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I grew up on tabasco, oblivious to anything else out there. Started eating Hawaiian chili peppers (type of bird pepper) as a teenager - still clueless Started hearing rumors of hotter peppers and one day someone left a handful of orange habanero's at our dispatchers desk. I waited over a week...

What about flavor/heat level? That might help ID. It probably has the chinense, habanero type flavor but some have sweet or bitter undertones

  Sounds like you know the island pretty well. Kapaau on the northern side of the island would definitely be a prime spot to live. Pahoa on the other hand, right now is getting beat up pretty bad. The volcano isn't showing any signs of slowing down so the people there can't really plan their...

 So basically if you got the time/money/space to make your own tea do that. Otherwise mix a little un-sulphured molasses in warm water and go to town.

Try to find a way to block direct midday sun. From 11 til 2 at least. Shadecloth, corner of the house shadow or tree. Anything helps.

Chris? Is that you? :welcome:

My reapers were very slow growers, especially when compared to my Bhut.   A conversation I once had with my wife: "I love my new reaper but does it make my Bhut look too big?" :rofl: :rofl: :rofl: Cold tuna sandwich for dinner that night :mope: :mope: :mope:

:welcome:  from Hawaii

Chip

Like everyone is saying chicken is good if you let it rest a long time. In my experience Rabbit is amazing. I had a couple rabbits that I kept just for that reason. Excellent top dressing as well as for mixing in the soil. My grandkids were too young to know any better and fed them mango leaves...

  See now there's something I never thought of that makes perfect sense. I've dehydrated peppers to make powders for mixing with salt, and I've dehydrated the remains of sauce that I ran through a food mill for salt blends but I never tried drying the ferment itself. What a cool idea!!   Always...

A certain amount of sour-ness is expected from a ferment for the first few weeks. How long did you let them go for? I used to sample mine every couple weeks and found that a minimum of 3 months gives it that complexity of flavors you hear everyone talk about. I had a 9 month batch that just blew...

bread

Regardless of soil quality any type of soil amendments and/or good quality mulch can only help your situation in either ground or potted. in the ground, dig a hole about the size of a 5 gallon bucket and back fill it with at least 1/2 of good quality mulch/amendment mixed with existing soil. If...

How long do you want to save them? Where I live, maybe a week on the counter before going soft, lasts a little longer in the fridge but after that they get soft....no chewiness. Flavor remains if you freeze or dry them.

:welcome: Bishops hat is the closest I've come to bells with any level of success. I tried california wonder 1 year but end rot and countless bugs kept me from enjoying a single pepper. 90% of my garden is now chinense varieties.

Eat 'em while they're still firm for best flavor

For myself I prefer to not cook my ferments mainly because of the reason you said, the bitterness is hard to get away from. More salt helps a little but then you have more salt. When I want to make sauce I'll age my peppers in vinegar for 2 to 6 months and then cook them down with whatever fresh...