Chili Colorado Recipe

Musky · 2023-03-11T20:54:03+00:00

That's how I cooked a cheap cut of meat I'm going to use for tacos, but was inspired by this rather than chili colorado: https://www.mexicali-blue.com/can-you-use-rump-roast-for-birria-tacos/

Mexican cooking is interesting like that, it's a cuisine of leftovers, reusing the same ingredients in different ways. The base in your recipe is used as enchilada sauce or can be served as a consomme instead of thickening it for chili.

LiterarilyHonkler · 2020-08-17T11:31:48+00:00

The Lemon Drop tastes more like a lemon than any citrus fruit I’ve ever had, including some lemons. Not sour but if you added citric acid, I’m not sure I could tell one from the other.

ancapsaicin · 2020-07-24T04:38:27+00:00

This picture is from last season. This season’s should start to turn in a few days.

The F2 are just starting to flower. I hope I’ll get some fancy yellow pods.

ancapsaicin · 2020-07-24T04:34:14+00:00

[tepin for scale]

The pods are juicy and have a relatively thick wall. Some of the pods are slightly acidic like the tepin, but overall the flavor is fruity like the 7 pot. The heat builds up and hits the throat with some pain. Even though I made an effort to chew them thoroughly, the heat in the tongue was mild. I'd say that it is hotter than the tepin but nowhere near the 7 pot although it is very hard to compare the different heat profiles. Maybe 150-250k scu?

The plant was significantly more productive than the 7 pot but less so than the tepin.

LiterarilyHonkler · 2020-07-23T00:07:57+00:00

I think you could have used some light protection in the cooler months. A poly tunnel or similar. I believe they’ll probably take off in a few days but I don’t know if they’ll make it to ripe fruit before your first frost.

BenjaminHG · 2020-07-22T22:39:24+00:00

Yes I also have some straw mulch on the ground right now. They are healthy and have no signs of disease, they just grow very slow. It is my first time with them so perhaps I just need to live in a hotter area.

ancapsaicin · 2020-07-22T12:56:02+00:00

The plant this pod came from is still alive. I’ll try to update. They overwinter extremely well.

ancapsaicin · 2020-07-22T12:53:07+00:00

Parents in picture. Dad is not the best pheno looks-wise but still ridiculously hot. Next to the 7-pot hybrid on the bottom right corner.

This one is very similar to the previous 7-pot cross. Fruity flavor, not very hot. The heat keeps building up for longer in this one. Maybe up to around 200k? More pods reach full size.

LiterarilyHonkler · 2020-07-22T00:36:13+00:00

That sounds harsh. Your highs are barely in the optimal growth temperature range and Bhuts come from the Indian jungle. Are you growing them bare on the ground?

BenjaminHG · 2020-07-21T17:03:09+00:00

I am trying to grow Chocolate Bhut Jolokias for the first time but I've had some trouble, and the plants are growing very slow. I live in a 6b plant zone, and it has been around 75 to 85 degrees here steady. My plants are still around 5 inches tall and haven't got any taller, and I planted them back in late May.

LiterarilyHonkler · 2020-07-21T12:01:59+00:00

I feel like the choice of parents is not the best for a 2016 study. P2 has very little capsaicinoid production well below average for an annuum and P1 is “habanero” at a time when Carolina Reaper and more traditional breeds such as Moruga Scorpion were readily available.

LiterarilyHonkler · 2020-07-21T02:01:55+00:00

Yea. I think there was a study specifically about that. I’ll post it if I find it again.

ancapsaicin · 2020-07-21T00:36:57+00:00

Too bad they don’t look at capsaicin production.

ancapsaicin · 2020-07-21T00:32:35+00:00

I’m only growing my own crosses this year.

Tepin x Reaper F2 (annuum glabriusculum X chinense X)

Tepin x 7 pot yellow F2 (annuum glabriusculum X chinense)

About 20 plants total.

Oh and also the overwintered F1s.

jet199 · 2020-07-19T22:25:50+00:00

Capsicum chinense "Madame Jeanette"

Capsicum baccatum "Aji amarillo"

Capsicum chinense "Aji Cochabamba"

Not even one flower yet though but I am in the UK.

LiterarilyHonkler · 2020-07-19T22:19:13+00:00

Sorry, I can’t help you with that. It is my first year growing it as well.

I ate a green one but it didn’t have that much of a flavor yet.

If I’d have to venture a guess, I’d say it’s probably more lemon rind than lemon. I can’t see it becoming actually sour.

LiterarilyHonkler · 2020-07-19T01:43:12+00:00

Mine:

Golden Cayenne (Capsicum annuum)
Pequin (Capsicum annuum var. glabriusculum)
Sugar Rush Peach (Capsicum baccatum)
Lemon Drop (Capsicum baccatum)
Peach Habanero (Capsicum chinense)
Tabasco (Capsicum frutescens)
Cumari (Capsicum praetermissum)

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