There is a Carolina Cayenne listed above(developed in the U.S.A. 100,000-125,000)that gets in the range the add says. When I grew it ,it was hotter than regular Cayenne but I only grew it once. There are probably tons of hybrids/developed cayenne types out there that are in all different heat ranges. I was refering to Cayenne in general. Maybe it was my growing conditions but in general , I don't think Cayenne peppers pack that much heat. I haven't grown them in a while. I use mostly C.Chinense,Baccatums and Pubescens for my powders and rubs heat. Annuums I use mostly for flavor.Especially Chile Negro , Poblano and Cascabel. For short intense bursts of heat a lot of the Frutescens do the trick. I grow a lot of Pubescens too. They'll fool you though. They have all 3 kinds of Caspaicin in them so they feel hotter than they are. They hit up all the receptors in your mouth. I'm more into using several types of peppers to blend together to get the taste and heat i want. I'm growing several strains of 7 Pot,Trinidad Scorpion ,Nagas and Bhuts this year with a couple seasoning type peppers to mellow them out. I guess if the growers are using a similar strain to the Carolina Cayenne type for their powder it could reach up to 125,000 units. I've just never had a Cayenne that I thaught was anything to write home about as far as heat goes. I did like yellow Cayenne better than the other ones for taste when I grew them a few years back. I've grown several different ones.Regular assorted Cayennes,Long Slim,Long red,Yellow,Carolina,Thomas Jefferson,African,Purple,Super,Orange,Golden,Turkish,Picante,Portugal,Processing and sweet.

Starlight: Hope you got the Dog de-smelled. You can make the Spaghetti Sauce and freeze it in portions, with the Meatballs and Sausage. After you have a feel for making the Sauce, you can leave out or add any Spices you like more. In the Marinara Sauce,( not cooked long ) I use a lot of Parsley, Garlic and Onions. If I'm going to use it with Seafood. Maybe you might like a Sauce that isn't cooked much. The Recipe I gave you is close to what many Italian people Make. and I used it in my Pizzeria for take out Spaghetti and Meatballs. A lot of CF members say that using Powdered Garlic and Spices is a no no ! You lose Flavor. I have no problem with Flavor but you have to use a good brand. I'm finding more and more Cooks are using them. I've Pre Haggled my Sauce and Pizza with my Family, neighborhood and a few after hour Clubs, to get what a Majority likes, not me. - - - - - - Have fun with the fresh Tomatoes. LOU

<Does anyone know whether you can toast (char the skins a bit) of the peppers before chopping for the fermentation? Years ago I made an unfermented roasted pepper sauce that was very good.> I don't know of any fermentation recipes that call for pre-charring. Doesn't mean there aren't any though. But just a word of caution - there are hundreds of fermentation recipes and books floating around out there that are unsafe. And I don't just mean unsafe per the USDA guidelines. They are very risky well beyond the guideline restrictions. So reader beware and if not experienced with the process stick with tested and approved recipes. My main concern with the roasting, and this is just speculation on my part, is that it would kill the beneficial bacteria so might delay the fermentation process and it would clearly change the flavor. <My question is can I really let this go longer without it actually rotting or is it done??? The initial burst of fermentation was probably because of the added sugar but is it still fermenting now? How do I know when fermentation is over? How does the flavor change perceptibly as it ferments longer? What should I be able smell or taste? How is 'aging' different from fermenting?> Bottom to top - aging something does not normally include salt. It is a process of time and exposure to air of a specific temp in a controlled environment. You know when it is done/over (after the 7 days recommendation) when it tastes good to you, when it has the flavor you want. I know that sounds vague but fermented foods really are a matter of taste. Some folks want their kraut or pickles only fermented for 7-10 days as they don't care for the stronger taste that develops. 2-3 weeks is the minimum for my tastebuds but others prefer the flavor of 6 week old kraut and 6 month old pickles. So how that flavor changes depends on the brine strength and the ingredients you use but most of all on YOUR tastebuds. Until you add vinegar to the mix (if you do) then yes it is still fermenting and will continue to do so even when refrigerated. it will continue as long as you let it. It does not rot. It does not spoil as long as it is refrigerated once the majority of the fermentation is done. The worst that can happen is it may develop a layer of yeast scum from air exposure. That you just keep skimmed off regularly. This is all assuming you have used a safe level of salted brine to begin with and therein lies the risk. In this world of low-salt diets folks keep trying to reduce the amount of salt used. Do not do that and avoid those recipes calling for what seem to be low levels of salt. I so strongly encourage anyone who wants to get into fermenting on a regular basis to by a copy of Linda Ziedrich's The Joy of Pickling as it covers in detail all the basics and charts out all brine levels that are safe to use. With that knowledge you can then safely expand your fermenting horizons. Dave

Tomato guts? Intestines? Really? And all this time I've just been calling it "glop" or "goo". I'm definitely out of step. (grin) I do remove it (mostly) when making salsa because I don't want the salsa to be too thin, so I could see doing that for sauce also. I usually make sauce in large amounts and so put all my tomatoes through the Squeezo, which takes out the seeds and peels for me. Sol is right, you can make a really good roasted tomato sauce by just putting everything on a sheet tray and roasting it until the tomatoes break down and any additions (like garlic) are soft enough to puree. I remove the skins as I dislike their texture, but I know some people just puree them with the skins on and don't seem to be bothered by them. jerzeegirl, that's why I always brush the crust with olive oil, so the tomatoes don't make it too "wet", but if they are really juice I'll drain the slices before I use them. And now I'm just waiting for tomato season, right now I have blossoms on the plants, but it's going to be a while before tomatoes.... Annie