Originally posted by SeitseTHATS IT! Thanks. The photo on Wiki match my plants exactly.
If it's chiltepín what you have, you are very lucky because that's a Sonora's signature chile, pride and joy from Nogales to San Carlos 🙂
I couldn't say unless I see them, but I will give you a deadly delicious recipe for chiltepín chiles, and give it a try with yours.
Place them in a glass jar with fresh apple slices, apple vinegar, one peeled garlic ...[text shortened]... My goodness! You'll fall in love; ideal flavor for marinating chicken before the grill 🙂
Thanks for the recipie. Will try it asap... 🙂
Originally posted by Rajk999it can be almost anything. describing the flower (color of the different parts of it) is pretty much the only way to get idea of even the species let alone the specific variant...
I notice they talk about Nandos using the piri-piri.
I have tried Nando's hottest sauces and its mild compared to what we call hot here in the Caribbean. The sauce also lacks the flavour that you get from the habaneros and scotch bonnets.
The chocolate habaneros is my favourite.
A question for Seitse (or others) . I have a pepper plant which I cannot ...[text shortened]... ed the internet and the closest thing is a 'tepin pepper' although the colours are different.
Originally posted by SeitseI had this plant about a year now and the only thing I did with the peppers (apart from eating them) is to make a hot white rum.
If it's chiltepín what you have, you are very lucky because that's a Sonora's signature chile, pride and joy from Nogales to San Carlos 🙂
I couldn't say unless I see them, but I will give you a deadly delicious recipe for chiltepín chiles, and give it a try with yours.
Place them in a glass jar with fresh apple slices, apple vinegar, one peeled garlic ...[text shortened]... My goodness! You'll fall in love; ideal flavor for marinating chicken before the grill 🙂
I crushed about 20 of them and marinated it in about a nip of 150 proof (75% alcohol) white rum, for about a week. The sensation from sipping that is amazing. But you cant drink more than 5ml or so at a time... you might choke.
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Originally posted by Rajk999all we really need is picture of the flower and we'll have the species nailed. 🙂 unless it's a hybrid, then it gets really hard...
Ok ... i guess the only way is to call in a pepper plant botanist .. 🙂
it's often quite impossible to differentiate between variants without knowledge from the seed provider. there are about 30 species, and 2000-3000 variants, and most of them look very similar. the flower is the easiest way to get relevant information...
and chile is not a pepper btw. 🙂 just like bell pepper is a chile (an annuum variant, like jalapeño), but not a pepper either. black pepper is a pepper.
Originally posted by wormwoodok.. I will take a photo and show it to you.. by the end of today. But basically the flower is creamy white, 6 to 8 mm wide, 5-point star-shaped. Photo coming up soon.
all we really need is picture of the flower and we'll have the species nailed. 🙂 unless it's a hybrid, then it gets really hard...
it's often quite impossible to differentiate between variants without knowledge from the seed provider. there are about 30 species, and 2000-3000 variants, and most of them look very similar. the flower is the easiest way to ...[text shortened]... chile (an annuum variant, like jalapeño), but not a pepper either. black pepper is a pepper.
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Originally posted by Rajk999if there's no green parts, spots or violet, it's most likely a capsicum annuum. which is by far the most common species. habanero for example is chinense, as is scotch bonnet. they have an even light green flower.
ok.. I will take a photo and show it to you.. by the end of today. But basically the flower is creamy white, 6 to 8 mm wide, 5-point star-shaped. Photo coming up soon.
tepins are annuums, so it sounds like the chili master of mexico was right. 🙂 CM seitse!
Originally posted by wormwoodRec'd.
if there's no green parts, spots or violet, it's most likely a capsicum annuum. which is by far the most common species. habanero for example is chinense, as is scotch bonnet. they have an even light green flower.
tepins are annuums, so it sounds like the chili master of mexico was right. 🙂 CM seitse!
Originally posted by wormwoodHa, you lucky Finno-ugric son of a gun, lol lol 🙂 Where did you get your plant from?!?!?!
I'm gonna try that recipe of yours as soon as my next crop ripens. 🙂
I went to Plantagen last summer and got some standard capsicum plant (bacatum I guess) that gave me a single round of "ají"-like chiles, right in in the coziness of my balcony but then it passed away sadly.
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Originally posted by SeitseI only have apaches and medina right now, but I think they'll do nicely (threw away all my plants when I moved 2 years ago, used to have my balcony and windows filled with chiles).
Ha, you lucky Finno-ugric son of a gun, lol lol 🙂 Where did you get your plant from?!?!?!
I went to Plantagen last summer and got some standard capsicum plant (bacatum I guess) that gave me a single round of "ají"-like chiles, right in in the coziness of my balcony but then it passed away sadly.
you can get pretty much anything from the finnish chilifreaks, the seed exchange is very active, as people get a huge surplus of seeds from every crop. the love gets spread around for nominal price. here's one of the main guys:
http://www.fatalii.net/growing/