Hot Sauces
- Thread starter L Ross
- Start date
JWFilips
Well-Known Member
fiver,
IIRC.....Those darn Thai chili plants grew 4 to 5 feet Tall and for usually 6 plants, I got well over a bushel and a half may be more every year.
I was into Thai food back then..... and I was ordering Thai Curries and such from a Thai food supplier on line
Got the starter seeds from a bag of Thailand Grown dried Red Thai Chilies...Just for kicks I wanted to see if the would sprout and they did! So I started planting them every year.
They suggested adding 4 fresh red chillies per each serving but Damn I could only get by with 1/2 chille per serving...They were hot!
IIRC.....Those darn Thai chili plants grew 4 to 5 feet Tall and for usually 6 plants, I got well over a bushel and a half may be more every year.
I was into Thai food back then..... and I was ordering Thai Curries and such from a Thai food supplier on line
Got the starter seeds from a bag of Thailand Grown dried Red Thai Chilies...Just for kicks I wanted to see if the would sprout and they did! So I started planting them every year.
They suggested adding 4 fresh red chillies per each serving but Damn I could only get by with 1/2 chille per serving...They were hot!
fiver
Well-Known Member
I need to work on my heating system, and probably my lighting.
I'm starting a lot of my seeds while there is still snow on the ground, and the little heater and stool system works okay for many things [lettuce and brassica's] but not for anything that requires 70-F or so for germination.
then moving them outside is another issue, 1-2 weeks in the upper 80's is probably not their optimum growing season.
I'm starting a lot of my seeds while there is still snow on the ground, and the little heater and stool system works okay for many things [lettuce and brassica's] but not for anything that requires 70-F or so for germination.
then moving them outside is another issue, 1-2 weeks in the upper 80's is probably not their optimum growing season.
Rockydoc
Well-Known Member
How's about sharing a good recipe for Pico de Gallo?
CZ93X62
Official forum enigma
In my younger years, I was all about the heat. the hotter = the better.
Time marches on, and my tastes moderated a bit. These days, I'm not fond of the burn but do enjoy fresh, tasty ingredients in a sauce or salsa. Most of our salsas and sauces are made at home, and Marie's kitchen magic cannot be duplicated in anything store-bought. I am thoroughly SPOILED ROTTEN.
Time marches on, and my tastes moderated a bit. These days, I'm not fond of the burn but do enjoy fresh, tasty ingredients in a sauce or salsa. Most of our salsas and sauces are made at home, and Marie's kitchen magic cannot be duplicated in anything store-bought. I am thoroughly SPOILED ROTTEN.
