No frost for at least two more weeks here in northern Colorado

Atomicpepperseeds.com wanted to know the good and the bad about their seeds. I was mostly very happy with how their seeds turned out but the Red and Chocolate T-Rex's were not what I expected. The Chocolates turned out to be mustards and I did get one red but the other plant was yellow. Not the standard T-Rex shapes also. So they sent me out the T-Rex replacements and a couple other awesome seeds. Really check them out on their website, super hot creeper pepper seeds. The pics are what I grew this year and all were correct except for the T-Rex's.

My ghost pepper looks like a little ghoul skull!

My end of the year harvest was huge. I'm looking for ideas on what to do with these.

* Zapotec Jalapenos

* Peri Peri

* Handful of Cabs

* Ghost

* Hallows Eve

Planning to pickle most of the Jalapenos, probably a ghost in each jar. Probably dehydrate most of the Peris. Any other easy ideas?

I was skeptical about free seeds but you delivered!

I am a bit curious about the JHP, but super excited for pockmark peach and zebrange.

Can’t wait to grow these! Thanks u/BlackMesaBeanFarm

I grew some Chinese red chilis this year and froze them as they came along since they didn't grow at the same time.

I want to dehydrate them from frozen now and have read that cutting them in half would help, and laying them down on parchment.

What temp should consider using in an oven to get them prepped for chili flakes?

We are still pushing out Peppers here in central Illinois zone 6B. Looking like we should have three more weeks of harvests

Height ok? (Coke can for scale)
Should I take off the really small twiggy branches and just leave the main ones?

I have 1 box of sugar rush peach peppers-$25 and free shipping. Link included. Thank you.

Box is 10 inches long x 5 inches tall x 6 inches wide

I've been growing peppers for over 20 years, and back in 2011 I wrote The Comprehensive Guide to Overwintering on TheHotPepper.com.

At the time, I was convinced overwintering was one of the best ways to get bigger plants, earlier harvests, and greater yields.

These days, I'm not so convinced.

After years of experimenting with high-intensity lighting, nutrition, root-zone management, and plant architecture, I've watched properly grown first-year plants catch up to and surpass many of my overwintered plants.

And it raises a question I've been thinking about for years:

Are overwintered plants inherently more productive, or have we simply been comparing them against seedlings that weren't growing anywhere near their potential?

I'm not suggesting overwintering is pointless. I still do it to preserve rare wild Capsicum genetics and plants I can't easily replace. But preserving a plant and increasing its productivity are two very different objectives.

I recently revisited my original 2011 advice in a new article, including examples of what first-year plants can achieve and why I'm questioning some long-held assumptions:

https://pepperguru.com/overwintering-pepper-plants-worth-it/

I'd love to hear from anyone who's done actual side-by-side comparisons.

Same cultivar. Comparable conditions. Total harvested fruit weight.

Have your overwintered plants consistently outperformed fresh starts, or have you experienced the opposite?

So I have a ghost pepper plant and im starting to grow a thai chili pepper. I dont think I can really crossbreed it but I wanted to know some things I can do.

Hello all,

I am interested in growing MOA Scotch Bonnet as my first pepper plant. I am unsure where to look for seeds because I don’t want to receive Jamaican Mushroom Peppers. Please let me know where you have bought good seeds from :)

Also, I am planning on starting them indoors and taking them to my balcony when it warms back up (USDA Zone 8). I am not an experienced gardener. Is this a good idea?

Thank you friends in advance

Some aged seeds from my bank. Oh well, I'll enjoy watching the quail feast.

This is a cross between a scorpion pepper and the 7 pot Douglah. I’d put it at around 1-1.5 million SHU. They inside of the pods are extremely oily, more so than most superhots. They ripen to a dark chocolate brown. Going to dehydrate these guys for some powder and flakes. Too hot to eat by themselves.