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I have seeds from Semillas for this next year.  Bummed to hear about the taste but I might still give it a go.  Different growing conditions/climate could make for a different tasting pepper.

Late to the party but great review as always Nigel.  I couldn't wait for next spring so I already have some 2" plants growing in my basement :)

Scotch Bonnet Bahamian Goat Pepper Cherry Bomb Chocolate Scotch Bonnet Yellow 7 Pot Aji Lemon

I saved a bunch from Judy this year that I plan on growing next year.  Though I also think I bought half of the varieties she has this year too :)   Have to agree with Vodu on the Big Jim vs the 6-4.  Otherwise that list looks pretty darn good.   Scotch Bonnet is a must-grow for me.  If you can...

I would think that would be enough light.  Mine are just under a 4ft shop light and seem to be doing fine.   I also don't have access to any natural light and have mine in the basement.  Now this is also my first year OW'ing so I am not sure how they will do the whole winter under lights but my...

I decided to overwinter the plant for kicks and giggles.   If it is a cross I woud love to get it stabilized.  We'll see how the parent compares to the offspring next year.

I'll go with 9.

Nice review.  Can't wait to see how this pepper will blend in a hot sauce with various ingredients.

Thanks for the first link there Scovie, i have been using El Yuckatek when I go to my local Mexican joint for lunch.

No discernible difference in my opinion, but the texture changes quite a bit.  For cooking or hot sauce that is just fine though.

I am a big fan of Marie Sharp's habanero hot sauces.  Lucky Dog makes some great sauces (as long as you are a garlic fan), and the black label starts to get up there for heat level.  I am also of fan of Jamaica Joe Scotch Bonnet Pepper Sauce, but that is the scotch bonnet fan in me coming out. 

Great review.  Might be my new favorite pepper, we'll have to see what kind of hot sauce it can make next year. 

The ones I ate seemed to be in the 2-400k range.   Some were definitely hotter than others, but the mildest one was at least 200k.

Finally have my potential bonchii trimmed down the first time.  Plus this thread needed a bump :)  

Here are my plants all ready for the winter.  

I dug up 6 of my plants last Thursday before I went away for the weekend and stuck them in my unheated garage to prune back and deal with once I got back.  Last night I finally was able to trim them up, rinse them, and get them into pots.   I will try and get a picture up later tonight of the...

Pretty simple, and doesn't take that much time in the grand scheme of things. Saute the onions and garlic in some of the water (1/2 cup should be enough) until soft. Add the carrots and cook until they are tender, adding water as necessary to keep everything from scorching. Add the peaches...

Made a batch last night with White 7 Pots and pears.  Turned out even better than the first batch (I think, need to taste them side by side), and packs more of a wallup too.  I also made a roasted jalapeno and serrano which is the other sauce in the picture.       The bottle on the left is...

Two more hot sauces in the hopper. Staying up way later than is prudent :)

I left them on the plant for almost three weeks after they turned "mustard."  I kept waiting for them to turn to the chocolate I was expecting.  I thought "ooh, they are starting to turn!" and then I just waited.  That picture was also after they were sitting in a bowl on my counter for a week...