pulse Report This Comment
Date: May 05, 2013 01:44AM

3 ghost chillis this season, from a new plant. The one on top has a bright red tip and dark orange for the rest (so it's not quite there yet), the one on the bottom is half orange, half green, and the one in the middle is just green.

I think if we can keep the mild weather for another 2 weeks or so (meant to be mid 20's celcius all next week) they should all be ready soon

Mrkim Report This Comment
Date: May 05, 2013 04:28AM

Wow, your plant is way different from mine, dudn look anything like mine at all, nor do the peppers. Those peppers look alot like the Butch T Scorpions, and if they are, woah nelly you'd best take care even harvesting 'em, rubber gloves NOT optional as they're known to cause chemical skin burns!.

Once mine starts to sprout again I'll post some pics.

The peppers I had last fall were much smaller and more rounded, similar in shape to habaneros, but had a nice flavor and a decent kick to 'em, though the most mature ones only made it to orange.

My buddy who gave me the seeds from one of his plants said his turned almost a burgundy red when they were ripe, though his plants are 2yrs old and now startin their 3rd growing season.

BTW, be sure to save some seeds so you can germinate a fresh batch. Best to start the seedings indoors about 1 to 1-1/2 months before your last freeze in wet paper towels. Then transplant 'em to some type of small paper or corrugated starter cups that you can then drop straight into a pot once they reach about 3" (75mm) tall.

Bon appetit dude and let us know how they turn out

pulse Report This Comment
Date: May 05, 2013 09:23AM

Yeah I'm pretty sure they'll be hot as fuck. I plan on getting some seeds out and trying to grow a couple more plants. Still not entirely sure what to do, maybe put one into some form of Thai curry, cooked up in the slow cooker.

There's something wrong with the plant though, it has some kind of disease I think. We've sprayed it with a couple of things, but all the leaves have hundreds of tiny little black dots on them. Don't know what that's about, in the past few weeks all the leaves are curling slightly and looking dry.

The weather has turned here in the past few weeks, we've gone from mid 20s and 30s suddenly to 15-20 degrees with overnight lows of around 10, so definitely different weather patterns. Next week as I say is all meant to be mid 20s, hopefully just long enough for the last chilis to turn.

They go from green to red in about 3 days, it's very rapid. The one that's half green/orange only started turning on Friday night.

Looking forward to it though

Mrkim Report This Comment
Date: May 05, 2013 01:00PM

You might try mixin up some dish soap with water in a pump sprayer like a glass cleaner bottle and spray 'em with that. If it's a bug of some sort it'll coat 'em with an emulsion layer and suffocate 'em and it won't hurt the plant. If it's some sort of mold lookin stuff then I'd take the pot to a plant store and let 'em look at it so they can make a recommendation for the best course of action.

I really like shreddin peppers and cookin 'em up into lotsa stuff so I keep a tub in the fridge of ready to eat/cook with shredded ones. There's a lil 4 cup food processor sittin on the kitchen counter and that's about all I ever do with it.

Took a file sharin trip to fossils place recently and his GF had made me up a buncha jalapenos and serranos that she'd roasted and man they were yummy! She's a helluva cook so I was treated to some great home cookin while I was there

Maybe try puttin a few small slices into an omelet or stir 'em into some scrambled eggs. If they turn out to be uber hot try addin one to a 4-6qt. batch of beans or chili.

You can tone down the heat quite a bit by cookin 'em into somethin and then addin sour cream to the dish. When I make tacos I skip the lettuce and tomatoes an just eat 'em with meat, shredded peppers and cheese. Addin a lil sour cream on top of that adds a different taste and could help if yours are really HOT.

The ghost chiles have gained such a popularity here that I can even buy hot sauce made with 'em in the grocery store now, though findin the peppers themselves in a store is rare. I did see my local grocery store started carryin Thai chiles lately, which are another really hot pepper, but at $8 a lb. I just passed on 'em

fossil_digger Report This Comment
Date: May 05, 2013 01:46PM

i bet Kim didn't eat for 2 days after that feast.....nah.
you need to come more often to get her to cook another one like that.

Mrkim Report This Comment
Date: May 05, 2013 09:25PM

Careful there buddy, I know she reads this stuff from time to time and ... she knows where you sleep

pulse Report This Comment
Date: May 06, 2013 12:54AM

Where's my invite? <sniff>

Yeah, I think I'll try shredding one and putting some into eg scrambled eggs or something (love chilli scrambled eggs, used to work over the road from a place that did amazing ones - became my regular breakfast joint). And a Thai curry is a great use for them too I think.

