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#597186 Making Hot Sauce 101

Posted by salsalady on 31 March 2012 - 04:00 PM

Making and Bottling Hot Sauce 101 for Beginners

This post is for people wishing to make and bottle sauces for personal use or to share with friends and family.  Persons wishing to sell their sauces should contact their local health authority and follow the guidelines of their Authority Having Jurisdiction for licensing, permits, insurance, etc required for commercial sauce ventures.

Making hot sauces, BBQ sauces and many other types of sauces is a fun and rewarding adventure.  The combinations of chiles and flavors are endless so there’s always something for every chilehead tolerance, from gently warming to frying your face off. It’s also a great way to preserve your garden's summer bounty.


Let’s start with some definitions-

“Nasties” is a term we use when talking about foodborne pathogens and bacteria that can cause sickness or death, and they are the reason for following good processing practices. Some of the most recognized nasties are e-coli, clostridium botulinum which causes botulism, and salmonella.  A widely publicized incident of food poisoning from e-coli involved undercooked meat from a hamburger chain which resulted in the death of 4 children and sickened hundreds. “But,” you might say, “that was from meat, and e-coli is only in ground beef.”  WRONG!  Fresh, bagged spinach from California was found to be contaminated with e-coli and that outbreak killed one person and sickened hundreds more.

Nasties are not to be taken lightly. They are present on fresh produce, they can be on our hands, on the kitchen counter, cutting boards, that sponge that’s been used to wipe the counter and sink for weeks on end and never sanitized…

If proper sanitation and processing of foods is followed, these pathogen and bacterial risks are neutralized and food is considered shelf stable and safe.  If proper procedures are not followed, nasties can grow and the potential for trouble grows right along with it.

“But I’ve been doing it this way for 40 years and never gotten sick.”  That may be, but that doesn’t mean that this way is correct or safe.  These are suggestions based on accepted food industry standards, designed to help the home sauce maker make a safe product.  Feel free to use or discard these suggestions to suit yourself.

pH levels-
The pH scale is the level of acidity or alkalinity in a product.  Without getting all scientific here, basically, the lower the pH number, the more acidic the sauce is, and the safer the sauce is.  Neutral pH is 7.0.  Levels above 7.0 are alkaline, levels below 7.0 are acidic.  Target levels for pH in foods intended to be shelf stable are 4.6 for licensed food processors.  It's my recommendation for home sauce makers to shoot for 4.0 minimum and below to allow for a margin of error in all the aspects of sauce making.

Some foods like onion, garlic, chiles, sugar, dairy and butter (used in many wing sauces) and most vegetables are considered “low acid”, meaning they do not have very much natural acid in them.  When these items are used in sauces they will raise the pH level of the sauce, so other acids like vinegar, lemon or lime juice, and fruits, etc, must be added to the sauce to get the pH back down to a safe level.

Some foods, like most fruits, especially citrus fruits, some heirloom tomatoes, and vinegars are highly acidic and are used to lower or keep the pH level at safe levels.  Newer varieties of tomatoes have been bred to be low acid and cannot be counted on to supply acid to a recipe.  Boiling Water Bath processing used to be an acceptable way to process home grown tomatoes and tomato sauces. That is no longer the case. It is now recommended to pressure can tomatoes and tomato sauces.
More info here-

Most weekend sauce warriors don’t have a pH tester, or means of accurately testing pH levels of their sauces.  In those cases, it’s best to follow approved recipes from these links or at least follow the guidelines below for acids:foods ratios.  You can substitute any chile for the ones in the recipes to tailor the recipe to your taste or to what you have available.
Your local university extension service will likely have other approved recipes.

And here's another site with tons of recipe suggestions, but use common sense with these recipes as they haven't been created by food authorities.

Shelf Stable-
Making a shelf stable product means processing the food in a way that it is safe to be kept unrefrigerated for an extended period of time. A shelf stable product can be created by-


-getting the pH level low enough that nasties can’t survive or grow by using acids (vinegar, citrus juices) or by fermentation, and then using the Hot Fill/Hold process or the boiling water bath process to create oxygen-free environments for sauces with pH’s below 4.0.


-OR- any sauce, regardless of pH can be preserved by Pressure Canning.  For sauces with a pH above 4.6, the only safe processing method is pressure canning.

pH 4.6- or pH 4.0-
pH 4.6 is the cutoff for safe pH levels for professional processors using tested and approved recipes with good quality pH meters for pH testing during and after processing.  Since this information is for home sauce makers, the target pH level should be at least pH 4.0 or below. That allows for inaccuracies in testing equipment for those who have a pH meter and variations in the natural pH of food items used.  pH levels can vary from one batch to another, so targeting pH 4.0 or below will give you a safety margin. Once again, if you do not have an accurate method of testing, it is suggested to follow established recipes in the links above, or the suggested ratios listed below.   Litmus strips will work for a general guideline of where the sauce is at, but should not be relied upon for an accurate pH reading. 


Wash, Rinse, Sanitize-

A safe sauce starts with clean equipment and a clean work environment. Wash, rinse, and sanitize everything you will be using including the counter and cutting boards.
Wash- hot soapy water
Rinse- use fresh hot running water. Don’t use a sink or pot full of water for rinse water. After the first couple items are put into the rinse water, the rinse water gets too much soap in it and then it’s not actually rinsing the soap off the following items.
Sanitize- for this you can use a sink or pot. Use one of the following methods or products-


  • Bleach- use unscented household bleach, use 1 teaspoon (or 1 capful) bleach per gallon of cool/lukewarm water. Do not use hot water, the heat destroys the effectiveness of the bleach. And when using bleach for other cleaning around the house, do not add bleach to a bucket of soapy water, thinking to wash and sanitize all in one step. The soap binds to the bleach and renders it ineffective. Follow the same steps of wash/rinse/sanitize for household cleaning as for equipment cleaning.

  • One more note about bleach- NEVER EVER mix bleach with ammonia or an ammonia based cleaning product.  It will create a deadly gas.  If this happened in a confined space, it can cause death.

  • No-Rinse Sanitizers-  these are available at beer brewing and wine making supply houses. Follow manufacturer’s instructions.

  • Heat Sanitizing- This method works good for sanitizing bottles, obviously not appropriate for plastic utensils or caps. If using new bottles, rinse the bottles to remove any dust, then put the bottles in the oven at 200F.  It’s hard to say how long to keep the bottles in the oven, but the point is to get all the bottles up to 200F or more.  Usually 30 minutes is good enough, but if the bottles are stacked up you may want to check the bottles in the middle of the pile to make sure they are hot. This step can be done ahead of time. Then just turn the oven off and leave the bottles in there until it’s time to process, or remove the bottles and cover to keep clean.  It's convenient to put bottles in a roasting/baking pan for easy handling. 

One Other Note for washing equipment- after wash/rinse/sanitize…air-dry the dishes. Do not use a towel to dry the items.



