If you think that stockpiling toilet paper and being forced to use the drive-thru for your venti frappuccino, extra-pretentious, are the great hardships of the COVID-19 lockdown, let Sharon Hudgins put things in perspective for you.
With the Coronavirus hysteria in full swing, food preservation is a topic almost as hot as the chiles we all love. Over the coming weeks we’re going to talk a lot about how to preserve your chile peppers.
Fatalii peppers and their brethren fall into the capsicum chinense family. Those brethren would be the habanero, Scotch Bonnet, and Red Savina.
Watering a pepper garden may sound as easy as busting out a watering can or a garden hose but if your garden is larger than a couple of 4×4-ft raised boxes from Home Depot, well, you might want something more advanced, like the garden irrigation setups we’re going to discuss.
Gindo’s Jalapeno Poblano Hot Sauce is the first in a trio of sauces that Gindo’s Spice of Life Hot Sauce sent our way to review.
The habanero relatives that we have collected and planted over the years are but a small fraction of the total number of pod types in the species. However, they paint a fascinating picture of the world of this intriguing species of chile pepper.
Chile peppers and weeds make lousy roommates. In the plant kingdom, weeds are the lazy slobs and skeazy ne’er do-wells that make life hazardous to anyone around them.