Great harvest. I'm drooling. What are your plans for them?

Geeze Tim that's insane! Peppernovice my @55 lol that's great! Glad your season has been going great and Great job.

Mark

Thanks Mark. Sleekit, I just made some hot sauce. The rest I take to a local farmer's market.I also make powder and sometimes eat them fresh. I'm still exploring all the uses for hot peppers.

Tim

Tim how did the sauce turn out?

Mark

With that mix you could make some wicked good sauce.

If you're exploring uses, already making sauce and have a harvest like that, I suggest looking into mashing. Just a thought. Again, great harvest dude. I'm jealous. We're growing very similar peppers. You just have WAY more. =)

I am green with envy I didnt know there was a chocolate scotch I know they must be good. the pepper head in me is crying a little

Those red savinas look good!

Looks great, at least someone has something ripe. I'm losing patience.

That looks great Tim. Maybe its time to think about changing your i.d, John

Nice harvest! I like all the color! How hot are thos ghost peppers? lol :)

You take them to you local farmer market?!?!

I wish my local farmers market would let me bring that little of peppers!! I tryed to go there with bags of jalapenos, must have been 20-30 pounds, and I would have had to rent a stand I think. Too bad.

Tim . That is a beautiful hravest . You have mad skills my man. Here is a nice recipe for sauce that my buddy Bill Rocket man shared on another site. He is the sauce master:) Or one of them.

2 cup of warm water
2 cup Tamarind Pulp

2 cup of Pomegrenete Juice
2 Lg Sweet Onion
6 Lg Carrots
2 Cinnamon Sticks
1/2 Cup Rice Vinegar
1 qt Fataliis

Add the Tamarind Pulp to the warm water and work the pulp into the water removing the seeds. when the pulp is smooth pour it into a large pot along with the other ingredients after hacking and whacking them up.

Bring to a boil for 15 minutes then reduce to a simmer for 45 minutes.

After the simmer run it all through the blender till smooth and check Ph then back into the pot and simmer for 30 minutes.

Second Blending to get a really nice smooth sauce.

Back to pot and heat to 195 degrees F for 15 minutes. Bottle the sauce keeping an eye on the temp. If sauce temp falls below 185, heat it back up to 195 and continue bottling.

Cap and invert bottles for minimum of 15 minutes.

Good stuff this is!!

Rocketman!!!!!

Mark, the sauce came out ok. It has plenty of heat! I put in 3 7 pots (crossed) and 2 or 3 bhuts. The flavor is off a little though. I think I put in too much garlic. I'm still in the learning phase.

TheMasterGardener....I take them to a guy that already has a space. He just adds them to his produce. He does this for a living, so you can imagine the amount of produce he has. We were just doing a trial run this year to see if there was any interest in hot peppers. The bhut jolokias are selling faster than I can get them to him. People are also buying the 7 pots, chocolate scotch bonnets, red savinas, and NuMex twilights.The orange habaneros are slow movers. This is the one pepper I thought would sell. Go figure.

Tim

Tim. That is a good idea! I should try that. Thanks.

I want to step it to the super hots next season!

Tim, fantastic harvest!

Great job Sir.

Bill

Bill..... I couldn't have done it without your seed donation or all the help from everyone here! I'm still having issues with black mold in some of my peppers. I'm starting to think I may have a problem with my setup.

Tim

Great spread o' peppers there, Tim!

Josh