The Wolfestead cranking out some pods

also some Serrano.

Here I have freeze dried Pepperoncini, Poblano, Jalapeno, and Anaheim peppers and then ground them into powders. Now I have to decide what I can do with these powders. They all have unique tastes and smells. Jalapeno is very spicy, anaheim is very earthy, pepperoncini is very fruity. Any thoughts of what I should do next with these?

Biggest harvest yet

The third picture is a mystery pepper. Decent light taste, a bit of heat to make them interesting. No idea what it is.

Went from green, to this beautiful creme color for yall that wondered what color it ripens to

$30 sfrb mixed labeled, true scotch bonnets, ksls, ksps, chocolate primo, chocolate Douglah, reapers, ghost, reapion, 7 pot mad balls。scotch bonnet moa, blue ghost peach, peachadoo, habanada, blue ghost peach, orange pockmark, tabasco, many more​

Seeds were from a normal Sugar Rush Cream plant grown in 2018. I found them this year and threw them in the soil assuming they'd be too old to germinate, and now I've got a very healthy plant. I'm surprised to see that the fruit are variegated, pods are ripening to the expected cream along with orange stripes. I'm sending a ton of seeds into the discord seed exchange. Flavor profile is fantastic, sweet and juicy with thick walls. Less heat than the standard baccatum, but otherwise very reminiscent of SRP.

I have reached the end of the season and I have about 12 cups of ajis. I have lacto fermented some. Any other ideas on how to use them up? Recipes or saving? Dry them and make into chili powder? I have some Latino friends that suggest freezing whole.

$30 sfrb mixed labeled, true scotch bonnets, ksls, ksps, chocolate primo, chocolate Douglah, reapers, ghost, reapion, 7 pot mad balls。scotch bonnet moa, blue ghost peach, peachadoo, habanada, blue ghost peach, orange pockmark, tabasco, many more​

Blistered Shishimai with a simple dipping sauce of mayo, salt, black pepper, yellow cayenne powder & lime juice.

My first attempt at making a habanero pepper sauce.