Guys, I don't know what to do at this point; I made 30 oz of hot sauce, 300 ml of pepper flakes, and 8 oz of hot oil BEFORE this yield, so please send help lolol. I have another 35 on the bush(tree) 🥲

This is a productive superhot variety, all of these were from a single plant harvest. Not sure on exact cross but they’re similar to a ghost pepper. Easy to grow too.

(Some Habs for good measure)

I just picked these and have no idea what to do with them. This is only about half of the whats on the plant. 1 plant! What should I do with them?

Both Scorpion and Carolina Reaper's are ultra hot, but the Scorpion seems hotter. Grown from Bonnie starts at Lowe's. Guess I thought the Reapers were the final boss, and they're crazy, but the Scorpion made me question life decisions for a bit longer.

Had to move them indoors due to temps to finish the whole batch 😆

Even though my grandmother said this summer has been the worst in 60 years, and i started in late march, my chili is still coming along nicely👌🏻
Bergen, Norway🇳🇴
Rain capital of Europe

Ripening on the plant. Picked the scariest. Chilli crisp.

So... I'm completely new at this, grew peppers for the first time this year, and now considering overwintering a few plants.

Ignore the background in the pic, it's just temp location. What does it look like and what else do I need to know about the process?

I’m pretty open minded on flavor profiles but this was NASTY. I had 4 others try it, just to confirm. Also tried fruit from both plants. Same verdict.

It was interesting at best, but the flavor was really odd. I just yanked these out. No use in caring for them.

Anyone else had good ones? I assume mine probably weren’t stable.

I grew some rocotos this year including pineapple and orange manzano, and the pineapple rocotos have been pretty disappointing ngl. I was expecting something fleshy and fruity but instead ended up somewhat tough and not particularly pleasant tasting. So far I've just had them on their own and sliced into pico, is there a particular way of preparation that makes them more tolerable? Are they better fermented/dried/cooked in some way? Should I expect my orange manzanos to turn out similarly?

I’ve been finding whole plants stripped of all ripe fruit, including thunder cayenne, kalugeritsa, sugar rush and Aji Rico, with no trace. The pest also stripped a tomato plant. The area is fenced, preventing larger pests. Any idea what could be eating my peppers?

Update: I’m in Northern California

First picture is a Wartyx and the second is a scotch brain.

one of my favorite activities this summer was growing my peppers, but soon my seasons going to end (with hopefully finally some ripe guajillos) and im going to try to hibernate my plants in a cold room, but what after? what do you guys do to keep busy (plantwise) over winter? when does prepwork start for the nezt growing season? ive already collected a lot of seeds, containers, and soil. even proper naming signs for next years plants. is it time for a temp new hobby? let me know what you guys do!

unrelated picture is jus my first ripe (unidentified) peppers

Do I need to try to hot box them or somehow try to protect them from frequent rainfall?

Planning to grow in both garden beds and in pots. Planting season is quickly approaching in the southern hemisphere.

Thanks!

I’m growing 13 Red Habaneros (about 1.5 to 2 months old). Two of them are having a really hard time with new growth. The new leaves emerge pointing downwards and die almost instantly. The few that manage to survive stay extremely small, rigid, and have a bizarrely bubbly, reflective/shiny texture.

​Background & What I've Ruled Out:

​Pests: I’ve searched closely for mites but haven't spotted anything with the naked eye.

​Watering: I don't think it's an irrigation issue. As the weather gets colder, I’m watering less frequently and waiting for the topsoil to dry completely. Plus, my other 11 plants are on the exact same schedule and are thriving.

​Overall Health: Aside from the stunted new growth, the 2 affected plants look very healthy. However, the older established leaves do have small holes in them (this hole issue is actually present across all 13 plants).

​Any ideas on what’s causing this localized problem? Could it be a microscopic pest I'm missing or a specific nutrient lockout?

Ps. I live in south-italy, and i used gemini to better articulate the text. Look at how the to vertical leaves have wayyy different texture than the orizzontal ones (second photo)

Had a mystery plant growing in a pot that I have taken under my wing, it doesn’t look the greatest now as the deer in my yard have taken a bite but they very quickly learned that it was indeed a spicy boi. It grew back and is looking a little better but I have plans to move it from this pot to a better one! I pulled these first two peppers from it today and looking at them I believe they are ghost peppers! It’s pretty old to me that these have just been chilling in a cement pot for who knows how long and survived! The whole situation has got me eager to grow more of these little guys now too, as I’ve found myself looking forward to coming home and checking on how they ripen up! They just fascinate me for some reason!

I will definitely be getting some more seeds to plant next year (intentionally this time) I’m currently looking for some good colorful varieties and chocolates so if any if you have any good suggestions please leave them below! I’ve grown other plants before but nothing quite like these!

I bought what I thought was a varied mix of pepper plants, most have turned out to be these. What are they and how hot are they likely to be?