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hi all,  I've done container growing of super hots for a couple seasons now. Mostly just using miracle gro potting mix with only okay results.  This year i decided to scale up, and im concerned i've nitrogen poisoned my plants.  I have 3 reapers, 5 ghosts, 3 habaneros (about 6-8 inches...

hey thanks for the info, i read up on the herb. ill check the local asian market, there might even be a west indian market around. 

i needed more peppers than i had in bonnets.  would use only bonnets if i had a ton. flavor is better.  I would consider them pretty similar peppers though 

Hi again everyone,  I got in a couple lbs. of fresh scotch bonnet pods from Flordia and couldn't wait to make a sauce, so I tried my first ever non-fermented sauce (don't worry i saved a quarts worth for fermenting which will make the same sauce just 2 months down the road).  I went with a...

Yeah all those peppers went into 2 different sauces, we found the end of year harvest last season at the local farmers market and it was enough to make 2 good sauces with a ton of variety

Yeah all those peppers went into 2 different sauces, we found the end of year harvest last season at the local farmers market and it was enough to make 2 good sauces with a ton of variety

Good looking plants!

Awesome! How big will they be when you get them?

Just asking bc color is important to me. And every sauce is slightly different. I quite like how this one turned out.

Hi everyone,    Trying to stay active during quarantine! So I stopped a 70 day ferment today and processed some sauce.  Set up the ferment in January, with 5% salt w/v. With the following: Fresno chilies (about 1 lb.) Habaneros (about 0.5 lb.) Carrots (6-8 baby)  Garlic (4-6 cloves) ...

Hi all,  Weather is finally nice enough here for planting! We germinated and planted seeds that I saved from last season, I wasn't in a place last season where I could over winter the plants.....so they had to die unfortunately. I followed Shaun's AKA ChilliChump's "from seeds to sauce" guide...

Thanks again for the suggestions SalsaLady!! I'm processing a a new sauce this weekend, ill test pH of the brine and then the blended sauce 25 Hrs. later. Ill prob make a post about it. LavaTonsil, thanks for the question. The green sauce actually turned out better than expected. It was tangy...

Thanks for the suggestions about caps!!

Thanks for the words of advice! I did add a decent about of, brine, fruit juice, and white vinegar to the brine before blending, so those things could only keep the pH low, however the fruits I added I cant be sure, youre right. I also ran out of pH strips!! Haha. Before I give the sauce to...

Thanks!!

Hi again all, I made a few posts a couple months ago asking if my sauces looked ok, they had sediment growth in them. So I took the advice of the forum members, put them in the cabinet and forgot about them. Finally opened up the jars for processing and they smelled amazing! So they passed...

I agreed with you. Your last post was completely unnecessary.

Yeah I agree. I didnt know that subform existed when I posted this. If a mod wants to move it feel free.

Trying to make a verde sauce with these, heatless habaneros, jalapeños, bishops crown, and a few seranos for my girlfriend as she can’t handle the super hots. They’re all half ripe.

You guys think they will taste ok still green like this or too much bite?