Beautiful selections and variety 
Nothing beats fresh hot peppers 
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True words, a couple quart bags will last me all year. I make medium salsa with tomatoes. One or two for kick , and Jerk Chicken a few times a year . I use Cowboy candy with venison.
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Some scotch bonnets late to the party, but ready to party regardless. Made some jerk chicken with them this weekend, finger lick’s good!
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Anyone that’s interested in pepper seeds just shoot me a DM, id be happy to send an envelope.
I have these to share:
Chocolate Scorpion
7 Pot Red
Golden 7 Pot
Leviathan
Jamaican Bonnet
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Cropping off some supermarket jalapenos! It’s freezing cold outside, but it’s above 0C in the greenhouse!
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did you or @Hashpants have any luck with the peruvian aji amarillo i sent y’all?
i got one plant to go and it took it’s sweet time getting going. now it is the tallest pepper plant i have seen to date and i have about 5 or 6 aji’s coming in now. hopefully more. it’s blossoming really late.
my cayenne plant went apesh^t and i’ve got about 40-50 peppers coming in on one plant.
glad the honeybees finally found my garden. they got me a good pepper harvest late in season. lots of melons and cucumbers too. i’ll take it.
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I did not keep them alive. I had 3 peat pots and set them out. It got so hot and dry 2 cups died before they could grow through the pot. The third was doing fine until i accidentally pulled it up weeding. Doh. I am enjoying what @duo sent as well.
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bummer man.
well, good news is i got some going, so will have seed.
slow moving, late bloomer, very thirsty.
grew real slow, but ended up tallest pepper plant. it’s flowering like a madman now. seems the bees keep coming around as i see they are getting pollenated. i’ve got about 6 peppers growing that i can see. couple more clusters of flowers have popped up so there might be more peppers coming if the bees get to them in time.
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Awesome news , i have received a few more variety, Black Scorpion and one other. Thanks to @Nick .
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Yo can you post up your salsa recipe. I failed both times stuff was too frothy and wong color, looked like puke lol. Not enough tomatoes im guessing, im a salsa addict. Thnx
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They are some of the bigger plants and they are still producing. Frost is coming soon, hopefully they finish ripening.
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This is my salsa mix. I add any amounts of onions and green and hot peppers sauteed in vinegar. Also add fresh Cilantro and Lime juice. Chunk up tomatoes roughly. I water bath can my salsa because the acidity allows me to avoid the pressure canner , which causes mushy salsa due to overcooking.
Try it fresh to get the ratio correct. When canning salsa, add about 25% more mix to help hold the flavor in the jar.
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What does that mean. Can u elaborate some more for me please pkease… 
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If you use tomatoes, vinegar ,lime juice , the salsa will be acidic enough to not warrant pressure canning. I simply put jars in a big pot with water a little over half way up the jar. Boil gently for an hour for quarts. 40 minutes for pints. Take them out and they will cool and seal. The acidity will preserve them. This is a jar i just dumped from 2023.
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That’s the last of it for this year. Some habaneros, a few random jalapeño, but I’m extremely happy with the red ones! So I have one SIP outside that I’m making my mystery pepper container every year. I bury whatever peppers that fall on the ground as I harvest…whatever is the strongest plant to sprout next year gets to live. Only the strong survive!
Anyways, I think the red ones are @cannabissequoia ’s Hawaiian Heirloom x Habanero (that’s what they look like anyways). They are spicy! Like way spicier than the parents.
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That’s quite the haul of peppers! Nice work
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