Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
What kind of pepper is this?
Good recipes?
_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
Comments
-
According to the Great American Chile Pepper, Fresco poster hanging in my kitchen, you have yourself what's called a "Peter Pepper". All the brief write-up says is "A rare Ornamental, southern Louisiana and Texas".Sorry I can't be more help..._____________
"Pro-Life" would be twenty students graduating from Sandy Hook next month
-
I had to look the thing up on Wikipedia, and got quite a chuckle reading about it. This is a family forum so I'll just post the link: Peter Pepper)_____________
"Pro-Life" would be twenty students graduating from Sandy Hook next month
-
Botch said:I had to look the thing up on Wikipedia, and got quite a chuckle reading about it. This is a family forum so I'll just post the link: Peter Pepper)
:((_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
That looks like what we call "Long hots" or "Long Italian hots" in Jersey.
-
Hungry Joe said:That looks like what we call "Long hots" or "Long Italian hots" in Jersey.
-
Look like just nice, healthy cayenne to me. The crook in the body and fairly sharp tip make me think that. I grow a couple of plants of them every year.
No need to freeze them. When they are nice and red, just pick them and use a needle and thread to string them together to dry out. When they are nice and dry you can store them in a closed glass container for at least year. I've stored them longer than that on occasion.
You can cook with them whole or tear them into pieces. I like to grind them up with a coffee bean grinder to sprinkle into food (don't use the same one your wife uses for home coffee!).
A real nice hot pepper that is easy to work with and sure spices up your egging.
PS, DON'T forget to wash your hands every time you do anything with them!
John in the Willamette Valley of Oregon -
I'm from Jersey and those look just like the ones we grow, easy to care for in this climate. Med-Hot, I like em. We smoke them, dry them, grind them, make sauce out of them. Versatile.
-
jaydub58 said:
The crook in the body and fairly sharp tip make me think that.
I completely missed the sharp tip, thanks for the observation; not a peter pepper..._____________"Pro-Life" would be twenty students graduating from Sandy Hook next month
-
I can do you one better than that. We were plagued by a batch of mulch that came with some phallus impudicus fungi. Very tough to get rid of (ended up having to strip and burn all mulch). Horrible stinky stuff and frequently grew multiple inches in one day. Nice pepper you've got there.I cook. I eat. I repeat. Thornville, Ohio
-
Back to the question, lol, yes, you can string them like popcorn and hang them to dry and the will keep for some time, otherwise I cut and deseed them, freeze, and just make sure you use them frozen, don't thaw first.
-
Grew those last year, call them cow's horn. Some are hot and some mild, interesting pepper. Dried them for grinding.Ottawa Valley, Ontario
-
betting its a "hot portugal" pepper, they sell the plants up north because they have a shorter gow season than alot of other peppers
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Cool - Will pick them this week and dry them out.
Thanks
What about Hungarian Hot peppers - Can those be dried or use them now?
_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum