Hello everyone,
Just wanted to say hi.
Relatively new pepper grower, meaning I've grown a few jalapenos, serranos, habaneros and various bell peppers in the garden, but this coming season I intend on focusing MUCH more on the peppers!
I'm currently germinating tabasco, 7 pot primo, Jamaican chocolate, bbg7 x srtsl, and orange habanero. I've been making some nice salsas with a buddy, and we went looking at the local farmers market for something hot to bump up the heat. We ended up throwing a total of 11 fatalis, reapers, ghost, and various habaneros in a 12 pint batch, and no heat! So, the hunt was on.... We found another vendor at the market that had some "real" hot ones, one of which was the aji charapita, which I sent to some buddies back home in Florida. They returned the favor with some dried pods and sauces, and the habanero hot sauce I got is absolutely amazing, so now I have to make lots of that!
I currently have 8 quarts and a 2.5 gallon "jar" fermenting, jars started 12/2 and the big jar about a week later. I grew up living at a plant nursery so the growing isn't anything new, but the nuances and needs of the peppers will take some learning, and the fermentation thing I've never done before so hopefully I'll have some success.
I'm sure I'll have some questions and I'll try and keep them in the proper sections of the forums, but Admins, move anything you feel needs moving and thanks in advance.
Just wanted to say hi.
Relatively new pepper grower, meaning I've grown a few jalapenos, serranos, habaneros and various bell peppers in the garden, but this coming season I intend on focusing MUCH more on the peppers!
I'm currently germinating tabasco, 7 pot primo, Jamaican chocolate, bbg7 x srtsl, and orange habanero. I've been making some nice salsas with a buddy, and we went looking at the local farmers market for something hot to bump up the heat. We ended up throwing a total of 11 fatalis, reapers, ghost, and various habaneros in a 12 pint batch, and no heat! So, the hunt was on.... We found another vendor at the market that had some "real" hot ones, one of which was the aji charapita, which I sent to some buddies back home in Florida. They returned the favor with some dried pods and sauces, and the habanero hot sauce I got is absolutely amazing, so now I have to make lots of that!
I currently have 8 quarts and a 2.5 gallon "jar" fermenting, jars started 12/2 and the big jar about a week later. I grew up living at a plant nursery so the growing isn't anything new, but the nuances and needs of the peppers will take some learning, and the fermentation thing I've never done before so hopefully I'll have some success.
I'm sure I'll have some questions and I'll try and keep them in the proper sections of the forums, but Admins, move anything you feel needs moving and thanks in advance.
