Krink, I remember you talkin about a recipe for this and low and behold I was at some place the other day and they were sellin it so I bought a jar....
It is almost like the same shit I would get called "Sweet Fire" when I would dead home....This one particular town sold it and it was like sweet pickle chips but with the jalapeno added...Good stuff!
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the speed on the track is 10 mph and its restricted speed, so at 10 on that blind corner they had a banner set up....
I ran out of my homemade last year and craved the shit so much that I took a chance on some store bought. Fuck... what a waste of money that was. This year was a much better year for jalapeno's and I was able to can 3 batches. If you use just jalapeno's for the relish, it's really tastey but surprisingly very little heat which is ok. I also had a huge harvest of what I'd reckon to be Tabasco peppers and had to find some use for them so I threw them in with jalapeno's to make the relish. Batch #1 with all jalapeno's, Batch #2 had 3/4 jalapeno's 1/4 Tobasco, batch #3 had about a 2/3 to 1/3 ratio. Batch #3 will make you sit up straight and take notice. Smear a generous amount of this shit on your burger and I guarantee you'll need a beverage handy. This relish is so simple, peppers, salt, sugar ,vinegar, period.
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If you are in a horror movie, you make bad decisions, its what you do.
Be careful with those tobasco peppers...They will burn a hole right through your tongue!
I douse everything with Tobasco sauce and figured a little tobasco pepper aint shit, boy was I wrong! My buddies dad grows them in his backyard and when we was workin together, he would bring a bag of em to work...I would nibble on em while running if I was tired and it worked to battle the sleepiness...
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the speed on the track is 10 mph and its restricted speed, so at 10 on that blind corner they had a banner set up....
I'd be happy to send you some seeds if you want to give it a whirl next year. I think it was a couple years ago some garden center was selling these starter plants called "super chilies". They grew like crazy and produced atleast a 100 peppers a plant. The peppers that got set aside to dry ended up being the seeds I used for 2008. They germinated easily and I think I had about 16 plants worth growing this summer. Once they get going, you're going to have a shitload. Actually takes a bit of time to harvest them as you have to snip (relax Snippy, not you) every pepper off with a scissors and when there are 40-50 peppers per plant it takes a while to harvest (the first of what could be a half a dozen harvests). Most hot peppers grow in a dangling fashion, these Tobasco peppers grow pointing straight up, erect..er..like a boner. The plants grow tall enough that staking is a must which is no big deal, just know you need to do when they get 2 feet tall. Peppers are perennials if your climate is friendly. I yanked up 4 pepper plants from the tent and put them in pots and brought them into my house sunroom for the winter. Last year I did the same thing and I had fresh peppers all winter/spring. Have to ask yourself a few questions of what you're going to do with these peppers. These are very hot chili peppers. Just a few plants worth of dried peppers will give you nearly a lifetime supply of red pepper flakes good for everyday cooking. If you have the time to home can things, relishes or chili sauces can use up these mini fireplugs. Like I say they are loaded with seeds and deseeding these peppers can take what seems an eternity depending on how many you need to use to make a relish or a sauce. The use of fresh hot chili peppers in cooking is sort of an Asian/Indian thing. Probably just a couple plants is all that is necessary for the average Joe gardener.
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If you are in a horror movie, you make bad decisions, its what you do.
My buddies dad has all sorts of weird ass pepper plants growin.....
They almost look like a big fuckin shrub....The one I like the best is called "chili petine" or is it "pepper petine" or somethin like that...Looks like a tobasco pepper but not as hot....Great to eat on the side with a sandwhich!
I think the snow we got last night just killed off my plants....We normally dont get snow down in these parts and I just keep my shit in pots outside all year long....In fact, the green bell pepper plant had 2 growin before the snow yesterday...I havent been outside to check it yet but Im sure they are all done....
Oh well...The store always sells new "starter plants" come spring....
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the speed on the track is 10 mph and its restricted speed, so at 10 on that blind corner they had a banner set up....
Usually when it snows it's pretty close to freezing. But depending on the duration of the cold snap and how far below freezing it got will determine whether your pepper plants are toast. Do you have a place to move the containers into where it isn't freezing? (if only for a couple days?) It usually takes a good hard freeze (one night) in the 20's to end pepper growing season. It's pretty easy to tell it's toast by the way the leaves look. Snow in fucking Houston... what's the world coming to. I'm getting my first chance this weekend as a nasty winter outbreak is in the forecast. Yesterday I dug up my Vietnamese Coriander plant and brought it inside. Mulched heavily my artichokes and place a big grow cone over the square. Put another cone over my parsley. The rest of the garden is very hardy perenials.
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If you are in a horror movie, you make bad decisions, its what you do.
