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Thought I would provide an after-purchase update. Its built well and price was a bargain. There were some issues that i will resolve later. I decided to run some chunky salsa that was made and canned last fall for a test. The mill really didn't push this soft processed material through the...

I swear the peppers I freeze get heat enhanced! My theory is the water is removed by evaporation of ice crystals. This just leaves a higher concentration of oils behind. Those Habs should light you up!

The one thing I noticed was the through rivets for the handles. The cheapy ones just have spot welds. This one was cheap and looks like better engineering. I'm hopeful! I think I have several bowls I can make it work with.

Yep, that one was cheap enough to give a try. I ordered one. Will give a report after I give it a try. Thanks for letting me know!

I have noticed the crossbar mount on most I have been reviewing. I also noticed just a few models had a drop-down piece of metal that was part of the crossbar. I believe it was to help push larger chunks down into the mill grinding area. That seemed like it might be useful at least for things...

I got some Scottish blood in me and try and go cheap. A typical batch for me is 1/2-1 gallon. Would like to keep it under $50 without a total compromise on quality. I see quite a few out there that might be questionable.

I'm convinced to give one a try. Anything to get away from the spatula/sieve method I have been using. I do try and remove most of the seeds for the ferment. I grew a bunch of Fresno's this last year and really liked to blend the with ripe jalapenos. The Fresno's seemed to have a tougher skin...

That looks like a very nice one. It seems to have one disk that is very fine.

I usually ferment, blend, then run through sieve. I will sometimes heat for bottling depending on if fruit or raw peppers were added after the ferment.

I'm looking for opinions on using a food mill for sauce preparation. Currently I have been using a sieve to separate the remaining skins and seeds from my fermented sauces. This method works well but is very tedious. The sieve does seem to remove more fiber that I prefer which leaves the sauce a...

It's that time of year. Back to the top!

Thought I would show another picture. These peppers ripen very fast. I have already harvested 5 red. My fresh salsa is excellent with these. Not sure if growing in the pot pushed it to ripen fast. It sure seems like a fit for my climate though. I attached a pic of the flower for comparison. Not...

After looking at Chilie de Agua variations there might be an identification. I noted the description from Terroir seeds. They have a triangular, conical shape about 4 inches long and 1 to 1 1/2 inches wide at the shoulders, tapering to a pointed tip. The skin is shiny, smooth and slightly wavy...

Tasted a red one today. Very sweet and medium heat. It's going to be a great pepper for my custom sriracha sauce. CaneDog might have found a close fit with Facing Heaven. These peppers seem larger compared to the pictures I looked at. I guess it's a mutt. Great pepper anyway!

I grew this plant out from a seed train packet. It's definitely not a Scoth Bonnet. All pods pointed at the sky. The pods are 3-4" and I see one starting to color up red. I plan on waiting for full color before tasting. Anyone care to guess what I might have here?

welcome! Great choice for bottle!

I grew aji fantasy this year for the first time. I really liked the flavor fresh but struggled on how to use them. I ended up drying and making one of the most amazing powders. The powder leaves a sweet taste and is very aromatic with medium heat. It might be one to try.

I didn't need to carve it. It was naturally kind of scary. Jamaican Mushroom Zombie!

I am the only member of my Houshold who will eat anything with heat. I think the wife is actually considering divorce due to getting burned when touching things in the kitchen that I have used. I also can't touch her at all after a normal pepper day. I really don't know what to do with most of...

Our season here ended but I froze some bags of peppers for use later. I may try adding the SB to a fermented sauce at the end just before heating and blending with fruit. I'm thinking that will preserve the SB flavor and aroma. Another experiment!