I started these seeds on 10/23/2021 on the Sweet Pickle Pepper Garden. I had three old seeds left, they were over two years old. Today, I moved them to their own Farm Plus garden. You can see the sprout on the right. A seed has looped over in the sponge on the left. I let the third pod continue here, for now. I will only grow two plants here. These are my favorite pepper.
I like how well these are doing. They are a pretty hot pepper with great flavor. These taste quite a bit better than their red cousin. Of course, their red cousin is blazingly hot, as hot as ANY habanero. I have made jelly, jam, a thick "hot dog sauce", a standard pepper sauce and pickled pepper rings with this variety. Every one was delicious. I brought 3 pints of the hot dog sauce to a Super Bowl party and all was consumed by halftime.
Today was feeding time. 24 ml Nutes, 10 ml CALiMAGig, 3 ml Liquid KoolBloom.
1 lb. Yellow Carrots 0.75 lb. Yellow Bell Peppers .5 lbs. Jamaican Hot Yellow Peppers 20 oz. Apple Cider Vinegar 20 oz. Carrot Juice 4 oz. Extra Virgin Olive Oil 2 Tbs. Minced Garlic 2 Tbs. Minced Basil 2 Tbs. Minced Dill 1 Tbs. Granulated Onion 1 Tbs. Fresh Ground Sea Salt
Sauté Carrots, bell Peppers and Garlic in pan until nearly soft. Add hot peppers and continue until everything is soft, but not mushy. Add vinegar and Carrot juice. Simmer 20 minutes. Add remaining ingredients, stir well and let cool. Run through food processor until smooth. Taste, and make seasoning adjustments. Put back in pan to heat and reduce to desired consistency.
I've made slight variations of this three times. This batch was 2016. I bought the carrots originally to cut down the heat on a ghost pepper sauce. But I had so much canned hot sauce for 2016 and 2017 I laid off canning hot sauce for a while.
Note: I just cleared out two lower shelves in my pantry. I carted a number of jars of hot sauce dating back to 2010 to the trash. I didn't have the nerve to try them.