Hello everyone,
I am in Colorado USA, and have been cooking and making sauce for years. Last year, I finally decided to start sourcing my own peppers from my back yard with a single ghost pepper found in the clearance bin of a local DIY and i've not looked back.
This year I have 35+ peppers in soil, one DWC hydoponic pepper and the overwintered ghost is back. I'm planning on doing recipe testing and ideation with my hopeful yield from this summer to produce a modest lineup of sauces which I plan to bring to market next year.
Anyway, apologies for the wall of text. I look forward to chatting with you all!
Best,
Snoogie
I am in Colorado USA, and have been cooking and making sauce for years. Last year, I finally decided to start sourcing my own peppers from my back yard with a single ghost pepper found in the clearance bin of a local DIY and i've not looked back.
This year I have 35+ peppers in soil, one DWC hydoponic pepper and the overwintered ghost is back. I'm planning on doing recipe testing and ideation with my hopeful yield from this summer to produce a modest lineup of sauces which I plan to bring to market next year.
Anyway, apologies for the wall of text. I look forward to chatting with you all!
Best,
Snoogie
from the Pacific NorthWest.
