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Hey all - longtime lurker occasional poster. Im currently adopting a dog from a rescue that saves dogs in Puerto Rico. I want to name my pup after my love for all things spicy. I was thinking of generic spicy names (Chili is a contender) but then thought it might be cool to have his name based...

I bought a bunch of pepper plants from a reputable farm that I’ve had no problems with in the past. Unfortunately the temperature dropped so I’ve been moving them inside and outside when necessary. They started turning yellow which I thought maybe was from lack of sunlight and nutrients so...

First off - I know some look in bad shape, the temps dropped to 40's and it's rained for 5 days. Unless you think they're yellowing from something other than a lack of sunlight   Wondering if I should top any of these peppers and where to do so   1) L-R: Goat Horn, Bahamian, Habanero Red...

I've been experimenting with pickling and water bath canning. I don't really like the typical ball/kerr jars with the two piece lid. I was looking to use something like the jar posted below (typical salsa jar type lid). Is the process the same for water bath canning or are these types that need...

This was my first time water bath canning pickled jalapenos. Essentially 1 part water, 1 part vinegar, salt and spices. I sterilized the jars, boiled the brine, packed the jars and then topped with brine. I sterilized the lids and bands and screwed on the tops and water bath canned for 10...

Snowed in = new pepper ferment.   I'm new to the fermenting process and will be using SmokenFire's recipe listed here - http://thehotpepper.com/topic/48709-newest-ferment-easy-and-fun/?hl=savory   If i were to add spices to any sauce is it best to add them to the mash and let it ferment or do so...

I made my first pepper mash ferment after first trying out sliced peppers with a salt water brine.    The mash consists of fresno chilis, roasted garlic, carrot, red bell pepper, onion, and 4% salt by weight. I tried only using salt and no water/starter. This is my first time using airlocks and...

I'm new to fermenting and was looking for some advice on salt water brine v. just using salt   I looked at a bunch of threads on here and I see the ferment being done both ways. I don't have long -unfortunately - to let this trial batch sit (probably only 2 weeks) so i was looking to start with...

I have a recipe that i'm interested in perfecting and maybe bringing to my local farmers markets next summer. I use roasted garlic in my recipe and usually roast it with oil. I'm curious to the process of listing ingredients in a recipe. If the ingredient is used in a small amount for roasting...

hey all -    recently started making hot sauce as a hobby. I don't usually use the superhots, mainly jalapeno and habanero. I have two questions:   1) When making sauce how do you know which flavors compliment one another? Is this mainly trial and error? I haven't done much cooking, as i'm new...

I have a bottle of blood orange vinegar. Thinking about using it for a hot sauce, any ideas? Open to all ideas, having trouble finding recipes online that use that specific type of vinegar.