So got this little plant end of June. It has done amazing. Getting cold at night so I bring it in and back out for sunshine in the day.
I guess it's time to harvest these peppers. But no idea what to do with them. I would like to try and make a hot sauce but I don't know how many peppers that takes?
I am going to try and over winter this plant. Taken care of it for months. It's so healthy wish I didn't have to chop it down.
Anyways appreciate any help with what to do with the amount of peppers I have?
Thank you.
by AWE2727
5 Comments
What kind of peppers are those?
Those leaves are humongus.
I’ve never heard them referred to as a Butch T. Reaper. Always known them as Butch T. Scorpions. Yes.. they are a variant of the Trinidad Scorpion. And it’s probably the 3rd hottest pepper in the world behind the Reaper and the alleged Pepper X. It’s gonna hurt!
I don’t know if the taste is similar, but I like to pair Carolina Reaper peppers with raspberry for hot sauce, the tang and sweet goes right along with the heat, add a little garlic if you want also! It doesn’t take too many of those bad boys to get to 11 so adding some sweet bells would probably be a good idea to balance it out. I hope this helps!
I would start with a test batch of 5-6 BTR/2 Bells with a good handful of berries and 3 cloves of garlic, mashed and combined with 3.5% salt to weight ratio, ferment for anywhere between 7-21 days at room temp and see if you like the results 🙂