Morning friend!!
Silly, probably unforgivable question…!!
From the real hot peppers related to either having chocolate in their names or taste, is it really possible to feel the taste, or something which clearly brings us to chocolate in them!? If yes, it must be amazing…!
Btw, if this vodka tastes as good (well) as it looks, it must be a blast too!! Congrats!!
Can you feel the sweetness from the berries!? Awesome!!
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hmm,not sure bout the chocolate chillies,but i don´t think they got a descent choko taste
…the berries indeed give a slightly sweet berry taste to the Wodka,but the fire of the chillies is deffenitly dominating…
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Hi it’s nice to meet a fellow lover of peppers. Habaneros happen to be my favorite as well although atm I’m growing these starfish peppers. They make the best Tabasco style sauce.
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Really cool!
You get your brain burning with alcohol…!
And tastebuds in flames!! Gotta try that! 
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Are you still growing the Reapers?
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@PhilCuisine Hey!! Good to hear from you! Yes! They’re just a bit sad and abandoned! Seasons changing here! Since they’re annuals, I’m hoping they’ll be picking up again! At the moment there are only a few…
Btw, doubt you’d ever mind, you don’t have a problem with me trying to offer some of her beans in exchange of other types, do you!! Thought I should mention!!
Never told you but the MTP survived, yet I made a commitment to only show them if I’m able to take them through flowering!!
See you amigo!!!
@BTG hope it is ok to post pics here!!
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Go right ahead bromigo…Do you guys have hotter peppers down there?
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Yeah, Malagueta which is hot, and “de cheiro” which regionally it means “of scent” but they’re quite hot, obviously, nothing close to Carolinas… Also, there is another one here, named Comari, small, roundish and consumed mostly green, quite delicate, and hot!!
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Got a pink tiger pepper growing right now but I have some peach reaper & chocolate reaper seeds I haven’t started yet.
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Wow!! Speaking of…! Have enough to trade with Carolinas!? Regular ones, grown in the tropics!! South of the border! @PhilCuisine, brother, my first unabashed, blatant proposal!! 
has started!!
@Forest_Organic could find a local Brazilian one, but would have to work at it! Lol!! 
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that´s nothing to get hammered with lol
it´s a nice heating up for cold winterdays
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Lacto Bacillus Fermented Hot Pepper time!
5% brine solution (~0.4 ounces / 12 grams kosher salt per cup distilled/RO water), hot pepper variety (from the garden++), garlic cloves, peppercorns, coriander seed (add whatever gets you excited including berries). Ensure all ingredients submersed, remove all air bubbles. The lactobacillus bacteria will thrive in the brine and cause co2 to be released. E.g. keep the top loose or burp daily. A couple of weeks+ at room temperature. Drain brine (can use elsewhere), blender till smooth, add small amount of leftover brine for consistency.
This will continue to ferment and age with the taste changing over time. Decrease PH with a good vinegar such as a cider vinegar to around 4 or heat mixture to retard fermentation (must then refrigerate).
Straight as a topping or blend into a BBQ sauce for very complex deliciousness (win that award).
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SAK, I will have fig tree cuttings this Fall if ur interested in rooting fig cuttings…I used my cheapo aero cloner but you can probably use other methods of rooting these cuttings…the fig cutting that I rooted on this thread already fruits, in a big pot and is 2.5ft. tall…if you keep fig trees in a pot you can bring them in for the winter…took these pix just now and these are the same fig trees that were covered w/blue tarp on my earlier post of this thread…1 is about 4 ft. tall and bushier, the other is about 5.5 ft. and both have a lot of figs on it…let me know if interested in the cuttings bromigo…
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I’d be much obliged. Thank you!
maybe I can grow in on an hempy bucket.
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Nice peck o’ peppers 
I’m growing a Paper Lanterns for my son’s hot sauce.
They are pretty prolific. I have one bush, and get that many every couple of days. I have a Reaper going for him, too, but I was pretty slack on vegging it, and it only puts out a few fruits a day. I’ll put in more Paper Lanterns next year!
My stomach can’t handle peppers any more, so I haven’t tasted the Paper Lantern, what’s it like?
And, fuck a bunch of pepper flies, glad I haven’t met any. Had something, some sort of black flies in the poly tunnel once, but they disappeared as soon as I took the peppers out. They definitely screwed with the leaves.
Those Citrons look nice, too 
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The Hot Paper Lantern are very tasty. Very sweet, taste kind of like an apple. And also pretty damn hot haha. Definitely not Reaper hot though, those and the ghosts and stuff are crazy! I’ve grown ghosts and Trinidad scorpions before, and they’re so hot I couldn’t do anything with them haha. When you can’t put a whole one in a curry without it being inedible they kind of lost their utility lol. The hottest one I’ve grown that I liked was Pink Tiger, a ghost hybrid. That one worked out because they were on the smaller side so I could use a full one and not lay myself out. Those had a crazy flavor, smelled almost like vinegar, like they had been pickled on the plant.
The Citron is my favorite pepper. The taste is very sour and citric, like lemon zest. No sweetness at all, but also no “pepper”taste, only sour citric fruity ness. They’re “strong habanero” heat, so if I make a curry you’ll put 4-5 Citrons in and your all set.they’re small, maybe the size of the tip of you thumb. Small plants, but the fruit ripens quick enough that the yield is pretty good. Each plant will give a handful of ripe fruits every day. I’ve been saving those seeds for a couple years, so they have that sentimental value now too. None are far enough away from other peppers for me to save the seeds confidently this year, I’m going to bring some cuttings in and either try to overwinter them, or do a small pepper seed run indoors this winter.
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a question for you and other reaper growers…
I’ve got a good one going now, plenty of blossoms, and have been pollinating regularly, but not many peppers have formed.
the weather is still very warm, and wild pollinators are scarce at best. plant is in about 25 gallons of some good stuff. it hit the soil running, and has hardly batted an eyelash.
anybody have thoughts? TIA 
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Hi @noknees! Mine are in soil, not in pots, though I remember the first time it started blossoming, it took forever, and no peppers ever came from that first time. Eventually, it kept blossoming and peppers came later. Maybe it is only a bit too early. Hope it helps!
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Wow!! Nice to see fellow pepper lovers!! Does anyone have true jamaican scotch bonnet seeds? Been playing lately with jamaican dumplings and would love to try making the sauce, I have veggie, pepper and some cannabis strains available to trade.
Will keep an eye on the thread as im kind of new to the hot pepper world, impressed to see the recipes!
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