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I just tried my hand at my first homemade hot sauce last night, using fresh oranges and habaneros. It came out thinner than I'd like, but not too bad. I used a food processor with the raw habaneros with garlic and onions sauteed in olive oil. The peppers came out in very small chunks, almost...

I've resolved to attempt to grow some peppers this year, and really don't know where to start. Anybody have good suggestions for a good how-to reference for a beginner with no experience growing anything? Also, tips for keeping the plants alive over winter in a cold-weather local would be...

Of course, we all know that the higher a scoville rating, the hotter a substance. But I've always wondered, how does the scoville rating actually translate into the perception of heat level? I always thought that the higher a scoville rating, the hotter the burn. Simple enough in concept...

I've always kept my hot suaces in the fridge. But as my collection is growing, I'm running out of room. And, as I am starting to aquire collector's sauces, I am interested in displaying some of them. Does anyone know if it's okay to store open sauces out of the fridge for a long time? In...

I wandered over here from the Hot Sauce Blog, where I've been fortunate enough to have the opportunity to do a bit of hot sauce reviewing, and thought I'd get registered. Since it's an intro post, I'll get right to it. I'm an engineer from Michigan, but my passions lie in sports, fine food...