I grew sweet ajvarski wax peppers this year, highly recommend. I cold smoked them for three hours then put in a dehydrator for two days at low temp. Ground and screened, awesome paprika.
This is so amazing! I’ve been following this paprika journey of yours ever since you started your 2024 gardening challenge of growing only new varieties that you’ve never grown before, and I remember Hungarian paprika being the one you were most excited about and have wanted to do for years. Bravo!
Wonderful video Scott! I've never tasted paprika in my cooking & always thought it was mostly for color. You changed my mind. Yours turned out beautifully. Thx
My favorite paprika is using "Fooled You" sweet peppers. They're red jalapenos that look really hot, but are actually really sweet. Then I add just a little chili pepper into it. Absolutely awesome for chicken, but tastes even better on grilled salmon.
Great video and timely (as you knew it would be). I have harvested a bumper crop of peppers and was going to dehydrate some of them and make jalapeno powder. I love that you have the same smoker that I do. After much research I picked that unit a few years ago and have made some amazing meals in it. I'm off to load my dehydrator with prepared peppers. Great tip to store the dried peppers and grind as needed. Next we can both make a great rub for our next bbq. Great video!
Nice! The amount you ground up would last about 2 weeks here in Germany - if that! Germans seem to put lots of paprika in lots of things. It's the favourite flavour for crisps (chips) , chips (fries), anything potato or tomato really, on eggs... I buy bulk supplies, it lasts ok, but as you say, the flavour decines with time. I might try specifically growing some paprika peppers next year. Some of my random "emergency replacement" peppers from this year looked the right, thin walled type, but none of them had time to fully ripen due to the late start. A few might have, because they were in my greenhouse and the weather has been unusually still warm, but my chillies got some kind of aphid last week, and it was spreading, so I pulled the last few still green. Some of the thick walled ones are ripening, but not really the paprika type. Still a great harvest! Enjoy your paprika!
My jalapenos are so small, pepperoncinis are good, and my chili peppers arent turning color yet. Maybe i should make a paprika. Thanks for this video Gardener Scott!
I use quite a bit of paprika when I make goulash or burgers Tho don't have a dehydrator or freeze-dryer, so I guess I will keep buying it ready made. Interesting video tho. Thank you
I wanted to try paprika this year too. I grew the Alma Paprika. Not too many on 2 plants and I'm waiting for the last 3 to ripen now. I did dehydrate and grind a batch of Anaheim peppers (terrific producer) and that flavor is really nice. Now you've got me thinking about mixing and smoking. I'm also considering a freeze dryer which I've been watching now for a few years. Just wonder where that appliance would live.
It took me awhile to figure out the right location for my freeze dryer. The garage would get too cold or too hot and there was no space in the kitchen. I found that a spot under my stairs was the perfect size and had an outlet. Harvest Right is going to have a sale starting on November 1st. affiliates.harvestright.com/1722.html
Thanks! I find I want to wear a mask when grinding it up to avoid a coughing fit, as I'm sensitive to the oils. I've never understood the appeal of cayenne peppers - my favorite spicy powder is chipotle chiles (smoked red jalapeños). So much more depth than cayenne. I also like homemade ancho chile powder from dried ripe poblanos. For day to day cooking, I can't get enough poblanos and anaheims, as we cook a lot of Tex-Mex dishes. I like to chop them (skin on, seeds removed) and freeze them on a cookie sheet, then keep them frozen in snack-sized ziplocks.
for marketing it is nice to use glass bottles so the customer can see the colour. in reality you have to hide your powder from the sun or it loses its colour. a metal coffee container works just fine.
Hi. I wasn't sure if you check comments on older videos. May I ask, if growing an indeterminate tomato indoors in a container, would topping it off kill it off or will it continue to produce fruit indefinitely? thank you. Looking for a way to grow them indoors and control the size.
Topping won't kill it, but it will limit new vertical growth. The fruit develops along the stem as the plant grows so you will need to have some new growth to get fruit. You can direct the suckers along the stem for horizontal growth and more fruit.
I noticed some of your larger peppers have a wrinkly patch on the side or the bottom.. is that not spoilage? I think I threw at least half my harvest away last summer because I thought they went bad? 🥹😭
I grew sweet ajvarski wax peppers this year, highly recommend. I cold smoked them for three hours then put in a dehydrator for two days at low temp. Ground and screened, awesome paprika.
My mother used to hang these peppers in our kitchen to dry. Childhood memories.
This is so amazing! I’ve been following this paprika journey of yours ever since you started your 2024 gardening challenge of growing only new varieties that you’ve never grown before, and I remember Hungarian paprika being the one you were most excited about and have wanted to do for years. Bravo!
I was just getting ready to dehydrate the last of the peppers I harvested. Thanks for the inspiration!
Loving this video. Such a great use of our peppers. Who doesn’t love smoked paprika??? 🎉
My sister hates it.🤣🤣I threw several away last year Thank you for this
Wonderful video Scott! I've never tasted paprika in my cooking & always thought it was mostly for color. You changed my mind. Yours turned out beautifully. Thx
I just sent hubby to buy paprika. Thank you for sharing this!!
LOL Thank you for answering my question. I am being a purist. I just harvested my Cayenne and Paprika peppers. Next year I will grow more peppers.
