door admin | jan 17, 2023 | Garden Tips
Growing superhot chili peppers in pots or in the garden soil can be a fun and rewarding experience. Here is a short guide to help you get started:
Choose the right location: Superhot chili peppers require at least 6 hours of direct sunlight per day. If you are growing them in pots, choose a location that gets plenty of sunlight. If you are growing them in the garden, make sure to choose a location that gets plenty of sun and has well-draining soil.
Prepare the soil: Superhot chili peppers thrive in well-draining, fertile soil with a pH between 6.0 and 7.0. If you are growing them in pots, use a high-quality potting mix. If you are growing them in the garden, amend the soil with compost or well-rotted manure to improve fertility.
Plant your seeds: Plant your superhot chili pepper seeds in pots or in the garden soil. Plant the seeds about 1/4 inch deep and about 2 inches apart. Water the seeds well and keep the soil consistently moist until the seeds germinate, which usually takes between 7 to 14 days.
Care for your plants: Once your plants have germinated, keep the soil consistently moist but not waterlogged. Hot pepper plants should be fed with high-phosphorus fertilizer to encourage fruit production. You can also pinch the top of the plant when they reach around 6 inches to encourage branching and more fruit production.
Harvest and enjoy: Your superhot chili peppers will be ready to harvest when they have reached their full size and have changed color. The maturity time for hot pepper plants can vary depending on the variety, but most will be ready for harvest within 60 to 90 days after transplanting. Once harvested, you can enjoy them fresh, dried, or frozen.
Remember that growing superhot chili peppers can be a bit challenging, but with the right care, they can be a great addition to your garden or home.
door admin | dec 7, 2022 | All Recipes, Jam
Ingredients :
- 4 cups of fresh raspberries
- 3 cups of sugar
- 1 tablespoon of freshly squeezed lemon juice
- 1 Bhut Jolokia pepper, seeded and finely diced
Get to work :
In a large pot, combine the raspberries, sugar, and lemon juice. Bring to a boil over medium-high heat, stirring occasionally.
Once the mixture reaches a boil, add the diced Bhut Jolokia pepper. Reduce the heat to medium-low and let the jam simmer for about 20 minutes, or until thickened.
Remove the pot from the heat and let the jam cool for a few minutes.
Carefully ladle the jam into sterilized jars, leaving about 1/4 inch of headspace.
Seal the jars with lids and bands and process in a boiling water bath for 10 minutes.
Remove the jars from the water bath and let them cool completely before storing in a cool, dark place.
Note: The Bhut Jolokia pepper is one of the hottest peppers in the world, so use caution when handling it and adjust the amount to taste.
door admin | feb 9, 2022 | All Recipes, Chili oil
Ingredients :
- 1 cup of fresh Carolina Reaper peppers, seeded and finely diced
- 1/2 cup of dried Carolina Reaper peppers, roughly chopped
- 2 cups of vegetable oil
- 2 cloves of garlic, minced
- 1 teaspoon of salt
Get to work :
In a large saucepan, heat the vegetable oil over medium-high heat.
Once the oil is hot, add the minced garlic and cook for 1-2 minutes until fragrant.
Add the diced fresh peppers, chopped dried peppers, and salt to the pan. Reduce the heat to medium-low and let the mixture simmer for about 10 minutes.
Remove the pan from the heat and let the chili oil cool for a few minutes.
Carefully strain the chili oil through a fine-mesh sieve or cheesecloth into a sterilized bottle or jar.
Let the chili oil cool completely before sealing the container and storing in the refrigerator.
Note: The Carolina Reaper pepper is one of the hottest peppers in the world, so use caution when handling it and adjust the amount to taste. The chili oil will keep in the fridge for a month or more
You can use the chili oil to add heat to soups, stir-fry, pasta, or even use it as a dipping sauce.
door admin | jan 14, 2022 | All Recipes, Hot Sauce
Ingredients :
- 2 cups of fresh Ghost peppers, seeded and finely diced
- 1 cup of garlic cloves, peeled and minced
- 2 cups of distilled white vinegar
- 2 tablespoons of sea salt
Get to work :
In a large mixing bowl, combine the diced Ghost peppers, minced garlic, distilled white vinegar, and sea salt. Mix well.
Pack the pepper and garlic mixture into a clean and sterilized fermentation crock or jar, leaving about 1 inch of headspace at the top.
Place a weight on top of the pepper and garlic mixture to keep it submerged beneath the brine.
Cover the crock or jar with a clean cloth and secure it with a rubber band.
Store the crock or jar in a warm and dark place, where the temperature is around 75-85F (24-29C) for about 2-3 weeks.
After 2-3 weeks, remove the weight, and use a clean spoon to skim off any mold or scum that may have formed on the surface.
Carefully ladle the fermented pepper and garlic mixture into a blender and puree until smooth.
Strain the puree through a fine-mesh sieve or cheesecloth into a sterilized bottle or jar.
Seal the container and store it in the refrigerator for up to 6 months.
Note: The Ghost pepper is one of the hottest peppers in the world, so use caution when handling it and adjust the amount to taste.
This fermented hot sauce will give you a nice balance of heat and flavor, it can be used in various dishes, from a marinade, to sandwiches, soups, stews, and more. The fermentation process will also bring extra depth of flavor and probiotics.
