Love the variety!Here’s my current pepper line up this year. I grew 2 or 3 of each, and am now busy making sauces, drying, pickling, making paste and smoking some of them (not in a bong, almost forgot who I’m talking to).
This one is a ghost pepper, one of the super hots.
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These are yellow Thai, great in hot soups and stir fry.
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Here’s some New Mexico Chilis, I’ll save the over ripe pods for next years seeds.
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These are arbol peppers, great for salsas and sauces, and getting quite hot.
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These are Malawi peppadews, they get smoked, pickled and stuffed with cream cheese. Yum!
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Hatch Chilis are great for roasting and putting on burgers, as well as in enchilada sauce. There’s Pablanos in the background.
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The scorpion peppers are vigorous this year. I’ve been making lots of hot sauce and Caribbean jerk marinades with the super hots, the jerk jerky is fantastic.
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Serrano peppers are perhaps my favorite all around mid level heat pepper for salsa, tacos, on cereal, whatever. I put that shit on everything.
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These are Fatalii with some Malawi in the background. There’s also pepperocini on the left, great for pickling. The Fatalii came out beautiful this year and are huge.
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Thanks. I love peppers and have been trying to save the seeds each year, adding one or two more varieties and keeping the ones I really like.Love the variety!
Yeahhhhh! That's so cool. I'm learning container gardening and aiming to do the same. This thread is so underrated!Thanks. I love peppers and have been trying to save the seeds each year, adding one or two more varieties and keeping the ones I really like.
I'm curious, do you get the same peppers the following year? I ask because peppers readily cross-polinate and I've had some surprising results doing the same.Today was pepper harvest day for keeper seeds, time to start seeding and drying them out for next year.
I'm curious, do you get the same peppers the following year? I ask because peppers readily cross-polinate and I've had some surprising results doing the same.
Three years of Fatali peppers:
On the left, a Fatali pepper that looks just like the seed pack picture.
On the right, is a Fatali using seeds from the previous year (i..e. the smooth yellow ones)
The plant was grown along with some Scorpions, Ghost, and Reaper peppers.
It sure looks like it inherited it's color and texture from the Scorpion or Reapers.
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This year, using seeds from the red Fatali peppers.
The shape is more like a ghost pepper and the texture and color have also changed.
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This is a good one, basic and tasty. I pickle my pepperocini peppers with a very similar recipe as well. You can add carrots and/or onion as well.What's your go to pickling recipe for whole jalapeños? Thanks!