This is my favorite. CHILI GARLIC SAUCE 6 ounces hot chiles (e.g., cayenne, Fresnos, habanero, jalapeno, long, serrano, Thai, or a combination of them), stemmed and chopped 4 cloves garlic, chopped 1 teaspoon salt 1 1/2 tablespoons sugar 1 1/2 tablespoons distilled white vinegar Put all the ingredients in an electric mini-chopper or food processor. Process to a coarse texture. Take a whiff and it should make you sweat a bit. Taste and adjust the flavor with add extra salt or sugar. Transfer to a small saucepan, bring to a vigorous simmer over medium heat, lower the heat to gently simmer for about 5 minutes, or until it no longer smells raw. Remove from the heat and set aside to cool. Transfer to a jar and store in the refrigerator. Makes a scant 2/3 cup. Steve

You are cheeting yourself out of the different tastes that the hotter varieties can give the different dishes you use peppers in if you don't try the ones/varieties that you think are past your heat range/tollorance level. Just use them in moderation and stop adding them once you can barely taste them in the dish. Leave time to let them blend in before serving whatever it is.If your tollorance is mild then it might take overnight to get such a small amount of a hotter pepper to blend it's heat and taste to be what you need. The hotter the pepper the less you use and the longer you should let it blend. I eat a lot of Trinidad Scorpion,7 Pot, Bhut Jolokia and naga pods. No I don't bite into any of them by themselves but love the flavor of them,especially 7 pots. I just learned that you stop adding them to whatever you are making when you first start tasing them in the dish at the heat level you think is below your prefered heat level. Let it blend and I get the taste I want and the heat isn't Lava Hot. The less amount of heat you want = the less of the hotter pepper you want to use and the longer you should let it blend. Otherwise you get super hot parts and bland parts in your salsa or whatever. If you are cooking with them you don't have to wait for blending as much as something like salsa. Don'yt cheet yourself out of the different flavors hotter peppers might bring to your dishes. Just because you have some Habaneros doesn't mean you have to add a whole one to the dish. You wouldn't use a whole onion in a recipe that says use a tablespoon of chopped onion,why add a whole habanero to something you would only use 1 jalapeno to? Cake recipe calls for 2 cups of flour,you don't use the whole bag because you have it do you? Same with peppers or anything else. Don't miss out on the different tastes that hotter or milder peppers have just because they are hotter or milder than you think you'd like to eat. I use most of the peppers I grow in mixes,hardly any 1 variety by itself. TRY IT,YOU'LL LIKE IT. LOL It's not about just heat but the combination of flavor and heat blending to make the dish taste like you want it too. Chinense and Baccatums have an especially different taste all their own.Don't cheet yourself using only Annuums. A lot of Baccatums aren't very hot but have a very distinct taste.

Looks good, I am also growing Bhuts and Black Pearl (both for the first time) and orange habs. Not hydroponic though. My black pearls right now are smaller than yours but they're already showing dark purple foliage (only the new growth is green). I harvested the BP seeds from some plants I found growing at a city park last year...I thought they tasted good (hope they weren't sprayed too much! lol) so I saved some and then ID'ed the peppers using Google and this forum.

It's been beat allready. LOL Link below. The infinity had troubles being consistant and had problems putting out fertile seeds. Not a Stable hybrid in general from what I've read. Naga Viper is another Hybrid of 7 pot,Scorpion and or Bhut/Naga I think. A guy is in the process of having his Scorpions and 7 pots tested -so I've heard. I think for a non hybrid a Douglah will beat most anything out there if anyone ever tests them. It's all about seed and sauce sales. These guys are selling possibly unstable hybrids and laughing to the bank at a buck a seed+ and $$$ for a couple oz. of sauce. Here is a link that might be useful: naga viper