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I am new to the sauce making aspect, I was wondering... I don't want to waste any flesh or anything so pureeing through a cheesecloth is a little impractical. Having those chunks in there, I also do not want it to be very sweet. I am getting into jam and preserves and made an amazing jam today...

This one has a very unique burn, probably only with ice cream, Burns the roof of you're mouth and nowhere else. Funky.

There was a breed developed habaneros in 2005 I think somewhere in Texas, it was bred to introduce habaneros to every family, all the flavour with no heat. Was the same heat as a jalapeño I think. You might have this variety, by chance.

Try talking to the guy, I'm friends with the company, they use 1ml of worm juice weekly, and they rarely need to treat their plants for anything ever, occasional sprays for some insects, but very healthy plants. Can pick up a worm farm really cheap for your own worm juice. Apparently the stuff...

I am learning about the hardening off stage... So many times have I murdered plants and not got it right. I would like some photos of different stages of plants when hardening off and some typical advice, also can I sticka chamber (with/without lid and/or vents open/closed) out in the shade...

There is a product recently released, first of its kind commercially I believe which may cater to your taste, it is quite dangerous. It's 7 Pot puree with pure 16 million SHU crystals. So it's the hottest thing you will ever try without the nasty extract effects. I will be trying it this week...

I can legitimately consume any of the superhots. I find the anumms are more difficult to eat. They aren't as hot but they have more sting. Everybody is different, every species has a different relationship between the types of capsacin in it. This makes every pepper unique to every person...

Get it in the perfect conditions, give it only as much as it needs and leave it be!! I killed all of mine not long ago because I was trying to help them. Patience is the key. I have a very quick grower at the moment, a Peruvian White Habanero. It's going up really quick, but the yellow cayenne...

Yeah, taste the sauce and work with the flavors into the dish, extract sauces are horrible for actually eating.

Banana helps the stomach, so I hear. For me anything cold works very well. Counters the temperature of the mouth. That's just my opinion though. Dairy is usually served cold so the coldness and the cream helps.

Only had it happen once, after eating my first superbly, after that I have never had it happen again, thankfully. It was almost unbearable that time.

7 pots will be replacing my habanero supply soon. Love the flavour so much more than the habaneros

Assuming you can cook, As for any dish pick a theme of flavors and meld them together, especially with "one-pot-wonders". The more fresh and not rich ingredients, you need an acid, a little cream helps. Tomato bases are quite popular, so have your tomato puree, garlic. don't be shy on non-hot...

Yeah, I find people that actually refer to Bhut Jolokia's as "Ghost Pepper", don't actually have the experience or tolerance, but they believe they do, as Bhut Jolokias aren't heard of as frequently as habaneros for example, especially with street rep with habs. But good on you for getting...

The Hinkle Hatz is a Pennsylvania Dutch Heirloom variety which is dated back to 150 years.... Thats all I can input. lol.

I have a lot of respect to everybody who can tolerate their chilli, especially the superhots. I managed to obtain one from Neil Smith. To be specific a variety which I had seeds sent to me only last week. Si it's a 7-Pot Jonah. I was scared as hell, but I did it. I'm now uncertain of why I was...

Even worse, I was looking around on youtube one time.... only to find some terrible parent feeding (what I believe to be a 6 month old child) a habanero of some kind. I didn't watch, but I did read some of the comments and understandably they certainly weren't nice or cheerful. Some parents...

Got more sprouts now, including the ever so long to germinate Pimenta de Neyde. was hoping to get two of those but that's ok. I'm starting an external blog on my web-server to keep a public track on it all. :)

Neils TS plants get up to 230mm long! Pretty darned big!!

I've had bhuts pop in three days, pretty quick!! Most chinenses I raise are up within a week. Hybrids take much longer though.