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Hello from Connecticut

Hey all new member here from CT. It seems like every time I searched for info on hot peppers on the web this forum ended up providing the answer, so rather than lurk I decided to join.
 
My Mother-in-law is the reason I really like hot peppers; she turned me on to Scotch Bonnets, and there is a local place that makes some super hot wings with them. 
I got my hands on some bhut jalokias last winter and made omelets with them that more or less melted our faces off; then of course there was the ring burn.
 
Anyways  I love to garden, currently I'm growing Orange Habenero, Cayenne, Jalapeno & a red bell, but I'm looking to expand next year, maybe grow some super hots; I tried to get my hands on some seedlings this year but it didn't happen. I have a bunch of other stuff in my garden (hops, zucchini, peas, beans, tomatoes, herbs etc.) so obviously I also ran out of space this year, I'll be expanding (and reorganizing) next year. I'll be devoting at least an 8x2 bed to hot peppers, if not more.
I actually harvested some of my first year willamette hops, only about 0.75 oz dried; my first year centennials are looking like they will provide me with 1.5 oz dried, so hey there's a batch of beer right there! Next year they should provide me with a much better yield.
 
Any suggestions for super-hots in zone 6? Bhut takes forever to mature, but I love the flavor (and face melting ability) so I may go with them and just mini-green house the plant to extend the season.I don't exactly have the best setup indoors to start seeds, so I may have to discuss some options with the local greenhouses.
 
Anyways, thanks for providing information to me over the years, next year will be (hopefully) epic!
 
Welcome to THP.                                                     From St. Aug.
 
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Greetings. I am in SW CT. Where is this wing place you mentioned? I had some wings with a ghostmpepper sauce in Monroe that kicked my a$$!
 
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