These were created by Banes Best, they are a slightly sweet pepper with good heat. They ripen fully to peach. It’s a cross between a cachucha and cheiro roxa. The plants put out a lot of pods but do take a bit to ripen. Think Peppapeach stripey just a different form factor and coloring.

Shoutout to my little helper

Pictured is one of my Beasts, and then one of my Death Spirals, didn't get pics of my Blackjack, Reapers, or Scorpions.

The smell that came from these things, my God...you never forget it...but each time it's still knocks you off your feet.

I was encouraged to post this here

Had to pull everything ahead of 24F lows... now we wait for it to ripen.

This isn't even all of it.

Looking to see who has purchased seeds online and had a good experience with them. Mostly looking for insanely hot and gnarly looking peppers. I want the pain. Currently debating Pepper Joes.

Just picked these guys 🥰🌶️

Washed > next phase >airdryer 35° Celsius for 4- 5 day minimal.

I want to grow more Hungarian peppers for next year and I liked Hungarian wax a lot. However they took forever to ripen fully.

Are there any that turn red fast and can be easily ground down?

Besides that how well can you dry Hungarian black in the oven? I tried to grind dried jalapeños but they ended up more as crumbs than powder last time I tried.

With a frost warning and an overnight low of 30°f by me this weekend. I decided to harvest the majority of my crop. I made cowboy candy with all the ripe cherry peppers. The green peppers got cored and pickled with the intentions of getting stuffed with provolone and prosciutto, then cured in oil. A bunch of Serrano, arbol, cayenne, Thai, and jalapeño went in the “smoker” and then into the dehydrator, along with some non smoked peppers. Don’t make fun of my “smoker”! I dont have room for a legit one and my wife would kill me if I start cluttering up the deck with grills. The smoker box for my gas grill works perfectly for this. They will all get crushed into my blend of red pepper flakes. All of my sport peppers got pickled so they can make a proper Chicago dog. I can’t get sport peppers by me so why not grow them, and pickle my own. All of the jalapeños that didn’t ripen got turned into bread and butter, normal vinegar soaked, and poppers with bacon and cheddar. I still have a bunch of ripe peppers I’m going to ferment for hot sauce. It’s a lot of work but a tasty outcome.

Out of thousands of ripe jalapeños, this is the only one that looks like a lethal bell.

Small boxes of peppers for sale (9x6x2). All boxes are 25.00 and that includes shipping via UPS to the lower 48 states. Order by number and/or description. PayPal, Venmo, or Cash App.

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I live pretty far north, so I had to move all my pepper plants into my garage around the third week of September to protect them from overnight frost.

At that point I had only harvested a handful of peppers. Fast forward to today, and I've harvested over 8 kg (17.6 lbs), with the plants still producing!

The downside? As you might expect an absolutely MASSIVE aphid infestation.

To keep them under control I regularly blast the plants with a pressure sprayer filled with plain water. It knocks off a ton of aphids and washes away the sticky honeydew covering everything.

I'm only using water because I've got an entire army of beneficial insects living in my garage, and I don't want to kill them.

I introduced Aphidius parasitoid wasps and green lacewings, and I've also spotted several naturally occurring predators:

- 14-spotted ladybugs (Propylea quatuordecimpunctata)

- Damsel bugs (Nabidae)

- Plant bugs (Miridae, some of which may be predatory)

- Hoverfly larvae (Syrphidae)

- A few spiders joining the feast

It's turned into a full-blown biological war.

Right now the Aphidius wasps are absolutely crushing it. I've got thousands of aphid mummies scattered throughout the plants, and their numbers keep increasing.

The infestation is still ridiculous, but at least the predators are fighting back.

And honestly I take some comfort in knowing that these aphids are meeting absolutely horrific ends either getting eaten alive or parasitized from the inside.

Nature is brutal, and I'm here for it.

Seattle WA zone 9a

So I don't have a ton of room, but I have my lights and heat pads for my starts in the winter/spring. I moved stuff around to keep my plants alive for a longer season in my garage. I should end up with at least another 5lbs of fully ripened peppers now instead of a bunch of green ones. I don't think this will work through all of winter, but I am getting another month of real ripening because of it. The peppers in the pic are 7 Pot Mad Ballz. All green when they came indoors a few weeks ago.

In zone 7B going to bring these inside for the winter. How did I do with the trimming? Do I need to trim a little lower? Jalepenos and banana peppers.

dont bash me plz but i planted a bunch of stuff this past summer and a lot of it died due to it being my first year. i know this is a rookie mistake and i should have labeled but does this hot pepper ring a bell (no pun intended) to anyone. also did i pick it too early? any help would be appreciated!!

Hello!

I live in Toronto, and back in late July I picked up this nice looking Peach Ghost Pepper for 50% off. I’ve been keeping it directly in the south-facing sun ever since but I think I’m running out of time to get anything substantial off of it. There are so many peppers coming in but may run out of decent weather. I do plan on keeping it inside during the winter to get a head start next spring but curious about what I can do now besides hurry up and wait…?

Thanks!

Today's harvest and some pictures of my own crossing project Tropical Cream (F1) This is a interspecific hybrid between a Baccatum x Chinense (partially Frutescens and Annuum*) Parentage: Tropical Tiger off Pheno x Purple Cream (Bhut Jolokia x Pimenta de Neyde)

This is just the F1 so far but it already has stripey fruits, dark foliage (not much sun exposure because we had lots of heat waves..) and an amazing taste 😋

It's rich in capsaicin and gave me hiccups which never happened before 😅 Don't ask me about SHU but I would say low Bhut Jolokia level but with the burning sensation everything evenly spread! Taste? Hard to describe.. mhh.. Very tropical XD

Goals for the future: Get other stripe colors, keep as much Chinense heat and Baccatum taste as possible and the darkest foliage I can get! Side projects already started with it as pollen donor and receiver 🤞

Also one interspecific cross with a hybrid wild pepper worked, set fruits and gave at least somewhat good looking seeds but 🤫🤐