Growing peppers for rub ingredients

Discussion in 'Peppers' started by white cloud, Apr 29, 2008.

  1. white cloud

    white cloud Master of the Pit OTBS Member

    I know Walking Dude makes his own Chili Powder, and yes I need to do a search on that. Last year I grew some Japs, let them turn red, dried and ground them. Now that is is a good hot and somewhat sweet ( nice pepper flavor) Powder. I need to learn how to blend different peppers and ingredients to create something great. I use alot of paprika, Chili Powder, Garlic Powder, Onion Powder and Cumin. Now Paprika is probably from either the hungarian hot and/or sweet peppers. Chili Powder is most likley chili peppers. I don't think Cumin grows around here to harvest seeds or not. When any of you make make Chili Powder do you dehydrate your own garlic and onions ( or smoke then dehydrate).? I have alot of room in the garden.
     
  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    I don't grind more than one pepper at a time. I may blend them later, but I like to be able to control the amounts. Poblano, Ancho, Jalapeno, and some new Mexico peppers/chiles blend well together. Sorry if this is of no help to you, but separate grinds gives me the control. Now if you find a blend that you like, then by all means grind them together. I don't know many folks who dehydrate garlic and onions, they usually use the powder form for consistancy. Good luck my friend!
     
  3. white cloud

    white cloud Master of the Pit OTBS Member

    Thanks richoso, I did intend on grinding seperate and store in there own jar, then blend as in making a rub. I guess I should of ordered seed for alot of different peppers and started them in the house. The varieties around here a very limited in the nurseries.
     
  4. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

  5. white cloud

    white cloud Master of the Pit OTBS Member

    Wow, talk about a variety of peppers. Maybe alittle late for sowing seeds directly in the garden this year. I have bookmarked that supplier. Thanks for the info.
     
  6. richtee

    richtee Smoking Guru OTBS Member

    WC, the paprika pepper is different from the usual Hungarian Yellows. WD has the poop on in....
     
  7. white cloud

    white cloud Master of the Pit OTBS Member

    Yeah, I was checking out the site richoso recommended and seen a section on just paprika peppers. Learned something. I guess 2 and 2 didn't work this time.
     
  8. white cloud

    white cloud Master of the Pit OTBS Member

    I'm just bumpin this cause I see D8854321? is on, and am looking for his expert opinion on chili powder.
     
  9. coyote

    coyote Master of the Pit

    Interesting.

    Cummin is the seeds from cilantro. so, if you have cilantro growing and let it grow it has a greener harder stalked center that comes out and the top has the cummin seed. and of course if you plant the seeds you will have cilantro.
    I do not know where most of you pepper lovers are from. we have a state question here in N.M. red or green, meaning what color chile do you want your order to be. both colors have a very differnt taste in both the japs and the chiles ie: big jim's, barkers, sandias ect. you can dry the green japs out for a very differnt flavor then when you dry them out red. same with the chiles.
    I think most folks make chipoltes peppers by putting them under smoking pork and letting the drippings fall on them they shrivel up a little but are still moist whe they come of the grill. set them in the sun are the oven and dry them out. that is a whole differtnt taste from a jap. I don't know if this is what you were looking for I am no expert but I did sleep in N.M last night.
     
  10. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    I grow peppers every year and some years different stuff. As was said before, I dehydrate and grind peppers when they are the same and come from the same crop. I never mix them until after wards and then it's trial and error to a degree.

    Some years yields are better and some years the heat is better. So, I keep all my ground peppers marked as to type and year. That way, I have a good idea how things are going to work.

    I just put in this years plants in today:

    http://www.smokingmeatforums.com/for...threadid=16738

    Generally, here's the progression:



    And I also smoke them and go through the same dehydrating/grinding porcess, the color from the camera isn't quite right though:
     
  11. coyote

    coyote Master of the Pit

    abelman- what kind of peppers are they? nice work on your spices.
     
  12. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Thanks for the compliment. The peppers in the pitures on this thread are Kung Paos. My favorite is Thai Dragons which I couldn't find last year. I found them this year so I planted 10 and 4 Serannos (the link). The serannos are new for me this year in terms of growning them. I started cooking with them a lot this past year. So, I figured I'd give them a try.

    One of the keys to peppers is to pick them selectively. Once they start producing peppers and they mature, they will keep growing new ones so you can get a very big harvest if you know how to manage the plant.
     
  13. moltenone

    moltenone Smoking Fanatic

    i smoke most all of my surplus pepper's and store them in mason jars,sometimes they need to be dehydrated after the smoke ,but not
    alway's,if you cut the stem off and leave the top open they'll be perfect to grind after the smoke,also if they seem a little leathery after the smoke
    i just leave them on the smoker and let them air dry.

    m
     
  14. white cloud

    white cloud Master of the Pit OTBS Member

    I just bought anehiem,serranno and jalopeno plants today. There were also habenero, cayenne, and tia. I have grown cayenne in the past and still have alot of that ground up. Peppers like alot of magnesium and the best way to add this to the soil is by sprinkling a Tablspoon of empsoms salt around the drip edge of the plants. It makes for a meatier flesh. Like I said the japs I grew,let turn red, dehydrate and ground is about the perfect powder heatwise for me. I love the slap ya mamma (hot seasoning) and would like to create something like that homeade.
     

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