Haha - That was “only” Jalapeno’s. Sneaking in one or two of my Serrano’s would have been just plain malicious!
The Thai’s I grow for my wife are even hotter, but are tiny. One little 5/8” long pepper (with simmering) can set a 2 qt. bowl of - whatever you want to set on fire - on fire. I marvel that she can tolerate them.
Great pic of Howard!
I’ve got a bucket of roughly 1/3 each cayenne, jalapeno, and serrano peppers fermenting in the barn. Plan is to let it sit for another month or three then run it through the blender and bottle it up for use. I expect it to be almost unbearable.
If you like to spice up your winter greens a bit, try this - stuff a resealable bottle/jar with serranos, add 5% white vinegar, cap the bottle, then hide the bottle in a cool dark place and forget about it for at least five years. Then find it by accident later on down the road and put some of that stuff on your greens (is also very good on boiled cabbage). You will thank me.
That wasn’t Howard in my pic from earlier today. Howard is the hound that showed up early in the summer. Booger the Aussie is the one lounging at the campground.