Some Like It Hot - Growing Hot Peppers

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Peppers like magnesium, the best way to apply it is with epsoms salt. Place 1 Tbls. around the drip edge of each plant. I have been using it for years on all peppers hot and sweet
wc funny you should bring that up..I was at wal greens pickin up my meds and the line was I started reading labels and there was an epson salt bag and it said it made great fertilizer. I bought two bags used one to plant two coconut trees(I am still praying for them two) and am going to sprinkle some around the drip zone of the peppers. which I bought several dozen more yesterday found a new nursery and they had stuff the other did not have.
Saw a couple guys do that. After chopping many habs they had gone to the bathroom to use the urinal. They came back and in about 5 minutes they were on the floor dumping water down thier pants... They went home for a few days
Also I noticed you pick them early since it makes no difference in heat. On that note when they color (ripen) the vitamins and anti oxidants are much higher. In some cases it can be as much as 2 or 3 times more.
The trading post thread for sauces, has generated intrest to some. I had wanted (if anyone could find it.) Picapepper hot sauce from shooters hill jamaica..some one found it and is sending it to me.I don'nt believe we have any sauces in NM but we do have dry pwdr chile of many varieties.
I am headin to the farm in the morning to pick up some powder chile.
it comes mild to ***xhot ground red chili. in zip lock bags 1 lb. $5.00 if I remember correctly. pm if interested.

thanks,that link was to the steak sauce. good also. but their hot pepper sauce is the best I have tasted. I believe it is the cane sugar.
this is the link to it. the hurricanes have put production to a stand still. But I believe they have started up again and the hot sauce is being made in small batches.
am going to try to order some.
Well, I was close, LOL.

Those guys have a lot of stuff on there as well as recipes. Crusise around and see what you find.
Hydroponice Habaneros

Hot peppers grow pretty well in Florida. Here are some Habanero peppers I picked on the weekend from my 1 habanero plant. This was the 2nd harvest in 30 days. Some are small as I have cut back on my hydroponic costs somewhat and dont always give them the full power they should have.
Man I'd love to have even half of those habaneros. I'm out in NJ and I never have luck with the Habs. Maybe I should make a post on the trading post seeing what any of you hab growers might want to part with after they've been roasted, dried, crushed etc?


Thanks for the article and the subsequent discussion.

I'm genetically predisposed to kill any kind of vegetation. So I must live vicariously through you folks who can actually grow chiles and be content buying from the supermarket, getting the occasional chile offering from friends with green thumbs, and reading my "Chile Pepper" magazine (which is a Q friendly publication, in my

Made my bald spot sweat looking at that pic

Short season up north here , but I asked my wife to look for some jalopano plants at the farmers market , she came home with a six pack of Habs and a six pack of something that " the nice asian lady said " oh you want hot pepper ? here try these , very hot " "
The pic looks like those small red peppers they put into the red star dishes of take out ,that you only take a bite of once and never try them again

But we got a local rest that sells a hab sauce with minimal vinagar

I love the wango tango sauce
thats funny..sounds like my wife..she love her plastic plantslol.

thats a great seems to be in all the waiting rooms around here.
race monkey, you are correct. peppers grow well there. my brother is up north and my folks who recently passed were in St. pete. My Dad always grew Chombos and Habs. great crops. my brother used to grow em.don't know why he stopped.
the hab has a great taste when mixed with other ingredents. my favorite use for them has been to make cerviche.I am sure you know what that is.
then the next use has been to bring vinegar to a boil. then cut the habs in half and add them to the vinegar while scalding hot let come to a cool. then pour in bottles stuffed with fresh cut habs onion and garlic. I spinkle the jugo de diablo on eggs, fish, fries, every and tasty it I have found through the smf another use--- rubs lol.

Before the hot pepper graze in the U.S. I was on my annual hunting trip to the columbine border in the Darien jungles of Panama (still considered virgin Jungle) while there we encountered a group of cuban guerillas training in the jungle. the indians we were with normally do not like outsiders in their jungle and wanted to go and talk with these guys.what the heck.we did. they turned out to be okay and they had brought peppers from cuba with them, that would be the one in your photo. we had not seen them before. nor had the indians. we have all kinds of peppers growing in panama but, not those. our care taker of the hunt club managed to talk them out of a handfull and took them back to the club and planted the seeds. we had pepper trees galore. and it was always a fight as to which was the hotter pepper, the chombos are the cubans as we called them. I thought they both would smelt steele myself.

Now that is a great hot pepper story! I prefer scotch bonnet peppers over habs for their flavor but habs have the kick when you need it. I've grown SB in the past but my saved seeds would not propagate so now I'm back to square one because their are just too many choices out there in buying seeds.

Back to the habs, this lil tree I have of habs has produced over 1000 peppers in the last year I bet. Until recently I had a coworker who would make hot sauce, relishes etc out of all I brought to him. We split the sauce and I provided the peppers and he provided all the rest of the ingredients. He is a hot sauce freak and sometimes I had to tell him the sauce was just way way to hot to even taste. He made a habanero/pineapple salsa or relish that is unbelievable. Too bad I dont work with him any longer.

I'm going to use your little quick recipie, I have just thrown them in vinegar and keep em in the fridge and use a pepper here or there when needed. Also I will freeze a bag of em for future uses etc.

