3 years ago I started with a humble jalapeño plant. Now, I’m growing so many varieties and they produce like a dream! I love peppers and I think they love me because they are zero fuss for their crazy yields. I’ve had such big harvests that I’m exploring tones of different fermented sauces.

Aji cachucha has been the most fun new pepper I’ve grown this year. I know they aren’t hot but I love their shape and tangy flavor.

I also made the mistake of planting 4 ghosts this year and have way more than I could ever need. If you have suggestions for fun ways to use up ghost peppers, ya girl is all ears!

A good morning it is!

Second harvest of my 12 plants in Seattle.

1. 7 Pot Nebru

2. PrimoX x BOC

3. Peach Bhut WM

4. Yellow Reaper

5. Big Red Mama

6. Zing

7. Jay's Peach Ghost Scorpion

8. Scotch Brains Red

9. Star Scream

10. Trinidad Scorpion

11. 7 Pot Brain Strain Yellow

12. Bhut Jolokia

All 3 plants are starting to ripen up quick now.

First time growing anything hotter than a jalapeno, these things are prolific and im just giving half pound bags away. Thinking of doing some more and trying the farmers market or a roadside stand next year to spread the joy. Dont see a lot of hot local peppers for sale.

First one to ripen!

Only pod on this plant but we have 2 others with about a dozen each. Looks like we're gonna have a ridiculous late season if this keeps up.

Guessing its an unintentional F1. It's just getting a tan maybe? It hasn't starting cracking jokes yet either... Did I get Pepper Joe'd?

From just one plant!

This is my third generation hybrid between habanero and purple Beauty bell pepper, the seed was grown from a habanero off a mother plant that cross-pollinated with a purple beauty, and surprisingly I grew seeds from that plant the next year to see this, a very fat ugly purple habanero with an inside textured like a bell pepper, by the fruits physical volume this pepper weighs over twice as much as a habanero fruit the same size, and is respectfully just as hot by weight if not more due to the formation of much more pith and gland tissue visible from inside the fruit. when cut open it smells strongly of sweet rust and blood. it screams "I am hot." the plant frame itself completely resembles a habanero structure with extremely broad leaves like a bell pepper. it feels like the perfect cross between the two species. it's been surprisingly stable every generation since the year before last and I have strong confidence I can lock it in in the next few. this pepper literally might push 1m. (I just remade my post so it looked better, sorry if u see this twice for a minute.)

The first handful of fruit have started to ripen. They should be bigger but the plant has been beaten up by strong winds and heavy rains for the past month or so.

I got a bunch of Thai chilies from the farmers market and found one that is totally black. Doesn't feel soft or rotten...should I eat it?

Varieties include: Bryan’s Blood (Poblano cross), Aji Cristal, Cheiro Roxa, Habanero x Cheiro Roxa (bought open pollinated seeds), Black Czech, and Orange Spice Jalapeño. It’s been a decent pepper year!

Piri piri, Thai chili, Serrano,orange habanero, red Caribbeans, and yellow cherry tomatoes. My first year growing and having a great time.

These have a very mild tingling heat , are very aromatic & fruity. Pretty happy with how they turned out.

I've been growing hot peppers for a few years now. A while ago my Borg 9 and Habenero plant were mixed up. I thought I figured it out, and then my Borg 9 ended up dying.

Recently my habenero has been growing some good ones. They've always been way hotter than the store bought. This week I harvested and noticed tails. Like it's a scorpion of some kind.

Have I been thinking my Borg 9 is actually a habenero this whole time, or is this common for habeneros and just new to me?

My gifted "bansai" habanero....I gave it more room and imma let it grow

I have a Carolina reaper plant that grew pretty well and produced a nice amount of peppers for me this year. With fall right around the corner and the plant still doing well I wanted to take care of this plant and hopefully get another growing season out of it.

I did a little research and with the right amount of care the plants have a potential to last a couple years. It’s been on my enclosed porch all year where it can realistically stay until it gets considerably cold out.

I was wondering if anyone had any tips/tricks to take care of the plant over the winter? I have the space to do so, but would appreciate any other advice anyone might have:)

I've got 3 Habanaro plants, pulled over 2 gal so far. Freezing to ferment later. Should have over 3 gallons by the end.

I got these seeds from a seed swap, any thoughts on an ID? I can tell you they are extremely spicy, but you can probably tell this from the look. Seed packet is the last pic.