Hello everyone. I just thought I'd introduce myself. My name is John. I am in my 4th year of growing hot peppers, starting my 2nd year of creating and experimenting with hot sauce.
My wife an I have seen our garden grow from a few pallets on our Apartment patio that consisted of 2 or 3 Habanero plants to our current backyard plot that has expanded to 53 Hot Pepper plants among several other veggies. The habanero is my absolute favorite to work with. Last year I also enjoyed a pair of ghost pepper plants and I am excited to have introduced three Trinidad Scorpions to the rotation this year.
My wife and I love experimenting in the kitchen, and my sanctuary has become experimenting with different flavors of hot sauce. I believe that a hot sauce should not only be hot, but pack enough flavor to keep you coming back for more. Last year I experimented with a Blueberry-Ghost Pepper Sauce (titled Boo-Berry) and a fall spice Apple Cider Hot Sauce (titled Fiona Apple)
I am extremely excited to be a part of this board. I feel like there is so much knowledge out there and am looking forward to asking questions answering a few whenever I can.
Where I can learn:
Bottling
Preserving
Where I can help:
Flavor combos
My wife an I have seen our garden grow from a few pallets on our Apartment patio that consisted of 2 or 3 Habanero plants to our current backyard plot that has expanded to 53 Hot Pepper plants among several other veggies. The habanero is my absolute favorite to work with. Last year I also enjoyed a pair of ghost pepper plants and I am excited to have introduced three Trinidad Scorpions to the rotation this year.
My wife and I love experimenting in the kitchen, and my sanctuary has become experimenting with different flavors of hot sauce. I believe that a hot sauce should not only be hot, but pack enough flavor to keep you coming back for more. Last year I experimented with a Blueberry-Ghost Pepper Sauce (titled Boo-Berry) and a fall spice Apple Cider Hot Sauce (titled Fiona Apple)
I am extremely excited to be a part of this board. I feel like there is so much knowledge out there and am looking forward to asking questions answering a few whenever I can.
Where I can learn:
Bottling
Preserving
Where I can help:
Flavor combos
