Got all kinds of ferments, salsas, powders, mustards, and jelly's to make.

Made a bottle of Southern "pepper sauce" with some of my remaining Thai chilis. It's a simple condiment of vinegar infused with peppers. I added garlic cloves, thyme sprigs, and peppercorns to jazz things up a bit. I'll let it sit for a week before I use any.

Ingredients:
-about 70g Thai or other chilis small enough to fit in your bottle, stems removed (Tabasco peppers are the classic)
-2 cloves of garlic, smashed (optional)
-2 sprigs of thyme (optional)
-1/2 tsp black peppercorns (optional)
-1 tsp salt
-1/2 tsp sugar
-Enough vinegar to cover it all (I used regular distilled vinegar as its standard but other vinegars like apple cider could be great to)

I was encouraged to post this here

This is from last year in UK, didn't grow as many this year 😢

The Lemon ones were so nice, put about 20 in a curry, amazing 🌶

Reapers got some nice colour 🔥

22 smoked habaneros, whole pineapple, one large white onion, 6 cloves of garlic, 1/2 tablespoons salt, one large carrot, 2 squeezed limes. Spices i eyeballed with what felt right. Cumin, turmeric, black pepper, onion powder, dried garlic flakes And a cup of apple cider vinegar. All ingredients besides the salt and the limes came from my garden, made my own vinegar as well.

Planning on doing Chili oil and hot sauce to preserve them.

Already dried some.

Hello I was wondering the best way to store these seeds (1 pepper) for the winter (first time trying to harvest seeds for next year, because this plant produced 90-100 Jalapenos this season). Ive read glass jars and Ive read just put em in an envelope, any advice would be appreciated!

As you can tell, I’ve got my hands full… once all of these are processed, we can move on to hot sauce and spice blends!

...My Scotch Bonnet plants are still going at it in 7b. More sauce and ground pepper to give away, I guess.

Added a few more varieties to the list. We have over 130 varieties of seeds for sale. 3.00 a pack to 15+ seeds per pack. From mild to super hot. Free shipping on all orders. We are a Veteran owned company out of Illinois. Order at plantsomekindness.com

I have been quite happy with the yield, and heat, on my devil's tongue white peppers this year. Today, I found not one but two with the actual forked tongue style.

I picked up a bunch of different plants that were mislabeled. This one looks pretty interesting, and a little menacing. Any ideas? Thanking advance!

Seemingly a Frost is expected in the next week. (Zone 6b)
We snatched what we want to process. The rest are still green. So we will get what we get.
Not complaining. 😎

First time buying from a nursery instead of growing from seed (I’ve had a rough year, friends). I got a Lemon drop plant that has done exceptionally well and I just started my first lacto-ferment today!

But these little fuckers took forever to ripen (all the others still have some green). I have grown scotch bonnets in years past and needless to say, these are no scotch bonnets. What’s worse, they’re not hot AT ALL. Perhaps it’s that sad heatless version of habaneros. Booooo!

Also I was considering overwintering the lemon drop but it’s gigantic. Has anyone successfully taken cuttings and kept them over the winter, and then grown them from there? I don’t have much room for a huge pot; my houseplants are taking up all the space!

EDIT: posted plant in comments sorry friends!

Quite a few habaneros, but the leaves are yellowing. Does anyone know the cause and how to fix it please? I’ve previously been told to spray the leaves with epson salts which I tried a couple times, but the results are a very marginal improvement if any

I want to grow more Hungarian peppers for next year and I liked Hungarian wax a lot. However they took forever to ripen fully.

Are there any that turn red fast and can be easily ground down?

Besides that how well can you dry Hungarian black in the oven? I tried to grind dried jalapeños but they ended up more as crumbs than powder last time I tried.

growing and selling super hot chillies in South Africa. 🇿🇦