Hi, I’m Jimmy.

I killed my first tray of pepper seedlings in [year]. Overwatered them, then cooked them on a windowsill, the full disaster. But the two survivors gave me a handful of jalapeños that tasted better than anything from a shop, and that was that. Stubbornness turned into [number] plants on a very ordinary [patio, balcony, or backyard], and most of what they produce ends up fermented, pickled, or bottled.

Little Hot Chili Peppers exists because friends kept asking me the same questions. How do I start seeds. Why are my leaves curling. What do I do with all these jalapeños. So I wrote everything down in one place, in plain words, with photos of my actual plants.

What you find here

Growing guides tested on my own plants, in pots, in a climate that does me no favours. Recipes that survived my own kitchen and my own friends. Sauce reviews I paid for myself. And a community of people who understand why anyone owns fourteen bottles of hot sauce.

How I work

Everything here comes from real growing, real cooking, and real burns. When something fails, I show you the failure, because you learn more from my dead seedlings than from my trophy harvests. When a link earns me a small commission, I say so, and I only link to gear that lives in my own grow space.