Have no idea how many pounds are in a peck, but I have quite the crop of peppers this year. I picked probably 2 lbs of Serrano and a little less of jalapeños and red chili early this morning. I have been collecting over last few weeks, so it’s about time to start the hot sauce making process. I have 6 quart jars full of Serrano fermenting. Fermentation takes two weeks, so another week and they will be ready. Need to get these in jars soon.
The peppers are about the only living thing that’s happy with our heat 97* with heat index 107*
