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I pruned all the newer flowering branches off the Tabasco plants a few days before I made my last pepper post, and it had the desired effect: Older fruits started ripening. Harvested everything that was fully red or deep orange this AM, and it wasn't much. Put two 5 oz bottles of pepper vinegar up, then put maybe a 16 oz batch into ferment with some garlic.

So these take some time to pick as they are smaller, but the flip side is they come right off the stem and cap so there's less work prepping them afterwards. Anyway, my first ferment of the season is underway...

I pruned all the newer flowering branches off the Tabasco plants a few days before I made my last pepper post, and it had the desired effect: Older fruits started ripening. Harvested everything that was fully red or deep orange this AM, and it wasn't much. Put two 5 oz bottles of pepper vinegar up, then put maybe a 16 oz batch into ferment with some garlic. So these take some time to pick as they are smaller, but the flip side is they come right off the stem and cap so there's less work prepping them afterwards. Anyway, my first ferment of the season is underway...
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[–] • 2 pts

Surprisingly, I didn't even think of tasting one. Chopping them up, it wasn't a typical chile aroma. Maybe a touch fruity, with earthy undertones. These are thin walled - not much meat on them, and pretty seed heavy. Most were still fairly firm when I picked them, but after they sat in the bowl in the kitchen for 5 hours they were getting kind of papery and soft. I'd venture a guess they won't store well if picked this ripe.

I'll tag you the next time I pick and give you a flavor report.

[–] • 2 pts

Appreciate it fam. I saw a documentary a few years ago about how tabasco makes their sauce, and the whole time I kept wondering how they would taste. They look a lot like birds eye chilis to me, and those often make appearances in dishes

[–] • 1 pt

The size and texture are very reminiscent of birds eye chiles - good comparison.