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I just received some seeds from Peru today and found many are already sprouting. Will they be alright until January, or should I go ahead and start them? Stick 'em all, or just the ones not sprouting, into the fridge?

I'm into sweet/hot sauces and wonder how Balsamic Vinegar would work? It's sweet and fairly mild, has a higher acidity level (6%), and there is even a white variety so it shouldn't change the appearance much. Anyone tried it for sauces yet?

Hope you have room for one more Texan, there are already so many here.   I've been growing peppers off and on for about 15 years. Hickory smoked chilli powder blends and Habanero Gold jam are a couple of my favorite harvest treats. I'm branching out to the super hots this year and am looking...