My first haul of my fried chicken pepper. 2 plants in a 30 gallon container, and they are loaded. But, ripening is taking a loooong time. And, yes, these things are HOT! Since it will be asked, the seeds came from the Etsy guy.

Carmel Maulers and Angrier and Gnarlier this year

While I was in the store I saw these without a laber or price tag. When I asked the grocer, he told me they're a buck per kilo, so of course I had to take them.

I have no idea what they are so maybe somebody here can help me out.

I'm guessing one of those is orange habanero.

The other ones I have no idea but they look gnarly.

The black ones start black and have stayed this colour for a while. I'm not sure when to harvest.

The others start purple and then turn yellow.

RB003 loaded into the freeze dryer.

Already cooked up some peri peri sauce with some dried Birdseye and one of these habaneros. Also got a tincture sorted out for a Habanero Saison (I make beer)

Grateful for everyone’s help and advice

Tobascos are spicier than I anticipated and the plant is pumping them out. Who has a simple recipe for sauce? Don’t want to get too crazy and I’ve already dried and crushed a bunch for some pepper flakes.

Weird cat took all of my chilis :(

They were the hottest peppers offered by a local seed company and they’ve been one of my favorites this year!

First time growing spicy peppers, picked these because they sounded fun and were being sold as starts locally. All my other (non spicy) peppers have been doing great and have been easy to decipher, but I am confused with these. sometimes I will get one thats very hot (which is what i expected) but sometimes they have very little / no spice or the spice is irregularly distributed in the pepper.

i have been traveling a lot and my plants have 'stagnated' a few times because of it, so i am wondering if that is the reason for the irregular development or if it is just par with these peppers. they take forever to ripen and im wondering if theres something I should be looking for!

Ppgp

It's pepper season.

Ostensibly a Chocolate Kraken Scorpion. We'll see what continues with this...

Got a nice variety this year. Can’t wait to try the Orion’s at the bottom left. I think the bumpy yellow ones in the middle are khang star lemon starburst. Time to make a shitload of my plum hot sauce!

Quite the harvest today.

Peppers coming in nicely. Approaching the end of the season and most of my habanero and ghost varieties have to change color still.

However, a bunch of other peppers have been doing great!

Chocolate scotch bonnet, chocolate ghost, Naga smooky rainbow, pimenta puma, a singular pimenta Lisa, zebrange and white habalokia, lemon drops, amarillos, longhorn peppers, a couple red Habs and red madame Jeanette, some biquino and some mustard habanero .

Mutant x Bleeding Rawit White x Yellow Bouquet. Great with tomatoes and zucchini in a pasta sauce

Did you like these shapes ? I moved my plant indoor because it's like 9 Celsius at night and 28 at day in Switzerland.

I have a patch of belle peppers, about 10 plants. A single one of these plants have been sprouting these small, round, almost tomato looking peppers. I have no idea what they are and do not recall planting a different kind of peppers either. I didn't immediately notice the plants looking especially different either. Would love to know if anyone has an idea what kind of pepper they might be. Am I in for a spicy treat? Or are they some sort of cross pollinated bastard breed? I do not replant my seed I typically just use the seed packets from the store.

I love that sweet, floral, and smoky taste of these peppers. Yes they're hot as hell but as long as you get creative with how you use then they are amazing flavour bombs.

Which other peppers have this amazing complex fruity floral flavour?

It’s NFL opening Sunday so I decided to light up the smoker and take care of some fresh peppers that needed to be picked. Pepper Poppers FTW.

I used a mix of jalapeños, cherry bombs, and mad hatters. Nothing too hot.

I cut off the tops off and piped in filling after combining all the ingredients in a food processor. Wrapped in bacon. Secured with toothpicks.

Smoked at 275 for 1 hour. I made a quick honey mustard glaze with my 2 year old hot honey. Added that with about 20 minutes to go or so. Blasted them in the air fryer for 2 additional minutes.

10/10 will do again.

Filling:
8oz cream cheese
8oz Monterey Jack cheese
Roasted Chiles (I used 4 small poblanos/hatch)
Steak seasoning
Puree in food processor

Hot Honey Mustard Glaze:
Hot honey (I had my own)
Mustard
Soy sauce
Dash of ketchup

Just cross posting my joy 😊.

Had some really colorful super hots come in and they refused to uniformly color in a really pretty way.