just harvested these from the garden earlier. some red hot cherries on the left. some kind of long ass hot as fuck pepper on the bottom the top left, twisted, evil looking peppers that are sweet with no heat at all next to that are jalapenos of various stages and then some red hot chili peppers haha sweeett they are awesome as hell. epic meal soon.
So begins the journey along the path of munchification... yesss sweet evil peppers and an aged red chili that i dried out, and also a red jal. saute with some oil and garlic aah, here we go. some deli sliced ham(lunch meat) sauted with some dill and basil and salt n pepper also. gooooood shit maan here we go, idk where this really came into play when i was making the sandwich but i said fuck it anyway and decided to cook an egg over medium. Also added some salt n pepper and oregano. And so begins the process of production. One slice of italian white bread with sesame seeds, provolone cheese, the sauteed ham, more cheese, then the sauted peppers, another slice of italian bread on that. More provolone cheese the rest of the sauteed ham on that, the medium cooked egg on that with some more cheese on that and then the last slice of bread. I sprayed both sides of the sandwich with olive oil and put some garlic and herbs spices on that as well. The egg also busted open as you can see and fuckin dripped down i said fuck it and went with it anyway, poured the rest on top haha on to the next one... and here prevails the fucking epic meal of the day! shit tasted good as fuck btw. i loved every bite of it.
dude, dudes, everyone... more munchies coming soooonnn hahahaha mad scientist in the kitchen gettin stoned as fuck and cooking up a mothafuckin storm
I make homeade pepper sauce nearly every year. It can't be beat on fresh cooked winter greens!! This year I made 12 quarts from cayennes that I grew as an experiment. Normally I use Tabasco peppers with a smal quantity of Habanero. The cayenne sauce is aging as we speak and I can't wait to crack into it this winter.
aww man, i made a red hot curry paste/sauce thats fucking marinating in a jar hahaha im sooooo excited to try it out i made a habanero tomatoe salsa as well, witch is awesome
Whoa I forgot I made this. All these years later Im still making hot sauce and doing garden shit. Guess I should utilize this for now and update it with my sauces and garden. Ive got a lot going on! Heres the last fermented sauce of the year I made for 2020. Habanero/ghost pepper ferment. Nothing added besides salt and sugar. Mashed and fermented for 2 weeks. Decided to add vinegar to this batch after it was done. Help preserve a little longer. <3
pepper update. We got some Aji melocotons, Rocoto melons, ghost peppers, scotch bonnets, and some Eglen Turkey red bell peppers. About to pllant some more peppers. Carollina reapers, dragon cayannes, aji chombo, and some golden honey jalepnos.
Also here are a couplle cactus flowers from the garden. Should be plenty more to go. Dont want to spam with too many pics.
Aww Im sorry if it bothers you. Not. Heres a ferment from the peppers I grew this year. Aji peach, MOA scotch bonnets, and pippins golden honey. Its been fermenting over 3 weeks now. Its pretty much done so Im gonna blend in some more veggies and fruits to dilute the heat and add new flavor profile. Heres a habanero x ghost pepper cross. These are F1 seeds.
Im growing a whole bunch of pepper plants this year with hopes to make my own delicious hot sauce, long live the thread My moms peruvian and loves growing Aji, im glad to see others growing it too. A delicious staple
I love hot sauces! Peppers, herbs, flavors of all sorts, growing brewing cooking- it's all good. Cheers to the good looking variety of peppers this year! And reviving your own thread- good stuff man!