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Does it rhyme with incense, fence and dense? I've been saying "chin-ENSE" with emphasis on the second syllable. Anyone know? And "annuum" is that "ANN-yew-um," "ANN-OO-UM" or "ann-YEWM?" I'd love to get it right every time instead of continually clobbering both of them whenever I use them...

Hey guys! After my first growing season as a pepperhead, I'm starting to think about next year and what I want to have in my garden. I've been collecting some seeds this year and feel like I might have something to offer. Wanted: Aji Lemon / Lemon Drop Aribibi Gusano Yellow Scotch Bonnet Red...

I recently got a couple dozen peppers from a prolific and talented grower who lives in Kansas. The peppers are absolutely huge, healthy-looking, and extremely hot. I took some to work so that I and three of my coworkers could finally eat a whole Bhut Jolokia---the event we've been working up...

I was lucky enough to get my hands on two dozen fresh peppers of various awesome super hot varieties and after extracting seeds from one of each, I threw them all in a sauce together to see what I'd end up with. I used onion and garlic and fresh red jalapenos from my garden as the "base". I'm...

I'm starting to get some Scotch Bonnets off my plant now, and since I only have one small plant I don't have a lot of room to experiment. Does anyone have a go-to caribbean style scotch bonnet sauce recipe I could try? I like the Barbados / Bajan style sauce you find at the southern end of...

I'm keen to try some fermentation now that I've done some sauces with fresh and dried peppers. I'm still a total noob but I feel at this point like I'm ready for something more technical. Assume I have access to basically normal kitchen stuff and not special equipment. What's the procedure...

I wanted to share a recipe for my favorite sauce I've made in the kitchen yet. I've been working on a sriracha-inspired super-hot sauce that has enough kick so I can dilute it with Rooster Sauce sriracha (the Huy Fong stuff) or a chinese sambal-style sauce when I go to lunch at work to a...

So everyone knows Bhut Jolokia is king of heat, but what about the rest of the peppers? I mean, heat isn't EVERYTHING, but it definitely is important. Anecdotally I've heard that Fatalii peppers and Trinidad Scorpions and 7 Pot are hotter than your average Habanero, but how does that all...

The Menu: Grill-Roasted Spatchcocked Whole Chickens cooked over charcoal with hickory chips for smoke Alabama white barbeque sauce Twice-cooked New Potatoes ("Smooshed Potatoes" my wife calls them) Fresh Corn on the Cob Homemade Rhubarb Pie with Homemade Crust Four Homemade Hot Sauces! If...

Since it's just me scratching my head and experimenting with batch after batch in my kitchen after the kids are asleep, it's not a "throw-down" so much as a "sauce-up" I think. Either way, after my bitter green sludge incident I was keen to redeem myself in the kitchen and went back to the...

Yesterday I got my latest shipment of sauces from hotsauce.com who I mention by name here only for two reasons: 1) they're the official online hotsauce retailer of The Hot Pepper (right?) and 2) they did me right by a botched order (on their end) and have had excellent customer service in my...

It was supposed to be a hot sauce. I'm hoping someone can tell me where I went wrong. I was kind of loosely basing it on a sambal oelek recipe I found online, but I was taking all sorts of liberties as well. First off, I started last weekend with a half dozen medium size green jalapenos that...

My wife picked up some pepper plants at the local nursery. She bought a Scotch Bonnet plant, a "Caribbean Red", and a "Thai Hot" pepper. The "Thai Hot" pepper already had a pepper on it, and when I took a good look at it, my first reaction was "NO WAY this is a Thai Bird Pepper!" Look at...

First peppers EVER! Well, first super hot peppers since I recently re-discovered how much I love hot sauce, hot peppers and spicy things and became completely obsessed with them. These are Naga Morich plants I bought as starter plants from Hirt's Gardens. I'm growing one indoors at work next...

Ok, so I'm starting to come to the conclusion that extract sauces are not for me. The 25 minutes of intense abdominal cramping, full body cold sweats and super nauseous watery-mouth feeling that followed my bout with Mad Dog 357 on an empty stomach (less than a teaspoon!) has reinforced this...

The first pepper I tried to grow was a Bhut Jolokia. Ordered it from Hirt's Gardens and it got too hot over the weekend (I'm growing at work) and dried out and died. I tried to re-order but they were out of Bhut Jolokias, so I gotta Naga Morich (two actually) instead and have been growing...

I'm new around here, so I thought I'd jump right in. I sent this list to the Welcome thread, but I figured this is probably a better place for it. I'm wondering if anyone can look this over and tell me if I have my SHU's right. This is my entire hot sauce collection (I just got started a few...

I just found this site yesterday and spent a good while reading posts. There's definitely a lot of great info here, and a lot of people excited about some of the same things I'm excited about regarding hot peppers and hot sauce. I recently "got into" hot sauces by virtue of some lunch time...