Did you know that Vidalia onions and Texas 10-14's are SWEET onions rather than hot because they are grown in LOW Sulpher soils?
Thought we were talking about peppers did you...
I grew 18 Habanero pepper plants this past year. 14 plants came from the seeds I bought over the internet and geminated myself (not easy) and the others were purchased as young plants from a roadside stand.
The wife ended up planting them all, but under my instructions to bury matches under SOME of them(pepperjoe.com advice). I wish I could say which plants got the matches and which did not, but since I did not supervise I couldn't say.
She said she put matches under half the plants, but (of course) doesnt remember which ones specifically.
RESULTS:
Two plants were 'runts' and late-bloomers. They did provide fruit, but for some reason later and smaller than the rest.
Near these two runts, half a dozen others thrived and grew taller and bushier. They produced a lot of healthy well-formed peppers.
The rest (opposite side of the garden- east) did well also. ALL were in FULL SUN and in a relatively high Ph soil. All recieved the same fertilization (10-10-10 chemical) and watering.
I can't say that the peppers grown over matches were hotter than the others simply sown into the soil... I don't know which were which and frankly I am not a fan of torch-mouth peppers anyway. I CAN say that 6 plants are still alive and have harvestable fruit on them while the others succumbed to the frost and wilted/dead and flat on the ground. I will be processing them this week.
A smoked Habanero, dehydrated, is a beautiful thing to see. I only wish they were not so NASTY FLAMING HOT.
I will try OLDS idea of using epsom salts next season. Not too thrilled with the ingredients of matches he posted here...
** Once last sage of advice-
Get yourself some premium vanilla ice cream (Ben & Jerry's/Hagen Daz/Breyers etc)... let it get soft and partially melted. Mix in a very small amount of Habanero (a tiny pinch) and cover with canned peaches with a little juice and some cream (1/2 & 1/2 or 'heavy/whipping'). Serve with wafer cookies and maybe a shot of HOT-DAMN (cinnamon), Creme de Menth (mint), Chambord Liqueur (raspberry), Grand Mariner (orange) or even Romana Samvca (liquorice/italian)... The heat of the pepper is greatly trempered by the sweetness of the creams for wimps like me, but most especially, the FLAVOR of the pepper really comes out and makes this a treat your guests will rant over!
Also, try substituting Manderine Oranges for the peaches and definately use Grand Mariner over the top. Apricots work well too.
Who knew a Habanero could be so tasty?!!!
[:p]
I serve the above after a meal of smoked pork tenderloin (backstaps) and it just compliments the meal in a great way!
