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A light frost the other night, but the plants did not get burned. Hopefully, another week or two until I have to strip the pods.

One of 15 Scorpion plants: Plenty of pods still in there.

I started to strip some of the plants: This wierd stem is rather different.

I have made singles sauces of: Bhut Jolakia Scorpion 7 Pot Fatalli I gave samples to a friend at work. He finally combined all into one sauce. He replied back that it has great flavor but, intense, continuing burn. Sounds good, no?:mouthonfire:

I am thinking of this combo for the next batch of sauce: (Equal parts???) Bhut Jolakia Scorpion 7 Pot Naga Morich Red Habs Devil's Tongue Inferno Trinidad Congo Naga Jolakia (PC1) and vineger and garlic Is this too much??:hell:

Left to Right: Scorpions and Fatallis This is good.....more and counting..............

Tonight's Devils Tongue harvest: Grin...........

I think the Scorpion is hotter than the Bhut Jolakia, or, anything else in the garden this year(and I have ALOT). Absolute killer burn all the way around.... My 2 cents..............

A few 7 Pots pods:

What part of Ohio are you in? I am around the Dayton area.

These have been in the fridge, deciding what to do with them: L to R, top: Naga Morich, Scorpion and 7 Pot bottom: red Habs, Fatalli and Bhut Jolakia.........:hell:

Here is a few pods: All Naga Morich. On the left from Monday, the right, today. Over 5 pounds. The left side just went into the dehydrator.

These are from the other day's harvest: A few red Habs............

Thanks, Patrick. The Bhut crop is mainly thanks to your "donation". I have harvested so many seeds from this year's crop, I haven't decided what to start in February.

Agreed, large trees of any kind will sap the water from your plants.

Here is my pepper patch from 8/10/09: And today, 9/21/09: A little change............... Here is some Oy Kho The season is nearing a end.

Here is tonight's canning: "Bread & Butter" sweet peppers. There is 8 + varieties in there from Bhut Jolakia down to Tabago seasoning (alot of Habs). 9 jars, 124 ounces total. It may last until January. Very nice flavor. the brine seems to lock the induvidual pepper taste/heat. Very...

Here is yesterday's sauce: 100 Fatalli pods Vineger 1/2 head of garlic Cooked down, pureed in blender and cooked down more. Yield: 4 5 oz bottles and 1 4 oz and 1 8 oz canning jar I licked the spoon....good stuff:mouthonfire:

No melting yet. I am going to do Bhuts, nagas, scorpions and 7 pots together in a sauce. That might have some heat......:hell:

Here is today' s sauce: 100 Fatalli pods Vineger 1/2 head of garlic Cooked down, pureed in blender and cooked down more. Yield: 4 5 oz bottles and 1 4 oz and 1 8 oz canning jar I licked the spoon....good stuff:mouthonfire: