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  • HotSauceBob
    commented on 's reply
    I grew my reapers from seed. So far they look like reapers - a bit different than Ghost or Scorpion. But to be honest, I am looking forward to the Scotch Bonnets so I can make Jerk Sauce and Jerk Rub (when I dehydrate them)

  • Elton's BBQ
    replied
    Welcome to the Pit!
    Cheers from Norway

    Leave a comment:


  • STEbbq
    commented on 's reply
    I bought my peppers from them too! Seems like a good company

  • Steve B
    replied
    Tell me more.
    Reapers where absolutely my favorite to grow. But I found out that they are really not genuine unless you got them from
    Grower, harvester and producer of great-tasting all-natural super hot pepper products including hot sauces, mustards, jellies, purees, seeds and more.

    So I took a break.
    The wife doesn’t want me doing this anymore and had me remove my planters. 😔

    Leave a comment:


  • HotSauceBob
    commented on 's reply
    The thai peppers I would maybe ferment with garlic. The serrano would be great in salsa or mixed with some chipotles for a nice taco sauce.

  • Whiskeyman53
    replied
    Welcome to the pit from the bbq capital of New England, Massachusetts.

    Leave a comment:


  • HotSauceBob
    commented on 's reply
    Try using Strawberries to knock down the heat, make a jam. That's how I got started.

  • HotSauceBob
    commented on 's reply
    My favorite sauces right now are my Cherry Bourbon Ghost (or Scorpion or Reaper) and my Mean A$$ Taco (lots of chipotle, cayenne, and a few Ghost). I grow them all (except the Chipotles - they are better from others, straight from Mexico or Texas).

  • Stuey1515
    replied
    Welcome from Oz, you will like it here

    Leave a comment:


  • swartzster
    replied
    Welcome from the Pacific Northwest

    Leave a comment:


  • Soonerpop
    replied
    Hello from north Texas. You’ll have a good time here.

    Leave a comment:


  • Soonerpop
    commented on 's reply
    Really?

  • CaptainMike
    replied
    Howdy from The Great State of Jefferson!! You made a wise decision to jump into The Pit! I tried my hand at making pepper sauces from last year's garden and was pretty pleased with the results. We really increased the number and variety of peppers this year and I'm looking forward to bumping up my game. I'd enjoy hearing your tips, tricks, and advice.

    Leave a comment:


  • STEbbq
    replied
    Welcome!

    I am growing thai hot peppers and Serrano peppers this year and need some good ideas on what to do with them. Any thoughts on hot sauces?

    Leave a comment:


  • FireMan
    replied
    Yup, you’ll definitely have fun here. Welcome!
    As a BTW, I am growing an Armageddon Pepper, Ghost listed at 150k, this is listed a notch lower at 140. I have been tryin to figger out what to do with the buggers. I also have a Tobasco, jalepeno and habenero, those I have a handle on. The Armageddon I bought only fer the name & now am stumped, especially since fruit are starting to come in.

    Leave a comment:

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