Nice looking garden!
I was at a buddy's yesterday. Last year he grew tobasco peppers. Right before the freeze, he pulled the plants up by the roots and brought them inside. Each bush had hundreds of peppers still on them.
We broke a couple open, recovered the seeds and put them in the ground today. The soil temps are up to 60 degrees now, so from what we read, there should be germination in a week or so.
We talked about how back in the day, all the old diners had a bottle of green tobasco peppers whole in vinegar and salt on every table. It was not that hot, but the flavor was amazing.
We are going to try that this year.
As a side note, last fall we were in our RV at Lafayette Lousiana. Our group took a tour of the tobasco factory.
After the tour, we went to the gift shop where you can try all the different variations they offer now.
I commented to the lady behind the counter that I had noticed their sauce had become thinner with less heat than I grew up with and was served in our K-rations during the early 70's on a daily basis. (Tobasco was a game changer with those meals.)
She acknowledged that in the late 70's they reformulated the recipe to reduce the heat.
She also said they offered a legacy sause that was a copy of their original recipe. Not cheap at $25 a bottle, but I bought three. Love that stuff.
