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Excellent! I LOVE the chili photos - the colors and shapes are so energizing, about like the heat and the magic of capsaicin! What a harvest you proudly display!
Your sauce recipe looks great, especially the additions of rum and ginger. YUM! I recently discovered that ginger could be a vegetable-I cooked a pot of black beans with boneless pork ribs and seasoned it with big slices of ginger and garlic, intending to pull the ginger out, not eat it. I forgot and got a mouthful - OMD! It was amazing!
Thanks for the lesson, Critter! :-) I missed the other pepper article - have to check it out! I'll be forwarding this one to non-DG friends with a large crop of habaneros coming on.
It's current enough! :-) Photos are timeless. My chilies are just starting to ripen, too. I have a red Chickenheart hanging pretty right now. I've yet to taste one.
