Alright! I’m so happy they worked for you!
They are the perfect size to heat ratio to be on the high end of “a little nibble” haha.
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Very nice. I’m curious to the heat of these peppers. I have 2 of them going now , no peppers yet. Lol. Nice job my friend 
A couple years ago a coworker gave me some seeds she called spicy mini bell. She believes they were the result of a cross pollination of a green bell and a habanero. I grew out some of the F1 last year and selected a plant that looked like a green bell pepper that had some heat equivalent to a jalapeño. I grew out 10 plants of the F2 this year and got 10 different pepper types. The first pepper I tasted had a sweet start and looked like a mini bell but it was hotter than a habanero! I’m still taste testing and making my selections for next year. This has been a fun project that I will continue on with to see what happens.
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Very cool! Do they have a thick flesh like a bell pepper or thin like a habanero?
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Some are thick and some are thin. The one I have labeled #10 in the picture is what you would expect from a classic bell pepper. It looks like the pepper I selected last year and is probably the one most people would want. A nice balance of sweet with mild heat.
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That’s just wild. I never really thought about making a hybrid with bell peppers, but that’s pretty cool. The variation in those f2s looks really fun. I’d be scared to cross a bell to something like a super hot. Seems like a way to get fooled into taking a big bite of reaper 
I just started a bunch of peppers. I got the bug to grow some, with the goal of finding my perfect pepper for red pepper flakes. I also wanted to grow some real Jamaican scotch bonnets, so I’m trying the freeports.
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I have not tried the Hawaiian’s yet.
Chocolate poblano’s are one of my favourites - 1 out of 10 for heat ; more of a smokey flavour, rather than spicy
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I’ve grown regular poblanos but not the chocolate yet. I’ll definitely have to try those. I was just checking on the Hawaiians and have the starts of couple peppers on one. Really had to look. Lol. Smaller than a BB at the moment.
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Yeah they’re wild. When she gave me one of the peppers it was the strangest thing to eat a bell pepper that had heat.
I’ll send you some seeds to play around with.
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I had to bring in both Hawaiian pepper plants, no chance they were going to finish outside…
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I had to bring mine in too, temps dropping and they slowed down in growth , I had them is solo cups , they needed up potted. , so I figured I being everything else is growing hydroponically why not the peppers too , rinsed the dirt off the roots and into the mini bubble buckets I made last grow ( 1gallon) . 3 days in the buckets and a lot of new growth and the starts of pepper
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Fermented hot sauce (this was for a half gallon mason jar):
Ingredients:
- Fresno chilis and a few habaneros (or whatever chili you are growing and have on hand)
- 1 small yellow onion
- 5 cloves of garlic
- salt water brine for fermentation using sea salt or kosher salt (don’t us iodized salt), 1 tablespoon per 2 cups of water.
- cabbage leaf on top to keep chilis submerged in the brine, it was discarded after the fermentation and wasn’t blended into the hot sauce.
Directions:
- Chop up all ingredients and place in a clean jar
- Cover the ingredients with salt water brine being sure to keep everything below the brine level so no mold will form.
- Add a ferment lid or loose fitting lid if you don’t have a airlock type ferment lid.
- Let ferment at room temperature (around 70 F is best) for 10-14 days
- Strain chilis from the brine, reserving the brine for the blending process.
- Blend ingredients with small amount of brine, continue to add more brine until the hot sauce is your desired consistency.
- Jar hot sauce and store in the fridge, will last in the fridge for over a year or much longer in most cases if you don’t eat it before then.
This batch yielded just under 1 quart of blended fermented hot sauce, I didn’t take a picture of the partial 8 oz. mason jar I kept in the fridge.
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@cannabissequoia , the 2 I put down are doing pretty good , they were a little angry from being in solo cups and I pulled them gave the roots a good rinse and put them in couple of my mini bubble buckets . They are much happier and I got a couple peppers starting to form
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You can clone those pepper plants just like cannabis.
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That’s cool. I’ll have to try that
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Hi folks!!! Evening!
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Back about 7 months maybe when i had a yard to grow in. Scotch bonnet peppers from my grow diaries account lol
…
I made my own sauce also and dried hot pepper flakes kinda like black pepper but only with scotch bonnets… In ground the trees would give me pepper for 3year
My hot sauce was peppers. Sea salt. Vinegar. Shelf life was almost 1year no Refrigeration… I grow them in 4gallon containers too… I love spicy food… Yeaaaah buddy.
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I started my peppers super late this year. Didn’t really think I would make it to harvest but here is the first hot pepper. I think it’s a Scotch Bonnet or a cross with a habinero of some sort.
Just had a little sliver and it’s a pretty damn hot pepper. I believe this came from @duo. He can speak up if he knows what it is. 
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