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I'm going to pick out one of the half-finished bottles of commercial BBQ sauce I have sitting around, and spike it.      

I've combined tomato and pepper in a few ways, but this is a strange child. It's a bit like a tomato-hot-pepper BBQ sauce except there's no sweet component.   What to do with it? It brings pepper and salt so spike some plain tomato sauce for a chili or something like that. Or build a cocktail...

Today I took my last picking of tomatoes, mostly romas with some small cherry. I ran those through the blender with onion and garlic and salt, but I messed up and added too much salt for this to be used as a typical tomato sauce.   So, I added some of my hot peppers and made it into a hot sauce...

  It just added some sweetness, otherwise there's nothing for a sweetener in it.

I get ripe peppers from my little patch, bit by bit and type by type.   I picked some fatalis earlier, and dried them, and ground them into a seasoning similar to last year's ghost pepper seasoning Yes it has a kick.   Today I picked a round of mixed red peppers, mostly hot but not all...

Welcome to the board! I greet you with rye bread, salt and vodka.   I'm from a Lithuanian family.

Recently I had a lot of peppers to process, mostly moderate hots of several kinds, and some sweets.   The loaner food processor is down, so it;s either chopping by knife, or the 1960s Oster blender.  I went with chopping, to make some fork-snack peppers.    I stemmed and seeded the peppers, and...

The recipe is simple, the serranos, salt, vinegar, garlic powder and onion salt. (Yes, two kinds of salt, turned out to be a bit much.)   The texture is very similar to catsup.  

I was hoping to find fatalis at my Home Depot, but no luck (I thought).   This morning I was weeding/harvesting, and I found these.     Well, I'm happy. But what about the other people who bought whatever it was that was mis-marked?   "Mommy, this pepper looks funny."   "It's still good, go...

Yesterday I made a sauce whose only peppers were red serranos. It came out much hotter than I expected.   The first few seconds, it seems like there isn't much heat but then, oh wow here it comes.  

I had a job at a Harbor Freight and usually I would clock in at 05:00.  

I've been picking several varieties of peppers as they ripen, and they were beginning to crowd the kitchen table. So I roasted a bunch of them, which put a nice aroma in the house.   When they were done, I stemmed them and scraped out seeds. Then I brought out the 1960s Oster blender  I cut the...

If fatalis  are considered "medium" then the End Times are at hand.  

Well written! My chile preparation is similar to yours.   I like to make peppers the primary ingredient, and as you say, the heat level could be anything. As a practical approach to that, I like a heat that can be noticed at first, but the heat should be just reaching the limits of your...

Sometimes I likee to experiment with whatever I have on hand.  This time, I have habaneros, bananas, and vanilla yogurt.   So ... ?   I cut the hab into thin strips, then mashed them in a mortar and pestle along with a spoon or two of the yogurt.  I used a potato masher to blend the banana with...

I grew up with long-grain white rice (Uncle Bens brand) But when I moved out I started trying other kinds of rice. I liked several of  them, but no one else in my current household wants any kind of fragrant rice.   These days my main rice is a shorter grain white sold under the brand of Giant...

Dang that looks like a good time.  

I use a blade-type coffee grinder to grind salt with homegrown dried herbs and peppers. This leaves some dust in the grinder, and I'm afraid to wash it with water. I used to wipe that out with a paper towel, but I switched to using plain white rice, grinding it to scour out whatever had been...

Nobody mentioned Spam-Ku?   So much depends on the little key on the can and the waiting tab.    

Welcome to the board, there is much information already here and you can always ask for more.    DIY hot sauce is fun and thousands of people here do it.    As for growing, go for it. I'm a bit south of you in central Ohio so I have a little more season length (sometimes) and often my...