Flower gardens are loving the heat....
2018-07-18 15.44.48.jpg
2018-07-18 15.49.03.jpg
but Im watering too much. Its been dry here. Next week looks to be a wet one for us though.
al
I am so jealous... My tomatoes are behind this year.. I wont really get any until the end of August. Peppers are doing well though..
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and my kale is still growing well despite the heat..
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al
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Flower gardens are loving the heat....
2018-07-18 15.44.48.jpg
2018-07-18 15.49.03.jpg
but Im watering too much. Its been dry here. Next week looks to be a wet one for us though.
al
AquaticSuppliers.comFoods your Discus will Love!!!
>>>>>I am a science guy.. show me the science minus the BS
Al Sabetta
Simplydiscus LLC Owner
Aquaticsuppliers.com
I take Pics.. click here for my Flickr images
I'm very jealous of you folks' beautiful gardens - wish I had the yard room to do that, since my wife loves to garden (and I don't mind it - lol)
Al, I noticed you grow some peppers - (hot ones ?) -what kind do you have this year in your garden.
I love Mexican food so I regularly make authentic red enchilada sauce with Guajillo, Ancho, &/or Pasilla or Chipotle peppers (and green sauce from Tomatillos). I buy them dried though. Great flavors in all the hot Mexican chiles.
I have about 30 pepper plants of several varieties growing this year. After doing this for a few years, and recognizing that I don't do much processing for storage, I mostly grow varieties that will get used as fresh or cooked as fresh. For us and the kids who live in town and look forward to dad's garden . Like Al, the availability of good, inexpensive dried peppers for homemade sauce, makes that the easier route for that.
Paul I grow a variety of peppers here in barrels. They do best for me that way here. My staple peppers are Jalapeno, cayenne, serrano, and habenero. These are my salsa peppers and any time a need a little heat in something.I jar a ton of salsa each year and we use it in various Dishes.I also dehydrate them for use in the winter.If I can get my hands on other hot varieties I will grow those as well as cubanelles, hungarian waxy, and Italian fryer... The farm stands here were lacking in variety this year so I just have my basics. I also grow egyptian onion and horse radish galore.
al
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Jalapenos, Cayenne, Serranos, and Habaneros are plenty hot enough Al, and I occasionally use all of those too - especially fresh off the vine serranos & habeneros which are widely available locally, along with jalapenos.
I should actually try growing some myself - I do have room in the yard for growing those.
I don't know if you have to, or want to, use some of the less hot peppers in your salsas, but I just learned a tip recently about 'de-fusing' the hotter chiles like habaneros when desired (which do have great flavor but which is somewhat hidden/overpowered by the heat) - this is done by cutting them open, removing the seeds & ribs, and soaking the flattened pepper skin(s) in a bit of alcohol (vodka is good - many Mexicans will use tequila, it's said) . Soak for 1 hour to reduce the heat by up to 50% - soak for 2 hours and most of the high heat is removed.
You probably already knew this, but it was a revelation to me - I tried it & it works well.
The residual alcohol takes up all the heat - so you can really burn your mouth by drinking that!
Last edited by discuspaul; 07-18-2018 at 07:54 PM.
I feel kind of lucky this year. Last year we had some wilt move through my area and I lost 14 of 16 plants very early. A guy up the street from me lost over 400 plants.
I have the traditional peppers as well, along with others. I'm not sure what they all are but I have 16 different varieties of sweets and hots. All go into my salsa. It's interesting to let them battle it out and see how the salsa turns out, lol...
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Brian, Do you still make barbeque sauce?
al
Last edited by brewmaster15; 07-18-2018 at 08:00 PM.
AquaticSuppliers.comFoods your Discus will Love!!!
>>>>>I am a science guy.. show me the science minus the BS
Al Sabetta
Simplydiscus LLC Owner
Aquaticsuppliers.com
I take Pics.. click here for my Flickr images
A bit off topic - but since we're discussing hot chiles, for those of you who like Mexican food, and specifically enchiladas, here's a link to an authentic Mexican red enchilada sauce recipe that I've been making from scratch for over a year now - it's the real thing, it's easy to make, and it's delicious.
So much better than any store bought canned enchilada sauce !!!
I make a new batch every month or so, which lasts me for 4 or 5 meals.
The only change I've made to the recipe is to use twice the amount of dried guajillo chiles to ancho chiles - e.g. 8 guajillos & 4 anchos - produces better color & flavor.
And you can omit the steps which call for 'toasting' the chiles a bit before re-hydrating them, and for 'frying' the finished red sauce once blended & sieved - not necessary as it does not enhance the flavor in my opinion.
https://mexicanfoodjournal.com/red-enchilada-sauce/
Last edited by discuspaul; 07-18-2018 at 08:25 PM.
Perfect Paul! I always look up 2 or 3 recipes when making my own. I'll definitely give this a try.