Chili Peppers

[ReV]

I have found this site very informative when it comes to growing chillis

Sun sun sun. The more sun they get, the better. Also, I use a fertilizer called "Root Blast" on all of my fruit/vegetable plants...it is some pretty incredible stuff. Other than that, just make sure you're using good soil and that the plants get a solid drink of water every evening.

Thanks guys.

[ReV]

Just a little update on this and a quick recipe question.

So even though I got a late start last year, most of my plants produced great, with the exception of the chocolate habs; Some nasty little critter nibbled off their leaves a few days after they started growing good, and as a result, I only 1 plant really survived, and it was very stunted. I managed to bring all the plants through the winter and my Orange and White habs are already gearing up for the spring. I just placed an order for some Caribbean red hab. seeds and a new batch of chocolate ones. I also just picked the 20 some odd peppers my white hab plants have been steadily growing despite being stuck in a garage for the past two months.

My question is this, what are some of yalls' favorite recipes for hananeros?

I usually use them in stir fry or spice up pasta dishes, but I'm looking for some new ways to use my peppers.

[logan37]

Strange coincidence that your posting about this today. I made sausage and peppers last night with some jalapenos in it. Gave it a nice kick.

[stjohnroe]

I regularly make up big batches of vegetable chili for the freezer and use it in all sort of places, scrambled egg is good.

[FactoredReality]

Wow, some nice pepper plants in here. I've grown Scotch Bonnets and those little Italian red peppers in the past. I finally have a very tiny yard and when the weather gets nicer I'm planning on growing some peppers and herbs.

For good recipies I love my subscription to Chilipepper Magazine. http://www.chilepepper.com/

[Kenyth]

A recipe I haven't made in forever is a spicy creamy seafood pasta dish! I'm assuming you dry some of your peppers? If you look in the frozen food section of ethnic stores, they usually have bags of frozen seafood mix, or you can make it yourself out of whatever floats your boat. The one I had contained shrimp, scallops, mussels, squid, baby octopus, and crab meat. I fried it up in a healthy splash of olive oil with a few cloves of fresh minced garlic, salt, and pepper. After that is done, add a pint of cream (or milk, whatever meets your caloric comfort zone, richer tastes better) and 1/4 to 1/2 cup of fresh grated parmesan. Add a one or two tablespoons of crushed red pepper flakes to taste (or whatever dried pepper you choose). Let it simmer on low for a bit while you sample it and add ingredients to your personal tastes and until the sauce reaches a nice consistency. Keep is stirred so it doesn't scorch. Toss it with pasta. I like angel hair or linguini personally, but any will do.

Sorry I don't have exact measurements on the ingredients. It's one of those things where I just wing it and it turns out good.

[Diesel Grinch]

Still have a long way to go before I do any planting. Not until the end of March for me to plant seeds. Last years spring was too cold and wouldn't let things grow right.

DG