I had to bring a bunch of pepper plants inside and put them under the grow-light because it's starting to get too cold at night.
These are Ausilio Thin Skin Italian and they've had the most difficult time this season. A colder, wetter season stunted them pretty early, and it took about 3 months to get this big. I don't expect much from them in terms of yield, I'm just curious what they're going to taste like and how hot they'll be. If they're good, I'll throw some in a Tourte Milanese.
The regular cayenne peppers did well, like they always do. They're pretty spicy and have a great taste. I'll dry them and turn them into powder.
This banana plant has yielded about a pound of peppers so far. I fermented some in a quart jar with distilled water and three tablespoons of pickling salt. The rest I used on sandwiches, in salads, or just ate. They've had a good crunch to them.
The plant with the red peppers is supposed to be a cayenne. I pulled one and tried it the other day, but it was only a little spicy and very sweet. I'm guessing a cayenne crossbred with a sweet pepper somewhere and I got those seeds.
Not much to say about these other than,
I'm completely fucking insane. I can't emphasize enough how hot they are. I pulled one of the small ones and took a little bite off the end, which was still pretty green, and it was like being maced and gutshot for 20 minutes after. They have a long ways to go. I'll make some year-long ferments for Louisiana hot sauce with them and some other peppers.
These are cool, but they've also had the most blossom end rot of any of the peppers. Maybe something to do with the hybridization to make them that big? Don't care, I'll take what I can get, and salvage or dispose of the rest.
These Savina habaneros are damn tasty and not too hot for a lot of things. I'll make hot sauce with them, put them in meat pies and stews/soups, and probably freeze some.
I just pluck these off and eat them. They're great, lots of seeds though.
Trinidad Scorpion bug damage(white spots) and curly/yellow leaf from cold weather.
Still getting some good peppers though. Not as hot as the Reapers, but not for the faint of stomach.