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So, I tried growing a number of different bonnets this year, and I'll be making sauces with them. The first up was a simple Bahamian Goat sauce, based on a variety of recipes available on the webs. It's mostly similar to Rick Bayless' habanero sauce recipe, but with some small changes for personal preference: Ingredients: 1 tbsp olive oil 9 cloves garlic, peeled & chopped 1 cup chopped baby carrots 1 large white onion, chopped 24 Bahamian Goat pods, de-seeded 2 cups white vinegar 1 cup...

This year instead of the Secret Satan Gift Exchange we will be hosting the HELLOWEEN Trick and Treat Gift Exchange! If you are interested in giving and receiving hot sauce/hot pepper related goods, with some good natured fun and (not or) trickery, please reply here. This is not the formal list, only to gauge interest and to be able to tag individuals later. @Shorerider @salsalady by default 🎃. Anyone interested simply reply BOO! Disclaimer: The organizers are not responsible for anything...

Hey Salsa Friends! I statred selling fresh salsa in Chico, CA last year. 2025 will be my first full year of business. Earlier this year I had a post blow up in the SalsaSnobs Subreddit. You can read that pos here if you want. Here is the story of how I got where I am right now. I wanted to share a little update on a side project that I have been working on the past 1.5 years. After being laid off in late 2023, I decided to go after a dream of mine and that was to sell my tasty salsa...

Just starting this glog now so it's one less thing to do in a few months when I'm knee deep in compost and getting things in the ground.   Not much to report at the moment. Strains yet to be determined, but I'll probably end up growing too many like always...lol     Only thing that's going on right now is a clean back patio and the chickens doing their part turning over my compost pile on the daily. Intersted in seeing how the soil microbes appreciate the added chicken poop!       Hope...

So I haven't seen it mentioned here before, or much at all online really, but I'm surprised I don't see more folks making oleo saccharum with their chile harvests. I figured that since harvests are starting to come in, that I should mention this in case any one is looking for something to do with their bumper crops. What's an oleo saccharum? https://www.seriouseats.com/oleo-saccharum-lemon-syrup-recipe-8652702 Long story short, it's normally just a process of using sugar to draw out the...

I searched and didn't see a thread about just posting recipes. I'll continue to add ones I've made here. I also made Pex's Atomic Purple, but not going to post as it didn't seem right. Gangrene 415g Smoked Poblanos and Jalapenos - skins and seeds removed (as much as I could) 185g Vinegar 62g Lime Juice 26g Garlic 4g Cumin 20g Cilantro 3g Salt

Just one. Let's see what ya got!

I'm back for another fun-filled, jam-packed summer of growing a load of peppers. This year I started about 1k plants and wound up with 700 in the ground. The leftovers were mostly chocolate habs, which I decided I could do without more than the others. I'm also growing some tomatoes, and unlike previous years where I basically neglected them, didn't stake them or anything, and got no tomatoes, this year I'm really trying not to screw it up. I've attempted to make spaghetti sauce a few...

Okay guys and gals Rich is out, but that doesn't mean there isn't a war on the horizon! Here's what I propose to keep this tradition alive. Those who are still interested raise your hand and suggest a pepper you would like to grow. For obvious reasons we should stick to a stable variety and everyone should buy their seeds from the same source, as we did in 2020. with the yellow Fatalli from SSE. The other rules could remain the same as in previous editions: 1: If you vote, you must grow and...

Just getting this started so I can get a url. I will post more about this in a couple of days. Happy New Year, 2021!

Seen a lot of people asking about powder make methods. Figured I would post a method is use to make "Fine" paprika like grind. The skinning part will only really work for meatier peppers.   First off the peppers I'm working with. These are Sweet Hungarian. In this case I am literally making paprika. There is a bit of extra processing before you dry the peppers for powder.     To make a strong tasting powder you want to remove the seeds, and if you can also remove the skin. This is because...

Hey growers! We're about to ring in the new year! Use this Group Glog in 2 ways: Perhaps you don't want to start your own Glog, and that's fine! Just drop your progress posts here! You might have your own Glog but it is very specific, that's fine, drop your more random posts here! Either way, have fun, and enjoy your 2025 grows! THP