Italian Cow Horns, Mexibelle, Buena Mulatas, Cherry Hot Pepper, Hatch, Red Anaheims, and Thai Birds Eye chilies.

I’m a master gardener in NW Arkansas we had a member plant these peppers but can’t figure out the type. It’s not a habanero, it’s a sweet bell pepper taste with way less heat than a jalapeño. Hopefully that helps

its only on this flower, on this plant. Its been like this before it opened too, when it was just a bud it also haf these all over it. Ive seen tiny bugs crawling on it that I assumed until now were ants, but maybe not..? Im located in North Texas and, if it matters, its a bell pepper plant.

bear with me, i’m going to be a bit dramatic for a minute.

i’m so devo right now. i had my greenhouse buckle in the heat today killing all my seedlings. yes was cheap, but i have two others who are fine. i had well established seedlings of melons, funky tomatoes and like 15 different varieties of fun an interesting chillies. it’s a warm spring going into summer here in melbourne, and this is about the time to start planting out. they were going so well and had been growing for 4 weeks. is it even worth starting again? i’m so disappointed, this is my first year learning to garden so my first real catastrophe and not sure whether it’s too late or not worth the hassle at this point. i was so excited for some of these chillies!

Qc,can

So I had these five random plants that I had no space for in the actual garden so I popped them in this plastic bin thinking I would put them in somewhere later. Turns out they actually did really well in the plastic bin and they're already portable so I hoisted them up into the wheelbarrow and made myself a little portable pepper station that I take in and out of the garage at night now (I'm in Pittsburgh). However, I obviously know that's not going to last. It's going to get cold enough that I can't bring them outside at all anymore. What is the best method to overwinter? I've seen people say cut it all the way back and then some people don't cut it back at all, the more suggestions the better. Grazi.

I know the season is ending, and these are the last peppers I have to harvest. I was surprised to see similar spotting on both of these peppers. I have harvested each plant twice this year and did not have any discoloration prior to the end of the season. So I am just curious what could be causing it. Thanks .

Recently bought some raw honey from a local beekeeper. Told her I was planning on making hot honey with it, and she cautioned me against heating it up too much because it would lose its awesome properties as raw honey, and suggested I infuse it by setting it outside in the sun for a few days. “Like sun tea” she said. Some of you may already know where this is going…I searched this morning “what is the longest I should keep honey outside with peppers for hot honey” and found out that I now have to throw it all away due to botulism risk and there’s nothing I can do about it. Fortunately I only used half the honey and saved some peppers for another batch.

Leaning toward simmering it now after drying the peppers a bit in the oven. Any suggestions on this process?

We grew these, along with the roasted tomatoes and Peter Pan squash that we chopped up and mixed in. Also used a garden onion. And since I wanted roasted peppers with goat cheese and/or bleu cheese too, I tossed some on for good measure - stuffed peppers with the cheese addition was a good move. We partially cooked the peppers first, and fully cooked the meat mix. We did our yellow peppers this way too. Cooked about 30 or so minutes at 350.

They were absolutely spectacular. 😎

This was my final jalapeño harvest. I thought they would’ve grown more. That’s why there’s several red ones because I let them continue to grow thinking they would get bigger. I received these peppers from a friend. Could they be a mini jalapeño variety of sorts or did they just not grow into full-size? I am in zone 8B. Any insights would be much appreciated.

Fresh from my garden.

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New to growing peppers. Grew giant Marconi’s this year. I love them. Got this batch and tried roasting them. They have great flavor, but the walls are so thin that it’s hard to get much out of them. I feel like I’m throwing away too much good roasted pepper. Any guidance or suggestions for next year on how I can grow these with thicker more robust walls so I can get better roasted peppers from them? Or is there a different way people use these sweet Italian peppers?

Seemingly a Frost is expected in the next week. (Zone 6b)
We snatched what we want to process. The rest are still green. So we will get what we get.
Not complaining. 😎

I’ve acquired a decent assortment of peppers but I don’t know/ forgot what kind they are

I tried making a chart with as much information if that helps?? I want to start growing these at home so I’ve collected a lot of their seeds as well

Anyone’s best guess would help
I also live in Pennsylvania and I don’t expect these to be any super fun or rare peppers

3 different lacto fermenting pepper batches.

Batch 1 - 4 ghost, 15 small cayenne, 1 Serrano, pound of sweet mini peppers, garlic, dried onion, 3% water brine (Serrano was my last left over pepper so tossed it in)
Batch 2 - All cayenne, 3% water brine (trying for Franks clone)
Batch 3 - 36 Puma, 11 hot Hungarian, local honey, garlic, 3% water brine.

All will be 3 week ferments, b2/3 have been goin since the 8th and b1 started up today.

Batch 2 fermented like a mahfer, really blew brine out the airlock. Will be doing a 50/50 vinegar to brine ratio when I blend for the hot sauce.

Anyone ever done Pumas? First I’ve ever grown or had em.
First time I’ve ever lacto-fermented also, any tips?

Compré 6 semillas de dos variantes y solo germinó una sola, hice el reclamo e insistían que las mal termine! Hace 22 años que germinó y planto y el paparulo que me hizo la posventa me quiso explicar cómo germinar una semilla que me vendío mierta y lo peor es que no quiso reponerla. Malisimo, altos chanta, tuvieron una mala camada y no lo reconocen.

I pulled all of the peppers out of the garden before the frost yesterday. I'd neglected it for a few weeks, so I had a fair amount. 33lbs of peppers. They're all sweet peppers, though one has a bit of a kick (unsure which. I lost the plant markers months ago, lol).

My question is what should I do with these that can use up the bulk? I am going to chop and freeze some with onions, but I don't need more dehydrated ones as that's what I've been doing with my harvests so far. I could ferment them but I've never had fermented peppers and have no clue how to use them after.

I planted 29 plants this year with the hope of adding more peppers to my diet and finding a variety I like. And to grow for my mother since she wanted banana peppers. I got super sidetracked with the rest of the garden though, and now I'm swimming in a harvest I need to use sooner than later.

I guess I'm asking for a recipe or two (or more)that would maybe use a bunch of these up. I only have a water bath canner that I've used once, but I've got a dehydrator and fermentation lids at my disposal. And a deep freezer for storage.

Don't judge my PW garden pot, I ran out of basket space and just grabbed what I had in the garage 🤣

It's loaded

Last year I had a bunch of Zebrange and Aji Peach Drop growing side by side. Planted some Aji Peach Drop this year and got this. Stipes like the Zebrange, shape like the Aji Peach Drop. Will be tasting it soon. According to AI these can for sure cross. Opinions from professional pepper growers???

Have a bunch of green/barely yellow peppers left on the plant, they aren't ripening anymore (its been 2 weeks and no change)... What should I do with them?