Cool part is though...you can take just a few really hot pepper pods and add them to a bunch of sweet peppers plus a bunch of onion and still get a pretty zippy sauce. Add sugars, fruits or honey and it tames the heat down even more. My first test batch will hopefully make a quart of "super sauce" that is not too extreme.
I weigh and measure each item used in my sauces. Makes it much easier to recreate if its good or adjust if its a little off.
Thunder Mountain Longhorn. A Variety from roughly central China
They come from the region of Guizou. Surrounding this region are the mountains of Leigongshan which translates “Mountain of Thunder”. In ancient times these mountains were used strategically in defense and battle. In this region chiles are used in many traditional dishes. The preferred method of preparation is to first sun dry and then smoke in coal houses to add smokiness like chipotle. Later they are used as seasoning powders or to make sauces. This is not a Cayenne. It has a much more complex flavor than cayenne. The Thunder Mountain Longhorn chile plants grow up to 4 feet tall and are very productive. The chiles ripen from green to red!
I can hardly keep up now. Had to sell some of these just because i hate messing with so many super hots. Well,.. and they sell for more than filet Mignon. I might have to grow way more Reapers next year if i can keep getting $7/100 grams. Ive barely touched my bonnets, SRP and Bolsa De Dulce plants lately.
Over 1600grams are mostly screaming hot peppers.
Joes Long Cayenne is a great producer and great flavor for a cayenne. I think i got another load i can pick today or tomorrow. Im already over a pound from a sorta smaller plant in a pot. Gunna make a batch of fermented sauce with a 2-4 Scorpions added to the mash.
Another scorching monster. Took all summer for this sucker to start producing peppers.
Ive got over 500 grams of long cayenne for sure off the one potted plant. Im sure i could triple that under ideal conditions. That should make over a quart of sauce. Probably 2 quarts after the ferment and its processed with some vinegar. Im hoping to go a full 90 day ferment and no less than another 90 day aging.
Post by GMB54-120 on Sept 19, 2019 12:03:28 GMT -5
Beautiful jalapeno and Hatch chile pepper powder. I bought the Hatch peppers at a killer price but the jalapenos are from my garden. Really freakin hot jalapeno variety too. That why i mixed them with the Hatch to mellow them down a few notches....This is great base for white chilli seasoning.
Here are a couple of mild seasoning peppers from Peru. These are great for seasoning beans and meat. A must have pepper for many Peruvian recipes and mild called Aji Panca. You can buy the panca paste at some specialty markets.