Lazy Ox Farm

Early this year, when it looked like my seedlings had stalled, I took to the web to find some plants that I could have shipped to me just in case the main crop failed.

I found Lazy Ox Farm and for $50.00, I had a variety of plants that I had not even started from seed. The plants grew true and are still putting out pods. In fact, I have brought them inside to protect them from the changing seasons outside.

They provided my Fatalii fascination. They shipped the plants securely and not one of them were damaged in the process. The only "complaint" I have is that the Peter Pepper I ordered turned out to be anything BUT the classic pod. I cannot and will not complain as the rest of the stock was highly productive! The Peters looked like, and were treated like, cayenne pods. Dried and flaked with good heat and flavor.

I would recommend this seller with high confidence. They responded to my email when I told them that the plants arrived fresh, and later when I said that they were producing like rabbits in a lettuce patch! They even answered the phone when I had to call them about a plant ID!

If anyone needs supplemental plants, or is looking to start a small pepper farm of their own, I hope that you will consider these fine folks. Every plant they sent me went into pots with aged cow poop.

I'm a happy pod camper. Thanks LOF! See you next season!

Knepper's Peppers

 

OK, today I received the package I ordered from Knepper's Peppers, known as JustAGuy on GC.com, below is what came in that package.

 

Click on Image for bigger size.

On the from far left to right we start off with some Trinidad 7-Pot/Pod Douglahs, then we have a bottle of Fatal Lime Hot Sauce, in the center we have some Triniada Scorpion Yellows, followed by a bottle of Piney Hab Hot Sauce and last but not least we have some Trinidad Moruga Scorpions.

 

 

As of this moment and if I'm not mistaken, the Moruga is the hottest pepper in the world. You will notice that the three different varieies of peppers in the image above are all native to Trinidad where some of the hottest peppers in the world grow there in the wild. The Yellow Scorpion is a natural variant of the Trinidad Scorpion.

 

Anyhow, I will be adding a review of all these products in the future. I do no eat whole pods (yes, again I will say I am a wuss) but I do taste two parts of each pepper variety I grow, buy or any that are given to me, etc... I think I've already mentioned how I taste the peppers on my Hot Relish post.

 

 

To be con't.


* You can purchase Knepper's Peppers Products Here: http://www.knepperspeppers.com/

My Review/s

1. Douglah

2. Yellow Scorpion

3. Moruga - This pod is all that it is advertised to be, right now that is it being the Hottest Pepper In the World. I usually tatse pods in two steps, first I take a piece of the outer layer, I usually call this the flesh/skin part, I then taste a piece of the placenta (part of the peppers that holds the seeds in place). Anyhow, this time, I tasted a piece of the flesh and I was quickly overwhelmed by HEAT! I hardly got a chance to taste anything before my mouth was on fire. Needless to say, I didn't bother with the placenta this time...maybe later when I have enough milk or something to make the heat a bit easier to handle. When I tasted this pod, I happened to have some Big Red soda in the fridge so I poured myself some in a glass with some ice, after I tasted the flesh, my mouth was on fire and I took a drink of some Big Red and I let it sit there in my mouth on the side that I had chewed the piece of pod with, uhm...it felt like after a few seconds like the soda started boiling...it did absolutely nothing to cool of the area of my mouth that felt like it was on fire. The bottom line on this pod is simple, it's by far the hottest pepper I have tried and I used the word "tried" instead of tasted because I really didn't get to taste anything. I'll be trying a piece of placenta within the next couple of days and will get back on how that came out during that time. This is the first time I didn't try a piece of the placenta immediately following me tasting a part of the flesh. To Be Con't.

4. Fatal Lime Sauce - This sauce has nice consistency, very similar to that of a steak sauce. I tasted the sauce by itself anf then I tried it on some fried shrimp and although you can taste the citrus of the lime, the heat takes over so although I think this is a good sauce for a chile head, I wouldn't recommend it to the average person as I know they won't be able to stand the heat.
On a scale of 1 - 10, I rate this sauce:
7 for heat (just like on the bottle or website),
7 for taste (would have liked a bit more lime taste but I know that's probably hard to achieve, I think a bit more sweetness would have kicked the taste up a notch),
9 for consistency (pretty decent for he type and opening of the bottle).

5. Piney Hab Sauce - This sauce had about the same consistency as the Fatal Lime sauce but the sweetness in this one made for a much better overall taste. My wife also liked this one better. This sauce almost had an apple sauce taste to it. The heat for this sauce was just perfect for me as it complimented the fried shrimp very well.  I'm sure this sauce would have gone great with pork and chicken as was recommended on the label. Although this had a nice heat to it, I would recommend this sauce to the average person that is into some heat but not into the extreme stuff as this would probably be right at the top of their level as far as heat goes.
On a scale of 1 -10,
6 for heat, once again dead on with the label (sweetness makes it a bit more bearable),
9 for taste (sweetness was right on, a bit more pineapple taste makes it a perfect 10 for me),
9 (once again, pretty decent for the type of bottle and opening).

