Special peppers are fun on the gardens and on the tables

As I write this article, I am watching the weather as Hurricane Ida approaches the northern Gulf of Mexico. As a result, I spent a lot of time in the garden collecting and harvesting various crops that I did not want to lose.

One group of plants I collected was my special pepper that I was milking this hot and humid summer. I brought both Bikiniho and Accra Charpita pepper.

I was captivated by the delicious Bikini pepper. I first became acquainted with these peppers with a soup option called Swift Drinks.

Bikini peppers are about an inch long and have a unique shape, round head and pointed tip. If you use your imagination, you can see what this bird’s beak looks like, hence the common name for the beak. I like that there are red and yellow choices.

Bikini pepper is a member of the Capsicum chinense pepper family. These peppers have a low temperature – up to 1,000 units of scoop, which is a thermometer. Compare this with their cousin Habanero Pepper, who has up to 350,000 rooms in Scoville.

Another special pepper that I was worried about was the Aka Charapita.

These are small peppers from the Peruvian forests of South America. For a long time, this pepper was unknown in the rest of the vegetable and cooking world. The ripe fruit of Aka Charapita is about the size of a pea and a bright yellow.

Eat raw, these peppers first taste citrus, but then the heat comes. I described them as slightly melted pain balls. In Peru, they are called “Pelotitas amarilas de fugogo” or “little yellow fireballs”! They have temperatures up to 100,000 degrees Celsius.

These peppers are completely frozen, and it’s easy to throw a few into a roasting pan or salad.

This year I will use my recipe from a gardener to make my own sliced ​​bikini and peppers.

On Saturday morning, Rins Wilson, host of “Ron Wilson in the Garden,” shared his mother’s secret pepper recipe. Well, it’s not really a secret that he shares with his radio audience every year.

So here’s Nell’s secret recipe. First, use 5 cups of white vinegar, 2 cups of water and 1/4 to 2 cups of sugar to make 6 cups (this helps to “cool down” the pepper). When doing this at home, always follow the proper blending techniques.

Mississippi State University Extension Service provides complete booking instructions at http://extension.msstate.edu/publications/publications/the-complete-guide-home-canning.

There are several online seed sources for both of these peppers. If you are interested in growing them next year, keep up the good work next year and start ordering seeds now.

• Dr. Gary Bachman is a professor of horticultural extension and research at the Center for Coastal Research and Extension at Bilosi, Mississippi State University. He is the host of the popular Southern Garden TV and radio programs. Contact him at southerngardening@msstate.edu


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