Cayenne peppers.

…and sriracha season is almost here.

The squirrels took advantage of the dogless yard while we were out of town. I’m assuming the rampage ended when they hit the cayenne pepper. 

Monday evening harvest.

Cayenne peppers are popping up everywhere!

Drying some peppers for next year.

Two weeks have passed and we finished up our fermented pepper sauce.

A refreshing change from the vinegar based sauces that we’ve been making.  It’s salty and cinnamony and unlike any hot sauce I’ve tasted.

Based on Kraut Source’s Devil’s Own Fermented Hot Sauce recipe.

Early October pepper harvest.

Wakey wakey.  It’s time for sriracha.

Our first go at fermented hot sauce using a Kraut Source.

Yum.

Pepper party.

Cayennes!

It’s going to be a good September.

This weekend’s harvest - a handful of beans and onions, tons of tomatoes, three lemon drop peppers, one moruga pepper, and one cayenne pepper.

I think I should start a hot sauce business.

(Moruga Scorpion, Long Slim Cayenne, Lemon Drop)

This is exciting.

What the frak!  Something keeps on eating the flower buds off my pepper plants.

The canker worms are turning my peppers into swiss cheese.

This year’s pepper varieties include; 

• Portugal peppers (60,000 SHU)
  
• Orange habaneros (500,000 SHU)
  
• Long slim cayennes (125,000 SHU)
  
• Thai chilli peppers (225,000 SHU)
  
• Trinidad moruga scorpion (2,009,231 SHU)
  
• Carolina reaper (2,200,000 SHU)
  
• Jwala peppers (1,086,844 SHU)
  

*SHU = Scoville heat unit

Sad dog and seedlings.