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Wrestle

I don't know of any pepper variety incapable of outcrossing. A pube can cross with a different pube, then your seeds are 'impure'. I never said no incompatibilities existed.

Wheel

Any pepper can cross breed, sellers can only guarantee the seeds you receive are pure, but you must isolate them yourself after that if you want your own pure seed stock.

I just wonder how much the unique flavors are linked to heat production, like how hard would it be to cross lemon drop with a bell pepper, and end up with a zero heat bell that tastes lemony? If you grow out enough F2 plants it should be in there somewhere, right?

I got a mix of different superhots and superhot crosses growing this year, just because I kept reading about the flavor differences. So far I can notice some subtle differences before the burn kicks in, but it's always hard to describe. Definitely helps having different peppers side by side for...

Learned

Chain

Definitely not what I was picturing.

I traded seeds for seeds, didn't purchase. Also got a "ghost pepper" from the person that looks correct, probably a red bhut.

'Tepin' on the left, Piquin in the right. I just took a nibble from the flesh and the tepin was significantly hotter, and had a fruity/floral flavor that the piquin didn't have. I couldn't find any pics of tepins quite this long, but i think the trader was from Arizona, so should know tepins...

Toes

Bad pic, let me know if you need a better one. I got it in a trade on another site, I always thought tepin were more round. These are larger and more roundish than my pequins though.

WHP-006 (unknown cross)

Sink

Thanks

I'm open to new ideas too, my freezer is filling up with just tomatoes, and I've got quite a lot of peppers coming along. I've got tons of cherry/grape/plum tomatoes, so I'm gonna try halving and dehydrating them. I'm also going to try roasting some before freezing. Halved and cored on a cookie...

Looks handy for large batches maybe. How's the cleanup? The cone style strainer I have can do a blender full of sauce pretty easily, since it's already been processed well. A few minutes with the wooden pestle gets most of the liquid out, but I haven't compared it to a food mill.

I just brought an old culture back to life after it sat forever. It was also started from a regular store bottle. I was thinking about letting a batch get really vinegary and using it instead of ACV in a hot sauce. Any thoughts? Will I end up with a SCOBY in my sauce bottles?

I found an old heavy duty one of these things at a 2nd hand store for a couple bucks: Works pretty well for a thick sauce. I've tried putting it through a mesh strainer afterwards and didn't like the result at all.