Hi Alberta holes are not normal, I would be checking the plants for any bugs or worms. Check early morning and late evening also pluck one of the pods with the hole cut it open and investigate best to know so you can prevent any spreading to undamaged pods. Also any pics to post would be great, maybe some one else could recognize the problem better with a pic.

Hi Hab,
Thanks for the reply, I will check them in the morning and again tomorrow evening. Will also find a pair of gloves and check inside one or two that have holes, not squeamish cause of bugs or worms, I just don't want that heat on my hands, :)

Alberta

Last season, one of my buddies had tiny holes appear in some of his peppers.
After cutting open the pods, he found a tiny larva/maggot inside. We think it
was something like a pepper maggot, but not absolutely sure of the species.
The good news was that it only affected a small amount of pods.

Josh

Yep, sometimes i see some pods with a small hole in it. And yep its some sort of bug that bores in there for some reason. I discard those pods. Fortunately, in my case its very infrequent to find pods with this particular problem.

And Yep, Peppers ripen very slowly, lol. The best way i found to make em ripen faster is to stay away from the garden for a day or two. And then when i go back to the garden after a couple a few days i find that they magically ripened in my absence ;)

Jim

I cut my plant back and repotted it and it went through a growth spurt, and now pepper spurt! I have 5 ripe peppers and a couple more that will be ripe in the next couple days!

I would like to preserve them somehow so I could use them to spice up food. I was thinking either drying them or canning them.

I can stuff but not peppers. I don't need a fancy reciepe, if they are real bhuts (I haven't tried them yet) I will only be using a smidgeon at a time.

How do y'all preserve yours?

We like to preserve in vinegar, cider is our favorite, but other types are excellent too depending on what type of flavor you'd like to use. you can also go with a basic vinegar which keeps for quite awhile until you're ready to use. you can also keep dried or freeze for extended shelf.

i get some that way as well... in general it seems to be worst on the earliest of the harvest and dissipate as the peppers farther from the ground ripen. also seems to be worse on thin-skinned varieties such as the bhuts and nagas...