Greetings from Minnesota!

itsmigsro

itsmigsro

[SIZE=medium]Hello! I wanted to say hi and introduce myself. This is my second pepper season, and thought I would sign up! I joined to help others and I may need help one day.  Currently, I’m growing Scotch Bonnet, Ghost, Banana, and Cayenne.[/SIZE]
 
[SIZE=medium]Next season, I would love to grow a Peach Ghost Scorpion and Moruga Scorpion![/SIZE]
 
[SIZE=medium]The funny thing? I actually can’t eat peppers because they’re too hot. I enjoy the challenge of growing them. I give my peppers to friends and family since we all know people who love peppers. However, this year I may eat a Scotch Bonnet….not a big challenge, but for me it is :)[/SIZE]
 
[SIZE=medium]-itsmigsro[/SIZE]
 
:welcome:  to THP from Kansas
 
I also can't eat the very hot ones . I do grow them for friends that think they can eat the hot stuff. Most of my super hots go into powders or jams. I
 
Welcome pepper growers!!!!! Very nice!! Bet those are some happy friends. Scotch Bonnets are a great way to start your addiction!! :) practice makes perfect!! Oh and a sore bum. Snicker snicker
Murrells Inlet SC
 
i couldn't eat a SB whole but I sure cook with them and hotter things too, and i'm sure there are plenty of guys here like me too. The nice thing about peppers is that you can cut the heat but keep the flavor. For instance, Pex's sauce I bought from him was too hot, but it tasted great. I loved to add some to mayo and some liquid smoke and add it to a can of oregon caught albacore. Anyways, I ramble. 

Welcome and good luck!
 
:welcome: to the THP forums from SC!! Best of luck with your grow! Scotch Bonnet's are a great starter (hotter) pepper as others have mentioned- excellent flavor!...and nice heat. Go slow...nibbles/slivers...start from the bottom and work up towards them stem for straight out of hand eating, or use in cooking/salsas/etc.- then the addiction will ensue on its own!  :dance:
 
Hello and welcome from the UK ... good to see your growing the bonnet as Alchymystic said unbelievable taste and flavour .. all the very best for the season
 
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