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

I have a few variegated Purple UFO growing in a window and the flowers and pods on this look so cool. I've not had any that looked like tiny tomatoes before or had this color/texture on the flowers

I just want verification on my "scotch bonnets"

Too many choco primotalis, beast, rb003, dragon breath, crazy yellow tail, death spiral, choco razorback, choco lava, fried chicken, little blueberries are el chaparita. Forget to add a black bb armageddon to Pic. Size reference is ethically sourced ovcharka skull.

Im turning my gardening hobby/passion into a business and starting a market garden. Here are some of the jalapeños, cayennes, and habaneros from this season.

Habaneros are difficult to get to ripen with our shorter growing season in the PNW without a hoophouse. Even then, because I was managing the temps of the hoophouse for tomatoes, they still held out until right before our second frost to really start ripening.

I've heard stressing peppers by reducing water until they start to wilt will trigger earlier ripening, and im thinking of trying that next year.

Does anyone have success with that approach? Or other tips on promoting earlier ripening?

Also, do you think that those Habs that are mostly green, with orange shoulders, have blushed enough to ripen post-harvest?

The age old question.

Someone at work has given me these, they are not sure what they bought. I think it’s either a bonnet or a mushroom but I really cannot tell.

Any help would be great so I don’t have to eat it in the office to find out!

Edit: I meant shroomed not shrimped 😭

I still have about 3 dozen Sugar Rush Peaches just trying to ripen. Hundreds of blooms and baby pods growing in the other plants. I'm in zone 9b so I still have time, thinking about converting this to a hoop style greenhouse before the cold gets here

Well, yes

Dang it, when phone said "eraser" I thought it is gonna erase things, not AI generate shite around. Anyways, meet my late bloomer Chocolate Hab. Over 2 meters in height, including pot. I cannot overwinter yet, as it just started making pretty baroque shaped and sized pods.

We’ve all seen people post shroom pics here that they thought were bonnets.

But can someone post some side by side pics and point out the differences so that we can all see the differences easily?

-a long time lurker

Just plain with lemons is great

Garden put out some gnarly looking pods this year that I am super proud of. Big Black Mama, Fried Chicken, 7 pot primo, and I lost the label for the purple pepper, but it is some type of purple jay's ghost scorpion.

Already starting thinking about what to grow next year!

Hi everyone, few months ago I gave my father halapenjo pepper, he saved seeds and planted them, after the harvest some of the peppers looked like this and dont resemble the classic halapenjo shape while other do look like classic halapenjo in a same pot but on different stem. On the other side of the terrace were also this little red and purple peppers, he is uncertain what sort they could be, my main question is are these long green pappers halapenjo or not?

Hello! These peppers grew from a pack of 'Dorset Naga' seeds. What do I actually have here? Peach ghost perhaps?

This is a yellow crazy tail developed by Bane’s best. Fitting name for it. It’s super hot.

Hi all!

I bought the seedling as red Carolina reaper, but for now the fruits are turning yellow only instead of orange/red.

Do you think this is Carolina Reaper, just yellow instead of red?

Mostly grown outside in not the best weather, recently moved under LED lamp.

Thanks! 😊

Is this thrip damage? I thought it was corking but read online that Serranos don’t really cork like that. If thrip damage, is it okay to eat still?

Was having a pretty awful day but I was pleasantly surprised when I came home and found seeds from u/BlackMesaBeanFarm in the mail! Thanks for sharing the wealth and making the day better!

Looks like I'll be yanking all my pods tomorrow night after work. Quite a few have gotten close to fully ripe the past week so for the most part I don't mind. Will make sauces with the ripe/mostly ripe and then some with the green so I can compare flavor wise. Time to start planning next year's grow now!

Half gallon of hot sauce. Reaper, ghost, Thai, Tobasco pepper, cayenne, Arbol, red orange yellow sweet peppers, garlic and onion! Fermented for one month and finished with vinegar! Just finished pasteurizing to 180⁰f. It's really sweet and bitey!