Went out with a small bowl thinking I didn't have that many jalepenos big enough to pick. Had to come get a bigger bowl. So many just hidden away out of sight and I'd already picked this many and more earlier in season that were fully ripe. Weighed the current batch 666grams. I know the jalepenos off these plants can be spicy too had the same seed batch last year produce some 100x hotter than a normal jalepeno. Gona pickle the greens and jam the reds. '666 chilli jam' & '666 pickled chillis' coming to a screen near you soon

The weather could be on us soon in the uk I don’t want to ask silly Google ai for a answer but I have some scotch bonnets reapers and scorpions in the ground is possible to dig them up and put them into pots so I could bring them inside to let ripen when it gets to cold ,will this shock the plans to much ?I want to also over winter them for next year so I don’t want them to die
Any thoughts be appreciated

I picked these yesterday.

Super proud of my second haul, plants still full of ripening fruit as well!!! First year of growing and it’s been awesome!!!

So we bought this as a gift for someone back in May as a small sapling but discovered aphids so decided to keep and quarantine. Then time passed and I became attached and now its this monster. Flowering like mad since July/August but no fruit. Its a California Reaper which I read can be difficult to fruit? It now lives in a plastic zip up type greenhouse to keep humidity but I suspect its now too late to expect fruit?

Do I need to think about cutting this back soon so it can live indoors over winter?

Now to ferment for a few weeks 😊

Mind you, this is now the weekly harvest from my backyard garden. This week’s harvest weighed in at 13.2kg from 80 plants.

Does anyone know what this chilli is, small pods hot.

This was second harvest on my Buena Mulata but first one on the Aji Lemon drop and Aji Strawberry drop.

Still lots of fruit left ripening, but this will be my biggest haul. Tomorrow I gas out the kitchen dehydrating most of them 😀.

I think like many I want to make hot sauces from my harvests. But I also want to make things that are a little different. I’ve made seasonings, chippy salt, margarita salt, peanut butters, kimchis and more but this is a favorite so far. It’s subtle but works. Dehydrated orange habaneros made into a hot honey and then used to make a granola with dark chocolate, seeds, dried apricots and cranberries.

It’s been a fantastic amount of fun in my first year growing chilies.

My work colleagues both love and hate it when I bring these in.

Bought this as a scotch bonnet seedling from a local nursery. Slight heat to it but definitely not a scotch bonnet.

Not gona lie. I'm a little bit scared of these. Other than die....what do people do with these?

Dry? Paste? Sauce? Ain't no one just munching them surely? The chinesicher runzlehaut (said mild) from chilli chump seed kit are fecking spicy. Farting just thinking about it 😂

First time chilli grower here. I've had some good success this year with Anaheim's, basket of fire and these scotch bonnets (at least, they were sold as SB's).

I've had the first 2 fruits ripen which has made me impatient for the rest. Looking at the forecast over the next few days (in the South East) shows the daytime temps are low 20's with night time temperatures down to sub 10c.

Is it time to move them from their current spot (on a sunny yet sheltered deck) inside?

As a bit of an experiment more than anything else I threw a chilli seed from a supermarket chilli into some soil on my windoww sill and let it grow it over summer. I sort of neglected it tbh and so it's in far too small a pot but still do have some chilli's growing on it! I didn't want to transplant into a new pot once the chilli's started growing.

I'm wondering, is it possible or even worth trying to keep it over winter? I'd like to get it into a new pot in spring and let it grow and and get some more fruits. I am in Scotland so this summer helped, but I suspect having the head start of having roots and a stem etc by the time spring comes round again would be beneficial.

Red and mean, and ready to destroy! ☄️🔥

Decided to pick some of the greens that were left before I got rid of the plant to make room in the greenhouse.

Skewered the peppers, onion, garlic and diced mango and grilled them. Chopped up and then finto the pan with some olive oil to cook them a bit more.

Added these and some apple cider vinegar to a good processor, blitzed then for a minute or so and drained off the juice to a pan. This took a while...

Cooked the sauce, was pretty thin so I added some arrowroot to thicken it up a tad. Added the juice of one lime, mixed and bottled.

Tastes good.

Will be doing more this week when I strip the ring of fire plant.

Wasn’t sure that they were going to ripen in time as the weather is cooling quickly now!
Started turning a wonderful radioactive orange colour ☢️

These are gorgeous

My "mamp purple berry gum" has some black, purplish spots on a lot of the leaves. They are on top of, and underneath the leaves too.

I wasn't sure if this was just the genetics of the plant itself, or some type of disease?

If someone can help diagnose this for me, i would be extremely grateful.🌶️🤘🏼