The 2016 Chilli Thread

Very nice looking peppers. What is their average scoville rating?

I grow the super hots as well as one called ring of fire which is only about 7,000 scoville.

 

Yes, this is my third year growing reapers. Right now I have carolina reaper, scotch bonnet (new for me, used a pepper from the grocer for seeds), 7 pot yellow scorpion, devil's tongue, chocolate douglah, ghost, butch T, orange habaneros and ring of fire. I do not like hot peppers but my OH and many of my friends enjoy the hot sauces, jellies, jams and breads that I make with these.

 

"Breads"? Please tell me more

 

I finely chop up the peppers and pack them in little plastic zip bags - they look like the ones drug dealers on the television use - and freeze them. All year long until a new crop comes in, I pull out a bag or two and add them to my bread dough. Hot bread is very popular here and I got pretty irritated when they kept jacking up the price for a loaf $5. a loaf and reduced the size from 21oz down to 16oz at the same time. Figured if they can make it, so can I. And I do! Just use your favourite recipe, add the chopped peppers - perhaps need to add a tablespoon or more of flour to absorb the extra moisture. The cost was also the reason I started making my own Chelsea buns. The bakery wanted $10 per - not in my lifetime!

My favourite recipe to add the peppers is my egg bread recipe. The beer bread recipe works well too.

 

Thanks for that. One thing, the Chilli quantity is a little vague. As I would be using fresh Chilli, would one average size/medium heat fruit (no seeds) be about right do you think?

 

I use about three quarters of an ounce per loaf. I usually put in 75% ring of fire or other milder variety which I pick when still green so as to add a little colour, and for the rest use one of the super hots. Then again, I don`t eat it so some days quality control doesn`t apply and red faces are plentiful

Beer bread- just adjusted this one as I thinkI had a very dry bag of flour when originally developing the recipe - so these quantities have been working for me very nicely the last 10 or so batches. I use my bread maker to do the beating up part but you can obviously take out any aggression doing it manually. Then I hand shape to whatever I desire , let it rise again and bake at 350f for about 20 minutes.

2 tbspn oil in bottom of pan
1 x 12oz can of beer - I use a light one because much of the beer taste is lost anyway
3 tablespoons sugar, 1 teaspoon sea salt,
3.5 cups of flour and 3 tspns yeast
Sometimes I have to add a little more flour

throw in peppers

This is a light dough and I have found it makes a dozen rolls that stay fresh for a quite awhile.

 

Thanks @CanadianLori

 

You`re welcome. I usually bake a couple of batches of these on a Sunday morning and give a half dozen to each of my friends. Or if I make my egg bread, I use small loaf pans that create loaves that are about half the size of a regular loaf and therefore I can get 4 small loaves out of a batch. More to share!

Egg bread (again using the breadmaker to do the beatings) This is a bit heavier bread but apparently quite fun for hot food lovers
2 tbspn oil,
1 and one third cup of water
2 eggs
2 tbspns milk powder
2 teaspoons salt
quarter cup of sugar
4 cups of flour
3 teaspoons yeast
throw in peppers, if needed add a little more flour

Bake at 350f for about 22 minutes

Made this recipe probably over 300 hundreds times.

The only reason I keep switching back and forth between full words and symbols is that for some reason the stupid back slash key keep producing a french É !!! can`t type half....

 

The Tokyo Hot is a Cayenne hybrid Lori . The scoville rating is 20,000 to 30,000 which we find just a nice amount of heat . Don't like them so hot that they blow your socks off !

 

I don`t understand why anyone would want to eat super hot but that seems to be popular here. The peppers I grow have up to around 2.2 million scoville - and doesn`t bother me a bit because I don`t eat them

 

I do like a good superhot ! My favourite is the 7 Pot SR !! My plants are just starting to pod though so I got a few weeks to wait.

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I grew Apache a couple of years ago. Quite hot, but used 'sensibly', I found they had a really good flavour. Must hunt down some seed next year

 

This year Ive been trying bigger hot peppers for roasting / stuffing - best of the bunch so far is Draky - lots of large fleshy pods & its been churning them out for a couple of months already:

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Not particuarly hot but have a nice zing over a normal red pepper - I havent tried stuffing them yet but might get to it at the weekend - these ones went into the latest jar of pickles as I
Ive also got the Mulato Isleno this year, which is turning into a huge plant with many dark green pods:

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Looking forward to seeing what those are like !

Infact, the last couple of sunny weeks have done wonders for the chilli forest !

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OxfordNick you're chilli forest is looking awesome I'm getting a little jealous !

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