August Heat

August 17th, 2009

Saddam Hussein was an Amateur

I decided to try to reform my pepper plants, so I went out with some Velcro tape and a pair of scissors, and I tried to prop up the Trinidad Scorpion and the prig ki nu. I met with limited success.

The Trinidad Scorpion is relatively narrow. When I got out there it was maybe four feet wide at the widest point. It narrowed on the way down, so I was able to throw some Velcro around it, tie it to the trellis, and snug it up so it was off the ground. But it was still obscuring the Tobago Seasoning Pepper beside it, so I had to cut off some limbs. Man, it feels strange, pruning a crop as if it were a tree.

I moved on to the prig ki nu, which is maybe six feet tall and five feet wide. I tried to lift it and tie Velcro around it, but it was hopeless. That bush must weigh seventy pounds. I had to cut off a big section that protruded through the trellis and over the patio, and I had to extract a bunch of branches that went through the chain link fence and menaced the Persian lime. Finally, I got a mooring line that used to be on my dad’s boat. I looped it under the bush, took it back around a fence post, and pulled. The plant lifted up, and I tied the rope.

This thing is not a bush any more. It’s a small tree. It has wood in it. I don’t think they’re supposed to do this.

When I was done I had several branches that I had removed or accidentally knocked off, and I didn’t want to waste the peppers. Now I have three fourths of a cup of green Thai peppers and half a cup of ripe red ones. I don’t know what to do with them. I’d love to put them in vinegar in a squeeze bottle. Like sport peppers. But the last time I did that, they got moldy. I don’t know why the ones in the store don’t do that. Maybe they’re boiled and treated with preservatives. Maybe I’ll freeze the silly things.

I must have three or four thousand Thai peppers out there. And the Tobago Seasoning Peppers are going nuts. I should go out and grab them and do something with them. And the habanero golds are in the same state.

Chili at my place! Bring your asbestos pants!

7 Responses to “August Heat”

  1. aelfheld Says:

    You might try boiling the vinegar before pouring it over the peppers. Or put a bit of Everclear in with it.

  2. Heather Says:

    Use caution when freezing peppers. Peppers can contaminate and ruin the entire contents of your freezer.

  3. Virgil Says:

    How about making home made “pepper spray” and bottling it to carry with your pistol. With the kinds of peppers you’re gorwing you’ll probably need a carry permit but I think you already got that
    It would be neat to inject the solution into paintballls with a syringe, then when you shoot a perp not only are they marked for the police to pick up but when they rub thier clothes and then their face and eyes they get their payback.

  4. TC Says:

    I think you do have to pour hot/boiling vinegar on them. With some salt. You might need some sodium benzoate or something else difficult to pronounce. (kidding)
    .
    As for me… I’m really enjoying my cowhorn pepper plant. Not near as hot as your stuff. Quite tasty, though.
    .
    I like to cut them lengthwise and toss them on the grill and serve them as a garnish/accompaniment to steaks or other grilled meat. Delicious.

  5. Arcs Says:

    Yeah, pepper plants will get woody. Peppers are a perennial and will stay alive for YEARS if kept away from frost.

  6. blindshooter Says:

    Do you put them in the vinegar whole? If so you need to poke some holes in them. Works for me anyway.

  7. Kyle Says:

    You can take the whole peppers and dip them in shrimp paste and munch on them while enjoying a bowl of pho.

    MMMMMMM.