Show us your peppers

[roper2008]

Bangkok thai chili that I received seeds from ScottinAtlanta is a big thai chili. First peppers had no heat, now there is a little heat in them, but not much. They do taste good though.

On the scale is Sri Lanka Chili Red. Pretty hot little pepper. I'll dry these whole.

[roper2008]

Some more Sri Lanka red chili. These are being weighted for a contest. Below that is
more bangkok chili.

[zipcode]

My first rocoto ever.

[PNW_D]

not a hot one, but I love the shape ...... Cambuci

seed from Tania; some distance from ripe, but had to post

these peppers (looks like they are getting a little hungry) are growing in 2 gallon containers - I find I have great success with this method here in PNW

http://tomatoville.com/attachment.ph...1&d=1565318686

[Shrinkrap]

Well done!

Those look sort of like my Bishop's Hat/Cap! Are they baccatum? How long and wide are the peppers? How tall is the plant?

[PNW_D]

thank you shrinkwrap

yes - baccatum
height of plant: 27"
depth 1" depth, width 2 1/4"

here's link to Tania's site: http://tatianastomatobase.com/wiki/Cambuci

[Salsacharley]

This is Simona's Wrath. Seeds from Drax Peppers in Italy.

[PNW_D]

thought with a name like that it might be a bit spicy

interesting web site and a quote on this variety from them

a chilli pepper with no middle ground in terms of spiciness. Violent and immediate to the impact

[Salsacharley]

Aji Charapita! Tiny pepper with big bite! Fruity flavor and gradual heat build up over about 5 minutes. Like a hot jalapeno or medium serrano, only the size of a pencil eraser.

[MrBig46]

This year, for the first time, I cultivated the slightly hot pepper Ilika (similar to Almapaprika from Hungary). I filled the fruits with fermented cabbage and cooked them in a sweet and sour pickle. I'll wait a little longer and test the taste. If OK, so I will work a whole harvest of these peppers follow.
Vladimír

[Hillhunter4]

Bumper crop of Mucho Grande Jalapeno

[Worth1]

They had fresh ghost peppers and Carolina reaper peppers at the store in Bastrop.
Almost 6 dollars I think for maybe 8 ounces in a package.

[JRinPA]

Antohi Romani sweet peppers - they start cream, then orange, and finally red. I don't grow bells anymore, as these have much less waste for me and taste better while still immature. That is a 4" raised bed with 29 plants in a 3 row staggered/diamond. I do a straight line Florida Weave twice for each row, then the third layer is complete loops of each row, then cross linked left to middle and then repeated right to middle. I do eggplant the same way. It makes a nice stable grid.

These peppers seedlings looked absolutely terrible back in May...I pulled two leaves mid-way up on each plant that got sick in the little plastic greenhouse with the cold, wet spring. This made them appear very leggy. A very rough start, but they are producing like usual. I'm not sure what we'll do with extras as I have plenty of pickled sweet peppers leftover from last year.

[MrBig46]

I only have one bed of peppers. This year I grow two varieties of peppers for filling and canning. Ilika (type Almapaprika) for filling with fermented cabbage and Black cherry for filling with cheese mixed with cottage cheese. After filling, pour the cucumber infusion and sterilize. So far, I've only done samples and I'm waiting for how it will taste.
Vladimír

[Rajun Gardener]

Here's a link to Melissa's Hatch Chile Roasts around the country.

https://www.melissas.com/Articles.asp?ID=4759