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LOL - I inhale more than the bike can…

Uhh…inflated or uninflated? Please clarify…

I have a hard time deciding which one to ride…

Former member here, but haven’t visited in many years…when I tried my old login, I was rejected…so here I am now!

Uhh...yeah - great people here, like:   LUCKYDOG - "Oh well... Dont let the door hit ya" someguy - "Never met ya. Won't miss ya" muskymojo - "well...bye" grantmichaels - "sayonara"   If that's what you call a "warm welcoming committee"...I'd rather have a "a poke in the eye with a sharp stick"...

I haven't been here in a while, so I decided to give it another go (I stayed away because the segregated "extreme" part of the site didn't set too well with me - made me think of George Orwell's book "Animal Farm"...you know, the one where "all animals are equal...except for pigs" - I'm certain...

Does anyone here have access to Chiltepin seeds?  If so, I'd like to buy a small portion (say, enough to grow 1-4 plants) for next year's crop.  Since I don't typically start any of my peppers from scratch, but rely on my local nursery to purchase seedlings, this would be my first attempt at...

The one on the left is a "hybrid" Habanero from a "high-yield" plant.  I know because I'm growing them this year - I've got a gallon size ZipLoc bag full in the freezer already.  Supposedly, the plants were to grow boatloads of Habanero's but they really haven't - in fact, my regualr Habanero...

Roger that & thanks for the info. I was trying to help out my son-in-law, but if it's not possible...then it is what it is. Good thing is that I grow both Ghosts & Scorpions, but my yield isn't as big as I'd like it (one plant of each with a yield of about 20-30 peppers each - not quite enough...

Are there no local Mexican (or even Asian) Markets that may have something hotter than a Habanero? Maybe even dried?

Oops! I meant where to buy like a from grocery store -- ready to be used in salsa or other cooking.

I'm looking for a place in the Mt. Laurel, NJ area to buy Ghost Chilies & Trinidad Scorpions. Does anyone know of any places?

So, everything is planted - I never start from seeds (too lazy to tend), I always get seedlings from my local produce/nursery (a small mom/pop shop) & have had great results over the past two years (my "noobie" seasons).   This year's crop includes a Ghost chile plant, a couple Scotch Bonnets...

Your recipe is almost exactly how I make mine with the following exceptions:   I always use a red onion (I find the flavor is the best); I don't use the juice of any limes (I feel it doesn't need the extra acidity, there's already enough with the tomatoes); I always use an entire head of...

Well, I snatched it from the plant & used it in a small batch of salsa & am disappointed - its heat level is barely more than a jalapeno.  So, either it was "mismarked" when I got it from my local produce/nursery or it just had issues from the start, since it didn't really get going until...

So, I guess I've stumped everyone...?

By the way, it's a little larger than a golf ball...there are only 6 on the plant & I'm hoping they finish maturing before the 1st freeze.

OK - it's now turned orange & the outer layer is textured, kind of like an orange.  I was told it was a Trinidad Scorpion, but I think it may be a Trinidad Moruga.  Any ideas? More photos:      

Sorry, I've been on vacation with no access to the Intarweb.  Here are some additional photos (I hope they help in the ID process):     and the Ghost Chilies...:

I was told by the nursery where I got it that this was a Trinidad Scorpion.  Can anyone confirm it?  Is it a "Butch T" or a "Moruga" or what?