Looks like great info and great members in this forum

[SSH]

Hi, I grow a lot of super hots as well as shishitos, tabascos and hatch valley peppers. my proudest accomplishment is the smoked chili powder i make. it adds great heat, flavor and smoke to anything. i've been making fermented hot sauces of late which led me to this forum to ask some questions. i will follow up with that.
thanks
SSH

 

[The Hot Pepper]

 

[francisp]

 

[Tinkerbelle]

 

[MarcV]

 

[sicman]

 

[skullbiker]

WELCOME TO THP

 

[Nulle]

from Denmark

 

[midwestchilehead]

Hot sauce, from New Jersey? Lol. Welcome.

 

[SSH]

Haha....so many worse things to say about NJ! I'm guessing my Reapers don't quite match the original pepper's Scoville units, but I've made some inedible sauce.

Thanks for all the welcomes!

 

[Nulle]

from Denmark

 

[midwestchilehead]

Haha....so many worse things to say about NJ! I'm guessing my Reapers don't quite match the original pepper's Scoville units, but I've made some inedible sauce.

Thanks for all the welcomes!

Aw, Jersey's not so bad. Some of my favorite hot sauces (Heartbreaking Dawn's) were born there. They have since retired to Arizona, but Jersey still puts out some good hot sauces . . .

 

[PaulG]

from the Pacific NorthWest!

 

[The_NorthEast_ChileMan]