You like things HOT ???   
A Brief History
HOT PEPPERS....beautiful, colorful fruits that look so tasty and nice....until you eat one that is !!!  I have been growing hot peppers in my backyard for 3 seasons now, beginning the summer of '95.  I first started out with 4 plants, which grew nicely so the next year I tried 12 plants, and made some wonderful hot sauce out of them.  The sauce got such good reviews from my hot-pepper-eat'n friends that I then decided to grow 24 plants...two each of twelve varieties, pictured here. 
The first panel contains all the long, red, pointy ones.  These are Hybrid Salsa, Tobasco, "Fire", Thai Dragon, "Red Chili" (from some health food store, 90,000 heat units, upward pointing "Pizza Peppers", Serrano, and Cayenne.  The big one is the hybrid salsa, and is supposed to be hot enough for the average person, but not fiery hot.  WRONG !!!  They are horribly hot, and the heat lasts and lasts.  The only other one I have eaten so far is the tobasco, the tiny one, and it too was uncomfortably warm.  The second panel contains the habanero family.  The yellow one on the left is a Congo, followed by Jamaican Scotch bonnet, and orange and red Habaneros.   I started all my 1997 peppers in my basement, from seed.  I grew them in small 5" pots filled with seed starting media in January or February, and kept them there until May, at which time I transplanted them outdoors.  I used four 4-foot cool white bulbs for artificial light, and by the time I brought them up from the dark, scary basement, they were about 18" tall, full of flowers, and some even had small peppers.

Bringing them Inside for Winter
Well, it's now fall, October to be exact, and I have been harvesting and freezing all of my peppers as they have become ripe throughout the summer.  My freezer is nearly solid peppers at this point.  I have cut down one of each type of pepper to about 6" tall, and transplanted them into pots in an attempt to keep them alive all winter...for transplant back into the garden in the spring of '98.  I read somewhere on the "Net" that pepper plants can be brought indoors for the winter season and replanted in the spring, and they will give a much larger yield than they did the first season.  Well...no better way to find out than to give it a try.  They didn't seem to go into shock after the transplant into pots, even though I cut down the main body of vegetation and trimmed the roots a bit too.  I will move them down into the basement under the fluorescent lights near the end of October (before our first hard frost).  
Gallons of HOT SAUCE
Now that the pepper season is over, it is time to make my annual batch of hot pepper sauce.  I have been storing the ripe peppers in freezer bags all summer long, and my freezer is nearly completely full of frozen peppers.  As soon as the rest of my peppers, now sitting in brown lunch bags on top of my refrigerator, get ripe, I'll pull out the pressure cooker and devote an entire day (well, at least an hour or two) to making my hot sauce.  I think I will have enough hot peppers this year to make about 3 or 4 gallons of liquid fire.  More on that when the time comes.    
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