Chilli Sauce

[Robster]

Love the shape.!

[trout]

I have only one plant of the California Reapers and have harvested 2 pods so far.
The other dozen or so are just starting to "Colour up" or "Tone"
I recon just one of these pods would be ample to make 1ltr of sauce, any more and it will involve a trip to the physician :angel:
They are a quite handsome plant , Mine is now at least 1.5m high and still powering on.

I saved the seeds from the first 2 pods and they are in the ground now along with some Maruga scorpions seeds.

[Robster]

In the same garden patch as our chillies this year Mrs Robster grew some 'Banana capsicums'. If they were left until they changed colour from yellow to red they took on some quite surprising heat, much to our surprise.!!

[Pedro]

Here's someone who hasn't heeded the advice of this thread. Ouch!

http://www.news.com.au/entertainment/celebrity-life/chrissy-tiegen-accidentally-scalded-her-lady-parts-with-jalapeo-juice/story-fnk825dz-1227199358628

Pedro

[JeffH]

Eating x3 CAROLINA REAPERS She is yet to find out they burn twice.

Here is a good reference for identifying peppers. List of Capsicum cultivars

[trout]

I made a rather nice sauce out of jalapeno, Hungarian yellows, one Habanero and a couple of Globe Black chillies.
Reasonably mild about the same heat as Tabasco but fantastic flavour .
One of my Best so far and I can actually eat this one, The sauce I made from the Carolina Reapers is Seriously Nasty even the Habanero sauce is far too hot for me.

[JeffH]

Here are some chillies you could try. Peter peppers / Chilli Willies