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Welcome. You will be assimilated.

Paul, Those Scotch Bonnet TFM look like mini-pumpkins... Nice haul I just picked one of my standard Poblano Ancho that was ripe. Its destined to be stuffed and dinner tonight.

times worse

Here is a picture of what just might be my favorite this year. Coyote Tooth. A taste test revealed a nice sweet taste with a decent heat. Its a compact plant and will fit nicely in the green house to finish the season.

Welcome! Rocotos are also on my list for next year.

My Sugar Rush are really taking their time getting color. Next up a couple of Naga Viper are red now. Last a lone Fatalli that has ripened. There are many more on the plant but are still green. Time is beginning to get short. Its a race now!

under water

Paul, I'm not sure. These were seeds ordered from Texas hot peppers. I don't recall there being more detail about genetics.

I'm getting more color. Hydra Chocolate and 7 pot Katie. Its very smoky with ash today in Lebanon. We have a South wind blowing it up from the forest fires I'm not sure how that may affect the plants. Warm weather on the way though.

burning still

Welcome! Love the name of the sauce company!

Welcome!

long range

The Sugar Rush red and the Bolivian Bumpy Carmen have really loaded up. Now we see if the sugar rush make it to turn red. I have a feeling they will. We should have another month of good weather.

Welcome. It sounds like you like all types of sauce. Keep us posted on what you make this year.

stripped down

Welcome. I would just increase all ingredients the same. you should end up with identical sauce from the first batch.

Welcome. I hope to see some of your genetics shown here.

I used to do all my growing indoors. I just never had true sativa seeds at the time. These days it seems just about any variety is available somewhere. True Maui sativa is lost I'm afraid. I used to know growers upcountry that grew spectacular fluffy sativa with mango compost. I have lost track...

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