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9 August 2017, 11:34 AM | #1 |
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Yeeeeeesssssss!!!!!!!!!!!
After a lot of struggle, this is the FIRST batch!!!!
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9 August 2017, 11:35 AM | #2 |
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Nice looking little peppers G.
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9 August 2017, 11:36 AM | #3 |
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May I share with you, piquin peppers!!!!!!! This plant joins our garden along basil, rosemary, mint and some other goodies. I am VERY happy!!!!!
These are quite powerful and perfect for salsa!!!! |
9 August 2017, 12:02 PM | #4 |
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They must be very hot if they are so small.
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9 August 2017, 12:24 PM | #5 |
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Nice!
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9 August 2017, 12:25 PM | #6 |
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Almost looks like berries
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9 August 2017, 12:35 PM | #7 |
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When I was a boy, my grandma grew these peppers in her yard and would use them for salsa. At the time, I didn't eat any spicy food. Now I regret never trying her salsa.
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9 August 2017, 12:37 PM | #8 |
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My friend in AZ sends me these. He grows them. Great flavor and heat. I use them frequently
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9 August 2017, 12:37 PM | #9 |
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Paul said he wants that in his tomato based tequila chaser. Who knew?
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9 August 2017, 01:04 PM | #10 |
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Never heard of them. I'll add them to my pepper garden next year G
Currently picking two kinds of jalapeños, hot Hungarians and hot cherry peppers. Waiting on the habaneros and cayennes. My wife goes for the eggplant, zucchini, strawberries etc I grab all the peppers I can find lol Anyone ever grow shishitos? I'm addicted to those but haven't tried growing them myself.
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9 August 2017, 01:24 PM | #11 |
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Gerardo. I want to try them!
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9 August 2017, 01:40 PM | #12 | |
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Quote:
Pequin (or piquin) pepper (/pᵻˈkiːn/) is a hot chili pepper cultivar commonly used as a spice. Taxonomically, it is classified within variety glabriusculum of the species Capsicum annuum.[1] Pequin has a compact habit growing typically 0.3–0.6 meters tall, with bright green, ovate leaves and small berries that rarely exceed 2 cm in length. Like most chilies, the berries start out green, ripening to brilliant red at maturity. Pequin peppers are very hot, often 13–40 times hotter than jalapeños on the Scoville scale (30,000 to 60,000 Units). Flavor is described as citrusy, smoky (if dried with wood smoke), and nutty.[2] Foliage and ripe fruits Common uses include pickling, salsas and sauces, soups, and vinegars. The Cholula brand hot sauce lists piquin peppers and arbol peppers among its ingredients.[3] |
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9 August 2017, 01:43 PM | #13 | ||||
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Yes! And tasty!!!!
Quote:
....almost Quote:
Quote:
Quote:
We have to work on that. |
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9 August 2017, 02:09 PM | #14 |
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Those are cool. May try them. Currently getting these off my multiple plants!!
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9 August 2017, 07:30 PM | #15 |
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9 August 2017, 08:02 PM | #16 |
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Good work G
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9 August 2017, 08:03 PM | #17 |
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9 August 2017, 08:39 PM | #18 |
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Nice! I love some good spice
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9 August 2017, 09:33 PM | #19 |
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9 August 2017, 10:09 PM | #20 |
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10 August 2017, 12:18 AM | #21 |
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10 August 2017, 01:47 AM | #22 |
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I love chile piquín... time for enchiladas!
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10 August 2017, 10:45 AM | #23 |
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10 August 2017, 11:47 AM | #24 |
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Those look tasty
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10 August 2017, 02:02 PM | #25 |
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10 August 2017, 02:03 PM | #26 |
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10 August 2017, 02:27 PM | #27 |
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I had piquin peppers growing up in south Texas. They're too hot for me!
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24 August 2017, 01:20 PM | #28 |
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