Canning processes- pressure canning, boiling water bath (BWB), and hot fill/hold

  • Pressure canning- this is the least used process for most home sauce makers   It requires a pressure canner and canning jars with metal lids and rings. Manufacturer’s recommendations should be followed when pressure canning.  It is an excellent method of food preservation, but is a little more involved.   
  • Boiling Water Bath- This process is sometimes used for preserving sauces. The cooked, heated sauce is put into canning jars and fitted with metal lids and rings. The jars are immersed in water in a large pot or kettle. The jars should be sitting on a metal rack to keep them up off the bottom of the kettle. The kettle is brought up to a full rolling boil and kept at a full rolling boil for 15 minutes minimum, depending on the jar size. The jars are then removed from the kettle and allowed to cool.  Check for proper seal on lids when cool.

  • Here is the Ball canning website with more detailed instructions on both the pressure canning and BWB processes.
  • http://www.freshpres...g.com/home.aspx

  • Hot Fill/Hold- This is the most common process for hot sauces. The cooked, heated sauce is put into sterilized sauce bottles, the bottle is capped and immediately inverted and kept inverted for a minimum of 3 minutes. This allows the (180F or greater) sauce to come in contact with the inside of the cap and will sterilize the cap.

Bottles, Caps and Dropper Tops
Bottles- The most common sizes are 5 oz, 8 oz, and 10 oz woozy bottles. Sometimes a 1.7 oz woozy is used for samples. The wider mouthed 12 oz sauce bottle is available in a few different styles.

Caps and dropper inserts (also called orifice reducer)- most sauces don’t need the dropper insert. Sauces with any kind of pulp don’t work well with the dropper insert. If the sauce is thin enough to warrant a dropper top, order the bottles with the dropper insert and No Liner in the cap. If the sauce does not need the dropper insert, order the caps With the liner. 15July16 update- some bottle companies no longer sell unlined caps, so use the usual lined caps with the reducers and make sure to hand-tighten snug down the caps well.


Reusing bottles- Good Processing Practices say to only use new bottles and lids. However, I do know sometimes bottles are reused. There is no risk in reusing bottles if they are properly cleaned and sanitized. The risk comes with the lid. NEVER reuse a lid with a liner! Food can get around and under the edge of the liner and can contaminate your hot sauce. If you remove the liner, there is usually a spot of glue on the lid. When heated sauce comes into contact with the glue, the heated sauce will melt the glue into your sauce. Yuck. If the lid you wish to reuse does not have a liner, pay particular attention to any ridges or notches in the lid to make sure the lid is completely clean and sanitized.


Most bottle suppliers will sell caps individually for those who have bottles they want to re-use. 

3 of the most popular bottle suppliers are listed below, but there are many other suppliers out there.

Cooking pot- use a stainless steel, glass, un-scratched and un-chipped non-stick, or un-chipped enamel cooking pot, preferable with a heavy bottom to reduce the risk of scorching. Chipped enamel pots and scratched/chipped non-stick pans should not be used for cooking, bacteria can get into the chipped spots and contaminate the food. Do not use aluminum, cast iron, copper or other reactive pans for sauce making.

Choppers/blenders- any type of blender or food processor is a huge time saver. Use what you have, and wash it really well when done to remove the capsaicinoid oils.

Bottling aids- most use a ladle or scoop and funnel or a turkey baster to get the sauce into the bottles.

Other equipment- just use what you have for spoons, scrapers, whatever, just make sure they are in good condition and properly cleaned.

It’s cool to be all macho and chop up a pound of scorpion pods with your bare hands, but from a food safety point of view, it’s best to wear gloves. Nasties hang out under fingernails and around the cuticles. Cuts and scabs also harbor nasties and scabs can fall off into the sauce.  eeew!  Latex, vinyl and nitrile gloves are readily and cheaply available at Wally-World, home improvement stores, and many drug stores. Invest in a box, they are handy to have around the house for more than just chopping chiles.

Ok, now we can finally get to-

Making a sauce!

Gather up your ingredients and supplies, and get creative!

Blender First or Blender Last?  Either will work. T
he ingredients can be coarse chopped, cooked, and then blendered. Using a food mill on a cooked sauce will give you an even smoother sauce with no seeds or pulp.

Blendering hot foods- if you decide to blender/food processor the sauce after cooking, be VERY CAREFUL when blendering the heated sauce. When you turn on the blender, steam is released and will explode out of the blender if you are not careful. It can hit your hands, arms and even face, causing burns. When blendering hot foods, put a clean dish cloth over the blender lid and hold the lid loosely so when the blender is started, the steam can safely escape. If using a food processor, keep the feeding chute open, cover the chute with a clean dish towel, and keep your hands clear of the chute to allow the steam to safely escape.

Seeds or No Seeds? It’s all up to you. Use a food mill on cooked sauces to remove all the seeds and pulp for a really smooth sauce.

What kind of vinegar or acid? Once again, it’s up to you! What ever you like! Be aware of the acidity levels of different vinegars if substituting one type of vinegar for another in a recipe. Rice vinegar has a lower acidity level than white vinegar. If rice vinegar is substituted 1:1 in a recipe calling for white vinegar, the recipe won’t have enough acidity.  You may want to use other vinegars for their different flavor profiles, just remember to compensate if there is a difference in their acidity %.  Lemon and lime juice are other common acids that work well in hot sauces.  Extension Services have approved the substitution of lemon/lime juice in place of vinegar in their approved recipes, but not the reciprocal.  Lemon/Lime generally have more acidity than vinegar.  If the approved recipe calls for lemon/lime juice,  substituting regular vinegar may not achieve the appropriate pH level that lemon/lime juice would have.

Acid ratios- based on several of the approved recipes in the links above, most have an average of 1 cup white vinegar to 10 cups of veggies. However, I’m not a food scientist or process authority. This is just a suggestion based on approved recipes. Different ingredients will effect the finished pH of the sauce.

How long to cook the sauce? The minimum suggested cooking time is 10 minutes at a full rolling boil. The longer it cooks, the softer the pulp becomes and the thicker the sauce will get. You can simmer it for as long as you want. Keep it stirred so it doesn’t scorch on the bottom. If it gets too thick, add a little water, or other liquid.

So, your sauce is cooked and ready to bottle, now you are at the Sauce Crossroads. You can go right to bottling…or…put the sauce in the refrigerater overnight and taste-test it tomorrow to see how the flavors are and if it needs any tweaking.

Refer the Sauce- if you decide to refrigerate the sauce overnight, put the sauce in a flat pan or shallow bowl so it will chill down quickly. Again, use non-reactive glass, stainless steel or plastic. Don’t just stick the whole big pot into the refer. This goes for chilling all types of foods, not just sauces, especially things like thick chilis, gravy and soups/stews.  Big pots of sauce/soup/stew won't chill down fast enough and Nasties will explode in the lukewarm environment.  The soup/sauce needs to be thin (health departments require 2" deep or less) to allow the product to chill quickly and not allow Nasties time to get started.

If you do not have a flat pan or room for a flat pan in the fridge, use an Ice-Bath.

The Ice-Bath Technique- put the pot in a deep sink or larger pot and fill up around the pot with ice water, up to the level of the sauce in the pot. Stir the sauce regularly and replenish the ice as needed  to keep it an icy slurry until the sauce is completely chilled. If at all possible, check the temperature of the sauce and make sure it's at or below 40F before putting into the fridge.  See post #16 below for more details regarding cooling temps and cooling times for un-bottled sauces.   This method requires a good quantity of ice, depending on the size of the pot, and frequent stirring of the sauce while the pot is in the Ice-Bath to be effective. 


