Thoughts anyone? Growing some chocolate habanero,peach ghost pepper,reaper caramel, chocolate trinidad moruga scorpion and yellow reaper. Pictures do not show every plants.
My first hot pepper grow
- Thread starter heinz123456
- Start date
Thanks bro. I did taste some dried ghost peppers so far and believe me it was smoking hot, I needed the milk close to me ahaPaulG said:
First ever yellow reaper pod that ended up in a mango hot sauce.
Just finished drying a couple of chocolate habaneros with a ghost pepper for a friend of mine going straight to Mississippi lmao hope he enjoys.
When hard work is finally paying off.
heinz123456 said:
Yeah, I like that moment a lot too
weeks and even months of preparation, and then finally.... 
I hear ya hehe every single year I grow a garden but never had super hots. I eat spicy but they made me feel weak AF lmaoahayastani said:
Yeah, I like that moment a lot too
That chocolate habanero though.
My last Yellow reaper x scotch bonnet of the season. Just started my second generation of seedlings that should pop in about a week or two, which is ( Caramel reaper, Yellow reaper x scotch bonnet, peach ghost pepper and chocolate moruga).
PS: They look orange because of the LED grow light.
PS: They look orange because of the LED grow light.
Choco hab is definitely one of my favorites, and yours are looking excellent. Impressive results; great work! 
Really appreciate. I have to say that I took care of them like they were my babies all summer lmao so it must have paid off a little. The chocolate habanero are crazy hot and are not to be taken lightly lmao an error I made that I will remember. Cant wait to grow my new batch of peppers. Would you happen to have a recipe that I could do for some hot sauce?internationalfish said:Choco hab is definitely one of my favorites, and yours are looking excellent. Impressive results; great work!
heinz123456 said:
Hm, not specifically. I've just been going with about 1-2-month-long ferments with (usually various) peppers, a bunch of garlic, and some onion, then grinding that up, simmering, and mixing in some vinegar. For fermentation, this imgur post is an excellent reference; the only thing I don't like about it is that it discusses mixing brine by volume. Don't do that! Go by weight; if you don't already have a little digital kitchen scale, they're cheap and nice to have around.
Also, I recommend ChilliChump for a super deep dive into sauce making.
internationalfish said:
Hm, not specifically. I've just been going with about 1-2-month-long ferments with (usually various) peppers, a bunch of garlic, and some onion, then grinding that up, simmering, and mixing in some vinegar. For fermentation, this imgur post is an excellent reference; the only thing I don't like about it is that it discusses mixing brine by volume. Don't do that! Go by weight; if you don't already have a little digital kitchen scale, they're cheap and nice to have around.
Also, I recommend ChilliChump for a super deep dive into sauce making.
Thank you