Looking forward to fermenting our own using the recipe Wardee recommends as it will save us from buying the bottles of hot sauce and pepper relish at the store and we can use the peppers from our garden (besides Jalapeno peppers we also
grow Ghost peppers).
Not exact matches
An extremely hot award winning sauce made with New Zealand
grown Bhut Jolokia (
Ghost)
peppers.
So for example if you pollinated the Bhut Jolokia AKA
Ghost pepper with the Trinidad scorpion, collected the seeds from the pollinate pod,
grew those seeds out the next year - first year that would be F1 and then the following year, second year would be F2 and so on.
This last year we
grew out the last of our original seed we received from Brazil and they produced the true Brazilian
Ghost pepper along with these Trinidad scorpion chocolates phenotype that we are calling the Brazilian ghost scorpion chocol
Ghost pepper along with these Trinidad scorpion chocolates phenotype that we are calling the Brazilian
ghost scorpion chocol
ghost scorpion chocolates.
I modified mine a teenie bit and used a 50/50 blend of
ghost and scorpion
peppers what are
growing in the garden.