This is a pepper cross from Khang Starr of MOA Scotch Bonnet x Brazilian Ghost.
The review pod is one I grew, the seeds were saved from the previous year’s grow. The seeds were originally sent to me by Khang Starr.
The amount ate: Sidewall slice Heat: 7 Flavor: 9 Burn Profile: Tongue, back of the throat, ears. Effects: none Cap Cramps: none
This is an awesome pepper. It has the looks, flavor, and sweetness of MOA Scotch Bonnet, but with much more heat. The heat effects/signature of similar to some super hots, but not as intense as superhot peppers. It’s much hotter than scotch bonnets/habaneros.
The review pod is one I grew, but the seeds were from pepperlover.com.
The amount ate: Slice of pod Heat: 0 Flavor: 7 Burn Profile: none Effects: none Cap Cramps: none
This is a very thick-walled, juicy pepper, similar to Red Bell, but with less sweetness. It has a slightly acidic flavor. The plants I have grown were no super productive but is an interesting pepper, worth growing.
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Mars Hydro sent me their SP150 grow light for review. This pulls 129 watts and fits great in a 2 x 2 grow tent. I have mine set up over some germinating Chocolate Rocoto seeds. I’ll post videos of the progress.
Back in February 2020, Pex Peppers shared a few of their recipes online. This is the Taco Fuego recipe ingredients list. I made a form that will derive the grams of ingredients and estimated number of bottles needed, based on the grams of peppers used.
From Pex Peppers:Please note, the vinegar used in these recipes is DISTILLED WHITE VINEGAR unless otherwise specified. Weights are in Grams. To make these sauces, put ingredients in a pot, bring to a boil for 10 minutes and then blend via immersion blender. Bottle them at least at 190 degrees F and flip them onto their lids for at least 60 seconds for proper sterilization.