These cooling times/temps do not apply to bottled sauces. (edit- Once the heated sauce is in the bottle, a vacuum is created, and the cooling times/temps in post #16 are not applicable. The cooling times/temps in post #16 are for un-bottled bulk sauces and also apply to any other cooking you may be doing...soup, stew, chili....).
When you are ready to bottle, bring the sauce back up to temp and boil for 10 minutes. Proceed to bottling.

Bottling-( or canning in mason jars)
Use a funnel and scoop or measuring cup or a turkey baster to get the heated sauce into woozy bottles. Immediately cap and invert the bottle for a minimum of 3 minutes.


Hint for using a funnel- if the funnel is sitting straight on the glass top of the bottle, it will likely form a tight seal around the bottle.  When the sauce is ladled into the funnel, it will not flow into the bottle because there is no way for the air in the bottle to escape.....  Create an air gap under the funnel (by holding the funnel up, or by using a funnel with ridges that go all the way down the spout) and the sauce will flow in as the air flows out.  Easy-Peasy~

The sauce must be at a minimum temp of 180F when bottling. A double boiler set up works well for keeping the sauce hot while bottling. Don’t use the double boiler to get the sauce up to temp, only to keep it at temp while bottling.  Bring the sauce up to boiling straight on the burner while stirring to keep from burning, then put it into the double boiler set up. 
Option 2 is pressure canning or BWB using mason jars, lids, rings. 



So, that’s about it!  Now you can sit back and enjoy your creations for months to come.

Once again, I’m not a process authority or food scientist. These suggestions are offered to help beginning sauce makers create safe foods to share. Anyone selling sauces via any venue (in person, on the internet, at a farmers market, to stores or restaurants...) should follow their local health authority regulations for proper licensing for their own protection as well as the safety of their customers.

Hope this helps,  Let's Get Cooking!

#694045 Pepper People are the Best

Posted by patrick on 30 August 2012 - 06:04 PM

I'm having an off year, mites and a leaf curling virus, and I'm not expecting to harvest much this year. So I decided to contact a friend on this site and see if I could get a little stash for the winter. It arrived today and it blew me out of the water. Over two pounds of superhots. I'm not the biggest consumer of peppers so I have little doubt that I am good to go for the off season. Thanks friend.

Posted Image

Close up for grins.

Posted Image

Pepper people are definitely the best.

#1260849 P. Dreadie Memorial Group Grow 2016

Posted by windchicken on 16 January 2016 - 10:42 AM

Long-time THP veterans mourned the loss last August of Amarillo, Texas musician/songwriter/silversmith/chilehead Erin Mason, known to us here on the boards as P. Dreadie. Erin was an enigma, one of the most interesting and creative, yet gentle and loving guys I ever knew. Many of us may be unaware that he played harmonica in one of the original Austin, Texas bands of the early 1970s "Cosmic Cowboy" era, Alvin Crow and the Pleasant Valley Boys. When Erin decided to step off of Alvin's perpetually-touring bus and return to Amarillo, he travelled to Jamaica, fell in love with the Reggae beat, collected the best Scotch Bonnet fruit he could find, and his alter-ego Papa Dreadie was born.


In 2013 Erin sent me a few pods of the Scotch Bonnets he had been breeding, carefully selected descendants of the original fruit he brought back from the Caribbean all those years ago. I harvested every single seed from those pods, and stored them away, as I focused increasing attention on other varieties. When his wife Liz gave us the news last August that Erin had passed, I knew what I had to do with those seeds: a community grow in his memory. I have already shared about half of them, and I will continue to share them with experienced growers of the Scotch Bonnet until they are gone.


Papa Dreadie Scotch Bonnet Select, grown by Erin in 2013:






Lifetime memories posted by Liz Mason on Erin's FB page. Liz is an extremely talented professional photographer:




The legendary bus:



#476940 Fermenting Peppers 101

Posted by RocketMan on 13 July 2011 - 10:45 AM

I've had so many requests for this I thought it would be easier to make a thread of it. Chili Monsta and I put it together and tried to cover as much as we could think of to cover. If you have questions feel free to ask.

Fermenting Peppers 101
By RocketMan and Chili Monsta


In fermenting peppers we use microaerophilic bacteria called Lactobacillus. The Lactobacillus eats the sugars in the mash then poops Lactic Acid and farts CO2. The Lactic Acid which is produced lowers the PH of the mash making it an acidic environment in which other bacteria such as botuline toxin, which would contribute to ruining the mash, cannot exist. As such the use of acids like as vinegar and lime or lemon juice are not needed but may be used in a sauce for the flavor.

There are several different ways to start a pepper mash fermenting and all will result in the same finished product. I will focus on 3 of them here.

A couple of things in common to all methods are that once the lid is on and the fermentation is going gas (CO2) is given off. Some people like to attach an Airlock to the lid so that the gas can escape while others just place the lid on loosely. Either way the idea is to prevent Oxygen from getting in and maintain the CO2. This helps to prevent any bad bacteria from getting in. The fermentation jar cannot be stuffed full of peppers or you will have pepper juice everywhere. The peppers will rise and fall within the liquid they are fermenting in initially so some space, say 1 to 1 ½ inches needs to be left in the top of the fermentation jar to allow for the pepper to rise. Some like to add weights to hold the peppers down. Some of the cheese cloth with glass beads will work very well for this.

1. Wild Fermentation. For a wild fermentation you are going to collect the wild yeast that is in the air and use it to ferment the peppers. To do this you first need to add enough salt to the mash so that the bad bacteria cant infect your mash before the good bacteria get going. Typically this is somewhere between 6 and 10 percent of weight. Some add a little Ascorbic Acid as well to retard mold. Place your mash into a container and cover the top with several layers of Cheese Cloth to keep out any dirt but to allow the bacteria to get in. Once you see that mash bubbling away you can loosely add a lid and allow the fermentation to continue.

2. Whey Starter. Whey is the liquid that is seen in a tub of yogurt when it is allowed to sit for a while. The whey is collected as shown in the pictures here. Thanks Chili Monsta.
The whey is then added to the pepper mash and helps to kick start the fermentation process. Less salt is needed in these mashes as there is no delay waiting for the Lactobacillus to be collected and a good fermentation can be seen within a couple of hours.




3. Sourdough Starter. Some like to use the hooch from a sourdough starter. This is the method I use. As with the Whey method the hooch is added to the mash and there is less of a salt requirement. Fermentation can be seen starting within a couple of hours. I like this method best as I dont have to buy a tub of yogurt each time I want to start some peppers and I get to enjoy some of the best homemade bread around. I have included a very simple recipe for making a sourdough starter that can be used within 2 weeks to start some pepper fermenting or making bread.



