Read about this moons ago in a texas cookbook...Been doing it ever since.

Some info on peppers

http://www.dirtdoctor.com/organic/garden/view_question/id/2928/


I cant get a wide angle of this years do to cover-crop sprouting(soil is soft)

Last years 7 foot plus pequins


http://i600.photobucket.com/albums/tt85/69alex/jpeppers011.jpg

Standard Pequin

http://i600.photobucket.com/albums/tt85/69alex/jpeppers010.jpg

Bailey Pequin(Machine Harvestable)

http://i600.photobucket.com/albums/tt85/69alex/jpeppers012.jpg



I start them from seed in february and get ripe ones about two weeks ago on average..6 months for red ripe...They last till early november(if birds dont eat them)......


Regular washed

http://i600.photobucket.com/albums/tt85/69alex/peppers003.jpg


Bailey

http://i600.photobucket.com/albums/tt85/69alex/peppers002.jpg


http://i600.photobucket.com/albums/tt85/69alex/peppers004.jpg


I dehydrate alot of em....Teaspoon gives a cup of hunky a fruity punch...Pequins are hot,but fruity/flavorfull...I like to float the dried ones in chile or sauces etc...

http://i600.photobucket.com/albums/tt85/69alex/peppers006.jpg


Heat up some white vinegar and add pequins...


http://i600.photobucket.com/albums/tt85/69alex/peppers005.jpg


2 weeks later......Not real hot,but flavor is incredible...If you pop a fresh one in mouth it,s at least twice a jalapeno,but not habanero hot...


http://i600.photobucket.com/albums/tt85/69alex/pequinandjack025.jpg



http://i600.photobucket.com/albums/tt85/69alex/pequinandjack028.jpg


Some 1 year aged homemade ketchup(nothing like storebought).....Basicaly fresh tomato reduced with a spice bag....Then add vinegar etc......


http://i600.photobucket.com/albums/tt85/69alex/pequinandjack026.jpg


1/4 cup of pequin vinegar and 1/2 cup ketchup


http://i600.photobucket.com/albums/tt85/69alex/pequinandjack027.jpg


Simple and real good.......:thumb:

Hmmm is that what I have growing, ALX? I thought they were little serranos, but Hmmm I think Lee said something else. These ARE fruity, and pack a whollop. Great flavor...

http://www.smoked-meat.com/forum/showthread.php?p=141704#poststop

I love peppered vinegars... nice stuff!

I usually grow the Baileys. Them's garden candy. I pick a handful to munch while weeding. I like to mix a handful with a couple pats of butter and some chopped onion and nuke it to put in whatever kind of omelet I'm making for breakfast.

Very Cool!.... Or Hot!...... Nice work Leonard :thumb:

I bet that would be right tasty on a raw oyster! :nana2: Oh....the Natty of course! :thumb: I like the simplicity of it!

WOW, I bet that is some good sauce. Would love to throw that on everything. poi-nts

Hmmm is that what I have growing, ALX? I thought they were little serranos, but Hmmm I think Lee said something else. These ARE fruity, and pack a whollop. Great flavor...

http://www.smoked-meat.com/forum/showthread.php?p=141704#poststop

I love peppered vinegars... nice stuff!

Those look a little bigger and narrower then a pequin Rich...In one of the photos i posted yours look similiar to a Bailey Pequin,but i bet White Cloud will be along with answer....I get these seeds at Chile Pepper Institute...University of new mexico state...

I usually grow the Baileys. Them's garden candy. I pick a handful to munch while weeding. I like to mix a handful with a couple pats of butter and some chopped onion and nuke it to put in whatever kind of omelet I'm making for breakfast.

Damn Chef...My buddy who keeps his forge at garden garage does that thing with popping in mouth off the plant...Little to hot for me,but i have done it...

Very Cool!.... Or Hot!...... Nice work Leonard :thumb:

I appreciate it Wilfred....:thumb: The vinegar extracts the flavor and heat is mild...If i have enough i will make you a bottle...goes great with them oysters/clams etc..

I bet that would be right tasty on a raw oyster! :nana2: Oh....the Natty of course! :thumb: I like the simplicity of it!

Yeah buddy...I use it on Bay oysters...If i get enough a bottle is yours mike...

WOW, I bet that is some good sauce. Would love to throw that on everything. poi-nts

Thanks Steve...I will make a botttle for you and get it to you.....:thumb:

That looks like some kick ass hot sauce Alex...:thumb:

Haha White Cloud Reporting. The pepper strand I gave to Rich were Serranos. I just bought the plants in the spring and don't recall if they were a hybrid. If they were and one replanted the seeds they would not reproduce the same as when I planted them, they could be smaller or larger or even the same:noidea:. This is why one of these years I want to stick with mostly all heirloom veg. varieties. But that sauce looks like something I would like to make /...:thumb:

Paquin peppers are the staple down where my wife is from. Them little things can be CRAZY hot or just hot.

You alex have the best lookin garden and plants I have ever seen. I sure wish you lived next to me...:bounce::hail:

That is so awesome. I would love to try to plant some of those babies. Thanks for sharing!

alx, yer garden looks good as always. and the peppers look great. I am sure the sauce compliments every thing it goes on.:thumb:

chilli vinegar - now there's an idea. :thumb:

Great looking plants as always.

My mother inlaw used to fill a qt jar with cayennes, then vinegar and keep it in the fridge. The vinegar was really good on cooked cabbage or mixed with olive oil as a salad dressing.

My mother inlaw used to fill a qt jar with cayennes, then vinegar and keep it in the fridge. The vinegar was really good on cooked cabbage or mixed with olive oil as a salad dressing.

That does sound good!

Nice job "A" When I grew them and dried them...I found the seed to pepper ratio too high for anything I wanted to do with them...Maybe the vinegar is the way to go:thumb:

Nice job "A" When I grew them and dried them...I found the seed to pepper ratio too high for anything I wanted to do with them...Maybe the vinegar is the way to go:thumb:

Yes Craig....they are seedie(sp) for such a small pepper.....The vinegar is a great way to extract the unique flavor and it has a mild heat that lingers well with other sauces etc....I put some in my salad dressing tonite.....

They are to hot raw for my tastes....My Bailey seem to be milder...The round regular can be screamers....:eek:

This is in me future :thumb:

:hail::hail::hail::hail:

Great stuff Alex. I think I saw some of the "Baileys" at the farmers market, have to try this.

nice hot lil' suckers...........