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Growing Ghost pepper
Posted on 4/10/15 at 11:38 am
Posted on 4/10/15 at 11:38 am
Anyone have success with them in recent years? I just planted a few a couple weeks ago and they appear to be producing fruit. However, the leaves are a bit more yellow than my serranos and thai chiles. Is this the nature of the plant or am I doing something wrong?
5
Posted on 4/10/15 at 11:58 am to rbWarEagle
I want to say magnesium and nitrogen deficiencies can lead to yellow leaves. Ghost peppers should be green though.
Posted on 4/10/15 at 12:07 pm to AA7
They aren't yellow, per se. They are just a slightly more yellow shade of green than my other peppers. Just barely. So maybe I'm catching it early? Should I just add some organic fertilizer?
Posted on 4/10/15 at 12:10 pm to rbWarEagle
I have had zero issues with Ghost or Scotch Bonnet. Literally just stuck a little plant of each in my big planter and boom they took off. Now regular Jalapenos kick my butt every year. I get the plants big and bushy and some I get plenty blooms but no damn peppers.
This post was edited on 4/10/15 at 12:11 pm
Posted on 4/10/15 at 12:49 pm to Tiger inTampa
What do you do with your Scotch Bonnets?
Posted on 4/10/15 at 1:01 pm to upgrayedd
I get guava paste, red onion, fresh garlic and a little salt. Throw it all in the blender with just enough water to puree and make hell of a tasty sauce. Put it on anything grilled. Sweet hot and a depth with the onion and garlic.
Posted on 4/10/15 at 1:05 pm to Tiger inTampa
That sounds pretty good. Been trying to figure out the best recipe for homemade hot sauce.
Posted on 4/10/15 at 1:13 pm to upgrayedd
Got that from an old timer here in Tampa. Only difference was the peppers. He used a mix of Japs and Serranos. I intentionally didn't put measurements because you know we all like ours different. Play around with it. I'm going to try it with mangos when I get a few peppers ripe.
Posted on 4/10/15 at 2:02 pm to rbWarEagle
Mine have grown out of control the last two years. They grow a fairly pale green and seem to perform later than my other peppers. The plant grew huge with a massive root ball. Damn near a woody shrub
Posted on 4/10/15 at 2:17 pm to Tiger inTampa
quote:
I get guava paste, red onion, fresh garlic and a little salt. Throw it all in the blender with just enough water to puree and make hell of a tasty sauce. Put it on anything grilled. Sweet hot and a depth with the onion and garlic.
I would like to this this weekend. Can you give me some approximate measurements?
Posted on 4/10/15 at 2:45 pm to RaginCajunz
quote:
Mine have grown out of control the last two years. They grow a fairly pale green and seem to perform later than my other peppers. The plant grew huge with a massive root ball. Damn near a woody shrub
Pale green describes mine well. Good to know.
Posted on 4/10/15 at 3:17 pm to mouton
1 nice size S.B. or 2 little ones dependent upon heat desired.
1-8oz. bar of Guava paste.
1 red onion chopped.
1/2 head (3-4 of the "knuckles") of fresh peeled garlic.
teaspoon of salt.
and like I said just enough water to puree in the blender.
You can add more water if you want to poor it on but I like the pasty texture when I put it on grilled stuff.
Store it in the fridge for up to a month or so. I probably should store it in a glass container but I store it in a screw top Rubbermaid container that is for my sauces only.
1-8oz. bar of Guava paste.
1 red onion chopped.
1/2 head (3-4 of the "knuckles") of fresh peeled garlic.
teaspoon of salt.
and like I said just enough water to puree in the blender.
You can add more water if you want to poor it on but I like the pasty texture when I put it on grilled stuff.
Store it in the fridge for up to a month or so. I probably should store it in a glass container but I store it in a screw top Rubbermaid container that is for my sauces only.
This post was edited on 4/10/15 at 3:19 pm
Posted on 4/10/15 at 3:33 pm to Tiger inTampa
What is the heat level on this? I am thinking of maybe going with a bit more of the scotch bonnet/habanero.
Posted on 4/10/15 at 3:34 pm to mouton
Also curious as to what all you have tried this sauce on. 
Posted on 4/10/15 at 4:06 pm to rbWarEagle
Heck, I can't even get my Serranos to grow due to the extremely cold weather and cloud cover. They need sun. They are only 3 inches tall. Did you plant from seed?
Posted on 4/10/15 at 5:12 pm to Zach
quote:
Heck, I can't even get my Serranos to grow due to the extremely cold weather and cloud cover. They need sun. They are only 3 inches tall. Did you plant from seed?
No, very small plant at first, though. It's getting tall and I've already got a few peppers growing right now. Just checked the Ghosts again and they are moving along nicely. Jalapeños moving slow.
Posted on 4/11/15 at 11:56 am to rbWarEagle
Bump
Posted on 4/11/15 at 4:09 pm to mouton
Well, I just heard on radio that there is a new hot pepper called Carolina reaper. Might try that next year but have not seen the seeds in local stores.
The weather for my Serranos is still too cloudy and cold for normal growth. This is the coldest, darkest spring of my life in La. On the good side, I'm saving on the AC bill. Haven't turned it on yet.
The weather for my Serranos is still too cloudy and cold for normal growth. This is the coldest, darkest spring of my life in La. On the good side, I'm saving on the AC bill. Haven't turned it on yet.
Posted on 4/11/15 at 4:30 pm to rbWarEagle
Curious: what can you do with ghost peppers? Never tried one but I hear they're hot as hell. Make sauces using a tiny bit of one for heat? How much ghost pepper does it take to totally kick your arse in salsa or something?
Posted on 4/11/15 at 7:04 pm to Zach
I think the Ghost Pepper is #3 now, in Scovilles. Trinidad Scorpion #2.
Pucker Butt Pepper Company's Ed Currie, who created the Carolina Reaper, is working on an even hotter one.
Plenty of seed options on his website.
Pucker Butt Pepper Company's Ed Currie, who created the Carolina Reaper, is working on an even hotter one.
Plenty of seed options on his website.
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