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Who's all going to Bowers next weekend?  Can't wait!  My lady and I will be there early Friday.

Looking for pointers on how to highlight a citrus flavor in a cooked sauce (not fermented).   Generally, I add citrus juice (lime or lemon) towards the end of the cooking process because it seems the longer citrus is cooked, the less potent the flavor is.  Has anyone used zest in the sauce to...

Anyone know anything about the Blackout Chili?  Had one at Bowers Pepper Festival and it was one of the most painful pods I've eaten this season.  Instant stabbing pain on the back of my tongue and throat.

Anyone experience damping off in large seedlings?   I've got plants 6-12" tall that are just going limp or tipping over.  One severed at the soil level and it looked like the stem had that translucent brown color I'm used to seeing in sprouts.   I guessing as my plants got larger and started to...

I've enjoyed growing a few wilds the last couple years, but have not really found a good use for the harvest outside of fresh eating.  This year it's aji chuncho.  Amazing little heat bombs, but I can't eat them as fast as the plant produces.  Any suggestions on what to do with rest?  I'm...

Can anyone give me some pointers on growing Manzanos? I'd really love to try one! I grew them last year. They flowered all season and were beautiful, but didn't set fruit until the very end of the season and never ripened. I didn't treat them any differently than any of my other peppers (one...

Less than a month away now. Things have been pretty quite about it, especially for Ajijoe saying he and James were blowing it up this year at the farm. I'll be there early early (not Brian early, though. He's beat me there for the last 2 or 3 years). Mrs. will be with me this year too...

Looking for some inspiration.  Although I've been using them all winter long, I still have a healthy stash of Cumari do Para in the freezer from my rediculously productive plant last season and I've got fresh Cumari pods ripening daily now.  Any ideas for a sauce to make out of these frozen pods?

Suggestions from anyone who's grown this one?   Started some in moist seed starting mix.  Soaked some in tea.  Started the first ones first week of January and have done subsequent planting.  Have maybe a dozen seeds in dirt.  Do I need to try scarification or just give them more time?

Any one have seeds available? I can sasbe or email you my seed list for trade. Pm me.

After doing some reading, I'm feeling compelled to convert my garden plot to a permaculture garden.   Anyone else growing using permiculture techniques?  What have you found successful with peppers both in terms of growing partners and soil maintenance?

Here's an F2 pod:         It's not an SB7J!   The mother was a Trinidad Scorpion.  I don't know what papa was.  Flavor is quite a bit different than SB7J, as you might imagine.  A good amount of scorpion flavor with some sweetness and a different burn than SB7J.  Not as hot as SB7J either.   I...

Just curious.  I've got 2 plants.  One is putting out the expected gnarly red pods, but the other is putting out brown pods.  Anyone else getting any variation?

Is it too early to be thinking about Bowers 2014??? :think:   :onfire:  http://www.pepperfestival.com/Welcome.html :onfire:   Have to admit I've thought of it often as I watch the snow fall outside my windows at work!

I've done 3 successful ferments now (two more finishing up), but what I find I don't like is the lacto smell/taste.   So at the end of the ferment when the sauce is opened up and being process, the smell of the aged peppers/onion/garlic smells great, but there's a "lacto" smell that I'm just not...

Anyone have a great "from scratch" bbq sauce recipe they could share?  A lot of the ones that come up in a google search start with ketsup, etc, but I'd much rather start with fresh ingredients.

I've got a cayenne/onion/apple mash nearing the end of its ferment and not sure where to go with it flavor-wise.  I enjoyed the mixture of aromas when preparing the mash.  It's just a little "out-of-the-box" for me for what I've done with sauces to this point so just looking for some...

Was at Bowers Chile Fest today and found this one at the bottom of my bucket and couldn't remember what it is.   I believe it's a bhut.  It was with some chocolate bhuts.   I'm looking for a little ID help for the pod in the middle.  The pod on the left is a Jay's Peach and the pod on the right...

My Bhut Jolokias seems to have some sort of pod blem.  On my largest plant, nearly all the pods have these blems which is causing the pod to prematurely ripen, or even drop off the plant.   Is this BER or a pest of some kind?  

Inspired by the pinned thread and some of the amazing looking sauces people around here seem to make, I've started my first ferment.   I've read the full pinned fermenting thread at least twice before I started, but here's what I did:   SFRB of peppers (thanks Romy6!) 1 medium white onion 1/2...