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  Nope.  Aji Amarillo is a larger growing pod that is actually closer to orange color.  It is also called Escabeche (sp?).  Supposedly low yields per plant.  Haven't grown it.  I have grown the Limon, and has high yields, and from what I have gathered, is hotter than the Amarillo.  The limon has...

  Inca red drops are pretty compact.   Limon/Peruvian Yellow are larger than Incas, but not as large as Birgit's locoto or Brazilian Starfish, plus they branch more.  They do need support, or else they will sprawl.

I have gotten them from PepperLover before.  Grew them two years ago . . . take a long time to ripen.  Start pale green, then white, then orange, then finally red.  Stayed orange for a long time. Small bush type

SB7J, if any are left. :)

Did some T-bones with pecan a long time ago.  Def tasted the nuttiness.  Might just try it with peppers . . .

LOL - geeme: influencing people on the other side of the globe!  :D   Maybe we should start a poll: Do you…. a) eat the heads of shrimp b) suck the heads of crawfish (mostly a Louisiana and eastern Texas 'thang) c) eat the tails of shrimp and crawfish (referring only to the uropods and...

Amounts have been added to first post

Gifts were made of the jars.  I didn't want to post this until I had given them out.  I will come back and edit the first post with amounts when I have time.

The players:   6 TBSP Dark Sesame Oil   750 mL Dry Red Wine   ?? Cups Chopped Onion . . . Amount pictured here . . . cant really remember how much it made chopped but you can see these onions ranged from small to medium   15-16 oz good Balsamic Vinegar   Salt to taste   5 cups sugar . . . might...

I want to know more about this bbq. From their website . . . "Fresh Air Bar-B-Que Est. 1929 The original Fresh Air Barbecue in Jackson, Georgia, is the oldest pit-cooked barbecue restaurant in Georgia still in its original location. Since its establishment in 1929 by Dr. Joel Watkins...

As promised . . .     And . . .   Plated with Spicy Pickle Spears (Packed with Inca Red Drops) and BBQ sandwiches made with BBQ pork imported from a place I used to go to when I was little, Fresh Air BBQ in Macon, GA . . . topped with my BBQ sauce made with Cherry-Smoked Yellow Brains...

  Hey, I fully intended to take pictures.  I must have gotten distracted.  Apologies to all for my grave error :)

yeah . . . just realized did not take pictures of finished product. . . .Will take pics of leftovers later :)

Added to that, a 30 oz bag of frozen hashbrown potatoes, thawed.   Press into 9" by 13" glass baking dish.   Bake at 350 until bubbly, then top with crumbled Cornflakes and butter. Put back in oven and crisp up topping until slightly darkened.

Had the family over for the holidays so we decided to make a staple of comfort, the hashbrown casserole.  Ever since I have had a hand in making in, I always add a little spice to it.  Something seems to be missing now if it isn't spicy.  Used to, I would put a drop of Dave's Insanity into it. ...

The red is still going steady.  The Yellow has not had any activity for a week or so.  I think that I will put it through the food mill soon . . .

  Yeah, I started figuring out that I like a sprinkle of salt on vanilla ice cream (as well as chocolate, of course).  Figured this out when trying almond and coconut milk as a dairy replacement.  They just tasted too watery, then checked the nutrition info, and they had a third the sodium of...

How hot are they?