1) Trinidad scorpion 2) Hot Bananas 3) Jalapeños 4) Cheyenne peppers

Had to hit the merch table.

Hi everyone, I got a question for the seasoned growers out here. I have a variety of chili growing on my balcony in Japan and it finally got so cold that almost all of them are throwing their leaves off. So I’ve been thinking if I should cut them back a bit or just let them be. Are there any advantages or downsides to any of the options?

At least in my mind, letting them be would give them the maximum starting position, while cutting back would require them to first make some new (non flower) growth first, which takes time and energy.

Am I thinking about this the wrong way?

Would like to get into growing peppers, don't know where to start. Have limited space but still think it would be fun. How did yall start?

Just picked these beuts the other day. Flavor was so good, used for a hot sauce I made.

Every year I plants so many pepper plants because I think some won’t produce and every year I’m wrong. I still have about this many on the plants still ripening

Things are starting to heat up a little! 🔥🔥🔥

The peppers are starting to ripe, so thrilled and at the same time afraid to taste the moruga green.

Just wanted to share. Have Ghost, Reapers, Scorpions, and Armageddon growing this year.

This batch made a very fragrant blend. Looking forward to trying it on some chicken today. Bought some little spice tins so I can have my coworkers try too. And then, I'll look at making little spice Christmas Gifts.

Hello all. First time growing peppers (from store-bought seedlings), and they are finally starting to ripen, so I'm wondering what I have. The top photo (yellow) was unmarked, but I'm guessing habanero? The bottom photo (red) was labelled as ghost pepper, but I'm not convinced, as they are not "pointy" like the the ones I've seen before. (Sorry, no taste test yet!)

Finally got around to making my first sauce of the year.

Mostly yellow/golden cayenne(10), with 2 Habs and 2 jamaican yellow which were frozen from last year. The cayenne are fresh.

Other ingredients:

Yellow bell pepper

1/4 yellow onion

2 cloves garlic

8 cubes fresh papaya

A package of frozen pineapple pulp

Spoon of honey (clover)

Pinch of sea salt

Juices of 1 squeezed grapefruit, 2 lemons, 1 lime

Bit of vinegar white

Water to elevate ph

So, ph came a bit low for my taste at around 3.3 to 3.5... maybe the bit of vinegar was not needed.

Spiciness - it's lacking that ghost after school that I am used to. Quick burn, but mid level. Lingering for a bit.

I like it enough to give away a few bottles to friends/family.

Happy peppering!

Goooood Goooooood, make more weapons for me 😈😈😈

Finally got around to making some sauce this summer.

10 fresh cayenne (golden/yellow) along with two habaneros and 2 jamaican yellows that were frozen from last year.

Not super hot - but well balanced flavour (papaya pineapple).

Proud of it enough to give a few away to friends and family. Cheers!

And it makes me happy.

Usually it's just a worm and a denuded stalk.

I thought this group would appreciate a picture of one of my pepper plants 😁

If not, what are they? They don’t look like the regular reapers I’m growing, but I’ve never grown these before and I got pepper joe’d on a couple others this year

Peppers starting to come in

Ferm Foundations "Verminoth-Malignant Gestation" sauce. Delicious, simple fermented habanero hot sauce with good heat that lingers and goes on anything. I finished my first bottle in two days. The Serrano Mustard is a must have too. A solid 9/10 in my opinion. Everything I love about fermented hot sauce.

Verminoth is a fun Lovecraft-Cronenberg horror inspired death metal band from Pennsylvania.

Small batch out of uptate NY but these guys got the mojo.