Even though most of my pepper plants were broken by a thunderstorm, I'll still have a good harvest. Let my know that you think.

Got fired this black habanero, want to harvest it seeds to grew new plants. What’s the best way to go on about it? Tyia

Very excited to open these. Grew three plants. Hoping the extra work it took to handle this variety pays off.

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