Hey Phll nice add for Back road Maple

Adam M is right about starving the plants of water. The more stress on the pepper the hotter the pepper will be. My uncle has gone as far as putting 6 inches of sand under the areas he plants his peppers so that they only get the amount of water that he wants them to have. He has the hottest peppers of a particular pepper that I have ever had.

All of the peppers given away will come with a warning to proceed with caution. Those peach colored ones are probably gonna catch some folks off guard.....lol. Err....almost all will be warned.

Two years ago I tried my hand with some fermented hot sauce from the peppers in my neighborhood.

It was surprisingly good, but ran out in early spring.


So last year I aimed at giant batch big enough to last the whole year.


I planted 3/4 medium heat, and 1/4 hot stuff. Then I picked, cleaned, and froze them as they ripened.


Then after the last of them I made one big batch. So far so good, even gave some away.






You can get on Amazon and buy bottles for your sauce, complete with heat shrink seals.