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Dude in the white shirt is either off his meds or on something non-therapeutic. Good chuckle though - should make all the drug seekers at the hospital down a super hot before receiving pain meds :)

Gerry, thanks again for this generous offer - SASBE on the way...

I wouldn't fault ya for the canned maters - I'd say about 75% of my salsa batches each year used canned - these are my preferred make/model: http://www.muirglen.com/products/fire-roasted/fire-roasted-diced-tomatoes-14-5-oz--2 Looks like an awesome batch (agree w/the red onion opinion as...

Heck I'll hop on that if it is still available

Tons of great info here: http://nchfp.uga.edu/how/can6b_pickle.html

I would love to be a part of this story if you still have some seeds left...

Pert near where I grew up (fm 1830 & 407) used to swim at willow grove park (iirc) as a kid.

+1 for smoked onions, I keep some in my freezer for general use and smokifiedness

They are pretty proud of 'em in these parts - 'bout 8 or 9 bucks an oz for dried pequin. Like the smokiness that the guajillos add and it is fun to see what other flavor profiles can be created by varying the variety and amounts of the other dried chiles. TP is a solid base for any type IMO...

I've got a jar of sliced habs in the fridge that I just threw in vinegar. Let em sit for a couple of weeks and they are pretty tasty, don't get the softening that happens when you process and they are still fairly hot. Quick and easy fix although I also can jalapeños every year.

TB, thanks for this recipe - on my second batch and it keeps on getting better. My version has some other peppers (guajillo and de arbol) thrown in w/ the pequin and is the go to sauce in my household.

Easy way to put this to bed - didn't Primo post something about a lab that was recommended by NMSU that will perform tests for under 50 bucks? Aren't there pods floating around out there in 'reviewer's' hands? ... Definitive, unbiased, third party analysis Not that it matters that much, I'm...

Joe - received seeds today, thank you very much for your generosity. I'm looking forward to getting them growing next season! Loved the White 7 Pot taster, what a wonderful heat and flavor. Matt

Very cool, thanks for the pix. I'm hoping that the starts I have going are actually Facing Heaven; if they are (fingers crossed that I can get at least a pod from them from my window garden this fall - it is getting late and the days are starting to get cool) I'm going to keep these...

I couldn't find facing heaven in the states so ended up buying some seeds from Europe - pretty bad germ rates but I did get two plants going but really late in the season. I might get a pod or two (have them growing in a window) but pretty much planning on overwintering for next season. Thanks...

Assuming PPM based on similar info found on the site: http://agr.wa.gov/pestfert/fertilizers/FertDB/prodinfo.aspx?pname=6324

I've heard that ladybugs can't be raised commercially - I know that there is a big industry of wild ladybug gatherers in n. cal. that harvest from the wild in the spring every year. Edit: what smoke said (reading comprehension ftw)

You could always eat the seeds just before you hop on the plane.... ;)

Looks like a super fiery sambal oelek - how 's it taste?

Yeah they definitely need to sit for a couple of weeks... What kind of salt did you use? If it wasn't pickling salt, the anti caking agents found in most other types of salt might have caused that blue color.