Recent content by Bender Rodriguez

Thanks! Roasting the peppers is quite easy. Set some aluminum foil over a flat baking pan and turn on your oven's broiler to high. Big peppers I cut in half longitudinally, small ones stay whole, then put them under the flame for roughly 8-10 minutes per side. You want the skin to start to...

Buying. I don't have much to trade at the moment, unless someone is interested in sweet bananas or poblanos

Hey THP! I'm looking to feed my collectoritis and add to my growing stash of pepper seeds for next year. Seeds are good, fresh pods are even better :) Naga Viper Chocolate 7-Pot Butch T Scorpion Morouga Scorpion Carolina Reaper (though I highly doubt anyone has ripe pods yet) Chocolate Bhut...

Older stuff like Dio, Metallica (pre-Black), Iron Maiden, Megadeth, Rising Force, Ozzy etc. More modern includes Scar Symmetry, Disarmonia Mundi, Children of Bodom, Demon Hunter, Dream Theater, and so on. I prefer a little more melody rather than just the face-peeling, blistering, assault on...

Thanks everyone! I am addicted to this stuff. When I say "I put that on everything", I mean it :P

I'll bite. Put me down for $15 on box #2 please

The center vein is easily on par with, or hotter than, a cayenne, but the walls barely have any heat at all

That was my first thought, but I've never seen a Cajun bell turn purple --> green --> red like these do.

Here's a couple more shots of the second mystery pepper Ripe fruit on the left, immature fruit on the right Inside shot with the seed vein removed I'm open to wild guesses at this point :P I also have quite a few seeds I'm saving if anyone interested enough to try them personally

Update! 5 days in the fridge has turned this into an entirely different entity. It lost some heat, but the smoky/roasted flavor has increased by a lot. This is still, by far, my favorite sauce I've ever made

First off, let me start by saying I never follow recipes. Or measure ingredients. I just throw it all together and hope it comes out okay :P. I'm a fan of simple recipes and don't like adding extra frills to my food. I started by harvesting a load of peppers from the garden. Whatever was ripe at...

The nursery that these came from has a reputation for mislabeling their plants.They grow some nice stuff but it's not always marked correctly, so I took a chance on the bhut. It definitely has the heat and flavor of a normal habanero. I'm more interested in what you all think about the second...

Ok, so I bought a Ghost Pepper at a local nursery this spring and have been anxiously awaiting the fruit to ripen, but now that they are turning, I'm not so sure that this is actually a bhut jolokia. I'm thinking more along the lines of a Caribbean Red hab? Next, I bought a four-pack of...

Hey everyone, new to the forum, but not to growing peppers. I'm growing about 25 different varieties this year, from sweet bells to what I think is some kind of bhut (I'll be posting in the I.D. forum shortly to confirm this). I've been experimenting with making my own hot sauce recently. It's...