I managed to save some

My tobasco were just starting to ripen and were frozen solid

The cayennes were not frozen, but the leaves were.

The habs were frozen and went into the freezer. Anyone know any hot sauce recipes that use green habs or cayennes?

We will all be praying for their poor little frozen souls...

I'm being faced with a similar situation here in central Pennsylvania. So many green pods and so little time (before a first frost). I've been keeping my fingers crossed and hoping that we can hold off on a frost for a little while longer.

Good luck with the green pods.

I feel your pain. I still have lots of green pods and woke up to the following weather update this morning;

Frost warning for Ottawa North - Kanata - Orleans

..Widespread frost tonight..

A large Arctic high pressure system is building over Southern Ontario. Tonight under clear skies and calm winds temperatures will fall to near zero or slightly below zero. As a result widespread frost will develop overnight.

I've got some stuffed in the garage and some covered outside but still have a bunch that are going to have to roll the dice with the elements. Tomorrow morning should be interesting.

Well, I guess the ultimate question is...will the green pods still ripen with these mild daily temps? We are starting to average in the 50-60 F range during the day. I'd hate to harvest all of these pods green if I don't have to.

We had frost last night, more on the way tonight but then nightime temps are going back up to 40's-50's. I covered the superhots with sheets as the plants are loaded with unripe pods. Hopefully they will make it through. I'd like to see them ripen on the plants. Beyond that it's bring the pots inside or pick all the green pods and put them in a paper bag to ripen. This works best if the pods are close to ripening stage. The rest had to take their chances so tomorrow I will be out picking peppers.

Oh no is right!!!!

I brought several plants in for the Winter this weekend, and covered the others up hoping to nurse them through a few cool nights and get some more ripe fruit (Habs, Poblanos, Casabel, Crunch sweet Orange). Everyone else got yanked and added to the compost pile.

I managed to use up a lot of the peppers yesterday. I was planning on making hot sauce with the ripe peppers, but the green ones turned out well

The one on the left is green habs, onion, garlic, cilantro, red wine vinegar, lime juice and salt. On the right is green cayenne, white vinegar, garlic and salt.

Im going to let them sit for a few weeks, but they are pretty good right now