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Looks so tasty!   So, inspired by this thread, I've got a similar mash fermenting - and aggressively too after 48hrs.  Should I keep this ferment under a week or let it go longer?  Never tried a fermented sriracha.

I'm thinking about trying a fermented green sauce with mine.  There's some discussion about green sauces over in the sauce category.     I wonder how much of that comes thru when smoked and dried?

Curious, do you just eliminate them or do you use something else for body?

That's blossom end rot.  Had quite a bit of that earlier on this season.   You can read about it easily in the forums, but I solved mine by a series of cal-mag treatments.

Lol.  I took a couple of these too just to see what a giant huge jalapeno is!

So these are at least F2?

Do we know how far along this cross is?

Also in PA.  I topped 2 bhuts and left 2 grow.  I also topped one of my cayennes and left the other uncut so I could see how both a chinense and an annuum would respond.  I topped these when they were between 4-6".  In the end, I noticed no significant difference in the overall size of the plant...

Gaaarrrrrlliiiiiiic!

Sounds like a plan! Thanks for the inspiration!

It's a "moist" mash for sure. Was entertaining playing off the apple a bit by finishing with cinnamon and brown sugar. My wife loves baked sweet potatoes (me not so much). I usually top them with cayenne powder, cinnamon and brown sugar. Sooo, thinking about going that way? Or maybe...

I've got a cayenne/onion/apple mash nearing the end of its ferment and not sure where to go with it flavor-wise.  I enjoyed the mixture of aromas when preparing the mash.  It's just a little "out-of-the-box" for me for what I've done with sauces to this point so just looking for some...

Yellow Fatalli is one of the prettiest seedlings.  It's nice looking mature too, but I love how full and dense the seedlings get - like layers of leaf canopies.

The train is on its way to Chewi. I'll edit this post later this evening when I get home with tracking info.   USPS 9114901159818196048597 Scheduled for delivery 9/26.

I've got the train and will restock it and get it out on Monday.

Got back from a week-long business trip to find the purees waiting for me - nice treat!  :party:   Tried the naga puree on some spaghetti and it is fantastic!   :hot: but really lets the naga flavor come through.  Never had pepper puree before but I love the straight-up pepper taste.  Gonna...

Saaaweeet! Can't wait! Thanks Buddy!

382. Thanks!