4. Other Starters. The juice from Sauerkraut and Kim Chi can also be used to start fermentation.

The Mash

A note here on Mashes, Mash as used here is a generic term. While a true mash has been ground into small bits you can also have a successful fermentation just choping the ingredients into small pieces, smaller than 1 inch square (2.58 cm). This is handy for those who dont have Kitchen Food Processors or other means of easily reducing the ingredients to small bits. If you are using chopped ingredients it would be good to plan on a longer fermentation time to allow the bacteria to work on the bigger pieces say, extending it another 2 weeks.

Peppers are naturally low in sugars and as fermentation works from the sugars can be hard to start. Many like to ferment just the pepper in their mash while others like to add the other ingredients. I typically mash all of the ingredients of a sauce recipe so that there are more sugars for the bacteria to work on. Most all recipes will include Carrots, Onion, and Garlic. With these added there will be ample sugars for a good fermentation.

Setting up the Fermentation jar. Using the above ingredients, shredded the carrots and ran all of the peppers with the seeds and ribs if you want the added heat, onion and garlic, through a Food Processor then put it all into a glass jar big enough to hold it all. Add the Starter and gave it a stir. Dissolve 2 tablespoons salt (I have High Blood Pressure and use a low amount of salt in my diet, for normal fermenters this should be in the 6 to 8 percent by weight range) into 2 cups warm water (I needed to add some water to the ingredients while in the food processor to get them moving so this was all I needed) and poured it over the top till all veggies are under water and to within an Inch of the top. A word here about salt. Pickling salt is the salt of choice here as it is just salt. Other salts such as kosher salt include an anti-caking ingredient and may have Iodide. While these will not harm the fermentation or the consumer they may change the look of the final product.

Fermentation time. I would typically not run a fermentation for less than 30 days. Mine usually go for 45 to 90 days. Now, that said there are some that will let them go for years. Tabasco is reputed to ferment their peppers for a 3 year period. The time you decede to go with is totally up to you.

Fermentation is complete.
This is the point where cleanliness becomes your best friend. Everything that touches your sauce now needs to be sanitized. This is easily accomplished using unscented bleach and water. Using the big pot you plan to boil the sauce in fill it with COLD water, hot water should never be used for this, and a couple of tablespoons of bleach. Allow everything that will touch the sauce to soak for 15 minutes then place them into an area you have designated as your clean zone. Next comes your bottles, caps and reducers. These can be run through your dishwasher with the heated dry turned on. When done place them into the clean zone.

It is now time to make some sauce. Pour all of the contents from the fermentation jar into a big pot and bring it to a boil for 10 minutes and then reduce it to a simmer for 45 minutes. Run it through a blender in batches and then back into the pot for a second simmer. Bring it back to a biol for 10 minutes and then simmer for 45 minutes again.
Run it through the blender a second time and then through a fine wire strainer to remove seed, skin and unwanted parts for the sauce. Bring  the sauce back to a boil the reduce to 195 Degrees F for 15 minutes and bottle. then carefully funnel into the bottles. Add a reducer and a cap and place it upside down for another 15 minutes to allow the caps to sterilize.

Helpful Links.

Fermenting pickles and peppers

Steps to fermenting peppers

Several good recipes and instructions

Get Cultured (Nourished Kitchen free e-book)

Bob Hurt Hab Mash

Nice fermentation blog

Q/A about mash process

Kitchen Gardens blog/ 5 step HS recipe

A very simple to make a starter.

Small russet potato
2 Cups Flour
2 Cups Water
1 packet (3 tsp) Active Dry Yeast

Put the whole potato into a pot with enough water to cook the potato down to mush. Once it is falling apart put it into a blender with 2 cups of the water. Its ok to add water if there is not enough left and blend until its smooth. Let cool till warm and pour into the container you r going to hold it in. Add 2 cups flour and the dry yeast. Mix well but lumps are ok as they will work out. Place this on a pie pan or something that will hold anything that boils over.

A good working starter after feeding


For the next 3 days every morning add 2 Tbs Flour and 2 Tbs Water. After the 3rd day just let it work for another 3 days. When it starts to settle clean the container if it boiled over any and place into the fridge for another 6 days. Now you should have a good amount of hooch built up and be ready to ferment some peppers. Youll only need a couple of tablespoons of hooch for a quart jar of peppers, I typically run a gallon jar at a time and use ¼ cup, the rest I mix back into the starter. After you have the peppers going its time to make the bread. This is a simple recipe I use for a San Francisco style Sourdough bread. Its great toasted for breakfast or sliced in half for a Sub sandwich or a Panini.

And since you now have a good Sourdough starter
Sourdough Bread


4 3/4 cups bread flour
3 tablespoons white sugar
2 1/2 teaspoons salt
1 (.25 ounce) package active dry yeast
1 cup warm milk
2 tablespoons margarine, softened
1 1/2 cups sourdough starter
1 extra large egg
1 tablespoon water


In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast. Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 3/4 cups flour gradually, you may need more depending on your climate.
Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume.
Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled.
Brush egg wash over tops of loaves.
Bake at 375 degrees for 30 minutes, or till done as it may take another 10 to 20 minutes if you use stoneware like I do.
EDIT: The ideal temperature for fermenting is between 80 and 95 degrees F for Lactobacillus.

#1019922 A Guide for Cloning Pepper Plants

Posted by nuclearDays on 12 July 2014 - 10:01 AM

So I was browsing through 'Cappy's pruning and cloning 2014' thread and noticed he was having a few frustrations  with his clones. I made a couple of comments and a couple of people suggested I should do a 'cloning guide' so here 'tis.


I work in the horticulture industry here in Australia and have done 1000's of clones (unfortunately not peppers...ha) but the same basic principles apply. FWIW I've done about 50ish pepper clones over the last couple of years and am running at about 80% success rate.


So what do you need to do cloning?


  • a really sharp knife or box cutters or sharp secateurs. I personally use secateurs 'cause being a bit of a klutz there is much less chance of me injuring myself. :P
  • rooting compound - gel or powder. Our preference at work is cloning gel because it doesn't rub off when you push the clone into the media like powder can do. If you're unable to get either gel or powder you can even use honey. There are certain enzymes in honey that aid in root development. Note: honey won't be as successful as proper rooting compound but if that's all you have access to then it's better than nothing. The 2 most common active ingredients used in rooting compounds are indole butyric acid (IBA) and naphthalene acetic acid (NAA). Some rooting compounds have both IBA and NAA in them, these are the 'Rolls Royce' of rooting compounds, if you can get them.
  • heat mat
  • mini greenhouse
  • media eg: rockwool, jiffy pellets, perlite + coco coir mix etc.
  • lighting: either artificial or filtered sunlight.
  • sterilizing solution - I use a diluted bleach solution to clean the secateurs with before I start and also re-sterilize them when moving from plant to plant. I can't stress how important this is because you don't want to be transferring any potentially nasty pathogens from plant to plant.

I select a section of branch that has a woody feel to it.
If you are able to easily bend the stem between your fingers then it's not suitable for cloning.

Here in Australia it's the middle of winter so I've still got some late pods on the plants, as in the Fatalii pictured below. Carefully remove any pods, flowers and buds because you don't want the clone wasting any energy on trying to fruit. I'll get 2 clones from the stem I've used.




