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Welcome Vanni!  Glad you made your way over here!  :)

Unfortunately I don't have a picture of just a Peach Bhut, but there are some Peach Bhuts in the pile of pain here.  Very similar in shape to Noah's peppers and the hottest of the various Bhut's I grew.  Beat out Red, Yellow, and Chocolate Bhut's for heat.  

Late May to Early June here depending on the weather.

I would be willing to trade a bottle of the Mango-Habanero for one of my Roasted Jalapeno and Lime http://thehotpepper.com/topic/52398-roasted-jalapeno-and-fermented-sriracha/ This one is not fermented but shelf stable with a low PH and sterilized bottles.  Let me know if you are interested.

  Hands down my favorite all-time sauce.     Thank you!

I like smoky sauces on tacos but this one just didn't do it for me.  Maybe mixed in with something else like you said.

  It better be! :)

I finally made my batches of hot sauce from my fall peppers.  The Srtiracha ended up being fermented 3+ months - life just got too busy.  I also roasted some jalapenos, onions, and garlic on the grill back in September and threw them in the freezer to be made into a hot sauce later. This was a...

That is the same one I use.  2 years now and it is still working just fine.

Most of the time fermenting will get you down to a safe PH to get shelf stable, but it isn't a guarantee, you will need to check the PH.  You can also use an established recipe that you know has been tested and is safe.  You can get a cheap, functional PH tester on Amazon, it is worth the...

Wow, took me a while to find this.  I didn't realize it has been since April without an update.    First up is a bahamian goat pepper, but I am thinking it is just a yellow scotch bonnet.  The first one I ate was yellow instead of orange and did not have the "peach" interior it was supposed to. ...

Looks great cone!  The sugar doesn't come through as much as you think it would.  My favorite use for it is to dip chicken tenders/nuggets in.  And great idea on the parsnips, maintains the color of the sauce without having access to white/yellow carrots(and also a great natural thickener).

Some of my favorite recipes are scotch bonnet sauces without any fruit.  The bonnets make a great savory sauce.

I use one good sized carrot in a standard batch of hot sauce (about one quart).  I haven't noticed much of a difference between roasted carrots and non-roasted.  If I am roasting them though it is because I am roasting the peppers, onion, and garlic for the sauce so the roasted flavor already...

Bigger peppers I remove the seeds before grinding, discolored or not.  But if you made a ton of powder that wouldn't necessarily be feasible.  Smaller peppers such as white bullet habs, tobasco, pequin, etc are done whole with the seeds.  Way too labor intensive to try and seed them.   Editing...

Getting down to a very small range of possibilities, great odds now everyone!

511 grams :)

443 grams :)

281 grams :)

372 grams. :)