 

Hot Relish Recipe

The other day, I was sent a variety of peppers and after I taste them, I usually just let them dry so I can take out the seeds later. I'm not one of those crazies that chew and swallow a whole pepper (Yes, I'm a wuss), I just try a little piece of the flesh (for tasting the flavor) and a little piece of the placenta (for finding out the heat level, tenacity and duration). For those that don't know, the placenta is the part of pepper that holds the seeds in place, it is usually located right below the stem on the inside of the pepper pod with some strands running up and down the pod, usually there's only three strands but there could be more.

 

Anyhow, this time I decided to use the peppers for something useful instead of just powder which is great itself but I already had some so I needed to do something different. I happen to like sweet pickle relish on my hot dogs so relish it is. I was sent some White Thai Peppers, Charleston Hots, Butch T Scorpions, Aji Joe's Habalokias, Fatali, and a few other strains but I only used the ones mentioned...some were sent to me by AjiJoe and some were sent to me by Squash1544, so a big shout out to those two.

 

I started by slicing all the peppers and removing all the seeds. I usually slice the pods length-wise with a very sharp knife but instead of slicing all the way through, I try to only cut the flesh and go all the way around on both sides so I end up with a split open pod. I then removes the seeds and the stems and roughly chop them up just enough to get them into a food processor. The recipe is as follows.

 

10 White Thai

3 Charleston Hots

2 Butch T

2 Habalokia

2 Fatali

1/2 of Red Bell Pepper (sweet) (diced)

1/2 of Yellow Bell Pepper (sweet)(diced)

1/2 of Orange Bell Pepper (sweet)(diced)

1 large Cucumber (seeded and diced)

1 medium-large Sweet Onion (diced)

1 medium-large red or Purple Onion (diced)

1/4 cup granulated sugar

1 TBS Mustard Seed

1tsp Celery Seed

Apple Cider Vinegar

Karo Corn Syrup (regular, not lite)

 

 

Add all the peppers, cucumber and onions into a food processor and run roughly for about 30 seconds. I add a small amount of apple cider vinegar to keep the product down and off the top of the processor. You might have to do multiple batches if your processor isn't big enough. Repeat the steps with all batches, but remember, just add enough vinegar to keep the product moist, not watery. This helps keep a constant consistency throughout the product. When you are done processing all the peppers and onion, place the product and all the other ingredients except for the corn syrup in a large jar or a bowl that has a cover. Add just enough apple cider vinegar to cover the product completely, stir until sugar is complete dissolved, if product is too thick, add just a little bit more apple cider vinegar. Cover and let marinate for a couple of hours (or longer if you prefer) at room temperature. Once the marinating or fermenting process is complete, drain off any excess vinegar and stir in just enough corn syrup to get a nice thick consistency. You don't want your relish too thick, you can leave the vinegar in as long as it's not too much. I did mine to my own taste but hopefully you get the idea.

 

Your relish should now be ready to eat. You can use hot peppers that you have on hand but stay away from the green peppers like Serranos and Jalapenos as they're not as sweet as other types plus, they will overwhelm the relish with their own flavor....unless that's what you prefer. I prefer my relish to have that sweep & tangy taste that regular sweet pickle relish has. Although you can variate the hot peppers, try not to change the sweet peppers as they are what add the sweet and tangy taste to the relish unless you prefer your relish hotter than hell. ; )

 

 

The finished product...as you can see, I used some Snapple bottles so I guess the greatest stuff on earth just got better. ; ) The bottle on the left has some minced garlic, I didn't add it to the recipe because that's just something I like and really isn't added to most sweet relishes. I actually used some dried granulated garlic and added it right before the marination process to give it a chance to reconstitute. I added about 1/2tsp just to the bottle on the left. As you can see, some of the product is missing...I had to taste it, didn't I? My wife was actually using it as a dip as well.

Anyhow, should you decide to make some sweet hot relish, I hope you enjoy it. My recipe is more of a guideline since the variety of hot peppers that I used won't be found by everybody.
 

 

* When handling hot peppers, make sure to grab yourself some food handling gloves, beleive me, you'll be glad you did.

 

Chile Blog

Well, here's another chile blog in what I'm sure is probably like the 1,000th forum/blog/site on the internet.

We'll be updating this blog with info, pictures, stories, etc... as they become available. We'll also answer any questions and if we can't find the answer, maybe we can refer you to other sites that may be able to help you with your particular question or problem.

Keep tuned!