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  Yes! Those are pequin for sure. The ones I have are already passing 2" long. This is disappointing since I got them from the same source as last year's true pequin peppers. One pic is this year's pequin peppers, and the other is this year's DeArbol peppers... which I'm not convinced are...

Thanks! Nonprofit seeds!   Nothing from NMSU. Native Seed Search has them, but the description is as follows: "Some plants are fuzzy with long, hanging chiles, other plants are smooth with shorter chiles that stand up. Medium, increasing to hot after a few seconds. 3-3.5" long."   That does not...

My pequin plants are starting to grow pods... and they're definitely not pequins. The pods are already too long. It's possible they are an upright annuum or frutescens variety. They look a lot like Yatsufusa or "Thai" peppers, which I've had in past seasons. So 2 questions:   Does anyone know a...

If they've started to ripen at all, they might finish if you close them up in a paper bag with a ripe tomato. If not, here's a verde sauce I made last year with green habanero and green ghost. It was one of my favorites: Fermented Serrano, fermented Pequin, habanero, fermented jalapeño, white...

Thank you! I've used a chart I found online as a general guideline for temperature and cooking time, but I think you might be on the right track. The batch in question is long since dumped (in fall 2018), but I thought I would ask here before completely abandoning the recipe. 

Sauces that are clearly fruit or vegetable products (no meat, eggs, or dairy) and are at or below 4.6 pH are legal to sell in my state as long as they are properly labeled, sold only at community events and farmers' markets, and sales do not exceed $5,000 per year. No licensing is necessary as...

Indeed. I'm definitely not the first to mix them up. Add an "n," then. :-)

I have about 150 plants this year. From mildest to hottest: Red Bell Pepperoncini Numex Big Jim Poblano Jalapeño Serrano DeArbol Cayenne Yatsufusa Pequin Datil Scotch Bonnet Habanero Ghost Sepia Serpent 7 Pot Douglah Carolina Reaper

Roast the red bells and the onions.

This! I would smoke them for sure, or add some ancho.

I've mixed sugar rush peach with aji limo. Both are baccatum, so it retains that tingle. I added a bit of devil's tongue for extra heat, along with white grape juice, a bit of garlic, and apple cider vinegar. It made a nice medium sauce that was especially good with fish tacos.

  I can see how that would be worrisome, but none of that particular sauce reached buyers. They were in storage and hadn't sold yet. I check pH (4.6 or below) on all of my sauces and use sanitized equipment, to comply with my state's law on selling home-bottled goods.  The issue happened with...

I've been bottling and selling hot sauce locally for several years. Some of my most popular sauces have been fruit-based sauces, using things like pineapple and mango. The problem is, the fruit in these sauces tends to ferment in the bottle and has caused 1 or 2 explosions when the bottles are...

Nulle, my family can be traced back to Dalby, Sweden. Very close to you. I hope to visit the area someday.

I get them every year. Dishsoap water and sprays from the hardware store have not helped. I've heard good things about something called Spinosad, though.

I spied these at a local supermarket, sold as "The Reaper." The shapes and textures vary quite a bit. I've never grown or bought reapers before, so I don't know if this much variation is normal. The two by the quarter (upper left in the third pic) look smooth, like they could be Scorpion Butch...

Thanks for the info. Like you said, Reapers or not, I am pretty pumped to find these!

Ooh, thanks! I'll head there.

I just made a sugar rush/scotch bonnet/aji limo sauce with lemon, ginger, and garlic. I don't know that I've seen ginger in many sauces.

  So you're confident they're all actually carolina reapers, then?