Your peppers please!

Trinidad Scorpion gigantus
Maxi Gro/Bloom in coco with repurposed dwc buckets.

Nice handful of ripe pods from this little Bonchi grow of a Habanada pepper.
32oz Double Cup Grow

Here’s my current pepper line up this year. I grew 2 or 3 of each, and am now busy making sauces, drying, pickling, making paste and smoking some of them (not in a bong, almost forgot who I’m talking to).

This one is a ghost pepper, one of the super hots.



These are yellow Thai, great in hot soups and stir fry.



Here’s some New Mexico Chilis, I’ll save the over ripe pods for next years seeds.



These are arbol peppers, great for salsas and sauces, and getting quite hot.



These are Malawi peppadews, they get smoked, pickled and stuffed with cream cheese. Yum!



Hatch Chilis are great for roasting and putting on burgers, as well as in enchilada sauce. There’s Pablanos in the background.



The scorpion peppers are vigorous this year. I’ve been making lots of hot sauce and Caribbean jerk marinades with the super hots, the jerk jerky is fantastic.



Serrano peppers are perhaps my favorite all around mid level heat pepper for salsa, tacos, on cereal, whatever. I put that shit on everything.



These are Fatalii with some Malawi in the background. There’s also pepperocini on the left, great for pickling. The Fatalii came out beautiful this year and are huge.

Hook Daddy said:

Here’s my current pepper line up this year. I grew 2 or 3 of each, and am now busy making sauces, drying, pickling, making paste and smoking some of them (not in a bong, almost forgot who I’m talking to).

This one is a ghost pepper, one of the super hots.

View attachment 5419504

These are yellow Thai, great in hot soups and stir fry.

View attachment 5419505

Here’s some New Mexico Chilis, I’ll save the over ripe pods for next years seeds.

View attachment 5419507

These are arbol peppers, great for salsas and sauces, and getting quite hot.

View attachment 5419513

These are Malawi peppadews, they get smoked, pickled and stuffed with cream cheese. Yum!

View attachment 5419509

Hatch Chilis are great for roasting and putting on burgers, as well as in enchilada sauce. There’s Pablanos in the background.

View attachment 5419512

The scorpion peppers are vigorous this year. I’ve been making lots of hot sauce and Caribbean jerk marinades with the super hots, the jerk jerky is fantastic.

View attachment 5419516

Serrano peppers are perhaps my favorite all around mid level heat pepper for salsa, tacos, on cereal, whatever. I put that shit on everything.

View attachment 5419517

These are Fatalii with some Malawi in the background. There’s also pepperocini on the left, great for pickling. The Fatalii came out beautiful this year and are huge.

View attachment 5419519

Click to expand...

Love the variety!

Here’s the mountain longhorn peppers. They’re like a cayenne but grow a foot long and curly, have a bit more flavor with a bit less heat.



There’s jalapeño as well of course



Here’s some Fresno chilis, a lot like jalapeños.



The Habinero has been slow to develop fruit this year, but I think I have enough super hots to get me through the winter anyhow.



These are aji cachucha. My first year growing these, the jury’s out on if they will be back next year.



I’m sure I’m missing a few, but that’s a good overview of my peppers this year. Now back to picking and pickling, and of course it’s time to get my real Malawi and the Golden Tiger trellised.

FmSwayze said:

Love the variety!

Click to expand...

Thanks. I love peppers and have been trying to save the seeds each year, adding one or two more varieties and keeping the ones I really like.

Hook Daddy said:

Thanks. I love peppers and have been trying to save the seeds each year, adding one or two more varieties and keeping the ones I really like.

Click to expand...

Yeahhhhh! That's so cool. I'm learning container gardening and aiming to do the same. This thread is so underrated!

3/4 lb sweet pepper

This pheno produced some very vibrant black panther peppers

My wife isn't kicking as high as she used to. On bad days she doesn't feel like walking to the garden, so she ask if I would plant a few grow bag tomatoes and peppers up by the porch. They were doing real good, but the deer would not leave them alone. I moved them all to the back deck and blocked the steps at both ends. The next night the deer let me know they did not like that move too much. They ate every leaf off most of the pepper plants in the garden. (I do have a fence, but by next season will have a double fence) The Cubanelle all got sunburned in just a couple days, but everything else looks like it will ripen. By then the back deck peppers will be ripe.

Pickles!

These are all grown from my garden this year. Carrots, mega gold bell peppers, gold jalapeños, sweet red onions, red ripe garden salsa peppers, garlic, and a couple stems of fresh oregano and lemon thyme. These are "asian" flavor brined in rice wine vinegar and palm sugar with Himalayan pink salt.