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The only ones I have zero clues on are these.     Too big, and blocky for charapita, or quintisho.

  I think the really dark red ones are "Mystery Wine" peppers. One smooth skin is a standard red, not sure what it is.   Mystery Wine   ???     The other reds seem to be multiple types, at least one looks like a 7 pot. Have not figured them all out yet.

That's a good way to loose teeth.

    It's the fat content that darkened it. The oil on the top will slowly caramelize the veggies on top darkening it. You could try skimming the fat, and reserving it.

The Sriracha movie is good too.   http://watch.srirachamovie.com/

  Happy so far, busy trying to ID the types.

A pick is proper light.  

Got the pods today! Thanks again Mr.CtChilihead.      

Skipped Autumn eh? 

  No this plant was from a nursery in Rollingsford NH "Wentworth Greenhouses" Last number of years they have had Ghost plants, but nothing more exotic then that. Mind you their seed producers isolation seems to be done poorly since I often get mixes from them pretty often. And the "Sweet Banana"...

  They are a hybrid I bought as a Ghost pepper plant from a nursery. Seems to be mixed with an orange habanero, and has a mild heat. So not so sure it even has a ghost pepper side.

Okay got a ripe.           It has a strong habanero taste to it, but lacks the "sour" edge habaneros tend to have. It also has a fruity flavor, but no Bhut "bitter" edge. Definitely has habanero in it, not 100% sure it has any ghost, since it's heat is very low.  

Wow, nice game.   Pm sent.

  Interesting I have never tried to can store bought tomatoes, only those i've grown. Their PH has always been fine without modification. Makes me want to start PH testing store bought tomatoes to see how many have a too high PH. 

Normally tomatoes by themselves are acid enough to just hot water bath can. The vinegar is added because you can't guarantee the other veggies in your salsa will be preserved by the tomatoes acid.    The Hot Pepper's questions are relevant, especially the cooked bit. If it's cooked, and the PH...

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This is the second time one of my ghosts from this nursery has been a hybrid.   These look interesting this time.   These are larger thin finger long/size pods.       Had a very late plant this year due to a very cold wet spring, so the pods are late too. Only starting to get some with a...

  Yeah well commercial doesn't stack next to home made. I make sriracha too, I use sweet cherry peppers, reapers, and ghosts. Plus a good bit of garlic,

Personally I really like garlic. I like sriracha for a few things. Not particularly hot, but the taste isn't bad. A tiny bit sweeter then I prefer though.

  Ketchup doesn't need tomato. http://www.saveur.com/article/kitchen/beyond-tomatoes-four-great-fruit-ketchups Tomato is just the most common form. A store near me used to carry pineapple ketchup. Some old forms used mushrooms, or even oysters.   Odd as it sounds, technically yes sriracha meets...