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It's really hard to kill a chile.

Tepins are nice and picante and are mostly landrace varieties.       tepin2 by Willard Bridgham, on Flickr

Wild chiles like pequins and tepins can be quite stubborn and I've had some take more than a month to germinate

Or try Bolivian Rainbow  with nice colors and the chiles, while not superhot, are pretty good.     poppepper by Willard Bridgham, on Flickr

I rarely see red serranos in the mercado, even in México.

Patience is a virtue in chile growing.

If you keep them pruned, even manzano plants will produce fruit in a small area.       IMG_8026 by Willard Bridgham, on Flickr

These seeds were tepins which frequently keep the seed cap on for quite  a while.  Leave them in a humid environment and they will self correct.

  Do they look damped off? Hydrogen peroxide in the water  may be prophylactic.

I leave the dome on      IMG_3399 by Willard Bridgham, on Flickr     until I see this   crop3400 by Willard Bridgham, on Flickr

You qualify a bad chile

Flower drop probable causes:   1. Day temp too high >95F 2. Night temp too low <65F or too high >85F 3. Too much nitrogen fertilizer 4. Too much water 5. Low light levels (reduces fertility). 6. Very low humidity (reduces fertility) 7. Poor air circulation (air circulation contributes to...

De gustibus non disputandum est   Concerning taste, there is no dispute

My experience is  that it's really hard to kill a chile. I'm with NE Chileman, prune roots and tops, replant it and leave it alone.

This should be posted in "Pepper ID", specifically for this kind of question

Fotos of flower and plant will help.

In México, chicharron is sometimes served with salsa fresca in preference to tostadas for scooping.

Black cluster is cool       IMG_0934 by Willard Bridgham, on Flickr

Probably a piquin

You may have Pythium or root rot. Roots should not be that brown. Start using hydrogen peroxide in your nutrient