Tag Archives: chile

Chile – Cayenne Red

Cayenne is a green or red hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others. The Capsicum genus is in the nightshade family (Solanaceae). The fruit is typically dried and …

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Chile – Habanero – Red Savina

Red Savina pepper is a cultivar of the habanero chili (Capsicum chinense Jacquin), which has been selectively bred to produce hotter, heavier, and larger fruit. From 1994 to 2006, the Red Savina chili held the Guinness World Record as the hottest chili in the world. In 2007, it was surpassed by the Naga Jolokia pepper.   Frank Garcia of GNS …

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Chile – Poblano

Poblano Green Chiles Named after Puebla, Mexico, this type of pepper has a beautiful dark green color and is wider than the Anaheim chile. It is usually hotter than the Anaheim as well, though its piquancy varies and it can sometimes be very mild. Poblanos are widely used in a variety of ways all over Mexico and are the most common peppers employed in the preparation …

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Scotch Bonnet Chili Peppers

Scotch bonnet is a variety of chili pepper named for its resemblance to a Scottish tam o’ shanter hat. It is native to West Africa. Most Scotch bonnets have a heat rating of 80,000–400,000 Scoville units. For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000. This is a pepper I had not grown before in our …

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Fermented Ghost Sauce

I wanted more hot peppers in my Sunnyvale garden this year and I got them: Yellow habanero peppers; Red Savina peppers; thai peppers; and ghost peppers. Now I am trying a fermented hot sauce. If you have ever had Tabasco or Sriracha, then you have had fermented hot sauce. Fermenting is not difficult and it is safe. Lacto-fermentation is the …

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Beet Ghost Pepper Hot Sauce

So I have a lot of ghost peppers and am always looking for uses. This Beet hot sauce combines roasted red beets and red onions for sweetness, red wine vinegar for tartness and preservation, red bell pepper for mildness and redundant redness, and of course ghost peppers. I only used 2 peppers in this edition. For more info on growing …

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Tomato Deterrent with Chiles: FAILED

Some creature is eating my tomatoes between sunset and 7 AM. It could be an early bird squirrel but I don’t think so. That leaves raccoons and rats. Recently I read about an organic deterrent so I gave it a try. Mice and rats seem to avoid chiles. I mixed ground habanero chile peppers, vinegar, water, oil, and soap. I …

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Sweet Bergamo Italian pepper

  DOLCE DE BERGAMO The versatile sweet Dolce De Bergamo chile pepper can be utilized in both fresh and cooked applications. Its thin skin and flesh make it ideal for preparing blistered, fried in olive oil and served with sea salt as a finger food. In my version, after frying the peppers, I grilled some sourdough bread and served with …

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This Sunnyvale Garden – October 2017

We were busy during October so there are few photos of the Sunnyvale garden during the month. The fall flowers of Mums, Rudbeckia, and Candy Corn were a bright note. The Cordyline provides a pretty red foliage year round. The last of the chile peppers were harvested. I also harvested the last of the tomatoes (all unripe) and made a …

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This Sunnyvale Garden – September 2017

September in our Sunnyvale garden is all about harvest. I planted an heirloom watermelon “Moon and the Stars” late in the spring. I love that the “Moon and the Stars” pattern is in the leaves.         At harvest time, the melon had grown over the pot to the ground about six feet away and got to about …

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