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I didn't know that was you taking the picture, you should have said hi!

Over time, the ones I store in ziplocks eventually rehydrate slightly to where they need to be dried a little again before they grind well. I've taken to throwing in a pack of silica gel in ones I want to keep dry enough for grinding.

frozen peppers also work well in cases where you want them finely chopped - just thaw them. I do it all the time with habs and serranos.

That's pretty much how the habanada was created. I don't know what sweet pepper variety he used though.

that seems rather odd to me given what you did. Unless the 70% was TOO much?

They are also taking a long time to ripen. Yep! And agreed with @SatanicFlatIron - this looks pretty normal.

As you observed, cactus soil is not an ideal medium. I would say it's probably not holding on to enough water - as CaneDog suggested, add some more organic materiel like compost to the soil. As for different varieties, note that both the Purple UFO and Anaheims are annuums, while the ghost is...

Yes I'm on a well. But I don't think it's that. I turned off the water supply to the heater today. No spurting all day. Turned it back on and hot water is doing it again - waiting for cold to start.

I doubt it would matter. There's a guy on YouTube (don't remember who) who has been proven repeatedly to be total BS and he still has a devoted following who attack anyone who questions him. Nope, all he has is a sauce made from it.

Only in a regular dehydrator, but you'll know for sure they're in there!

That's exotic?

Mine's bigger :)

Can you help me understand how that results in air in the system? It's definitely air, not blockage.

Maybe if the basket is completely full of hatch chiles and a roaster...

I have air in my water lines. Getting spurts in the shower, toilets, faucets. I'm reasonably sure it's the water heater which appears to have a bit of a leak but wanted to get some other opinions before taking any action. The only part that has me a little uncertain is that the cold water is...

Got a few from here in NC near Raleigh

Doesn't seem "bonnety" enough to me, but based on the pics I'm seeing it does look a lot like one.

I sometimes think the regulations can be overly burdensome* BUT no matter what you think of them (or if they really are or not), it's not a good idea to ignore them. Could even kill your business. Do it right for (a) the health of your business AND (b) the health of your customers. * Depends on...

I haven't done anything very big at all. Largest single batch of spice blends has been only 2lb (4-oz. jars, so that's 4 per pound.) I've done a few runs like that but that's the largest single run. Current equipment could do 5lb easy, not sure about 10. TIME wise, blending 2 5 or 10 would be...

I recently added a large bottle of wine - cut it too much I guess? Wouldn't that also be a problem in the initial stage though?