Source for ordering mature pepper plants?

[BigVanVader]

Oh wow very nice.

[My Foot Smells]

what variety did you get, hunt-cook-fish?

[Hunt-Grow-Cook]

Originally Posted by My Foot Smells

what variety did you get, hunt-cook-fish?

From Chileplants.com (the ones pictured) I got:
Cheiro Roxa
Datil
Georgia Flame
White Bullet Habanero (x2)
Trinidad Perfume

From Refining Chiles (still hasn't arrived):
Aji fantasy
Sugar Rush Peach
Malawi Piquante
Aji Cachuca Purple
Ufra Biber
Pimenta De Neyde
Bahamian Goat

I was also able to get a few established from my own seed:
Red Mushroom
Datil
Fish
Bishops Hat
Aji Cristal

In addition to a Maya Habanero plant that I successfully over-wintered. Going to be a hot summer!

[My Foot Smells]

nice. sound very hot.

I've grown some chili peppers before, but 120 days seems to take 4-ever. like the pepper starts, as usually get 'em going and very prolific mid season. however, I just grow them as ornamentals, too hot for me to eat off the vine. Do use in some recipes, or to shut up some big mouth who states no pepper too hot.

matter o'fact, a bbq joint in Conway Ark, makes the "shut up sauce," b/c ppl kept insulting. That stopped immediately after he gave them the heat. You have to sign a consent form prior to getting the SU Sauce though. Novel.

[Hunt-Grow-Cook]

Originally Posted by My Foot Smells

nice. sound very hot.

I've grown some chili peppers before, but 120 days seems to take 4-ever. like the pepper starts, as usually get 'em going and very prolific mid season. however, I just grow them as ornamentals, too hot for me to eat off the vine. Do use in some recipes, or to shut up some big mouth who states no pepper too hot.

matter o'fact, a bbq joint in Conway Ark, makes the "shut up sauce," b/c ppl kept insulting. That stopped immediately after he gave them the heat. You have to sign a consent form prior to getting the SU Sauce though. Novel.

Actually I scaled back the heat considerably since last year and years prior. There are a few hots on that list, but not quite in the range of Ghost, Scorpion or Reaper. Most are in the medium, to hot range. None would be considered super hots. I have grown the super hot in years past, even made sauce with a few, but it was more of a novelty thing. I prefer flavor over heat. With that being said, every pepper I grow has been sampled straight in the garden at least once, and that includes, Ghost, Scorpion, Fatali and Chocolate Habs. Gotta know what flavor profiles I'm working with right? I make crushed pepper flakes, powder, and a batch of pepper mash typically.

There is a few places here that offer there version of "insanity, shut-up, five-alarm sauce or what have you, some even do the waiver thing as well. I tend to pass, heat usually trumps flavor in those cases. And if I'm eating, whether its wings, bbq, or burgers I want flavor.