Hot peppers for hot sauce

Hey guys,
Soooo... me n the kids have been growing peppers outside. They wanted to grow something, one of my daughter loves anything hot, and one of my sons loves salsa. So we grew some tomatoes, ghost peppers, cayennes, and jamaican reds... and brussel sprouts, but they got eaten....
Anyway, two peppers so far (one ghost and one cayenne) on each plant are almost ready for harvest, and more on the way. We wanna make hot sauce(and salsa depending how the tomatoes go). Ive been reading info like crazy, but wld love and welcome any advice on making hot sauce and storing the peppers we pick while waiting for more to ripen.
Also, if theres a better place for me to post this, plz lemme kno!
THANKS GUYS!]

Heres some pics, im bout to water them now. N be nice plz! This is just a lil thing the kids wanted to do. Low budget. All is grown in a mix of espoma organic, dirt from the yard, and old leaf compost. All theyve been fed is fish emulsion. Theres two 5 gallon buckets w a cayenne and a ghost. A 3 gallon pail w jam reds. Two tiny pots w cayenne and jam reds. And a mix n a make shift garden where we had removed the composted leaves. Thanks guy!

Hey. The fridge is your best bet for storage. Just make sure they are dry.

We mix sugar and vinegar, bring it to a boil and pour it over the peppers in a jar or bottle. Not sure of exact mixture, but google will give you some options. My wife has made three batches of pepper sauce so far. My tomatoes are shit, so not salsa for now.

Here are a few of my newest peppers.

Habs are getting close.


Hatch are just now getting ripe. We made unstuffed peppers with them this week. Really good. {Hatch are pretty mild if you don't eat the seeds}


And I picked the first of the Mini Sweets this week. {Cayenne and Serrano in the background}

Lookn good!! Thanks yea seems like vinegar is the main similarity w all the recipes. Wats an unstuffed pepper?! Never heard of hatch, idk much about peppers other than i like em, but the grocery stores seem to have the same cpl types. Wish we wld have thrown a couple others n th mix! Lemme ask u this, ur cayennes look really red, im tryin to figure out wen i shld harvest mine, most stuff seems to say harvest as soon as theyre all the way red if u wantem at the hottest. Can u see my one red 1 inthe pic. I was gonna pic it n the next two days and every other one as soon as they turn red. U obviously know something i dont. When should we start pickin em? Thanks alot man, i hope to one day be king of the peppers like u!
P.s. my tomato's shitty too, i grew one plant in one of those topsy turvy things, its only started one tomato so far.

too larry said:

Hey. The fridge is your best bet for storage. Just make sure they are dry.

We mix sugar and vinegar, bring it to a boil and pour it over the peppers in a jar or bottle. Not sure of exact mixture, but google will give you some options. My wife has made three batches of pepper sauce so far. My tomatoes are shit, so not salsa for now.

Here are a few of my newest peppers.

Habs are getting close.
View attachment 4181983

Hatch are just now getting ripe. We made unstuffed peppers with them this week. Really good. {Hatch are pretty mild if you don't eat the seeds}
View attachment 4181987

And I picked the first of the Mini Sweets this week. {Cayenne and Serrano in the background}
View attachment 4181989

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Lookn good!! Thanks yea seems likevinegar is the main similarity w all the recipes. Wats an unstuffed pepper?! Never heard of hatch, idk much about peppers other than i like em, but the grocery stores seem to have the samecpl types. Wish we wld have thrown acouple others n th mix! Lemme ask u this, ur cayennes look really red, im tryin to figure out wen i shld harvest mine,most stuff seems to say harvest as soon as theyre all the way red if u wantem at the hottest. Can u see my one red 1 inthe pic. I was gonna pic it n the next two days and every other one as soon as they turn red. U obviously know something i dont. When shouldwe start pickin em? Thanks alot man, i hope to one day be king of the peppers like u!
P.s. my tomato's shitty too, i grew one plant in one of those topsy turvy things,its only started one tomato so far.

Sorry my phone's being craaaaaazy

Unstuffed peppers is the same recipe as stuffed peppers, you just chop up the peppers instead of stuffing them. Easy.

Red is best, but you can pick them green. When you eat Mexican in New Mexico, they ask you green or red. Hatch is a chili from Hatch New Mexico. Not too hot.

too larry said:

Unstuffed peppers is the same recipe as stuffed peppers, you just chop up the peppers instead of stuffing them. Easy.

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Oh duh...

too larry said:

Red is best, but you can pick them green. When you eat Mexican in New Mexico, they ask you green or red. Hatch is a chili from Hatch New Mexico. Not too hot.

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Cool, thnks for the info, im gon try some bigger peps next year. Some hotter ones too! Maybe some reapers or some kind of scorpion. How quick do i need to pick the individual peppers after they turn all the way red, is there no rush or will they start losing spiciness eventually? Thanks again.

Also heres a sauce i found that sounds really easy n can b used with any chiles, if anyones interested....

https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/the-hottest-damn-hot-sauce-i-ever-made/

Jay G said:

Cool, thnks for the info, im gon try some bigger peps next year. Some hotter ones too! Maybe some reapers or some kind of scorpion. How quick do i need to pick the individual peppers after they turn all the way red, is there no rush or will they start losing spiciness eventually? Thanks again.

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If there is not a lot of rain they will be alright for a week or so. But if they can rot if they stay too wet.

I grew these this year. I got some scotch bonnets going too but none are ready yet.


Trinidad scorpions, habaneros, fresno chili's, pablanos, and jalapenos. Anaheim chili's and these mad charters aren't quite ready.

Im jealous of th scorpions, i got some scotch bonnets, i guess the pack just said jamaican hot reds or sumthn..but they have the bonnet shape