Some habaneros, brazil peppers and a birds eye chilli bush in the garden. The Birds Eye’s are hot little suckers for sure.
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Can’t turn down some hab’s. I think I’ve got @cannabissequoia ’s Hawaiian mystery superhot, but I would seriously appreciate something a little more… typical of edible sauces on the Scoville range. 
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They are pretty cool, I like anything that’s variegated.
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Dropped them in the mail this morning. Enjoy!
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Thanks dude!! Can’t wait to get them going. I love a good pepper 
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Its not exactly a pepper, but in terms of sauce-able nightshades, is anyone growing tomatillos?
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@Forest_Organic yeah I am with you in that they just look cool. I’m not sure if they taste different or what but would look neat in my tacos!
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I have one tomatillo growing this year.
They always seem to attract lots of leaf eating bugs I cannot find or identify but still survive:
Fun fact, if you leave some on the ground to rot, the skins turn into this amazing lace. My growing season stops in October, this pic was taken in early January.
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I think it might be flea beatles. Makes it look like your plant was hit by a shotgun blast!
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Its almost certainly not aphids or spider mites. Those get on my peppers sometimes and once on my indoor cannabis and I watch closely for them. I treat with neem oil for that. I haven’t found the culprit here, but the plants seem to thrive anyway.
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I think that,too. I get flea beetles in the hoop house, but as soon as I move the plants outside, they’re gone. Doesn’t look like you’re moving those outside though!
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Wow! Awesome! Love to see it 
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I would say that flea beetles are right.
I’ve grown ground cherries or Inca berries in the past and the leaves get riddled with holes similar to potatoes with flea beetles. I would imagine it’s no different for tomatillos.
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I like to wait until they’re pretty ripe, red for most jalapeños.
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Alright, I guess ill keep holding out haha.
Any idea of a typical time frame between this (1 week with corking) untill i should start seeing a color change?
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According to seed savers exchange, nadapeno are harvested green at 55 days, red at 90. Where corking comes into ripeness I don’t know haha.
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Nice corking. I think almost all peppers taste better when not green. You get less ‘vegetable’ taste and more complex (and often sweeter) flavor profiles. That said, I prefer jalapenos red, but green is still good 
I find corking isn’t really an indicator of ripeness, but just scarring from growing quickly that gets a little woody.
Other hot varieties like habaneros taste like crap to me green.
I also prefer bells to ripen past green.
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I dunno, thought I read somewhere that it was a sign haha. Too much multi taskin going on
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It could be. Certainly it typically doesn’t happen until the peppers are more mature. But, in my experience I have plants that produce peppers at different times with and without corking. The corking always seems to follow heavier rain or watering after a dry stretch.
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