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It's that time of year. Back to the top!

Thought I would show another picture. These peppers ripen very fast. I have already harvested 5 red. My fresh salsa is excellent with these. Not sure if growing in the pot pushed it to ripen fast. It sure seems like a fit for my climate though. I attached a pic of the flower for comparison. Not...

After looking at Chilie de Agua variations there might be an identification. I noted the description from Terroir seeds. They have a triangular, conical shape about 4 inches long and 1 to 1 1/2 inches wide at the shoulders, tapering to a pointed tip. The skin is shiny, smooth and slightly wavy...

Tasted a red one today. Very sweet and medium heat. It's going to be a great pepper for my custom sriracha sauce. CaneDog might have found a close fit with Facing Heaven. These peppers seem larger compared to the pictures I looked at. I guess it's a mutt. Great pepper anyway!

I grew this plant out from a seed train packet. It's definitely not a Scoth Bonnet. All pods pointed at the sky. The pods are 3-4" and I see one starting to color up red. I plan on waiting for full color before tasting. Anyone care to guess what I might have here?

welcome! Great choice for bottle!

I grew aji fantasy this year for the first time. I really liked the flavor fresh but struggled on how to use them. I ended up drying and making one of the most amazing powders. The powder leaves a sweet taste and is very aromatic with medium heat. It might be one to try.

I didn't need to carve it. It was naturally kind of scary. Jamaican Mushroom Zombie!

I am the only member of my Houshold who will eat anything with heat. I think the wife is actually considering divorce due to getting burned when touching things in the kitchen that I have used. I also can't touch her at all after a normal pepper day. I really don't know what to do with most of...

Our season here ended but I froze some bags of peppers for use later. I may try adding the SB to a fermented sauce at the end just before heating and blending with fruit. I'm thinking that will preserve the SB flavor and aroma. Another experiment!

Thats a very nice skinny pepper. But what's its weight?:point:

Picking it all this weekend. It looks like the end of our season here. Much more than I can ever use. I can put together a few MFRB. A MFRB is about 6X a SFRB. It's a lot of peppers! The peppers range from Super-hots to Medium-Hots. All were selected for taste. Varieties: Fatalii, Red Ghost...

Welcome. Nice charity work!

Wow, I am really surprised I won. There was some tough competition. Do I get to hang in the lounge now?:dance:

I have some Goats, Papa Dreadie and Scotch Brains that are ripe now. I could use some ideas on how to best use them. This is my first time growing Scotch Bonnets and am thinking fermented sauce might not be the best use. What to do?

A Clavo Peach.

Skullbiker, I acquired some seeds from the seed-train. I should have made better notes of who's they were from. I remember they were labeled giant jalapeno. The peppers have some decent heat and taste. I'm going to make some serious poppers or armadillo eggs. I can send you some seeds if you...

Ok here is my final 'ripe' entry. 6 3/8" no stem. It also has a nice red patina and corking. 118g so not as heavy as my green 129g entry but better looking. Beat that! Oh, when can I collect my prize?

Last year I emptied my pots into a couple of large totes and covered with plastic to keep rain out. In the spring I added compost and some fertilizer when potting new plants up. It worked just fine and saved some $$ on new soil. I'm considering doing it again to the same soil.

I now have some additional varieties: Bloody Riot Orange, Clavo Peach, Aji Chombo, Yellow Reaper, Red Ghost, JA Mushroom, Datil, Scotch Brain. Mixed Boxes.