Growing your own is wonderful. I've done basil, cilantro, hot peppers, bell peppers, tomatoes, lettuce and more. Just dont always have the time to work them.
Got lucky today. One of the girls that works at the commie as a bagger is from Nigeria,africa. I have known her for a while.
while heading back to the firetruck with the daily viddles we always talk.
she said she was headed back to nigeria to see her family. and asked if she could bring me something from her country. I said sure how kind of you to ask. will you bring me hot peppers from your country. she said what hot peppers? I said yes I love em and would love to have some from your country. she said I have plenty at home that I brought back last time. I bring you some. I said sweet. today she brought me a quart zip lock bag of smoked hot peppers from nigeria. I asked her the name of the pepper...she said it's a hot pepper. I said do they have a name like, nigerian killer bees? all she does is laugh at me..they don't kill anyone, they are just hot peppers. ok...what type of wood was used to smoke them? (yes, they were smoked and what an aroma they had wonderfull fragence) she said how do I know. I just get them in the market. then I said what do you call them again. she just laughs at me.. I told you hot peppers..
Well they can be one of several varietys. ATAWERE, SOMBO, ATARODO, TATASE that are indigenous to her country..
they are 1.5" in length and might look like a short jalepeno and they are smoked and they are brown to black in color.very hot and tasty..
[size=+2]Scoville Units[/size] [size=+1]Chile Pepper[/size] [size=+1]Heat Range[/size] Sweet Bell0 Pimento0 Cherry00 ~ 500 Pepperoncini100 ~ 500 El-Paso500 ~ 700 Santa Fe Grande500 ~ 750 Coronado700 ~ 1,000 Espanola1,000 ~ 2,000 Poblano1,000 ~ 2,000 Ancho1,000 ~ 2,000 Mulato1,000 ~ 2,000 Pasilla1,000 ~ 2,000 Anaheim500 ~ 2,500 Sandia500 ~ 2,500 NuMex Big Jim500 ~ 2,500 Rocotillo1,500 ~ 2,500 Pulla700 ~ 3,000 Mirasol2,500 ~ 5,000 Guajillo2,500 ~ 5,000 Jalapeno2,500 ~ 8,000 Chipolte5,000 ~ 8,000 Hot Wax5,000 ~ 10,000 Puya5,000 ~ 10,000 Hidalgo6,000 ~ 17,000 Serrano8,000 ~ 22,000 Manzano12,000 ~ 30,000 Shipkas12,000 ~ 30,000 De Arbol15,000 ~ 30,000 Jaloro30,000 ~ 50,000 Aji30,000 ~ 50,000 Tabasco30,000 ~ 50,000 Cayenne30,000 ~ 50,000 Santaka40,000 ~ 50,000 Super Chile40,000 ~ 50,000 Piquin40,000 ~ 58,000 Yatsafusa50,000 ~ 75,000 Haimen70,000 ~ 80,000 Chiltecpin60,000 ~ 85,000 Thai50,000 ~ 100,000 Tabiche85,000 ~ 115,000 Bahamian95,000 ~ 110,000 Carolina Cayenne100,000 ~ 125,000 Kumataka125,000 ~ 150,000 Jamaican Hot100,000 ~ 200,000 Birds Eye100,000 ~ 225,000 Tepin (Wild)100,000 ~ 265,000 Devil Toung125,000 ~ 325,000 Fatalii125,000 ~ 325,000 Orange Habanero150,000 ~ 325,000 Scotch Bonnet150,000 ~ 325,000 Choclate Habanero300,000 ~ 425,000 Red Savina Habanero350,000 ~ 575,000 Dorset Naga800,000 ~ 900,000 Naga Jolokia800,000 ~ 1,001,300 Pure Capsaicin 15-16,000,000

and a link to a great pepper site..
I have Dorset Naga growing in my garden here in Alberta. I started them last fall and attempted to grow the fruit under a 175w HPS bulb in a box I built. They grew great, flowered beautifully, but the flowers would just die and fall off the plants. They would not pollinate. I tried fans gently moving the air around the box, as well as shaking the plants to get them to pollinate, but to no avail.

Well, after the last threat of frost, I placed these two plants ( that were now 3.5' tall ) into my garden. They did not do well with the transplant, lost most of its leaves and basically looked like a stick plant. Last week I noticed new shoots coming out of the 'sticks' so I figured they had a chance. Also, there was a few areas on the plant that still had some flowers that did not look all that healthy, but were remaining on the plant, so I still held some promise on them.

Well, yesterday I was enjoying the maiden run of my 'new' Broil-Mate propane smoker tending to the slabs of ribs I had in there and I decided to weed the garden in between mop sprays, and low and behold as I'm checking out the new growth on the 'sticks', I find a Dorset Naga pepper about an inch long... another about 1/2" and a whole whack of buds forming on the other ( next to dead ) flowers. Needless to say I was stoked. Looks like I will have a descent harvest after-all. Not sure if the 'new' growth will have time to mature into flowering buds, but I guess I could take a cutting and root it for next season if necessary.

This is my first post at this wonderful site... just want to say I am totally enjoying everyones input and appreciate all the excellent info I have access to.

BTW, the slabs of side ribs were awesome with Jeff's rub and Dutch's beans were enjoyed by all...

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