You want the clone fairly short, say less than 6 inches and having 2 - 4 nodes on it. The reason for having 2 - 4 nodes is once the clone has rooted and starts growing you will have multiple growing sites which means you'll have a nice bushy plant. (same principle as topping  a small plant to make it bushy)

I use the secateurs and cut through the branch on a 45 degree angle. If you cut through at 90 degrees you are more likely to crush the stem instead of actually cutting it.

It's important to make the cut just below a node (like only a couple of mm or 1/8 inch). The reason for this is the node is the area where most of the callus tissue will form which will lead to root development.




I also remove any big leaves and even cut some leaves in half. Too many leaves remaining on the clone = too much transpiration through the leaves which is just wasted energy and also quicker for the media to dry out.




Dip the cutting into the gel so it has about an inch or so of gel on the stem. Let any excess gel drip off, you don't want a massive globule of gel on the cutting. Note: pour the cloning gel into a small lid and dip your clones into that. Don't dip the clone straight into the cloning gel container because you can potentially introduce contaminants into the remaining gel.




For me, 40mm ( 1  1/2 inch) rockwool cubes work well as a media cause they retain moisture and also they don't fall over like jiffy pellets may do. Before you put the cutting in the rockwool you need to soak the cube in luke warm water so that it is fully wet. Don't use cold water 'cause it may shock the clone.

I push the clone right into the rockwool so that it's nearly at the bottom of the cube. The reason for this is because a heat mat won't warm the whole cube just the bottom of it.




Then place the cuttings in a mini greenhouse and put that on a heat mat. Ideal temperature is 26-28C (78-84F). Always keep the rockwool moist, this is critically important. If you let the media dry out the clone will die. I just pour a little bit of luke warm water on each rockwool cube once day, any excess water will just drain through, so rockwool is pretty foolproof to use. Make sure the mini greenhouse is ventilated and not fully sealed otherwise 'damping off' may occur due to too high humidity. If you see drops of water forming on the inside of the mini greenhouse then you need to increase your ventilation because it is too humid.

I use a LED panel for illumination but if you haven't got any artificial lighting,  filtered light through a window will be OK. You don't need intense light for clones so don't put them in strong direct sunlight.  I run the LED panel 24/7 without issue whereas at work all cuttings are in a large greenhouse with just sunlight. So I don't think specific light cycles are that important for cloning.


Happy clones in the mini greenhouse with LED lighting. Notice that the cover is sitting on small chocks to raise it up a bit to allow plenty of airflow into the mini greenhouse. This stops the humidity from getting too high.




Photo without the LED lights that shows nice healthy clones.




This shot is taken on day 14. You can see that plenty of callus tissue is forming on the bottom of the stem. This is the pre-cursor to root development. BTW don't go pulling the cuttings out of the media to check the bottom of the stem because you may snap any delicate roots, I've just done it for this photo to illustrate what is happening.




Day 19 - you can see the first root emerge. Wait for a few more roots to appear before you plant out the clone.




Day 22 - plenty of roots emerging. These clones are ready to be planted out into a pot.




Just remember, if you want 10 clones then take 20 clones! This will allow for any failures plus you will get bonus karma points by being able to give away any spares to family, friends etc :)


Hopefully this guide may be useful for anyone that wants to take clones from their favourite pepper plants.

If you have any questions or if something in the guide is confusing just ask away, I'm more than happy to help. Once you get the hang of it, taking clones is really very easy!










#514824 The Comprehensive Guide to Over-Wintering

Posted by Pepper-Guru on 17 October 2011 - 08:54 AM

For many growers alike, the growing season starts at the seed. Its an all too familiar feeling; the smell of the seeds as we sort through them, looking for the "one" that will morph into the towering giant of our dreams, acquiring the perfect soil mix, temperatures, and saturation. Its one of the most addicting parts of our season in this culture. This time of the year is when we have that "fire" inside that burns and screams "This year, will be the year. The year where I will make everything right, and learn from all the mistakes made in the previous years." Think of it as a grower's right-to-passage, if you will. Even I myself, will admit that I thoroughly enjoy witnessing all my love and work break the top of the soil in the form of hooks, spread their baby wings, reach for the warmth of the sun and grow into beautiful young plants. There is something very enlightening about watching this whole event take place. This is one of the most primal processes of earth. Its nature's way - organic, raw and very special.

While seeds will always remain at the beginning of our culture and passion for growing, there are a great many cultivators, including myself, that have also begun to experience the benefit of taking things to the next level. Knowing your plants at the fundamental level is something that is often times over looked as prerequisite for growing a crop each year. Most people just do what they know and what works for them, without ever really knowing the plants themselves and/or why their habits produce certain results. Sometimes old habits die hard and your product suffers because if it. Sometimes we skate by on the fly and have an extended period of time I like to call "beginners luck." Then we learn, we progress, and we become educated through experience that builds up over time.

This plant we all love, just so happens to belong in a class of plants called "perennials," which directly translates to "through - year". What does that mean? It simply means, that if kept in the right conditions, pepper plants will continue to grow forever. Unlike another classes of plants i.e. Annuals and Biennials, peppers will continue to grow and flower simultaneously throughout all parts of the year regardless of photo period change. This is good news for us gardeners! Instead of cultivating "within the box" of the status quot and treating them as annuals, the enlightened grower can begin to expand his knowledge and base of experience.

One such way to honor our work and research of these beautiful plants is through "Over Wintering". If you're in a climate where the temperature rarely drops to or below freezing then this won't directly apply to you. For all the other grower's, I say stop letting your hard work go to waste each winter! Start Over Wintering! If you have the space, time, desire to extend your season and like the sound of getting one hell of a head start on next year, then this is for you. The benefits of starting to include this practice in your repertoire, far outweigh the cons of choosing not to. All you're doing is allowing the plant to continue to live just the way nature intended. Since I have started overwintering, I can attest to the garden mojo that occurs each year. The energy is better, the plants become huge and pump out hordes of pods, the experience is much more rewarding. The plants thank me for it, the bugs thank me for it, reptiles, birds...so on and so forth. Everyone's happier :) What's not to love about that?

"So how do I experience this magical world of plant-human symbiosis," you say? Its simple. In just a few easy steps, one can ascend to the next level of garden zen. Here we go:

Choose your plant. I chose a small first year plant for the purpose of the tutorial. All you will need is a container, pruning shears, and a shovel.

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Start by pruning back most of the foliage to the main branches that formed as the plant grew. You will want to start with a rough trim at this point. A more detailed pruning will be in order depending on how much root system you remove during transplant.
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up close example of initial pruning on a plant this size going into a three gallon container
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Here is a time lapse of the Fatalii Mother cutback. Enjoy while I add more to this.


Next we will add a little Guru mix to our container. You can use any medium you prefer.
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Example of how much root system would be ideal for a cutback like this going into three gallon.
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Add a little soil to top off the container and pack lightly
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Detailed prune to remove any remaining flower or fruiting tops. This will promote new top growth at different nodes.
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After a good watering in, I like to set them in a place that has diffuse sunlight for a while, so as not to induce shock.
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Under the back deck works great for me.
Posted Image

October in Atlanta is usually still a great time for pod production and the days remain fairly warm enough to get some substantial harvests. I can take my time over the next few weeks getting things prepared for winter, but for those of you in crunch time, I made sure to get this out sooner than later.

