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I wanted to share a recent experience relating to 'heat conditioning' and provide some interesting research on this and other related subjects. So here goes, a little necessary background first - I'm a hot and spicy guy, have been for many years. But until recently I haven't really stretched...

Cool, thanks!

Nice !! How did you do the skull with the transparency??

The rat thing reminds me of this label !!

WOWZEE CAPPY!! That's amazing...:eek: :cool:

[sorry if this is in the wrong place, I didn't want to put it in the 'commercial/business' section] So you spend all day in the kitchen making wonderful sauces, lotions, potions and other concoctions and go to the time and expense of packaging the finished product into fancy woozies and mason...

Just wanted to drop in and thank HeirloomChef for this great auction and for following through with style. An amazing selection of peppers arrived only two days after the the auction ended, in prime condition and with some very generous 'extras'. A perfect transaction - much appreciated. Cheers...

Chaos....that there word sums up my hot pepper poppin weekend. Fun too :)

Thanks for taking the time to do this, it's appreciated.

This worked out really well and was very easy to make. You can add more sugar if you prefer things more on the sweet side. 1 whole pineapple 12 mixed color super-hot peppers (red T-Scorp, Yellow Bhuts, etc) 1 cup brown sugar 1.5 cups apple cider vinegar 1/4 cup lime juice 1 cup water 1 medium...

AHHH.....muchas gracias!! I'm on it!

Love the color in the second pic. I'm sitting here at 11.30 on a Sunday morning with around 3 lbs of fresh super hot pods that I want to process today, now I'm thinking to myself....."hmmmm BBQ sauce...." So what type of coercion would it take to get you to unlock those <censored> tags ...

Here here! I think we sometimes get distracted by all the craziness of the heat and forget that it's food we're eating, and it's food we're trying to enhance the taste of.

Nice job with this JustAGuy....I missed the whole thang, been up to my neck in pepper pods for the past 48hrs !!! [I would have added up everyone's guesses and taken the average!] +1 on the powder issue. Amazing how many pods you need for a couple ounces of fine powder :eek:

Sent - good luck.

Hi DanT Love your story, I always like to hear about people who take their passion to the next level. Please post a link to your website! R :cool: :cool: ZE

Were the habs store bought or home grown? Store bought can be really down on heat level. Very roughly your ingredients are about 50:50 with heat bearing and none heat bearing, so you've effectively cut the heat from the habs by half. If they were low heat to begin with..... Try hotter Peps like...

Yep. Had the dehydrator working 24/7 since Friday, sauces bubbling away on the stove, deseeding, chopping, boiling, blending....my eyes are sore, skin feels like it's on fire and my butt even worse. I've never been so happy! :dance:

Can't get enough of looking at this thing of beauty -

Had plans to record this debacle for the DC but got so hammered on Jim Beam with IPA chasers that I lost the ability to use the camera right around serving time. Made a nice sauce with sun-dried toms and a Caribbean red to go with this but it was still sitting in the oven when I got up this...