I’m a big fan of your videos on the
many ways of preserving and enjoying your harvest!
Thanks! I like them too. 🙂
U made it look fun and simple
That looks delicious! Thank you for the pointers.
Looks really good. I can imagine how good that homemade paprika would be in soups and stews. Cheers, Scott! 👍🏻👍🏻✌🏻
Marvelous video!!!!! Totally inspires me to grow and then make my own paprika, and blend to my taste. Thank you!!
My favorite paprika is using "Fooled You" sweet peppers. They're red jalapenos that look really hot, but are actually really sweet. Then I add just a little chili pepper into it. Absolutely awesome for chicken, but tastes even better on grilled salmon.
Thank you for this video. I will have to try growing and making some.
I was told adding a pinch of corn starch to help it from clogging during storage
I was gifted some Hungarian red sweet peppers
Thanks
Great video and timely (as you knew it would be). I have harvested a bumper crop of peppers and was going to dehydrate some of them and make jalapeno powder. I love that you have the same smoker that I do. After much research I picked that unit a few years ago and have made some amazing meals in it. I'm off to load my dehydrator with prepared peppers. Great tip to store the dried peppers and grind as needed. Next we can both make a great rub for our next bbq. Great video!
Nice! The amount you ground up would last about 2 weeks here in Germany - if that! Germans seem to put lots of paprika in lots of things. It's the favourite flavour for crisps (chips) , chips (fries), anything potato or tomato really, on eggs...
I buy bulk supplies, it lasts ok, but as you say, the flavour decines with time. I might try specifically growing some paprika peppers next year. Some of my random "emergency replacement" peppers from this year looked the right, thin walled type, but none of them had time to fully ripen due to the late start. A few might have, because they were in my greenhouse and the weather has been unusually still warm, but my chillies got some kind of aphid last week, and it was spreading, so I pulled the last few still green. Some of the thick walled ones are ripening, but not really the paprika type. Still a great harvest!
Enjoy your paprika!
Enjoy your Paprika Gardener Scott😊
Thanks for sharing ❤
Gorgeous stuff .
Oh, the black hungarian is spicy, but it has an amazing, concentrated taste.
My jalapenos are so small, pepperoncinis are good, and my chili peppers arent turning color yet. Maybe i should make a paprika. Thanks for this video Gardener Scott!
I use quite a bit of paprika when I make goulash or burgers
Tho don't have a dehydrator or freeze-dryer, so I guess I will keep buying it ready made. Interesting video tho. Thank you
I wanted to try paprika this year too. I grew the Alma Paprika. Not too many on 2 plants and I'm waiting for the last 3 to ripen now. I did dehydrate and grind a batch of Anaheim peppers (terrific producer) and that flavor is really nice. Now you've got me thinking about mixing and smoking. I'm also considering a freeze dryer which I've been watching now for a few years. Just wonder where that appliance would live.
It took me awhile to figure out the right location for my freeze dryer. The garage would get too cold or too hot and there was no space in the kitchen. I found that a spot under my stairs was the perfect size and had an outlet. Harvest Right is going to have a sale starting on November 1st.
affiliates.harvestright.com/1722.html
Thanks! I find I want to wear a mask when grinding it up to avoid a coughing fit, as I'm sensitive to the oils. I've never understood the appeal of cayenne peppers - my favorite spicy powder is chipotle chiles (smoked red jalapeños). So much more depth than cayenne. I also like homemade ancho chile powder from dried ripe poblanos. For day to day cooking, I can't get enough poblanos and anaheims, as we cook a lot of Tex-Mex dishes. I like to chop them (skin on, seeds removed) and freeze them on a cookie sheet, then keep them frozen in snack-sized ziplocks.
for marketing it is nice to use glass bottles so the customer can see the colour. in reality you have to hide your powder from the sun or it loses its colour. a metal coffee container works just fine.
How do you store your peppers while you're waiting to have enough to dry and process?
The thin wall peppers rest on the counter while the thick ones are in the refrigerator.
Hi. I wasn't sure if you check comments on older videos. May I ask, if growing an indeterminate tomato indoors in a container, would topping it off kill it off or will it continue to produce fruit indefinitely? thank you. Looking for a way to grow them indoors and control the size.
Topping won't kill it, but it will limit new vertical growth. The fruit develops along the stem as the plant grows so you will need to have some new growth to get fruit. You can direct the suckers along the stem for horizontal growth and more fruit.
Just spent an hour looking for a no BS recipe, knew I should have come here first.
Also, which gas range is that? been looking to replace ours.
It's a Frigidaire. Many years old.
@@GardenerScott thanks! been looking for a basic model with a griddle for a while. I'll check some local refurb shops and see if i score lucky.
What did you do to grow them so big?
I just planted them in my raised beds with amended soil. No fertilizer.
How about cayenne pepper? 🎃🍁💚🙃
I show how I powder my cayenne peppers in this video: ua-cam.com/video/NZYiQteN7-g/v-deo.html
I noticed some of your larger peppers have a wrinkly patch on the side or the bottom.. is that not spoilage? I think I threw at least half my harvest away last summer because I thought they went bad? 🥹😭
Not always. It can be from how they were resting in the bed. If I'm concerned, I cut the pepper open for a closer look.