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Post pics of your peppers

post #1 of 20
Thread Starter 
I thought this might be a neat thread to start. I am definitely a pepper head. I can't get them hot enough it seems like some times. all though I don't want to try the infamous ghost chile. I think I would pass. I took a couple pics today of some of my chiles. They didn't do real good this year. I have learned a lot from growing them and will do different techniques next year. He they are and please post yours up also.

1. Red Caribbean: it is 4 times hotter then a regular habanero. they are just about to bloom

2. Arbol chile's: These are good for stuffing and flavoring..very light heat

3. Serrano's: nice heat about twice as much as jalaps. I had some purple ones but they did not make it.icon_sad.gif

3. pepperchinis: no real heat to speak of. nice flavor tho. I will be brineing these soon

4.jalaps in bloom: you know these ones

5.Pablano's: good for stuffing, very low heat

6.chile pequins (a form of): these are great hot peppers for soups. can range from very hot to mild

These are tomatillos not a pepper but anyone who cooks authentic mexican food use plenty of these. these are purple ones and regular green ones.
post #2 of 20
dont think i want to shower with soap made with chile pequins lol.icon_mrgreen.gif
post #3 of 20
Thread Starter 
lmao....now that is a good one. I better edit that.PDT_Armataz_01_12.gif
post #4 of 20
Nice looking crop.I will post a bunch of pics tomorrow.Have to get computer back from shop.

i grew only 110 this year.This pic was 3 weeks ago.Out of my last thirty gardens this year is a top 5.No death and incredible production.I start dehydrating my paprika this week and chipotles are almost ripe enough to be smoked.....More to come

post #5 of 20
Thread Starter 
man that looks awesome. can't wait for the other pics
post #6 of 20
The both of you are quite the chili heads. Those look awesome and I just wish I could grow things like that.
post #7 of 20
Here's my 2 plants . This one is my right side up . Not too long after I planted it (I bought it about 4 inches high at a nursery ) I found it one morning totally bent over from the wind , I don't know if it had broke the stem but I just straightened it up and propped it against a piece of wood I stuck down into the bucket and all was ok , but most of the peppers on it are odd . I have a photo of it . They didn't grow that way last year they were just regular jalapenos . I wonder if the stem breaking or whatever made this happen.

This one is my upside down one and like last year it does alot better than the right side up one . You can't see but it's growing pretty large jalapenos . I bought this one at Lowe's and it was probably about 6 or 8 inches high .

this is a picture of a pepper that is starting to turn red on the right side up plant . It is the first one that is starting to turn . I like mine to be red because I can get green ones at the store but I've never seen red ones at the store. Last year I only used red ones .

this is a photo of the odd shaped pepper from the right side up plant . It fell off when I was moving the leaves to take the picture of the red one . Most of them are like this , although some are a little more like your ordinary jalapeno .

I like the upside down plant better . Maybe next year I'll have both plants upside down . Last year I did the same with tomatoes and the upside down one did better . The problem with those was the skin was like thin plastic on the very outside that was pretty much not edible , so I had to slice them and then cut the outer layer of skin off . Kind of a pain . I used some to make salsa that I canned but it came out very watery and I don't really like it . I guess that's off topic. Anyway , growing in the buckets can be a nice way that say an apartment dweller can grow something . There's all sorts of info about it on the internet if anyone wants to get started with it . Thanks for looking.
post #8 of 20
Looks like folks are getting a good crop this year. Been a little tough here with all the hail we've had this summer. But, the Thai Dragons are holding up better than I expected.

Here's a small batch that was on some apple wood smoke. Then, they go to the dehydrator and then ground:

post #9 of 20
Sorry , i couldn't resist icon_mrgreen.gif My favorite peppers.

post #10 of 20
Thread Starter 
wow a lot of people growin chiles....as for your strange shape peppers jsdspif. those are how some of mine come out. not sure why either. they all look great tho
post #11 of 20
Here are my peps for this year. A pathetic crop to say the lease. Started the seeds last week in Feb here in Minnesota. 6 weeks in, the door on my green house accidentally shut with the heat lamp in it and by the time I got to it, it was 140 degrees inside. Yeah, they all died. Had to start over. Plants are all stunted as we have had unreal cool weather here. Only the last 2 weeks did it get hot and humid. But I have managed to get some peps and they are still coming in so all is not lost, but sure not what I was expecting. Oh well.

Here are my Long green chilies. I have 6 plants total. These are about 8 inches long. Already picked some off and they were delicious.

These are a sweet red lipstick pepper. Very good fried up.
This are about 5 inches long.

Here are some Japs. I have 10 plants total. Only in the last 2 weeks did they really start putting on some meat. Average is a little over 3 inches.

Here are some more sweet frying peppers, giant marconis. The longest one so far is close to 9 inches. These are really really good sauted up.

And of course I have a boatload of bells and what were supposed to be Cherry peppers, but it turns out that they are bells as well. Have to find a reliable source for seeds. Next year I am doing tabasco peps and ghost chilies and started making individual green houses for each plant once I transplant them so they have a nice hot and humid enviroment. Basically a tomato cage with padding around the edges and a very heavy duty clear plastic bag over it with the sidewalls of old tires cut off and over that. The bottom of the bag will be under the tire piece. The black from the tire will help heat the soil. We planted out aspargus in old tractor tires and it comes up a full month before out neighbors or our asparagus that is planted in the garden. I hope ALX does not see these pics as I am very jealous of his garden. icon_mrgreen.gif
post #12 of 20
Thread Starter 
good lookin peppers meat hunter. I think I got hosed on some seeds also.
post #13 of 20
Any of you folks familiar with pecker peppers?
Never seen these before...not mine, recieved the pics in an email.

post #14 of 20
I used to try and boil my innards when I was younger too. But, now the closest I get to something that looks like those plants is if they're decorating the Taco Casa drive thru..!
post #15 of 20
Thread Starter 
lol I got that email just a little while ago also.
post #16 of 20
My japs are on their second round this year, plants are 1 1/2 yrs. old and this may be their last year. My NM are really slow to coming around. I have 8 NM Big Jim, 8 NM Sandia, 4 NM Espanola, and 3 surviving NM that I can't name due to an agreement with a chile farmer in NM. More on that later... I hope. The roses were here when we bought the place, and they always produce. Thanks for taking a look at my chile beds, they're small but mighty... actually they're mighty small.
AMF ( Adios... my friend.)
post #17 of 20
I hear ya. I could eat Japs all day long 10 years ago, now after a few hot peppers, I spend the early morning hours on the toilet, and the following day is spent tucking my colon in my sock. My insides aint what they used to be thats for sure.
post #18 of 20
Thread Starter 
nice peppers rich
post #19 of 20
Some of the peppers I just picked off. Getting ready to fire up the smoker and toss them in over oak and hickory for a few hours and make a salsa using Rivet's method.
Half I'm going to soak in cider vinegar and the other half in pineapple vinegar from JustPassingThru and see how they turn out.
The Anaheims I'm going to slice and pickle in a sweet solution with a cayenne or two added for some heat.

Serrano on the top left then Anaheim followed by a few no-heat jalapenos and cayennes on the bottom.

post #20 of 20
Nice looking pick fire.I am in the heat of the dehydrating season,but will be starting some sauces soon...Look forward to your post on sauce....I also hydrate the dehydrated so i can make em anytime
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