As for the rest, I don't know. It all comes down to how hot they are. If they're simply insane hot (like the 1.3 million scovilles on the world record) then I dunno what use I'll have for them. If they're a slightly less insane, say, 250k like some are (it's all climate dependant) then they might not be _that_ bad.

And yeah I'm with you on the sour cream for mexican stuff, if I overdo it a bit on the heat then it's a great solution to the problem. I love hot food, like really hot food - had the most amazing thai green curry in Phuket last year, but even I don't have the kind of gut required to sit down and eat some raw ghost chilis I don't think

That said my brother in law and myself have both agreed to try something raw. Might need the sour cream on hand for eating afterwards though!

fossil_digger Report This Comment
Date: May 06, 2013 12:58AM

there is always an open invite at my place for any 613'r...even Toadstool, Tess loves to cook big meals.

GAK67 Report This Comment
Date: May 06, 2013 03:10AM

If I ever make it to the big T I'll look you up.

pro_junior Report This Comment
Date: May 06, 2013 04:27AM

WTF why did we have to eat at Denny's when I was there? where was my home cooked meal??

pro_junior Report This Comment
Date: May 06, 2013 04:30AM

also...nice peppers pulse...what kind of wood is that??

pulse Report This Comment
Date: May 06, 2013 04:43AM

It's merbau with a variety of stains and finish.

The back of the seat is untouched since we bought the house. The top where the plant is sitting has one approx 3-4 month old coat of Cabots jarrah natural decking oil stain. The ground that you can just see has 3 coats.

It was cleaned and sanded back to the wood before coating.

Yet another work in progress in my house



Edited 2 time(s). Last edit at 06/05/2013 04:45AM by pulse.

fossil_digger Report This Comment
Date: May 06, 2013 12:34PM

yeah, you came in 45 miles south of me, in the middle of nowhere I-20 truck stop.
come through the north side of town next time and you'll be much happier.

ImNotLikeEverybodyElse Report This Comment
Date: May 08, 2013 02:42PM

Looks awesome mann; although I gotta agree w/ Kim on that it looks nothing like a naga jolokia. Kinda reminds me of the datils I grew last year. Might be a stress factor though. I've seen some really odd flowers/fruits as result of stress.
In addition to spray soap as he suggests one can also apply Epsom salt in that manner which delivers Mg and S and many parrasiticals hate that stuff

pulse Report This Comment
Date: March 13, 2017 07:07AM

I don't know if I ever updated my chillis.

That plant only ever put out those 3 then died; and I never got anything running from the seeds.

They were also so amazingly fucking hot they were inedible in anything. Seriously. I LOVE hot. I can do hot all day long. These were next level.

My brother in law and I cut one and touched it on our tongues (yeah I know, raw) and it burnt for a full day. Put a small amount of one of them in a curry and it was way too hot for my wife and even I struggled with it. I'm talking maybe 1/10th of one of those chillies in a pot that could've fed 20 people.

Still; for some reason I want to do it again We're in a different house now compared to when this pic was taken so maybe I'll plant some as we redo the garden..

edit: fixed typo



Edited 1 time(s). Last edit at 13/03/2017 09:31AM by pulse.

pulse Report This Comment
Date: March 13, 2017 07:10AM

Oh and it was a bhut jolokia not a naga. Don't know the difference

[en.wikipedia.org]

Quote

In 2007, Guinness World Records certified that the Ghost pepper was the world's hottest chili pepper, 400 times hotter than Tabasco sauce. The Ghost chili is rated at more than 1 million Scoville heat units (SHUs). However, the ghost chili was shortly superseded by the Infinity chili in 2011, followed by the Naga Viper, the Trinidad moruga scorpion in 2012, and the Carolina Reaper on August 7, 2013.

woberto Report This Comment
Date: March 13, 2017 08:18AM

Most chilli sold as a pot plant are ornamental and NOT meant for human consumption.
If you still have the planter tag see what it says on the back.

Mrkim Report This Comment
Date: March 13, 2017 11:44AM

Still haddn come across a fresh ghost chile yet, but when I do I'm gonna see what's up with them bitches! My sister got me a cuppla ounces of dried whole ones a cuppla years back for Christmas, but they weren't really all that hot.

Gotta buddy in Ohio that grows his own and cooks with 'em all the time, though he says they're nasty on their own.

I've pretty much had to give up on anything but havin a few house plants here since the fuckin chickens eat anything I try to grow outside any more. Lil bastards completely destroyed the last crop of peppers I grew. They'd peck whole branches off the plants or peck holes in a pepper, then leave it, makin it worthless.

Let us know how the next batch turns out pulse