
Zim birds eye
Choc fatali
Bhut jolokia
Douglah
Yellow Trinidad
Yellow reaper
Paprika
Takanotsame
Scorpion sunrise
Some of these seeds are super old so not sure if they’ll germ but I also soaked them in gibberilic acid.
Once these plants ripen I’ll be making sauces so will share that journey here eventually.
I tried a similar project
Good luck, hope it works.
I tried something similar with presoak and a heat pad, only got a 10% germ rate
I love this one. Do they still use a cork to close the bottle? They should just use a proper bottle cap
semaphore
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Gibberilic acid is a dormant seed breaker so far better than standard seed soak. I usually get around 80% germ rate also have them in my office in direct sun in my office floor and on a heat mat.
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semaphore
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That sauce is so bad it’s unreal, bought a bottle and tossed it.
That's a crazy amount of peppers! Looking forward to the grow pics.
I'll be moving to a new place with enough space and sun to have a garden. How many months does it usually take the peppers from seed to harvest?
semaphore
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Half a year usually maybe less maybe more,
G
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Habanero is the best-tasting pepper in the history of chillie peppers and is also to most underrated.
PoppieChoffel
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That citrus profile makes me agree
semaphore
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You obviously haven't had many peppers then.
Mike Hoxbig
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I think it's probably at the ceiling that most people can comfortably handle. It's distinctive enough and there aren't many options below that in terms of flavour...
I'm also not sure how it's underrated. It's easily one of the most used peppers in the hotter sauces, even Da Bomb is Habanero. Also depends on the use. For certain sauces I love the fruit profile of habs, but other times I want something else. Even a cayenne pepper ground with a pesle&mortar has such a great (piquant) flavour that for me is something I'd reach for sooner if making a sauce for lunch with a bunch of people where I don't know their heat preferences. We also had something similar to this in the garden this year:
Great flavour, really nice burn.
Edit: Habanero fermented in honey = ❤
Ok cool. Thanks. I have already planted some various peppers I bought from Livingseeds. Didn't label my seedling trays, so not sure what is what.
semaphore
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I'm not even referring to the heat of it, I just do not like the flavour of them at all, specifically the orange ones. The red are not bad. But I'd go for scotch bonnet over habs. My actual preferred flavour is tabasco peppers or cayenne.
I'd say habs are one of the most overused peppers for hotter sauces. I ran out of the red pepper sauce from wellingtons (it's my staple for bit of flavour). So I had to settle for the smoked habanero, it is so vile. It has this nasty sweetness to it. I plan to make cayenne based sauces, I'm still trying to see if I can get my hands on ring of fire chillies to pump the heat slightly. I don't always need the nuclear option.
s0lar
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Yup thats the one. I prefer the cork, I then reuse the bottles for my own sauce.
s0lar
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Should try these guys https://peppadogs.com/shop/. Best local selection I have found by far. I got a 100% germ rate even my super hots in 2 weeks straight into eazy plugs in a humidity dome. Never got that before. Huge range and they tend to slip in a few extra seeds too.
One of the trays, 64 seedlings in total all with 100% percent germ rate across the board.
This one of the hotter trays minus the Poblano's which are killer when stuffed on the braai.
Reaper, Ghost, Poblano, Lemon starburst, Moruga Scorpions.
Peri-peri's on a mission with random seedlings that will eventually be companions:
This year am running a rested two year old no till soil for 6 selected to stay in a spare tent the rest will go outside and others to neighbours and friends. Cover crop cut back, layered some alfalfa while I prep with microbes and AACT weekly for when the are old enough to be transplanted.
