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Do you vac seal them with a vac machine or how do you seal yours? Could work with oxygen absorbers for dried and spice powders I was thinking too.. Hmm Sent from my XT1565 using Tapatalk

Sounds typical for me especially depending on the pepper some are more active than others Ive found, perhaps due to sugars or enzyme activity? Carbon dioxide being released and water/pressure equalizing. Sent from my XT1565 using Tapatalk

Any information on fermenting green/purple brads atomic grape tomatoes or green grape sized shaped tomatoes in general, slicing tomato ferments? Sent from my XT1565 using Tapatalk

I had tremendous growth out of my grow bags but dealt with the same issues you were having with excessive maintenance and less than perfect water conditions without once-twice daily watering until I got saucers :) lifesaver, plus you could fill them up and they would provide water all day and...

You making them with frozen peppers ever? I smoked (peach/pecan) a bunch peppers that got kinda charred lasnite and there's aleppo's Chipotles Pueblos red Caribbean Habs, and bad brains that got the char and peeled some of the skins but might be too smoky for this recipe...? I have tons of fresh...

Ferment some perhaps? Sent from my XT1565 using Tapatalk

NOICE! yeah that sounds good! Did you enjoy them? I would love to have that cookbook looks like a great read!

I will! Thinking I should leave it at the paste stage vs going all the way since it should be shelf stable with ph <4.6 from the fermenting.. Although a smoked, fermented, dried pepper powder would be interesting as well.. Could try both ways pretty easily and make a thread. Sent from my...

Where did you get the bags to portion those individual amounts?! That's awesome! Will definitely try this! Sent from my XT1565 using Tapatalk

Damn snow putting a stop to it sorry to hear that :( Sent from my XT1565 using Tapatalk

Dang I was afraid of that. I have a bunch of sugar rush peach that would be good candied or fruit leathers! Do you add any liquid to the pureed peppers before dehydrating them to leathers? Sent from my XT1565 using Tapatalk

Was trying to make an infused oil last night before doing enough research and food processed the peppers after cleaning/seeding, added some salt to them, then poured hot oil blend over them from microwave. Left in oven overnight in bowl. 3 cups of oil to 1/2cup of peppers. Am I screwed with...

Was trying to make an infused oil last night before doing enough research and food processed the peppers after cleaning/seeding, added some salt to them, then poured hot oil over them from microwave. Left in oven overnight in bowl. Am I screwed with having fresh peppers instead of dehydrated and...

Did you add ground and dried aleppo or fresh peppers? Sent from my XT1565 using Tapatalk

Fermented chili oil? How do I make this?! Sent from my XT1565 using Tapatalk

Haha. So if I got this straight you can (or cannot?) candy frozen peppers, correct? Sent from my XT1565 using Tapatalk

The nice plus about fermenting mash vs peppers halved too is quantity:space ratio! Do you always leave the seeds in then remove later? I noticed most all my pepper mash ferments I'm fortunate enough for the seeds to separate as the process moves forth. Have you ever tried smoking, then...

The nice plus about fermenting mash vs peppers halved too is quantity:space ratio! Do you always leave the seeds in then remove later? I noticed most all my pepper mash ferments I'm fortunate enough for the seeds to separate as the process moves forth. Have you ever tried smoking, then...

Those show quite similar to my small dwarf specimens on red Caribbean Habanero I grew this year, especially the ones I grew in a (super small-like 3.5"pot) undersized container Sent from my XT1565 using Tapatalk

How ya got that layered? Looks like carrots on top, mash in the middle, and green tomato or green pepper mash on the bottom? Let us know how it tastes! Sent from my XT1565 using Tapatalk