Hi guys,
I just finished planting my "little corner of hell," about twenty of the
HOTTEST peppers available.

I like spicy foods, but not "stoopid hot", something that you can still control
to heat up a bowl of chili for example.

Any good suggestions on how to do it (to store the enormous amounts that will
most likely be here pretty soon)?

My neighbor said he just takes the Habeneros, Jalepenos, Tabascos, and whatever
else he has, a clove of garlic, a bit of salt, and vinegar, and boils it all up
for about 20 minutes, then liquifies the whole mess in a blender, and finally
hot water cans it.

any other ideas?

thanks
j