Monday, September 01, 2008

Ready for Ignition


















These 'Thai Hot Dragon' chile peppers are great. After turning from green to orange to red, they take on a heat that is 8 times more intense than a Jalapeno.

Some of the peppers are crinkly, and have almost no flavor or heat. They seem to die on the plant and dry before getting any flavor. Any suggestions as to why this is happening?

3 comments:

Susy said...

Do you dry these to preserve them? I'm a huge fan of heat!

Parsec said...

I haven't dried any as of yet, but I definitely will. These peppers will add some nice spice to winter meals.

Are you growing any peppers right now?

kschwink said...

You should formulate your own hot sauce. Call it "Dragon Death" sauce.