- 12 jalapeno peppers - 8 tablespoons red wine vinegar - 1 whole lime - 1 tablespoon sugar -1/2 tbs. salt -1/2 tbs. onion powder -1/2 tbs. garlic powder Cut hot pepper in half and remove seeds. Drop in boiling water for 30 seconds to blanche. Squeeze juice from lime and combine hot peppers with all other ingredients in blender and chop. Then put on high speed to blend all ingredients together. Store in an old hot pepper sauce bottle or ketsup bottle and store in fridge. It's simple to make and 100% natural. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ The only solids in this recipe' is just peppers and made with straight vinegar (plus sugar). It does not matter if the peppers are whole or pureed. The over all density is the same. So I think , it can be safely canned in BWB, since acidity is way up (and pH way down) . I normally just cook in vinegar ,simmer it, blend it and bottle it. If you are too concerned just keep the in refrigerator. The biggest concern in canning is LOW acidity (pH 4.2 or lower) . with these ingredients, the pH should be well under 3. To give you just an idea: A SOLUTION WITH 3 PARTS WATER AND ONE PART VINEGAR HAS A pH OF UNDER 2.8

Here is a couple that are very good. Fire Starter Hot Sauce 20 fresh red habanero peppers -- stemmed 2 cups yellow mustard 1/2 cup brown sugar 1/2 cup white vinegar 2 tablespoons cumin powder 2 tablespoons curry powder 2 tablespoons chili powder 1 1/2 teaspoons kosher salt 8 fresh peaches (can also use 2-15oz cans with juice) Combine all ingredients in food processor until smooth. Process in BWB for 20 minutes. Makes three to four pints. Fire Water 12 cayenne chiles, stems removed 2 garlic cloves 1/2 yellow onion 1/2 lemon, juiced 1/2 cup white wine vinegar 1 cup water 1 teaspoon salt 1 teaspoon sugar Place all ingredients in a heavy saucepan and slowly bring to a simmer over medium heat. Simmer for 20 to 30 minutes. Remove from heat and cool slightly. Pour the mixture into a blender and puree until smooth. Pass the hot sauce through a mesh strainer lined with cheesecloth, if desired.

I just sent some pics. I work graveyard shift so I just started work. I was checking my eyelids for pinholes until about 4 pm or so. :) I'm interested in trading seeds if you want some of my Hab. Tree seeds(or others-I've got 300-400 varieties in various amounts). I think that my tree might be a Baccatum and Annunm cross of some kind.It fruits all year,even when it's cold.Cold tolorance is a Baccatum trait. The crown thing where the stem meets the pod looks a lot like an Annuum. My Jalapinos and banana peppers have the same type thing with the far apart points on the crown and the pod gets partially covered at the top with the crown. Neither Annuums have the split in the crown though like the tree hab. pods get. You can see the triangle shape of my pods in some of the picks I sent you. Feel free to post any of the pics I sent if you want to. My computers have a mind of their own lately so I'm not going to mess around with trying to post them. Everything I try and do lately with my computers screws up.Had to send the pics a couple times because the computer decided to mess with me... I'm not that computer literate anyway. I also wouldn't use the size of the plants leaves as an indicator of species.There are a lot of C.Chinense that have other than the shape and size leaves that habs have. I found some plants marked Chocolate habanero at the nursery a month or so ago. The leaves look just like my Caribbean red but now it's putting out pods that look like a Cayenne,Thai or some other long,curled up pepper. It looks like the pods are either going to be a dark orange or red/orange color when ripe. Pods are strange looking.They go straight down for 1/2 - 3/4 inches then corkscrew and are 4-6 inches long by 1/2 inch wide.Very wrinckled pods-more accordian like as they ripen. Only 1 pod per node but has a lot per plant.

* Posted by pepper_d0g 9 Central FL (My Page) on Mon, Jun 22, 09 at 6:52 Great job on that plant WOH! Whatever you did with that plant was obviously perfect! Do you have other peppers? Pdawg Thanks, sadly the Tabascos he next year weren't as plentiful... all my pepper pics can be seen at http://www.jalabanero.com