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@Chopsicle
Had a lot of success growing cayenne last year, bountiful fruits, lots of greenery indoors, and very tasty chilli jam. Ordered some more seed varieties for this season, and prob got carried away.
Now got Padrons, Calibrian, more Cayenne, and 2nd gen Cayenne from 1st gen seeds (not nearly as strong as 1st log), Californian Reaper, Big Mustard Mama, plus some Scotch Bonnet planted from fresh seeds which seem to be going well.
Here’s the Reapers - v intrigued to experience how much heat they actually have. Looking at recipes it looks like they’re used more generously than I presumed. With the reputation I figured it would be something like ‘take 1/4 chilli and mix with 5kg of tomatoes’ but actually looks like you can de-seed, roast and use in regular quantities to make extra-hot salsas and sauces.
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