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Plant is pretty small, but I'll try to remember to snap one next time I take a look out there.

That would make more sense. I'll have to dig around in here for more info on those. Thanks!

Found a new hot pepper plant from my "hot pepper lady" at the local farmer's market. She said it's called "Maronga Long" and that it's supposed to be "close" in heat to ghost peppers but said it's a new one she's just trying out and she hasn't been able to find much info on it. I haven't had...

Awesome. Thanks guys! I was having trouble finding the thread, so thanks for doing the legwork nubster.

This is probably a google search away, but I'd rather ask in here. Anyone have recommendations on good places (stores or online) where I could find hot sauce bottles? I'd like to be able to bottle up my sauces to give to friends and family this year and see how that works.

Just thought I'd see if anyone has been to this restaurant in Phoenix. They have what they call "WMD's"... "Wings of Mass Destruction" that I tried a couple years ago when I was out there. Just curious if anyone in here has tried these and how you think they compare to other restaurant hot...

Hmmm, I've picked a few 1 inch Caribbean Reds to keep me satisfied until the bigger ones ripen and they had pretty decent heat already (probably close to habanero heat). So I would expect at least a little heat, but maybe Bhut's grow different.

I'm not experienced enough yet to say that I'd be able to tell certain peppers apart. I'm hoping to be able to tell between the peppers I'm growing this year and then maybe I'll be able to expand on that next year.

Much warmer down here. Too warm. For the most part everything seems to be doing well, some of us just got slowed down because the Tulsa area had 22 days straight of rain back in May. So we basically got everything planted in mid/late April... had an awesome week of about mid-80's temps with...

No doubt. I've had Caribbean Reds for well over a month and for the past week or more they've been lighter colored with touches of red in them, making me think they're going to turn any day now and they just won't!

Out of curiosity, FloridaSun, do you think if random "casual" Tabasco Sauce users were given a blind taste test of Tabasco, Trappeys, Crystal, and a few of the other similar Louisiana hot sauces, they would prefer Tabasco?... Or even know the difference? I'd be willing to bet many would not...

This is my first year of growing tabascos and I love them. This thread actually inspired me to pick one of my reddish ones off the plant and eat it (I've only gotten a few of those so far and they don't make it out of the garden). I don't really taste the correlation between the actual pepper...

Nothing wrong with eating an unripe pod. Especially Tabascos. I believe they actually pick tabascos in that stage for pickling... i.e. you know those restaurants (Steak n' Shake comes to mind) that have the pickled hot peppers on the table? I believe those are tabascos. I've been munching on...

Hadn't thought of that one, but aren't Fresnos fatter like jalapeno's, just not as curved? I was thinking the same thing that it seems too big for a serrano, but then I read somewhere serranos can range anywhere from 1 to 4 inches. The serranos I grew last year didn't get anywhere beyond about...

Nope, nor do they look like any of the super chili pics I've found online. My guess so far is it's a serrano or something similar to that. I read that super chili's are hybrids. Is it possible that instead of growing the super chili these plants reverted back to one of the peppers that was...

I've got a couple of these plants that my wife picked up at a Lowe's or Wal-mart or somewhere like that because she thought they looked interesting. The tag on them said "Super Chili", which at the time I had never heard of, and the description says they grow upright and ripen to red. However...

This is just my second year growing, and my first year of Reds and Tabasco. I don't think I'll go another year without each of them now though. Also, gotta have plenty of jalapenos.

Well, the hottest I'm growing is Caribbean Reds. I've gotten impatient waiting for those to turn and picked a one-inch green fruit and quartered it for some of my friends that were over Saturday. Had some heavy heat but I'm certain those will be much, much hotter by the time they ripen. I...

Sounds about right. I've already been munching on what little has been ready to pick so far this year. I'm starting to be able to pick out the flavors rather than just the heat which is what I want.

Question for all the chili-heads in here. I've always loved hot food, but this is just my second year growing hot peppers. Last year I didn't really sample them fresh off the plant, but my goal this year is to make sure and eat one or part of each kind of pepper I'm growing so I can teach...