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We made two Trini hot sauces yesterday. Two recipes, both using Trinidad yellow congo peppers. I had ordered some empty bottles on Amazon, and they are a nice upgrade from just dumping the sauce in a jar like we have done in the past. I used recipes I found online from Ria and Jason Peru...

I have been thinking about how to make my sauce more yellow. One problem is that my "yellow" scotch bonnets and habeneros are very rarely purely yellow, most have a bit of orange to them. An idea I had today, that I will incorporate in my next yellow sauce - use yellow carrots as an ingredient.

When you attempt to cross two pepper varieties of the same species, what percentage of the time do you end up with a cross rather than a self pollination?

Season has ended. I decided not to overwinter any pepper plants. I have plenty of peppers. This season was a success. The plants I started in the spring ended up producing more total peppers than the plants I started in the tent in the fall. Final thoughts on the varieties from this year...

I have seen contradictory things online regarding the different brown habaneros. Congo black, brown habanero, hot chocolate habanero, chocolate habanero - some say they are all the same, some say they are significantly different. I grew hot chocolate habanero this year, and I am thinking that...

The Trinidad Perfume pepper gets mostly favorable reviews. The floral habanero taste is what attracted me to growing peppers in the first place. Another odd thing is that online, most people completely ignore green peppers, and focus only on the fully ripe, despite green peppers being an...

I recently bought a bottle of the Badia Habanero sauce and it is excellent. Best grocery store habanero sauce I have had so far. I rank this higher than Marie Sharp, Melinda's, and el Yucateca .

If the peppers are medium-hot, I would say that is even stronger evidence that your plant is not grenanda seasoning. Grenada seasoning is mild, heat is there but faint.

I am also growing Grenada seasoning this year, seeds from superhotchiles.com. Most pods are wider than yours, but I am seeing occasional narrow pods. This is by far my favorite mild pepper that I am growing this year. I am also growing Venezuelan tiger, aji cachucha, and aji cachucha...

I have been picking peppers twice a day, in an effort to pick each one at exactly the level of ripeness I want. Freezer slowly filling up. Will be ready to start sharing peppers with friends soon. The yellow Congo peppers taste great and are turning into some of my most productive plants...

A couple of Venezuelan tiger pods are starting to ripen this week. I tried one of the green ones - delicious already.

Sunrise bumblebee are delicious. Sweet. The animal(s) had eaten all of the large tomatoes, but they left many of the cherry sized tomatoes on the vine. I put out a trap for the groundhog, and instead I have caught two raccoons. Not sure if the raccoons were eating my tomatoes along with the...

Picking peppers everyday lately. Some of the red Congo peppers have been getting cracks if I let them get too ripe.

https://www.bonappetit.com/recipe/scotch-bonnet-and-grapefruit-margarita Made a Bahamian goat margarita today, and it was wonderful. I had never had a drink with hot pepper before.

Lots of thunderstorms this week. One of the Bahamian goat peppers split right at the main branch point. Maybe coincidence, but both of my Bahamian goat plants have significant wind damage now, while most of my other plants have minimal or no damage. I think I still have a good chance of getting...

Venezuelan tiger is looking nice with some massive pods. Dark stems. Excited to find out what these taste like once they ripen. I had a hard time starting this variety, but it is looking good now.

Antillais red. First ripe pepper is about ready to pick.

Aji cachucha purple splotch. Even more of a flat disk shape than the other aji cachucha variety. Initial impression, not a huge fan of the flavor of either aji cachucha variety. Would you destroy a pepper plant early if you decided you didn't like the flavor?