Cooking with superhots is no joke and our story on how to cook with superhot peppers has some great guidelines for doing so.
Hello Food Brokers and Manufacturers. Here at Chromtec and Sunbelt Microfarms, we have diversified and expanded our superhot chile fields from one to six in New Mexico and also added one in Florida. We are anticipating a bumper crop of New Mexico Scorpions, Barrackapores, and Morugas for shipping fresh, frozen, or dried.
If you’re a home gardener, you’ve probably experienced the dreaded Zucchini Syndrome. Over-producing squash plants make the zukes faster than your family can eat them. You try to give them away, but no one wants them because they’re now larger than your cat. Well, the same thing can happen to chile plants, which is why I wrote Too Many Chiles with Nancy and Jeff Gerlach. But at least you can dry the chile pods to preserve them—something you can’t do easily with zucchinis and large tomatoes.