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I don't understand the hybrid/crossbreeding thing much, so I was wondering if you can see the first years fruit being a cross of nearby peppers.  Is this possible or is it the seeds that are formed that are the crosses?   Thanks!  --Tom

I have some Butch T scorpion plants (lots of Bhut shaped pods on the plant also) that are producing like crazy, so I thought I would test something I have never done before but wanted to...the heat of ripe(red) versus unripe (green) pods.   So I picked a bunch of green pods at all stages and...

Uh oh!  I'm in trouble now...   My wife was gone for a few weeks and when she returned she found her precious strawberries were basically dead, but my peppers were doing awesome!  I don't see the problem, but she does!    :snooty:  She said it's a good thing we don't have kids.  Oooh burn!    

 These 2 peppers are from the same plant.   I only know these are F4 hybrids and the hottest I've encountered.  I know they were from some super-secret grow, but that's all I know.  Any ideas what they may be?  

Hey everyone!   I saw that the Chile Pepper Institute here in Las Cruces, NM is growing wild pepper strains this year in a "small" garden.  Here is a link to their Facebook page and check out the drone video:   https://www.facebook.com/chilepepperinstitute/  ...

Hi!  I bought this Butch T plant from a local nursery but the fruit don't look like any scorpion type I've seen.  They look like a ghost to me.  What do you all think?  Thanks for your responses!         And the first ripe one...  

Hi everyone.  This is my first G-log and my 2nd year growing peppers.  I have 24 plants in the ground.  I planted them the last week of April 2016.  I grew about 13 from seeds and the others I purchased as seedlings.     The List: (Capsicum type, Pepper Name, Source)   C. annuum Big Jim , Chile...

CaJohns has made another good one...PepperMonkey Baby Hot sauce.  It's real simple with 3 ingredients: Fresh Mesilla Cayenne Chiles, Sea Salt, and Vinegar.   It's not a normal cayenne sauce that is fermented, it's fresh peppers like I like them. It was thicker than many sauces but pours easily...

I love apple pie, but also with peppers!     Here in New Mexico we add chiles to everything.  So, to make a pie better, I add roasted green chiles.  I add about a cup of chopped roasted peppers  and some pine nuts to a standard apple pie recipe.  I keep it real simple and have only apples...

Slideshow of my walk in the pepper field at Chile Pepper Institute...   http://s127.photobucket.com/user/1tom2go/slideshow/CPI%20%20Oct%202015   enjoy -Tom  

Hi everyone.  I tested a batch of 6 different Super hot type peppers for SHU's.  I thought you might like to know the results as well.  The first 3 peppers are from ajdrew at PeppersByMail.  These were very good quality and beautiful phenotypes.  The last 3 are from a friend that doesn't want to...

How do you guys wait for ripe peppers!  I go out and talk to them and tell them winter is coming.  I am going crazy waiting for my first habaneros, bhuts, and morugas!  No joke these take a month more than other types.      

First, I test the heat of peppers every day for a living.  Please don't ask me where on this thread, just look at my profile or PM me.  I also grow and love the products that are made from them.     Second, I would like to share some of the cool things I notice at work that the super-hot pepper...

My first pepper garden!  I am a crappy gardener, but I got peppers!   :P   Grow list I have:  several New Mexico types like Joe Parker and Chimayo, Tabasco, serrano, habanero, bhuts, and Trinidad moruga scorpions.  At first, all were started from seeds, then I lost about half before and after...

I got a 12 oz. bottle of this Holy Jolokia Wing Sauce from the Chile Pepper Institute store in Las Cruces, NM.  Cajohns makes this sauce for CPI to help support their research, as all the Holy jolokia sauces are.   Ok, about the wing sauce...   Ingredients:  Ace Hot Sauce, Canola Oil, Tomato...

Holly Jolokia Taco Sauce is a newer sauce from Cajohns in cooperation with the Chile Pepper Institute.  I purchased it at the CPI store in Las Cruces, NM.     Ingredients:  Vinegar, Chile Peppers, Brown Sugar, Garlic Salt, Onion, Cumin   It is a very flavorful and hotter than the average hot...

Hi everyone!   I used to be a normal person who likes a few of the normal hot sauces and thought habaneros were exotic.  5 years ago I moved from California to Southern New Mexico and started eating everything with red or green chiles and lots of jalapeños.  I got the serious pepper/ hot sauce...