Personal Project
Personal Project
Honey's Hot Sauce
Gardening is one of my favorite things to do in life. I always joke that I like to think my ancestors were some warriors in Ireland, but really, they were probably farmers. It's in my blood, for sure. I would always plant flowers with my mom in our driveway garden, and I looked forward to seeing the flowers bloom and thrive every summer. When I found my own space - I thought, why not get way more into this? Well, I started growing all types of vegetables, fruits, and flowers - then it turned into, “I think I want to make my hot sauce.” In my first year, I made some Kilian Thai hot sauce and put it on some homemade tacos. I fell in love. Maybe it's all that extra love, but, I made the best hot sauce I've ever had in my life. I shared it with so many friends, and they agreed. Now I am addicted to making hot sauce. One of my major goals in life is to have a big garden and greenhouse, so I can pickle, ferment, and dehydrate so many yummy things!
Kilian
The Kilian is an early, bright orange Cayenne pepper hailing from Southeast Asia and China. This beautiful Thai pepper ripens from green to bright orange and grows to about 2-3 inches in length. They are juicy, but with a kick. These peppers lend themselves nicely to a wide variety of use. Whatever you can dream up, these are sure to be a great addition.
Heat level: Hot
(approx. 45,000 SHU)
Bangkok
The Thai Bangkok is one of the most popular medium size Thai peppers are that very easy to grow. The chiles are about 2 inches long and grow up above the leaf canopy pointing upright. They ripen from green to bright red and are very prolific. The heat level is from 30,000 to 60,000 scovilles depending on growing conditions. The Thai Bangkok chiles have an upfront burn with fruity tones. They are great for making seasoning powders, sauces and stir fry dishes! The Thai Bangkok chili plants grow under 2 feet tall and are ideal to grow in pots or containers.
Heat level: Hot
(approx. 45,000 SHU)
Scotch Bonnet / Peaches
Did Jamaica put the Scotch Bonnet on the map...or vice versa? Either way, this wildly popular pepper is in high demand. It adds that spicy Caribbean kick to just about any meal. The yellow Scotch Bonnet is an absolute beauty in both color and shape. This is a nice pepper to add to the other peppers for a unique, hot pepper powder and flakes.
The Yellow Scotch Bonnet pepper is a bonnet-shaped pepper that is excellent in containers and to grow in the North. You'll never get over the flavors as they are smoky, fruity, and fiery hot! Closely related to the Habanero, the Yellow Scotch Bonnet pepper plant is incredibly productive that produces pods about 2 inches long. Get your hands on the Yellow Scotch Bonnet pepper seeds!
Heat level: Super Hot
(approx. 100,000-350,000+ SHU)
Habanero Mango
Habanero means from Havana. Habanero and its kin long ago migrated from the Caribbean Islands to Central America where they remain extremely popular today. A close relative of the Jamaican Scotch Bonnet. To complement its searing heat, Habanero has a delicious, pungent, smoky quality unlike any other pepper; many people find its flavor and aroma irresistible in sauces and salsas.
Heat level: Hot
(approx. 45,000 SHU)
Naga Morich
The Naga Morich, is a chili pepper grown in Northeast India and Bangladesh. It is known as the sister chilli to the Bhut Jolokia, or Ghost Chili. The Naga Morich bears many similarities to its sister but is genetically different. It is also one of the hottest known chili peppers and the only naturally occurring chili pepper that measures 1 million SHU on Scoville scale. Like many varieties of the Chinense species, the Naga Morich is a small-medium shrub with large leaves, small, five-petaled flowers, and blisteringly hot fruit. It differs to the Bhut Jolokia and Bih Jolokia in that it is slightly smaller with a pimply ribbed texture as opposed to the smoother flesh of the other two varieties.
Heat Level: Insane
(approx. 1,000,000 SHU)
Aji Norteno
Aji Norteno is a Capsicum Baccatum from Peru. The name Aji Norteno means “Northern Aji”. It got this name, because it’s very popular in the northern coastal valleys of Peru. The plant grows to over 2 metre in a pot and imagine how big it will be, if you plant it in the ground. It’s an amazing producer of 3 to 4 inch long pendant pods. The pods are fairly thin walled and mature from yellow to red and also orange.
The Vir and Lambayeque valleys in Peru are the main production areas for this variety. People from Northern pledge that the Aji Norteno has a “better northern taste.” Commonly eaten fresh with seafood, but it would be great in salads and if you aren’t into insane heat, this would be a great choice.
An amazing chilli variety, easy to grow, a good producer of medium hot pods with an apple flavour.
Heat Level: Hot
(approx. 45,000 SHU)