You see, over wintering can be a multiphase process depending on how you want to do things. Are you going to bring them in under lights immediately or leave them outside in their new containers for a a while? If you're lights are strong enough indoors then by all means, bring em in. For you the hauling around containers is over. For those of us confident in our temps for the next few weeks outside, our journey will continue a bit longer outdoors. We get more sun :) To be continued...

#1325321 LAVA

Posted by PepperLover on 07 June 2016 - 02:37 PM

Red LAVA (Long Tail)



 Red LAVA (short tail)



Yellow LAVA



Red and Chocolate LAVA Short tail 



Red LAVA Bubble 



Red LAVA Drop




#1241518 Spicegeist 2016 (͡ ͜ʖ ͡)

Posted by Spicegeist on 23 November 2015 - 10:20 AM

Yes, I said I was going to scale back to maybe even nothing.  But, this is just not going to happen.  I love peppers, love growing them, watching other people grow them, developing new crosses, eating them, talking about them, and yes, I even enjoy some drama from time to time ;)




Here's my tentative grow list for 2016:


C. annuum

Chiltepin x C. galapagoense

Brown Chiltepin

Yellow Chiltepin

Chiltepin Tarahumara

[[Chiltepin x Chintexle] x C. galapagoense] x Negro de Valle

[[Chiltepin x Chintexle] x C. galapagoense] x Chiltepin

Chimayo (two different seed sources)


C. frutescens

Donne Sali

CGN 17020


C. chinense

Smooth Brown Bhut

Bumpy Brown Bhut

Red Bhut

Naga Suomi

Naga Suomi x [Choco Bhut x Douglah] F2

Pink Tiger

Pimenta da Neyde

Red Bhut x Choco Bhut

Naga King

Dorset Naga

[Bhut x Seven Pod Moruga] x Guwahati Bhut F2

[[Bhut x Seven Pod Moruga] x Guwahati Bhut F1] x Choco Bhut

Assam Bhut x [[Bhut x Seven Pod Moruga] x Guwahati Bhut F1]

Impact Bhut

Naga Suomi x Pimenta da Neyde F1

Scotch Bonnet M of A

#899919 Empanadas...

Posted by PIC 1 on 16 October 2013 - 11:09 PM

I'd like to dedicate this appetizer recipe to a good Argentine friend of mine, Ruben whose recovering from a 5-way heart by-pass. He spent a good part of his life traveling with his band (drummer) from one country to the next. ........ here's my take on the dish probably similar to one that's made from a South American region






Ingredients: Mint, Cilantro, Oregano, Culantro, Italian Parsley, Lime Leaves, Garlic, Onion, Shallot, Scallions, Jamaican Red Hab, Aji Venezolano Pepper, Eggs, Flour, Flour, Cream, Pepper, Salt, Ground Beef (85/15) Sunflower Oil, Olive Oil, Cumin, Golden Raisens, Paprika, Spanish Olives.




Blend the 1/2 cup of each Mint, Cilantro, Oregano, Italian Parsley, Culantro,  ,...Lime Leaves (3), Scallions (green parts only)  4 chopped green Aji Peppers along with 2 tbls of water. While blender is running drizzle in Olive Oil to a loose but blended sauce forms. Add Salt and Pepper to taste. Set aside. ...Meanwhile, hard boil eggs...when cooled down, peel and chop. Set aside.




Brown the Ground Beef  (2lbs) in 2 tbls of Sunflower Oil, add  1 chopped onion, 6 minced Garlic Cloves,5 Red Habaneros, 2 tbl Cumin, 1 tbl Paprika, When the meat is browned remove pan from heat  Stir in Hard Boiled Eggs, 1/2  c of Golden Raisens,  1/2 c chopped Olives. Set aside




In a mixer cream 1 stick of unsalted Butter and 8oz Cream Cheese. Fold in and gradually mix 1.5 c Flour, 1 tsp Baking Soda, 1 tbl Sugar,  Remove dough when clumped together. Knead to combine and flatten into disc.




Place dough in the fridge for at least 30 min. ( I made 2 discs total).




The dough was removed from the fridge and rolled out to about 1/8" thick piece. I used a 4" cutting disc, then placed each piece in a tortilla press to get a thin uniform piece. A smell scoop was used for the filling and a brush of a beaten Egg was brushed on half the dough. Fold dough over and pinch/fold the edges. Fire up oven to 350. Brush tops of Empanadas with a mix of beated Egg and Cream.




Bake for 12 to 15 min.   ...(I should have used a regular size sheet pan)....over sized pans have there purpose, but even with a convection running its difficult to get an even bake with the lack of overall air circ.




The plating....Beef Empanadas with a slurry of Chimichurri............hmm..........where's the Malbec ?

#1101696 Cappy's 2015 Chocolate BS

Posted by Pepper Ridge Farm on 11 January 2015 - 02:49 PM

It has been several year since I have started a grow log like a newb but I enjoy this time of year starting plants.  My name is Cappy and I first discovered the Seven Pod in a seed trade from Sara R. in Trinidad in 2008.  That year I had a grow log and documented my grow of an extra brainy seven pod and the Brain Strain 7 Pod was born.  Since that time I have shared seeds with anybody and everybody who asked for little more than the cost of shipping.  I did not try to profit or chase the world hottest title, that goes to CARDI and the creator of the seven pod.  I am just a grower of limited means with a closet with a grow light and a backyard in a residential neighborhood.  What I am is proud of my contribution to the pepper community and the opportunity to shared this pepper with the rest of the world.


Last year I received some seeds from a very generous Trinidadian friend here in the states by the name of Judy.  I have dreams on making a chocolate version of my yearly hot sauce BrAiN sTrAiN.  There have been both red and yellow versions in the past so 2015 will be the year of the chocolate BS.  First round of seeds were sown last weekend January 4 and today I have my first seedling so here we go!

#1093094 Devv's 2015 - 16, Life is good!

Posted by Devv on 21 December 2014 - 05:31 PM

Well here we go again!


I just got finished planting seeds for 70 plants. Scaling back a bit this year; last year was a lot of work! That and I have to do more than garden this season ;)


My apologies as I can't remember shit where I got all the seeds from. Some were harvested from pods some I saved, and some were sent to me. I can say this 99% originated from the most generous THP members!


Without further ado, here's the 2015 list:


Red 7 Pot Lava: Mikey

Black Thai        : Mikey

Yellow Jonah  : Mikey

Jack’s Choc Superhot: Mikey

Red Bhutlah   : Mikey

Tepin x Lemmon drop

Pimenta Lisa : Stefan

Brazilian Starfish



Billy Biker


Jimmy Nardello

Bishops Crown

Sweet Hungarian Paprika

Bahamian Goat

Urfa Biber

Jelly Bean White Hab


Nagabrain F4

Numex Jalamundo

Cream Fatalii

Isabella Island Hab: Jim

Cherry Bomb: Jim



JA Habs

White Bhut




Ma Wiri wiri: Jim

Pepperdew: Jim

Pimenta De Padron: Jim

Wild tepin: Jim


Six secrets from Stefan

Orange Primo: Mikey

Choc Bhutlah

Scotch Bonnet x Indian Red

Red Lava: Mikey

White Hab

Naga King: Rick

BOC: Rick


I leaned more towards peppers my wife can eat. After all she helped me quite a bit, I might as well grow some for her ;)


Last season was a challenge regarding what was what. I eventually figured them out, but was not happy with the confusion. And yeah, I'm easily confused.


