The left is honey garlic made with scotch bonnets, middle two are pineapple carolina reaper, and the right one is the garlic scotch bonnet

Holy cow I was not expecting to get so many varieties- thank you so much for contributing to the community. I put in 6 requests only expecting to get 1 or 2. 😅

I promise to pay it forward after next season. The variety with the most comments/upvotes will be grown in isolation indoors over the winter and I'll share the beans if that's okay with them.

See y'all next year

2 jalapeños, scotch bonnet, red hab and peri peri

Is that possible? I grew both last year and had this pop up on its own this year from a pot that I had been growing tomatoes in that I think had shishitos last year. Some of the peppers are upright like a Thai, some hang like a shishito. No idea about the orange coloration.

What to do with a bumper crop of serano? Maybe more on the plants. I chop and freeze, but have too many!

So I brought in a like 8 huge plants into my cellar with grow lights because it’s been dipping close to freezing in zone 7 AZ. We had just had a crazy few days of wind and rain and I kinda thought the aphids were done anyway. Fast forward aphids are multiplying at a rates where squishing and soaping isn’t going to cut it. They are flying all about under the lights and just impossible to contain. Apparently if I ever want to farm aphids like an ant I know where to do it.

Potted plants worth keeping are brought in. Full exposure plants are cover with a tarp, hoping for the best with the plants close to the house. Will post pictures tomorrow and update the post after it warms back up. Fingers crossed. 🤞🏻🤞🏻🤞🏻🤞🏻

Every year I see the same pictures of decapitated C Chinese plants & the accompanying comment “let’s see if it works this year!”

Who else simply prunes the excess branches & weak growth with their C. Chinense? I have a 90% success rate.

Other species do need to be cut back to nodes!

I've got an abundance of interesting peppers growing this year, I'm wondering how fully ripe peppers need to be for the seeds to be viable for saving.

I've seen some mention waiting until peppers have fully turned color and begin to soften, but I've just been picking based on ripe color at this point, and some ended up picked with hints of green.

How ripe is ripe enough, should I be focusing only on the absolutely most ripe?

Final harvest before frost tonight. What do I do with these? I have plenty of powder. Love hot sauce but not sure what to combine with greenies. Suggestions?

What else, ideally shelf stable? Jelly maybe. Something else?

Amy tips on growing in a tent? I already have a better light, fan, heater and air filter on the way. It got so hot this summer my pepper production was stunted and I failed to even get a single star scream from 3 plants. Going to keep a star scream, warthog, secret potion and pink tiger x peach bhutla growing in the tent. Any tips appreciated.

Hi! Randomly decided to try my hand at growing some peppers, and its mostly been a success - but im noticing the leaves (especially the lower ones?) are pale, thin, and generally wilty.

They get strong sun in zone 7a-7b from their south facing window, I do water them fairly frequently whenever I notice theyre wilting from the heat/sun.

Just curious if anyone has any thoughts or experience with this so i can either help these plants or learn for next time, thank you!!

first time growing pepper on my balcony, the bigger plant have darker leaves, it had some caterpiller that i removed 2 months ago, now the leaves are getting clearer spot and i am not sure if i should get concerned about em.

meanwhile the plant in the middle vase are the only 1 growing fruit but it is losing lot of leaves lately.

i would like to keep 1 of them for the next year but i would like to keep the healtier 1 so any suggestion is well accepted.

I’ve been dehydrating peppers for a few years. Actually, I smoke then dehydrate them. Dehydrator temp is usually 135 until they’re crispy. 6-10 hours depending on the peppers.

What I’m curious about now is what happens to the flavor if I put them in an “outdoor” oven around 350 degrees for 5,10,maybe 30 minutes. Will they get a roasted flavor to some degree? Does the fruitiness get cooked out? Will they turn to garbage?

I’m going to try it. Curious if anyone has experience doing this where it turned out great and might have some tips to save me a few batches?

I've never cooked with peppers this hot. Can I post the salsas I made with them here?