The new guy

[Jim Evans]

Hey folks. I grew up in southern Appalachia and always liked spicier foods. In Virginia I grew jalapenos, cayenne, tai, and habanero peppers. Moved to New Mexico to study Oriental medicine, lived up on a mesa and couldn't grow much of anything. Moved up to Colorado and learned about growing peppers in containers - cow horn and bhut jolokia. Now I'm back in NM and growing, black dragon Vietnamese peppers as well as jalapenos and serranos. The Vietnamese peppers are about six years old now and are producing like crazy. Might try making a sauce this fall.

 

[Alan]

Glad you joined us @Jim Evans! Sounds like you’ve grown in every climate. Are you planning to ferment your sauce or go for a quick-cook style?

 

[Jim Evans]

Hey Alan, Not sure how I'll proceed, never made a sauce before. I am however leaning towards the simplest method just to get my feet wet. I will be using the Vietnamese Dragon peppers. By the end of this growing season I should have at least 800 peppers to work with. Maybe more. Do you have any suggestions?

 

[Alan]

That’s an awesome harvest to look forward to! Some started with a basic vinegar-based hot sauce using garlic, salt, and a touch of sugar. But you know what, you can post about this on the forum, a lot here would definitely be happy to help you with it.