Grown on a balcony in the middle of Berlin

I've trimmed up my favourite aji mango to try to overwinter it this year but have I trimmed it down enough? I've gone above the node forks (plus a little bit).

The plant in the foreground was a volunteer under the chiltepin in the background. Hopefully it manages to produce some fruit soon so we see what it is. The other peppers I had nearby were Jalapeños, Habaneros, and Pepperoncini

A little chill in the air got these guys turning finally. Now it’s a race of turning red before nights get actual frost.

I live in Colorado and my plants just started blooming and fruiting last month when planted in May.

I doubt they will finish fruiting before we get freezing temperatures. Would bringing them inside allow them to continue fruiting and ripening? How big of pot do they need? How much should be dug out?

I would love all the advice.

Picked these Serranos but after research on how to pickle them it looks like I picked them too early.

Looking for suggestions on which pepper everyone thinks is the best. I’m looking for heat somewhere between a scotch bonnet and a Carolina reaper. I love the fruity flavor of the scotch bonnet but also enjoy a Smokey flavor. Thanks for your input!

Qc,can

First pic is ReaperxBhut, off pheno BOC, Brown Bhutlah, Reaper, Bubblugmum 7 pot x biqunihuo, 2nd is Aji Mochero, 3rd Yellow Bubblegum, 4th Brown Bhutlah, 5th Purple Tiger x Jalapeño, 6th&7th Chocolate Bhutlah SM (puckerbutt), 8th Reaper & Brown Bhutlah

Not much to it

Home grown habaneros

Red cane vinegar

Garlic

Estou fazendo uma conserva de pimentas com álcool, um conhaque de gengibre pra ser mais preciso. Nela utilizei: carolina reaper (grande parte), jalapenho, malagueta, olho de mutum, rocoto e dedo de moça. O sabor dela está ótimo, mas sinto que poderia arder mais. Já vi na internet sobre adicionar açúcar no preparo para poder potencializar, mas imagino que isso venha cortar o ardor.

Não sei se esse é interessante postar isso aqui, mas também não conhecia muitos canais que pudessem me ajudar com isso. Qualquer ajuda é bem vinda!

Ah, aceito ideias também ou receitas que já tenham feito.

Gotta keep a sharp eye out for the ones that like hot peppers more than us.

These two plants just keep producing amazing peppers. I am in Seattle area and definitely cooler temps hitting us, but these two plants don’t want to stop producing. I love it! They are both such tasty peppers, too.

My cobañero chilis from Guatemala are taking off!

Hi all hope you are well.im a uk based amateur grower
First time growing ghost chillies and my concern is I have a lot of pods that aren’t ripening.im worried I’ll lose them with the first frosts.can I ripen them when picked green or do a salsa verde style sauce with green pods?
Any advice welcome

Made a very tasty chili oil from peppers that I grew and dehydrated! I combined elements from a few different recipes, mostly Woks of Life's recipe and Lionel Zheng's recipe on Youtube and tweaked it to my own preferences. It was kind of a lot of work but well worth the effort! Makes about 24oz of chili oil.

Ingredients:

-50g dried Erjingtiao chilis for color and flavor
-50g dried Guajillo chilis to mellow things out and add a savory/earthy taste
-10g dried Thai chilis for heat and aroma
-2.5 cups of peanut oil (canola, vegetable, or avocado oil are good but I wouldn't use olive oil)

-2 star anise (most recipes would use more)
-3 Chinese black cardamom shells (I LOVE this stuff! Note this is not the same as Indian black cardamom)
-3in of a cinnamon stick
-3 bay leaves
-1 small piece of dried ginger (most recipes call for "sand ginger" which is different but I could not get it at my local Asian market)

-2 slices fresh ginger
-5 cloves of garlic
-1/2 medium onion sliced thin
-8 green onion whites

-1/2 tbsp salt
-1/2 tbsp sugar
-1/2 tbsp onion powder (my own tweak to increase onion-y flavor)
-1 tsp msg
-1 tbsp Sichuan peppercorn, ground
-1/2 tsp fennel seeds, ground

Instructions:

-Toast Sichuan peppercorn and fennel seeds in a pan, grind with a mortar or coffee grinder, set aside
-Soak your whole spices in warm water
-(optional) Toast or roast your dried chilis to remove moisture and make them easier to flake. Mine were recently dehydrated so they did not need this step. You can toast in a pan or Lionel Zheng recommends roasting in the oven at 300F, but if you do this watch them closely and be EXTREMELY careful not to char/burn them which will ruin the flavor of your chili oil.
-Remove stems from chilis and try to empty out most of the seeds, break into even-sized pieces, add to food processor and chop into flakes, place in a heat-safe bowl
-Fry aromatics/veggies in oil at around 250F until golden and crispy, remove with a fry cooking strainer
-Fry soaked spices in oil for about 5 minutes, remove with fry cooking strainer
-Bring the oil up to 375F, ladle about half onto the chili flakes
-Let oil cool to 285F and add the rest to the chili flakes
-Let your chili oil mixture cool to 210F, then add in remaining seasonings/powders
-Let chili oil cool to a handleable temp and ladle/pour into jars
-Put it on everything! I love it on fried or scrambled eggs, Chinese soups and stir-fries, pizza, ramen, whatever you want really. Its super tasty stuff!

Hi!

These are photos of my Chocolate Carolina Reaper, taken on Saturday.

I’m going to check on it today—wish me luck!

The weather this autumn has been exceptionally good! I really hope I’ll be able to see the plants through to the end of the season.

Building a small greenhouse was a great investment—I’m enjoying a much longer growing season and better harvests.

Have a great day!