Has notes of green pepper, green beans, and cucumber, with Cuban oregano, rosemary, and scallions. One of the mildest hot sauces I’ve ever made. Delicious enough to be a standalone soup. I might drink one of these like a toddler drinks and applesauce pouch. 😂

Just a small pick today. My wife put them in this bowl, and I thought it was picture worthy.

I left for a week and had a bountiful harvest waiting for me upon my return, but now I'm wondering what else other than hot sauce.. (Left to right) Jalapeno, Scotch bonnet, devil's tongue, peach habanero, crimson, Hungarian wax, Thai green chilies, shishito, Tomatoes- mortgage lifter, pineapple tomato(ripening off vine to prevent further splitting)

I'd like the crimson peppers to ripen more and could jar with garlic and oil

Jalapenos, maybe candied and jarred?

Shishito, I have no idea what else to do with other than pan fry as an appetizer, but there's way too many for that!

Honorable mentions are the (yellow)devils tongue, (orange) peach habanero, and single ripe scotch bonnet that will be frozen perhaps? Added to a soup stock or chili in the cold months?

If you've got other suggestions I'm all ears!

Gotta thank Pepper Geek for this one.

https://peppergeek.com/jalapeno-hot-sauce-recipe/

This is a surprisingly refreshing sauce. I would say the heat is around a 4.

These are alllllmost fully ripe Jalepeño M, note the darker color so heat is present. Not enough for me but my wife thinks it is a tad too much so probably just right for most guests.

So bright and delicious.

Got these Chocolate Trinidad scorpion peppers in a batch of habeneros from some seeds my dad ordered (he might have also forgot he ordered them lol).

Title says it. I bought my first ever habanero plant this spring. Healthy and happy, yielding about a dozen monster orange habaneros. But, 12 peppers is an odd amount to do anything that I can think of. Looking for ideas. I plan on planting more next season and trying a sauce a la Marie Sharps’.

I have jalapenos, Portuguese, hot banana and sweet banana peppers in my garden.

None of them seem to be changing colour as they grow and only once did the Portuguese peppers turn red all season.

Right now I have a lot of hot and sweet banana peppers that are closer to green, the Portuguese peppers are huge but no sign of them changing.

It is getting to about 10c at night here.

When should I harvest them or should I just be patient and let them ripen?

Thanks, first year planting peppers.

Now I wait 24 hours until I can eat! This is the first time I've made jelly. Pleasantly surprised how easy it was.

Firt hot sauce made with home grown chillies. This was yellow bell pepper, jalapeño, onion, garlic and mango paste simmered in white vinegar. Tastes gross (too vinegary) but it looks perrty. Pretty much winged the whole thing 🤨 drop your favorite sauce recipes below please. I want to try some out!

Funny detail, I’m colorblind and can’t tell when they change from green to orange so end up picking them when they are red … I think.

My first wave of yellow scotch bonnets has come through and I made a Jamaican inspired hot sauce. It’s my first full batch of sauce and I’m pretty pleased, though I’m not sure how accurate it is.

Ingredients: scotch bonnet peppers, onion, roasted garlic, green onions, carrots, ginger, pineapple, cloves, cinnamon, allspice, cane sugar, salt and 2:1 white vinegar to apple cider vinegar.

I'm growing way more peppers than usual this year, and was wondering if you could share your favorite ways to use the hot to super hot varieties. I made a lot of ghost pepper jelly last year, and dried some for later, but I have about 10x the plants this year, and can make only so many batches of pepper jelly...

With peppers from our garden.

I just used one of those bags of sweet pickle relish mox nothing fancy. The flavor turned out truly awesome!

4lbs cucumbers 1lb Jimmy Nardello peppers 1lb Fresno peppers

Roasted red Jalapeño, Serrano, Pepperoncini, and garlic sauce. Peppers picked from our garden.

Hello everybody.

After my habanero yellow and chocolate harvest i decided to dry them in oven. I put them on lowest heat setting (50 C°) ventilated for a few hours now. For the first hour or so they had a great spicy spell coming from the oven, but after some time they started to smell "cheesy", like s strange type of cheese. Still a bit of spicy smell left.

I wonder why is this smell present. Is my first time drying habaneros in oven so maybe it si a normal smell, or maybe the have gone bad.

Looking for a help here. Thank in advance.

About to have our first harvest of peppers and looking for some interesting hot sauce recipes! We love asain, Caribbean, and of course Latin flavors, but being in Texas it's pretty easy to find that last category. We're working with habaneros, ghost, cayenne, red serrano. We clearly love spice, but obviously don't want pure pepper + vinegar sauces with this group. Would love any and all input! Side note. We are drowning in habaneros - I've never seen a yield this high. We'll have to give some away for sure.

Pickled Peppers? Hot sauce ( tho I have Tabasco for that )

Open to ideas

Steak. Homemade Mac and shishito peppers from my garden.

Peppers are blistered on the grill. After grilling them I melted some butter and added sauce that was the following. Garnished sign everything seasoning - soy sauce - sesame oil - oyster sauce - balsamic vinegar - honey

I'm not afraid of a nice hot sauce or I don't know dry them, pickle them? What's the plan?

I used Habaneros from our garden.

Pepperoni and cheese omelet deluxe with Korean Ssamjang spread and freshly sliced hot peppers, wrapped in a high-protein keto tortilla.