This is currently my 3rd season growing super hots, the first was in East Central Michigan and the last 2 are in Garland, Texas about 20 minutes outside of Dallas. Michigan was a much easier place to grow so far but the season was very short so I've managed to grow significantly larger plants in the Texas 'dual season'. Ive mostly been interested in turning the peppers to powders and pickling them, creating blends with various other home grown vegetables. I havent dabbled in too much sauce making yet but am certainly interested! Happy to be a part of the group!
Hello from toasty Central Texas!
- Thread starter TheHotDust
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