Here's a pic of the 70 starters:




Trying something different, the Jiffy's are numbered and will be entered into a spreadsheet. As they pop, they will go into the solo cups with permanent marker to label them.


This year I'm starting things in the converted hunting room (man cave?). LB wanted the extra bedroom back ;)  The room is part of the shop; 24x8 and insulated. It's been rather nasty for the last 4 or 5 days, damp and temps below 52°, but it was 68° in there a few minutes ago. Also I'm trying a heating mat to help with germination, which was abysmal IMHO last year.


Anyone who knows how I fly, knows I like to grow in the dirt. I have a few in containers from last season, but they just don't do as well.


I put a ton (literally) of work into the soil since the start of last season.


I feel soil preparation is the key to success:






I tilled in over 24 yards of RCW and 10 yards of shredded leaves after pulling the plants in the fall.




I then planted Crimson Clover and Rye as a cover crop, this pic is from 2 weeks ago..




The area I planted the cover crop in is 2,300 to 2,500 square feet. Half is framed for sunshade. A must in the 100% summer sun the garden gets. There's some Comfrey of the left ;)






Dec. 6th I tilled in the whole shootin' match. I waited too long. But I do like it when it darkens up. This is what it looks like after 2 2" deep passes. If you wait too long the roots form a sod, this makes for a bad day of tilling. I got this far and decided to call it. Shiner time!

Once I'm sure most is dead and wont come back when I water crop 2 goes in.




On 12-10

The grass on top has dried, and rain is forecast through Sunday (yeah right), so I tilled again. It brought up the grass from below and now the garden looks like last Sunday. I went a couple of notches deeper this time to break up more of the roots. I spread rye seed and watered for 45 minutes. It should come up quickly as the weather is warm for a week or more. 50's-70's.




This is the garden today, the second cover crop is just coming up. And I have to prep an area for onions, which hit the dirt January 15th. The rest gets tilled in at the end of the month.


I fly out of here tomorrow afternoon, and won't be back until a week from now. So I'd like to take this opportunity to wish everyone a Merry Christmas!


#1013310 I review Joyner's cappuccino ghost powder via my sinus

Posted by hogleg on 30 June 2014 - 02:59 AM

Right after this i walked up the hill about thirty feet and started hallucinating for five minutes straight. It took about three hours, before i could function again. I got the shits in about 40 minutes, that lasted about sixteen hours. My face was destroyed for over 24 hours.

So much fun though. And I feel great right now.

Oh and when i say chunky I don't mean flakes this was a very fine powder it was just compressed from being in my pocket.         cameos by Mawgi Dawgy and Shaman Jahmar


                                                     Sorry for the low quality. best i could get.

And its really good on food to.

Thanks again JHP.

#829150 Operation Golden Garden 2014: Let's Get Started!

Posted by MGOLD86 on 25 May 2013 - 08:18 PM

**Instead of starting an entirely new GLOG, I decided to tack 2014 on to the end of this one. So if you have already went through 2013's grow, just jump ahead to page 40.**


Before you go on, I would recommend you grab a beer or something else stiff to drink.  If you didnt follow my grow last time around, I have the tendency to go on, and on, and on, and on.  Also, I may not be the most "PC" out of the group, so if you are looking for clean language, on topic discussion, and general 'niceness', I am sure that I can point you in the right direction.
Ok, now that we got that out of the way....I AM STARTING A FREAKIN GROW LOG!  A quick bit of back story. Since I spent more time in high school partying than studying, I didn't have much of a choice following graduation. I decided to enlist in the Marines (there really isnt another choice) and now here I am 8 years and 5 deployments later.  This last go around I left the first few days of September and just got back yesterday (9 months for all the other 'non studying' folk).  As most of you know, if you want some bangin pepper plants, you need to start early, and May 25th aint early.  So right before I left I cut everything back and prayed to the pepper gods that my plants would make it through winter so I could have something to come home to.  Up until yesterday I thought that they were just taking time to put on some green, but when I walked through the fence to see my dogs, a ritual that I typically do after every deployment, I realized that the plants were not there and instead was four trays of new plants just waiting for planting.
Note:  IPhones are not the world's leading video recording devices.  And as a result, I may not be easily heard.  Dont worry, I didn't have much to say initially anyways, I was just a bit more surprised than anything.

For someone who seems to always talk a bit too much, I didnt have much to say initially.  I was freaking out inside and didnt know if my wife got them or what.  When she told me that the guys from THP did it, i was blown away.  You gotta understand, over the past 9 months Bill (RocketMan) organized a "Operation Hot Sauce" care package rotation for me and my guys.  A bunch of members here chipped in and sent packages of sauces, powders, peppers, and other treats to help make this deployment a bit more enjoyable.  To hear that they ALSO chipped in and GAVE ME A GROWING SEASON pretty much put me over the edge.  I know that I already messaged you guys but I wanna thank RocketMan, Coheed196, Romy6, KingDenniz, Silver_Surfer, STC3248, DesertChris, Sanarda, MuskyMojo, Pulpeteer, WalkGood, DocNRock. Stickman, Annie57, Pic 1, Pr0digal_Son, Jamison, Spicy Chicken, HighHalt, Fremp, SethSquach, 3/5 King, Patrick, Bigoldude again for helping make this happen for me.  And although giving me a garden was WAY MORE THAN ENOUGH, they also gave me a little sumpin sumpin that will help out picking up the last minute things that I need to make sure I have everything I need for the season!
So this morning, I got up early because I am still on Afghanistan time, cooked breakfast, and then after the family ate we went out to the garden to plant everything. 

The Peppers:
7 Pot
7 Pot Douglah
7 Pot Yellow
Aji Colorado
Bhut Jolokia
Bhut Jolokia Assam
Bhut Jolokia Yellow
Bonda ma Jaques
Congo Trinidad
Jamaican Hot Chocolate
Lemon Drop
Marconi Giant Hybrid
TSMB Yellow
Naga Morich
Safi Red
Trinidad Scorpion
West Indian Red
Black Krim
Black Pear
Oh, and did I tell you that THERE ARE 3 EACH?!?
Gettin to work tilling the rows a bit
The wife givin me a hand
The kiddo givin me a hand
Rows Complete
And Peppers in the ground!
Some goodies from Bill, Jeff and Bonnie (Bill also has goodies in the fridge :cheers:)
Parting Shot

#1028964 Newest Ferment - Easy and Fun!

Posted by SmokenFire on 28 July 2014 - 01:57 PM

Here is the ferment I finished yesterday.


