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Matter of fact yes. The middle two bottles were made from 48 of the dark pods. The front bottle was made from 25 of the lighter pods. The one in the back was an older batch, also made from normal colored pods. That far back one is actually lighter than it appears in the pic. All other...

Narly Morich

If you have the proper environment for them inside, there is no need to take them outside to get fruit. Pepper plants are self pollinating and do not require insect activity to produce fruit. As long as there is a good breeze over them or you give the plants a shake every day to loosen some...

Well, I'm not about to launch a full scale investigation or write a research paper on it, but I did think the differences were interesting enough to post on a pepper growers forum :-) I've never seen them that color before.

In this picture you see 2 groups of Naga Morich peppers. Both harvests came from the same plants. The group on the left was harvested the day I put the plants indoors, so they actually did all their growing and ripening outdoors. The group on the right ripened very quickly under the stress of...

I dont use the whole gallon shown in the picture. The recipe uses 2 quarts. Who is to say what is a lot or a little? This is how much I use. I think it tastes good :)

Yup. This would not be the case with a sauce that had a higher pH. Anything lower than 4 is good, and this stuff is 3.4, once again assuming you follow the recipe. 3.4 is too acidic for anaerobic bacteria like Clostridium botulinum. Preventing bacteria like these is the reason for all the...

OK, I posted a thread pointing to the recipe but someone moved it... http://www.thehotpepper.com/showthread.php?t=7740

OK. Made a batch of Caribbean Red Sauce this evening and took pix all the way through. Posted my recipe and process on my wiki site. Follow the link... Sauce Feel free to leave comments on the discussion tab.

I'm guessing you are referring to special bottling techniques. I wont be able to help you with that. My sauce has a pH of 3.4 therefore needs no special bottling methods or preservatives to keep bacteria out.

Will do. I'm whipping up a whole gallon tonite. Its on the stove as I type this. I'm documenting the process with pics and I'm gonna put a step-by-step on my wiki page when I'm done. Might help out some that have never tried to make a sauce before... Course MRE's dont taste quite as bad as...

You have become corn-fused, my friend. Its not BDD's thread. :)

No problemo 3 pints (tightly packed) of Caribbean Reds 1 cup chopped fresh carrots 6 large cloves fresh garlic 1/2 large red onion 20 oz can of Dole pineapple in juice (not syrup) 3 quarts white vinegar pre-cook carrots in microwave 3 minutes then add into sauce pan with all other ingredients...

Sauce :) I have a couple recipes of my own and a whole bunch of hot sauce fans clamoring for it. My son is a Marine currently deployed to Iraq. I send it to him as well. He and a bunch of his comrades in arms are big fans of the Habanero sauce. Never figured Id get a fan base in the middle...

Was up in Boston for the last 4 days, and came home to my biggest harvest yet. As always, Naga Morich and Caribbean Red's. Couple of the Naga's are a tad underdone, but a day or two from now they will be 100% The good news is that ALL these pods came ripe while the plants were under a ton of...

He just said that it might not have been bright enough :lol: Well anyhoo, I turned on the HPS lamp. Shouldnt take them long to recover. Its certainly bright enough now. Its like broad daylight at high noon in July in there now... Now I just have to make sure that it doesnt get too hot in the...

I noted in This thread that I was hoping to not need to turn on the HPS lamp in my grow room in order to save juice, but I am now getting a leaves starting to yellow and drop off. They have been in the grow room for about 2 weeks. This so far is limited to the Habs. The Naga plants seem to be...

I expect that the seeds will be fine. The article pretty clearly indicates that even though the ripening process is triggered artificially or hastened using ethylene, the ripening is real. When the fruit is ripe, that seeds are too.

Once again, mine are Naga Morich, so I'm not sure if they are exactly the same, but they are a very close relative. Lots of folks told me that the naga seeds would take 3 or 4 weeks to sprout. Mine were poking out of the soil in about 7 days. I guess it depends on the freshness and quality of...

I grow Naga Morich which are pretty similar to Bhut Jolokia and I have not found them to be any more or less difficult to grow than any other. They take a long time to get from sprout to producing ripe pods, but other than that I have found them to actually be less sensitive and easier to manage...