Hi all Pepper enthusiasts! Who knew there were others crazy like me (I knew 
Just hadn't really looked). I've been growing peppers now for around 15 years as I read how just having "Cayenne peppers" in your diet would have multiple health benefits. Then it grew to craziness... I have a small garden (*cough*) and grow about 500 pepper plants (around 40 varieties - most if not all HOT) along with many types of Cucumbers, Tomatoes, Okra etc... I pick on average around 16,000 peppers a year and make all kinds of things for fun. Between Hot Pepper Jellies (You should try and dribble over vanilla ice cream for a mind blowing event), Sweet Hot Pepper Relish, Hot Salsa's and over last couple years I've started making hot sauces. So far a Garlic/Habanero is my favorite but am still tweaking. I've used the super hot peppers in sauces as well, calling one "Hotter" (2 cookie trays full of Superhots, garlic, onion, carrots - blackened then blended and simmered)... and a "Hottest". (Same recipe as Hotter but without carrot and onion). Not shocking to most those are HOT! Hotter than anything you can buy in most cases. I also dry almost all peppers to make "Spice" for just about any use.
I'm glad I found this group to pick some other's brains and maybe even have something helpful for others.
Just hadn't really looked). I've been growing peppers now for around 15 years as I read how just having "Cayenne peppers" in your diet would have multiple health benefits. Then it grew to craziness... I have a small garden (*cough*) and grow about 500 pepper plants (around 40 varieties - most if not all HOT) along with many types of Cucumbers, Tomatoes, Okra etc... I pick on average around 16,000 peppers a year and make all kinds of things for fun. Between Hot Pepper Jellies (You should try and dribble over vanilla ice cream for a mind blowing event), Sweet Hot Pepper Relish, Hot Salsa's and over last couple years I've started making hot sauces. So far a Garlic/Habanero is my favorite but am still tweaking. I've used the super hot peppers in sauces as well, calling one "Hotter" (2 cookie trays full of Superhots, garlic, onion, carrots - blackened then blended and simmered)... and a "Hottest". (Same recipe as Hotter but without carrot and onion). Not shocking to most those are HOT! Hotter than anything you can buy in most cases. I also dry almost all peppers to make "Spice" for just about any use.I'm glad I found this group to pick some other's brains and maybe even have something helpful for others.
