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Here's a pic of the japones I have growing. Millworkman, I hope this come through. I have a few more I can put on later if any one is interested. Yours may be labeled "very hot", but I would classify them as moderately hot.

If I have a lot to pick I use my pruning shears. Snip, snip, snip, ... and I'm done in no time will no ill effects to the plants.

diatomaceous earth is made up of fossilized remains of diatoms which are hard shelled algae. It is very abrasive

Diatomatious earth, which is a filter media for swimming pools will work. Snails and slugs will not cross it.

I was very fortunate to get a dump truck load of "barnyard soil" which is nothing more than sand and cow manure that was scraped up from the barnyard in the spring. This was dumped at my place approx 10 years ago and part of which now is in my newly built pepper bed (4' wide X 22'long). I...

I've used mesquite as well as hickory in my smoker but still prefer green apple wood for flavor and as an aid to control the heat from the fire. This year I'm going to put an assortment of peppers in the smoker for a more balanced flavor.

I cut my peppers in half but leave the seeds in. It helps cut down on the drying time. I then grind them up seeds and all. It makes great chipole powder. If you don't want the smoke flavor just leave out the wood.

hey okie I smoke peppers every year (usually jalapenos) and I use a homemade smoker that takes charcoal. I've tried different woods and found that I like apple the best. I use lump charcoal and cut the apple wood the same day so it's green. I can dry them and grind them to a powder in one day.

Thanks rainbowberry, I'll try to remember that the next time. Omri, I just got these a couple days ago. I'm going to plant them this weekend.

Welcome from New York. 23 degrees below zero this morning. Thank God for hot peppers.

Here's a couple pics of the chilis I was given (I hope). http://i249.photobucket.com/albums/gg226/ddufore/100_1807.jpg http://i249.photobucket.com/albums/gg226/ddufore/100_1806.jpg

When I found Guajillo I thought I had it until I saw a photo. The pods I have aren't smooth. If I can figure out how to post a picture I will. Maybe that will help.

Has anyone heard of a Guilla Chili from Mexico? A friend gave me some seed and this is what he called it. I tried to research it but came up empty.

Hi Tite. I'm from Northern New York and I'm starting mine this weekend. You're going to be able to set your plants out before me so maybe you'll be alright. If you can find a spot to transition them (like a garage or outbuilding) it might buy you some time. Good luck to you.

It is very expensive which is another reason I want to try to make it. Thanks AJ

Does anyone have a good recipe for this relish. I can't buy it where I live.

ddufore Poblanos rock!! They have great flavor and you can always kick up the heat with another variety if you wish. Welcome from New York.

ddufore wordwiz You don't have to turn your pile but it will "mature" much faster if you do. The heat loss is a temporary thing. A good pile needs air and moisture to work properly.

ddufore I guess I'll find out.