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I am a big fan of the Prik Kee Nu Thai pepper.  I especially like them chopped up in some Nam Pla which I add to all of my favorite Thai dishes.

1.  fermenting and storing in fridge for sauces. 2.  smoking/de-hydrating and freezing. 3.  de-hydrating smoked and un-smoked peppers for powders. 4.  pepper jelly. 5.  give away.

I'm in zone 8b and my pepper plants generally do better with some shade - full sun in the summer is too brutal.

I'm in zone 8b and my pepper plants generally do better with some shade - full sun in the summer is too brutal.

The only time I top pepper plants is when they tend to grow mostly straight up.  This isn't a problem with Chinense and Baccatum varieties which bush out.  This year, I'm growing a Thai variety and a couple of Pipi de Mono plants that aren't naturally bushing - so I have topped these because...

Bicycle - I wanted to see if this Naga looks like yours.

I can tell you from my experience that you have to be patient with Datils.  I've got 3 plants I grew from seed and they're lagging behind my Superhot varieties.  I noticed pods setting for the first time this morning.  Datils are very late season peppers but they're worth it.  Come September or...

One strategy to deal with a short growing season like you have and inherently late season Superhots is to plan on over-wintering those that seem the most robust.  I haven't grown the varieties you mentioned, but I have a 3 season-old Trinidad Chocolate Scorpion that has been producing for the...

Datil peppers have a most unique taste to me unlike all other yellow Chinense varieties.  I'm growing some this year from seed that came from Minorca, Spain and I'm really looking forward to making Datil sauce.

I like to smoke, dehydrate, and freeze chipotles whole with the stem.  Habanero varieties I will dry and powder or I will ferment.  Numex varieties get eaten pretty quickly.

I'm pretty stoked about growing Naga Morich for the first time this season.  I'm also looking forward to growing out some Datils that came from seeds from Minorca Spain where some say they were originally cultivated.  I'm also growing an heirloom Red Cherry Hot that I look forward to pickling. ...

I really like smoking whole red ripe jalapenos to make chipotles and then sauce.  So, smoking is a big deal for me.  It's also a gateway to some great powders.   I also love sauces made with fermented peppers so that's another important way for me.   Finally, I love to cook Thai which is one of...

Either Trinidad Chocolate Scorpion or Naga Morich - not sure which is hotter.

I vote for the Caribbean Red - it's been on my short list of favorites since I first found them in 1996 at a Target store.  I especially favor them in Thai dishes like beef pad kra pao.  I also like slicing one up in tiny slivers and putting those in a small dish of Nam Pla to serve up as a side...

I favor the juiciness of Tabasco and I agree with the comment above about how really hot they are.  I actually sourced my seeds from the Tabasco store on Avery Island.  It's maybe not in my top five list, but I do like them a lot.  It's also quite prolific.   This season I'm growing Malagueta...

Habs and dried apricots are my preference for pepper jelly - I especially favor Caribbean Reds.

  Mike - Judging from your ferment thread, it looks like you know a lot more about fermenting than I do.  But, it's a given that everyone has a bad batch sometimes.  I guess we learn from our mistakes.......   I am hoping next year I can actually grow enough Pubescens here in the Panama City...

Beautiful - I have some of the seeds you sent me germinating.  I hope I have the same results!

TGCM - are those Arequipa Rocotos in the initial photos?