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Home Brew Forums > Food and Beverage > Cooking & Pairing > Growing peppers (for cooking and pairing)
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Old 12-17-2009, 03:36 PM   #1
cheezydemon3
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Default Growing peppers (for cooking and pairing)

Just ordered my seeds for next year.

I always start indoors around Jan 1st and plant out april or may.

I grow and grind my own paprika for cooking, as well as growing jalapenos and superhots.

I grow the infamous 7 POT pepper as well as the Bhut Jolokia.

I will have 30 plants or so this year.

Nothing better than fresh pods or powder for cooking!

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Old 12-17-2009, 06:40 PM   #2
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I like growing peppers as well, most years. Last summer, none of my pepper plants got over 8" high and only one had a pepper on it. Too much cold weather after transplanting.

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Old 12-17-2009, 06:42 PM   #3
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That's a shame! Did your hops do OK?

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Old 12-17-2009, 06:59 PM   #4
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I also grow my own peppers, Jalapeno plants were 3-1/2 foot tall this summer, my Habaneros always produce about 1 grocery bag per plant, cayanne peppers, and banana peppers also in the mix, we have perfect hot pepper growing conditions out here! and without a good frost they last for years! I have a habanero plant that is in a huge pot so I can move it inside in the winter to avoid a frost (rare but it does happen) It is great to have a plant producing peppers weeks before other seedlings are even a foot tall!

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Old 12-17-2009, 08:01 PM   #5
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I am overwintering my 7 pot this winter under lights, everything else will be from seed.

That would be cool to overwinter outside! Maybe just cover up when frost hits.

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Old 12-21-2009, 03:06 PM   #6
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This year we're cutting back on the number of tomatoes in the garden to make room for more peppers! Here are the seeds we'll be starting in a few weeks:
Regular jalapenos
Biker Billy jalapenos
Poblano
Barker hot New Mexican chile
Joe E. Parker New Mexican chile
Yellow mushroom pepper
Fatalii
Aji limon

The last one is aka "Hot Lemon Drop" pepper. We grew these last year and they make a KILLER sauce!

Fresh from the garden:


Chopped with a couple jalapenos and Zavorys (habanero look and flavor, but no heat), onion, an entire bulb of garlic and two carrots:


Simmering with apple cider vinegar and tequila:


Blend:


Strain:


I love the color of the liquid! Put it in a sanitized flip-top pint bottle and let it sit for a month. Since we opened it we funneled it into a couple woozy bottles that live in the fridge. It's got a wonderful taste and the heat sneaks up on you! Everyone who has tried it has loved it. I think the best use so far was on pulled pork sandwiches. Mmmmmmmmm....

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Old 12-21-2009, 08:39 PM   #7
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where do you order your seeds from?

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Old 12-21-2009, 09:12 PM   #8
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We ordered most of ours from New Mexico State University's Chile Pepper Institute:
http://aces.nmsu.edu/chilepepperinstitute/

Burpee's is the only place to get the Biker Billy seeds, iirc.

Pretty sure we used three places this year but I don't recall the name of the last one since SWMBO did the ordering...

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Old 12-21-2009, 09:24 PM   #9
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I have ordered from Tomato Growers Supply Co. for many years but I am seeing more companies specializing in Tomatoes, peppers and eggplants.

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Old 12-21-2009, 11:32 PM   #10
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mmmmmmm fellow chileheads found....

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