Hi, I'm very proud of this first harvest from 3 plants. There are still quite a lot of unripe peppers left. It was my first time growing them starting from seeds, and I'm really happy with the results and everything I learned on the way.
As expected they are pretty spicy. I think they could be habaneros but I'm not sure. I'm interested if anyone has abetter guess. I already posted a picture of the plants a few weeks ago in this community.
Look like scotch bonnet but I could be wrong. Are they getting dried or put into a hot sauce?
I'm gonna get them fermented, then make some hot sauce.
Here's the recipe I use. Last time I did a batch, I used rice vinegar instead of wine vinegar.
Salut! Excellent. I'm making habanero sauce at the moment with another recipe. But I'll try this one on the next batch. That guy doesn't wear gloves! I highly recommend. And not washing the cutting board with hot water that would cause it to steam up the kitchen.
Did you notice a difference in taste in the final product with using the rice vinifer vs wine?
Yes, it tastes sweeter and less like vinegar. It leaves more space for the taste of the other ingredients in my opinion. But maybe you should try both and see which one you like best.
I will have to give it a shot and make two duplicates with that being the variable and see. Great looking harvest, beautiful fruit.
Thanks, tell me what you think if you try both
I'm from France, your scotch bonnet theory actually makes a lot of sense. It seems to be the variety grown in the Caribbean (where some french territories are) while habaneros are mostly found in Mexico. Thank you for your comment.
Scotch bonnets have a very distinctive shape, and don't really look like what's in the picture. It isn't uncommon to see habaneros mislabeled as bonnets, presumably because they are very similar in heat and somewhat similar in flavor, but they're not really the same.