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I've grown it easily from stalks that I bought at the Asian market. I actually noticed it starting to produce roots in the bag in the fridge after I forgot about it for a while. Maybe at some stores it is treated with something that prevents growth?

Man, I'm excited to see the 1/2 C. galapagoense x Chiltepin and 1/2 Superhot cross.  What generation is it?  What is the fruit like if you have gotten any yet?

It looks like it could be some type of habenero or something related.  But, I'm not sure.  Definitely looks like a capsicum chinense.   It would help to have some more information about it. What's the heat level like?  Taste/aroma?  Pictures of the plant and flowers if you grew it.  Or if you...

Because, it is assumed that you sterilized the entire bottle(e.g. boiling in water), including the bottom, before filling. So, the sauce doesn't sterilize the bottle, because it doesn't need to.

Yeah, I agree with you on the dry seasoning. It only gets on my lips and under my fingernails, and none in my mouth. Here's a couple of interesting articles I read from the LSU Ag center...

  Nice! Do you purge them before the boil? And how do you boil them?  Some people like to cut the boil a bit short and then let them soak for 10min or so before pulling them out.  I've also seen people boil them, then dump them in an ice chest, tossed with more dry seasoning, and let them steam...

Good luck with all this...but it sounds like you might be getting in over your head.  You might want to start off with a smaller grow to get to know the basics.  And learn from your mistakes before they start costing thousands of dollars.  Then you could build up a nice seed stock from your...

Yes! you gotta get some mushrooms in there...my favorite part other than the crawfish.  And some whole heads of garlic.

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  Yeah, these crocs were just reminding me of all those crazy patterned chef pants some of my coworkers used to rock out back in the day.

Looks awesome, man! And I love homemade tasso, so much better than storebought. It just needs to be so much more heavily smoked and spiced than some of the local butchers do. At least in Lafayette.

One thing I didn't mention that I like to do is after a make the sauce, I cool it down overnight and taste it again the next day. And also double check the ph. This allows me to do minor tweaks like adjusting the salt/sugar levels, adding more acid, adjusting the viscosity/adding xanthan gum...

Of course they would still seal upside down. You're not relying on gravity to create the seal. The pressure for the lid to seal is the vacuum you create by filling the bottles with hot liquid and then capping them.

Hey, just curious...what's the idea behind your avatar?

Sounds like you already got your system going. You kind of just got to go about it by feel, and taste. After you do it a few times you'll start to figure out ratios of ingredients you like, and it'll only get easier the more you do it. You'll start to be able to foresee what'll happen when...

I think that if the sauce is blended smooth, then you wouldn't have to let the sauce sit to let the ph balance out. The hot vs cold reading is the only thing I can point to. But I didn't think it would cause that much fluctuation. It seems like too big of a difference. I don't know...weird.

I planted one in my yard over a year ago. No fruit yet, still really small. I'm just really hoping this crazy freeze we had down here didn't hurt it too bad. Sorry, wish I had more to say...just really looking forward to tasting one of these things.

I feel you, man. Us on the gulf coast don't feel quite right if it's not humid as shit 24/7. I'm not saying I like it, it just is what it is.