It's a bit chili today (pun intended).
Some fresh Carolina Reapers and Red Ghost to dry;
40+ dried Carolina Reapers ground with seeds;
Brasilian Malaguetas used to make a new bottle of pepper sauce (not shown). But
These are some of my existing Southern Pepper Sauce of various spice levels. Just combine chiles / chilies / chillis (Spelled a variety of ways) with 5% vinegar and a little salt in a glass bottle. If you want it spicier, cook the chiles in a little oil before adding the vinegar. Puncture each chile before cooking it or it will "explode".
Drying other varieties chile today
using a commercial grade dehydrator.
Word of caution: Chiles are misnamed. Don't wear contacts nor touch your eyes when working with these super hot chiles; there's nothing chilly about them except the name.
