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One way to use it might be to use one of those BBQ injectors and "get a melon drunk" by shooting it  up. Reaper watermelon ...   Or, maybe you could do that with an eggplant or cucumber or tomato. Anything juicy, right?

I like vodka and I like peppers but I can not gag down pepper vodka.   However, NECM will know where I took this pic.  

I didn't even touch the Reapers I dried this year. They wait until the Ordained Time. 

I like to play at making seasoning mixes. Sometimes a seasoned salt, sometimes a seasoned pepper.    Last year I grew ghosts, and my seasoned pepper supply was almost out, so I pulled a jar of "ghost flake" out of the cabinet and ground it fine along with the typical SPOG.   My first tasting...

I haven't been to PR but Miami is a good place to shop for sauces.   That's a foodie town in general.

Yesterday I ground some dried pods and I was amazed at the heat. I thought these were fatalis, but maybe they're reapers.    I'll be using SMALL amounts of that in seasonings, and I'm sure to have heat for a year. 

I haven't grown any kind of mirasol for a while. However, after reading this thread, when I went to the grocery I got a bottle of the original. Just because. 

No aroma, all that was off in other buildings. I would dearly love to walk past the fermenting barrels.   BTW Avery Island is not really an island. It's a "salt dome" as found along the Gulf. There are big deposits of salt, and it's lighter than other sediments, so it tends to rise like a dome...

Sorry, double post  

I took the factory tour at the Tabasco place on Avery Island. You just get to see part of the packaging line. Otherwise, they hide their cards.    They had a gift store and I bought a bag of oak barrel chunks for smoking. When soaked, they turn the water red.  

I just had my first frost here, I covered the plants and they survived but I harvested green pods heavily. It's a mix of several kinds. The result is not very hot, fairly balanced with salt/onion/garlic, quite similar to a typical verde sauce.   And that's about it for the season. I still have...

From an old Ohio magazine

I'm bumping this at the end of the season. I picked an earlier round of pods and dried them for powder. That worked out well; I built a salt-onion-garlic seasoning around the fatali (as I did last year with ghost).    In the hot dry season I watered the plant adding some fertilizer with...

Yeah you'll know it when the train with red flags on it comes through.    

Superhots smoke well. I can make a batch with a much heavier smoke flavor which can stand up to the heat. In my case I can smoke in the offset so the pods don't cook as much.   Starting from dried pods is much simpler.

Powder has been most practical for me. It has a long shelf life without taking up refrigerated space.   

  To His Coy Pepper Plant with apologies to Andrew Marvell   Had we but garden space, and time, This under-ripeness were no crime. You could leaf out, and think which way To ripen slowly through the day. Thou, in the sun's unending light, Should'st rubies grow; I by the side, Perspiring, would...

Looks like summer!   I got a fatali plant by accident this year. I used some in a dry seasoning and some as a kicker in other sauces.   

The original is the three witches in MacBeth. He seeks their aid in gaining the throne.      Anyway, an end-of-season salsa can be like that.

Double, double, toil and trouble  fire burn and cauldron bubble.  Wrinkled hab from deadly vine  slips into the steaming brine.  Jalapenos, red and green,  Fresno's glow and Bonnet's sting,  fleeing before the hand of Frost  into heat of Fire are toss'd.  Datil's dimple, Cayenne's crinkle,  O'er...