Yes, it is hard to grow superhots up here, but it can be done. Love the forum, the wisdom, and the ordering available on the site. Big shout out to TexasHotPeppers for making my visit so welcoming with an awesome order a couple of weeks ago!
Grow mostly habs (reds and chocolates), but also have two 7 Pots, four Trinidad Scorpions (mustard), and a bhut this year. Have always traditionally done cayenne and red habs for my everyday sauce.
How did I first enter the world of heat? I always enjoyed spicy foods, but in the later nineties, I experimented with an habanero from the grocery store. Diced it up and threw it in a cheap jar of Wal-mart salsa (they sold huge jars for $1.50) then. After sitting for the night, the flavor the next day was unbelievable. I had spent 15 cents to turn everyday Wal-mart salsa into something that legitimately tasted gourmet! These little chiles had my newfound respect.
Grow mostly habs (reds and chocolates), but also have two 7 Pots, four Trinidad Scorpions (mustard), and a bhut this year. Have always traditionally done cayenne and red habs for my everyday sauce.
How did I first enter the world of heat? I always enjoyed spicy foods, but in the later nineties, I experimented with an habanero from the grocery store. Diced it up and threw it in a cheap jar of Wal-mart salsa (they sold huge jars for $1.50) then. After sitting for the night, the flavor the next day was unbelievable. I had spent 15 cents to turn everyday Wal-mart salsa into something that legitimately tasted gourmet! These little chiles had my newfound respect.
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