Recipe step by step:


You need:


1 half gallon (64oz) mason jar, airlock, large mouth band and,


1 pound red ripe jalas or fresnos or hungarian finger hots (this batch done w jalapenos) - stemmed

8 ounces habaneros - stemmed

1 pound carrots - trimmed

1 pound onions - quartered

6 ounces of garlic cloves - skinned

40 grams of canning or pickling salt (my scale does both grams and ounces.  40 grams = 1.41 ounces)


1. Trim and stem your ingredients.  Be smart and wear gloves.  I use our meat scissors to stem the peppers and cut them into smaller pieces.

2, Throw everything into the food processor and press play (note this recipe amount requires 2 batches in normal sized food processor)

3. Add salt while machine is running

4. Pour out mash into large bowl and mix well - look for any larger chunks and grind em up fine

5. Spoon into sanitized jar and seal with airlock

6. Wait about 4 weeks.  Monitor mash throughout that time period to make sure its doing all the right things.


Total time needed: About 10 minutes to stem and trim, about 10 minutes to process and jar.  Zero to kickass in 20 minutes!


Provided everything went right* this fermented mash can then be moved to the fridge as is after 4 weeks.  You can spoon pure lovely joy outta the jar for however long it takes you to finish it OR you can take the whole batch and cook/food mill/cook/blend/bottle into hot sauce as so many around here like to do (myself included).  This recipe usually makes about 70 or so ounces, which will fill one 1/2 gallon mason jar all the way with a little left over to enjoy until the batch is ready.  Enjoy!




The players:




the blended mash after food processor:




jarred up and ready to chill:




In four or so weeks this will be a complex and wonderful product with nice immediate hit of heat followed by some sweetness from the carrot and savory from the garlic and onion - with a good lasting burn.  I'd say non chile heads will think this is just about fire, whereas we'd call it a 4 or 5 on a ten point scale.  Feel free to substitute your favorite peppers but try to keep the ratios roughly the same as the recipe is well balanced as is.  


*Save yourself some frustration and read up on the fermenting thread before you start in order to keep your ferments from going south.  The info here on THP helped me immensely when I was first starting out.  Always use common sense and good sanitation along with your eyes and nose!

#519038 The proper way to do a SASBE

Posted by wayright on 27 October 2011 - 11:27 AM

When sending a SASBE please follow directions!

Try to make it easy on those who offer seeds! :)

Here is a picture of how a SASBE is supposed to look!
anything other than shown is wrong!

Posted Image

The number of baggies depends on offer given


#1517745 2018 - The Farm

Posted by TrentL on 13 January 2018 - 09:17 AM

Well, I've been gone a few years from the board, and away from growing peppers, but looks like life is pushing me back that way again. 


I recently (last month) closed on a 25 acre farm in Central Illinois with some primo soil, and I'm going to give a commercial grow a test run. 






From up on the roof, when I was doing some roof repairs on the outbuildings. Not much as far as the eye can see, but cornfields...





Has a 4 stall garage and a horse stable on the property








Probably do my grow room upstairs here after I insulate it




Built some doors for the horse barn and patched the roof last month







Anyway just dropped a cold grand on seeds from pepperlover and buckeye, going to hit a greenhouse supplier up for other materials next week.


Have plans to build a 30x72' greenhouse in the spring, and a ~1200 sq foot dedicated grow room. Too late really to help with this year's grow, but next year it'll save me a lot of hassle on hardening off. 


The greenhouse, I am going to do a piped infloor heat slab, with a horizontal loop geothermal system (I own a mini excavator) that is solar powered. So heating should be nice, uniform, not create heat / cold bubbles, and not dry out plants like forced air would. I build circuit boards in my day job, so I will also build a microcontroller to handle the automated watering system with soil moisture monitors and actuated plumbing valves on the water supply.


Also plan on building a "deep winter" greenhouse for year round production. Got blueprints I made from a couple of years back, those are walled on three sides with heavy duty insulation, with the glass wall side angled to face winter solstice, so you can grow in the deep freeze months of the north. In the summer, those get hot enough to use as a natural dehydrator, replace the tables with racks for bulk drying.


Only doing a half acre or so of peppers to start with this year, the balance will be put in corn. I can't manage more than that with the labor I have available. (When you start talking thousands of plants, simple tasks like up-potting grow in to hundreds or thousands of man hours...)


Going to hire some local kids to help, school has a good ag co-op program for high schoolers, they can get school credit working on local farms. Since the plant out and harvest doesn't conflict too badly with corn, shouldn't have a problem finding labor around here.


Anyway, that's the plans.


We'll see how it goes.. er.. grows.


#921882 Spicegeist 2014 - The Year of the Bhut

Posted by Spicegeist on 10 December 2013 - 02:41 PM

This year I'm growing primarily bhut/naga types.


Not much to look at now, but thought I'd kick things off since I'm already starting seeds:



Here's my list:

  1. Red Bhut
  2. Choco Bhut
  3. Yellow Bhut
  4. Peach Bhut
  5. Shabu Jolokia
  6. Naga King
  7. Naga Morich
  8. Naga Suomi
  9. Dorset Naga
  10. Guwahati Bhut
  11. Pale Bhut / Bih Jolokia
  12. Jay's Peach
  13. Fatalii
  14. Lota Bih
  15. C. galapagoense

#1465770 Rocotos

Posted by PepperLover on 11 June 2017 - 02:04 PM

Hey guys here are some cool Rocoto breeds we are developing 





Desert Cherry (PL)

An exclusive breed of small, very hot, very juicy and yellow cherry developed mainly for hot dry climate. Very prolific huge plant 



Rocoto Mango (PL)

Another exclusive breed of rocoto, very aromatic and fruity, hot variety does well in hot climates  one of the best for 2017 homemade hot sauce, it has natural sweet mango like state. 





Red Mini Pear  (PL)

Another  sweet rocoto variety we created for those who enjoy eating fresh sweet and medium hot peppers. 





Rocoto Pine (PL)

Cool looking uniformed, slender, smooth, looking like pine nut very sweet variety with low heat levels. 



Desert Cherry, Mini Pear, Mango, Pine. 





#1407448 Moruga Welders 2017 Grow

Posted by moruga welder on 15 January 2017 - 01:21 PM



Welcome my Friends ! I didn't think i'd be planting this year , due to extensive shoulder surgery in Nov. , 

but Thanks to my P.T. & T.H.P. friends support  , I'm feeling it ! 

So sit back & Hope you enjoy the ride , 

Best of Luck to all !  And so it begins , 









#1148449 Lets see your meanest, most gnarly pods!!!

Posted by Noah Yates on 15 April 2015 - 10:42 AM

I thought this would be a fun idea for a thread... let me know if there is already a running thread that is similar.


Show us your meanest, most gnarly, and downright feindish pods!!!


I will get the party started with these:



Carolina Reaper

Jay's Peach Ghost Scorpion:
Black Habanero
Yellow Scorpion
Mustard Habanero
Mustardhab2.JPG (this one is roughly the size of a tennis ball :shocked: )
Peach Bhut
Butch T Trinidad Scorpion
7 pot Primo
Bhut Jolokia Indian Carbon
Scotch Bonnet x 7 pot Jonah
Pinocchio Cayenne
Chocolate Bhut
Trinidad Scorpion Moruga Blend special var. (from Sanchez)

7 pot Douglah