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Bought the plants and saved seeds from pods this year.

I grew the bonnie hot hybrid jalapenos this year. They seemed very productive. Also, everyone I gave one too swore it wasn't a jalapeno cause they had a very good heat with an initial hint of sweetness. I would say its the hottest jalapeno I have grown so far.

To me the only way it makes sense for the sauce to have 6% salt weight during fermentation. Would be to make the mash cover with desired amount of water. Weigh the completed concoction say it weighs 1500g peppers, water, any spices or things you may include already added. It would need 90g of...

Ok so I have been making lacto-fermented hot sauce the same way for a while now and everything always goes fine no problems. I use a 6% brine over peppers chopped into quarters and smashed down into a mason jar. But i wanted to try a mash method.... So here comes my ? When making a mash do i...

I would say I'm in. But I'm too much of a noobie here. I'm an avad member of another pepper community but I just found this forum.

Wonderful vendor. Ordered a medium box from garth. I was floored when I opened it up. Beautiful peppers of all different shapes, sizes, and colors. I asked for 35 labeled varieties he gave me 40. There were also probably 40 more unlabeled varieties. Greatest variety of high quality peppers I...

Thanks everyone for the truly warming welcome. I'm looking forward to catching the flow around here I'm still kinda figuring the site out.

Hello I'm Dylan unknown and I have started growing chili's this last year. I'm currently up to about 40 varieties and going strong. I'm aspiring to make hot sauces and beautiful interesting new pepper strains. Attached is a look around my indoor tent set up and a few pictures of my harvests from...